• Whisky Tasting: Heady Flavours Put Whisky on the Map

    Email Print
    Share

    Never
    one to rush things, I came late to the charms of uisge beatha. Indeed,
    it took several decades for me to develop any sort of taste for
    whisky (or even whiskey). Single malts are still hit-and-miss and
    just when I think I’ve cracked it, managing to identify my
    all-time favourite, I get stopped in my tracks by some overly medicinal,
    iodine-laden, tonsil-tormentor.

    “Don’t
    panic and don’t give up,” says Dave Broom, editor of The
    Scotch Whisky Review and author of the Handbook
    of Whisky
    . “There’s a single malt for everyone.”

    I challenge
    Broom to convince me. Not only that, I challenge Broom to convince
    my wife, Marina, who professes to loathe the stuff. “Every
    bar worth its salt has a fine range of malts these days,” says
    Broom when we meet in his local, the Ginger Pig in Hove. “But
    since there are currently 92 working distilleries in Scotland with
    around 2,000 different malts between them, it can be deeply confusing
    finding a substitute if your favourite isn’t there.”

    To help the
    whiskily-challenged, Broom, in association with multi-distillery-owning
    drinks giant, Diageo, has devised a Single Malt Whisky Flavour Map.
    This grid is dotted with scores of whiskies, their coordinates determined
    by how light, smoky, rich and delicate they are.

    Glenlivet 15
    Year Old, for example, in the bottom right-hand corner, is judged
    to be delicate and rich. Ardbeg 10, in the top left, is light and
    smoky. Mannochmore 12, slap in the middle, is a balance of all four.

    Read
    the rest of the article

    March
    7, 2009

    Email Print
    Share