You know it from movies: There, the protagonist trudges through the door, eyes the bartender and orders grimly "whiskey". If the film is a Western, then a glass of dark brown liquid comes to emptying our protagonist in one go. On the other hand swing Mafiosi in their respective movie genres a thick tumbler glass full of ice. Thanks Hollywood! You showed us how not to drink whiskey or whiskey. Here's the basic course on "drinking whiskey".
If you want to enjoy whiskey (which Scottish is written without an "e"), you need a glass first: connoisseurs swivel this to better perceive the flavors. Anyone who has visited distilleries, often sees "smelling glasses", which resemble an elongated sherry glass with a short handle.
Professionals like Richard Patterson from the whiskey group Whyte & Mackay, who own distilleries of single malts like Dalmore, Jura and Fettercairn, recommend the Glencairn Glass. In terms of design, the creators of the Copita, as used for the tasting of sherry, and the I.N.A.O glass, which use the French experts of the "Institute national de l'origine et de la qualité" (National Origin and Quality Institute). It is a glass that fits well in your hand. Many experts believe it brings out the whiskey flavors.
Water is allowed
Water or pure? In Western, every whiskey tilts just behind the bandage, as if you could quench your thirst. This shows the viewer: Here drink very tough guys. Or the whiskey, probably a home-brewed bourbon with a minimal ripening period, is such a lousy rubbish that no one would waste good water on it.
In fact, whiskey is often drunk with water for a good reason. Its alcohol content is 40 to 50 percent by volume. If you drink it pure, you subject your taste buds, at least on some whiskeys a pretty efficient local anesthetic. And: water makes it easier to perceive some of the whiskey's flavors. If you want to compare different whiskeys, so takes only the first glass with a taste impression.
Absolutely true to style: Highland Spring
So water belongs to whiskey like Humphrey Bogart to Ingrid Bergmann – and quiet, low-mineral water without any taste of its own. Not infrequently, normal tap water meets these requirements. Who uses mineral water, it can try with Evian or Vittel, because in contrast to their name they are rather mineral poor. Under no circumstances comes mineral-rich healing water. Absolutely true to style is a Scottish mountain spring water like Highland Spring.
Diluting the expensive whiskey is not sacrilege, but an industry standard. Young, freshly distilled whiskey moves into the keg at between 60 and 63 percent by volume. As a result of storage, the alcohol content decreases because alcohol evaporates faster than the other substances. Then, at some point, the distillery adds some distilled water to bring its product to the 40 to 43 percent alcohol that consumers generally accept. Some malt whiskeys are also diluted to only 45 or 46 percent by volume, which gives them more power and a stronger "onset". The occasional tasters but that is usually too much.
How much water is in the whiskey is ultimately a matter of taste. Many experts recommend diluting first to get used to the taste. With a good whiskey, a few drops to 20 percent water can be enough. If you have a bottle of Cask Strength (cask strength, ie around 60 percent) in front of you, you should be prepared for something more. One part water to three parts whiskey is a popular rule of thumb for extremely high percentage. The older a whiskey is, the less water it needs. After all, he gets milder and rounder with each passing year.
Cold blocks the aromas
And what about the ice? Cold prevents the unfolding of the finer aromas. Who iced whiskey, brings to the enjoyment. Better, you drink the noble liquid lukewarm. Pick up the cold cubes for whiskey cocktails, long drinks or moderate qualities.
Now you are allowed to drink. The procedure is similar to a good wine tasting. Hold the glass against the light to check the color. Then you should devote yourself to the smell in detail. To smell a good whiskey is an intense experience and part of the enjoyment. If you repeat this several times, you will always discover new scent nuances. Then you can take a small test and let it rip on the tongue. Please do not empty the whiskey quickly. If you prefer tipping on ex, whiskey is not the right drink for you. How to recognize a good whiskey, read here,
Desk or men's shoe
More or less large experts like to impress with the tasting with supposedly objective, almost scientific specialist vocabulary. However, the references of our taste and smell come from our past – and everyone has a different one. A good whiskey can smell like Grandfather's oak desk for one, and calfskin men's shoes for another. Let your imagination run wild if you can match the smell, because that's not easy. Often the flood of different flavors is difficult to describe.
Dream partner: whiskey and dark chocolate
Whiskey can certainly accompany a whole menu, but you should tune the fire to each individual gear. The easiest way is the dessert: Dark chocolate with high cocoa or toffee are dream partners for whiskey, an apple pie can also fit.
Fish needs light, rather fruity whiskeys, such as those found in Japan, for example, or something smoky like Islay Malts. The Scots themselves drink fires of the Arran distillery to salmon. An older Ardbeg with its rather salty note goes well with ham and salamis. Medium-bodied whiskeys, such as a Macallan, stored in sherry kegs, often go with red meat, game or cheddar cheese, while strong Islay whiskeys like Lagavulin also have the Scottish national dish haggis (sheep's stomach stuffed with heart, liver, lung, sheep's fat and oatmeal ) counter perfect. All of this is ultimately a matter of taste and there is only one rule: the best whiskey is always the one you like the most.