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By Martyn O'Reilly, Managing Director, Saltire International Management.
When drinking malt whisky for the first time it is very important you
approach the experience in a state of grace, because you are about to
enter the Scottish equivalent of heaven. It is very important to have
the right glass. I use a tulip-shaped port glass with a narrow neck so
as to enjoy more the unique array of flavours.
Once you pour your first whisky you must look closely at the rich
variety of colours drawn from the sherry casks which the whisky sits in
for many years. Now you must 'nose' the whisky. Very slowly take a
gentle sniff at the glass. Your nose can detect over 150 flavours but
you can taste only four. This is a highly aromatic spirit and you will
detect hints of peat, flowers, honey and saltiness. This enhances the
pleasure of the first sip.
Roll it over the tongue. Let it tickle your senses and then slide
slowly down your throat. You have now entered the kingdom of heaven!
To really appreciate whisky you must nose it a second time. Now you'll
find a completely different set of aromas unique to each person. This
is the great secret of whisky lovers. What I like will not necessarily
be what you like, but as I have a collection of over 50 different
malts, I'm sure I'll find you a whisky that will please you!
To get the best out of a malt whisky, you may have to use some water,
but just a drop or a splash. This will bring out the bouquet even more
and can take the edge off a dry whisky, making it into a mellow and
pleasant experience. Only use water at room temperature. Ice in a malt
is a definite no-no. It anaesthetises the palate and the malt loses its
subtlety.
When building up a collection ,you should take advantage of the many
different regional variations. Each region of Scotland is distinct for
its own style of Malt Whisky. There are relatively few Lowland Malts,
just six. They tend to be lighter, slightly fruity and less prone to
the influences of the sea and peaty water. Good examples are
Glenkinchie and Auchentoshan, both extremely good aperitifs.
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Highland Malts have a firm dry character with influences of peat and
saltiness. The best examples are Oban, an excellent smoky 14-year-old,
Dalwhinnie, a less peaty 15-year-old, and Glenturret, a 12-year-old
malt.
Speyside is the Mecca of all whisky lovers. With over 42 distilleries
straddling either side of the River Spey, famous for its salmon
fishing, you have heaven on earth in a 30-square-mile box. Speyside
Malts are famous for their soft water, which flows over moors covered
in purple heather. They are elegant, flowery, restrained malts with a
subtle hint of peatiness.
Among the Grand Cru Classics of Speyside are the 18-year-old Macallan,
the Longmorn 15-year-old and 45% proof ,Cragganmore 12-year-old and the
Glenfarclas 12-year-old, all great after-dinner malts.
The remote and beautiful island of Islay (pronounced 'eye-la') is home
to six of the most evocative malts, rugged, peaty, smoky, salty malts
in complete contrast to the other regions.No collection is complete
without the essential 16-year-old Lagavulin which embraces you with a
warm fuzzy glow. Keep a Laphroig 10-year-old as well, and, if you can
find it, a Bruichladdich.
The best way to enjoy Lagavulin is to lock yourself away in a room.
Nose it carefully then sip it very slowly, letting it glide down,
warming your very soul. No more problems! You have discovered a
different outlook on life!
Some of the above malts can be bought at Tesco or the Wine Lodge in
Kredytowa, Warsaw, although the best collection I have seen in Poland
is at Warsaw Airport!
Here endeth the lesson. To improve your outlook on life, extend your
life expectancy and reduce stress you must learn to approach Malt
Whisky very differently. It truly is the Water of Life
This article originally appeared in "Contact International Business Voice" no 4/03 (58)
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