Whiskey is an alcoholic beverage made from the distillation of fermented malt mash. The liquid obtained from this process is aged in wooden barrels until the moment of sale. The aging time and the quality of the grains determine the taste of a good whiskey, which is tasted like a glass of excellent wine. Regardless of how you like to drink it, knowing more can help you enjoy it to the fullest.
Steps
Part 1 of 3: Enjoying a Smooth Whiskey
Step 1. Pour "two fingers" of whiskey into a rocks glass or tulipe.
The first is the classic glass in which this drink is served and is rather low, rounded and with a capacity of 330-390 ml. The tulipe glass has a round profile wider at the base and narrower towards the opening, in order to concentrate the scents of the liquid towards the nose; this glass is the most used for "official" tastings. Remember that although any glass can be used, these are the classic models in which whiskey is served.
The expression "two fingers" means to fill the glass until the level of the liquor reaches the height of two fingers resting horizontally at the base of the glass itself
Step 2. You can evaluate the aging of the whiskey by its color
This drink is colored thanks to the contact with the wood of the barrel in which it is matured. Generally speaking, the darker the color, the more aged the whiskey is. The purplish hues indicate that the alcohol has been stored in sherry or port barrels, which gives it a slightly more fruity flavor.
- Some very aged whiskeys are aged in bourbon casks that have already been used two or three times; in this way they keep a light color, despite being very old. This is a typical effect of bourbons.
- Younger and cheaper whiskeys, such as Jack Daniels, are dyed with caramel, to give them the appearance of a "classic" product. This is why even cheaper spirits can be dark.
Step 3. Bring the glass to your nose to perceive its scent
Do not dip your nostrils in the liquid, as the scent of alcohol may overwhelm your olfactory buds making you unable to perceive other aromas. Try to slowly bring the glass up to the distance that allows you to smell its aromas. Try to identify them, try to define the aroma and fragrances you perceive. Smell is often the best means of understanding the flavor of this drink and most professional distillers use their nose and not their tongue to judge the quality of the product as they prepare it. Here are the most common fragrances of this alcohol:
- Vanilla, caramel and toffee they are the "classic flavors" of whiskey and develop thanks to the aging process in wooden barrels.
- The flavors floral and citrus they are becoming more and more common, especially in blended ones.
- In whiskeys produced in the United States, it is common to spot a flavor of Maple tree, especially in those distilled in Tennessee, such as Jack Daniels.
- Scotch whiskeys have some notes of smoked, especially those who come from the Islay region; this particular aroma is impressed by the peat fire which is used for drying.
Step 4. Add a few drops of drinking water to the whiskey
In this way you not only slightly dilute your drink (thus facilitating the tasting of the various flavors for beginners), but open the bouquet of aromas and make them more evident. Whenever possible, always use distilled or bottled water, so as not to alter the taste of the drink. This step is very important, because high alcohol whiskeys leave a burning sensation on the tongue and prevent you from enjoying all the flavors.
- If you have decided not to add water, then you are getting a "straight" whiskey, which means no ice and no water.
- The amount of water depends on the personal tastes of the drinker, but to start, it is recommended to start with a "full whiskey bottle cap". If you think it is necessary, add more water. Some people first sip pure alcohol to then compare the flavor with the diluted version and enjoy the rest of the glass.
Step 5. Taste the whiskey and compare the flavor with the scent
Just take a small sip and let it spread over your tongue and palate before swallowing. Don't swallow it in one shot as if it were a shot; the best way to appreciate a good whiskey is to drink it in small to medium sips, slowly. As you taste it, there are several questions you should ask yourself, but the first and simplest is "Do I like it?". Here are other considerations you should make while tasting:
- "Which flavors remain intense or diluted?"
- "When you swallowed the whiskey, did its flavors change or evolve from when it was in your mouth?"
- "Did the taste disappear quickly or does it stay in the mouth?"
Step 6. Try to add only a little ice
Whiskeys lose much of their aroma when chilled, so real tasters don't put ice or add more than one cube. Furthermore, the ice not only cools the drink, but excessively dilutes it making it watery.
Part 2 of 3: Making Whiskey Drinks
Step 1. Order a whiskey "on the rocks", with three or four ice cubes
When you're ready to enjoy some smooth whiskey, try pouring it over ice cubes. First fill the glass with ice and then add the alcohol to be tasted cold. The taste of whiskey is different when the drink is cold and not at room temperature; many believe it is "easier" to drink, even if it doesn't necessarily taste better.
Most connoisseurs drink only blended malt with ice and not single malts, because ice spoils the strong and distinctive flavor of the latter
Step 2. Try the classic Old Fashioned
It is the precursor to all whiskey-based cocktails. Depending on your personal tastes, you can use a variety of different whiskeys for preparation, from the sweeter bourbon (the traditional choice) to those distilled from rye, which have a more delicate flavor. To make an Old Fashioned, you need to mix the following ingredients over the ice:
- 60 ml of whiskey
- 15 ml of sugar syrup or a cube of sugar
- 2 drops of angostura
- 2, 5 cm of orange zest or a small orange wedge
- 1 candied cherry (optional)
- Ice for mixing and serving
Step 3. Make a fresh Mint Julep
It is a classic cocktail originally from Kentucky mixed with a sweet bourbon. The better the bourbon, the better your cocktail will be. Also, you should always use lightly pounded fresh mint with a cube of sugar in the bottom of the glass, before adding the alcohol. To make a good Mint Julep, mix 60ml bourbon with a cube of sugar and a handful of crushed ice, plus crushed mint.
Step 4. Try a Manhattan
Some people find this drink a little too sweet, but others love its combination of sour and sweet. Just like with Old Fashioned, you can change the type of whiskey to suit your taste: try rye for a stronger drink or bourbon for a sweeter aroma. Here's how to prepare a Manhattan by shaking these ingredients in a shaker with ice:
- 60 ml of whiskey
- 30 ml of sweet vermouth
- 1 or 2 drops of angostura
-
A piece of orange zest
Technically, if you use a scotch whiskey to make this cocktail, you get a Rob Roy, which is slightly sweeter. You can also use bourbon, but some connoisseurs find it too cloying
Step 5. Try the Whiskey Sour
This is a simple drink that doesn't require a lot of ingredients, but has a pleasant tart note that makes it easy to drink. To make a Whiskey Sour, mix these ingredients in a blender with lots of ice:
- 60 ml of whiskey
- 30ml fresh lemon juice or a package of sour candies
- 5 g of sugar
- The variant with an egg white allows you to prepare a Boston Sour, which is thicker and more frothy.
Step 6. Warm up with a classic Hot Toddy
In practice, it is an infusion in which whiskey is used instead of tea leaves and is excellent on cold or rainy days. To make a Hot Toddy, pour the whiskey into the glass and then heat the following ingredients to pour over the alcohol when they reach a boil:
- 60 ml of water
- 3 cloves
- A stick of cinnamon
- 1.5cm ginger root, peeled and sliced (optional)
- 1 strip of lemon zest
- 60 ml of whiskey
- 10 ml of honey (depending on the desired sweetness)
- 5-10 ml of lemon juice
- A pinch of nutmeg
Part 3 of 3: Purchase the Whiskey
Step 1. Compare different types of whiskey with each other
From a purely chemical point of view, it is fermented grain alcohol that has been aged in wooden barrels. The cereals are pulped and filtered; the aging technique, the type of grain and the additives determine the flavor and type of whiskey. When you go to buy a bottle, there are a few variations available:
- Bourbon: is a sweeter whiskey, distilled in the United States. It has a mature flavor and is easy to drink, especially when compared to traditional whiskeys. It is quite similar to its "cousin" Tennessee Whiskey, which is a bit sweeter.
- Rye Whiskey: it is prepared with a mixture of cereals that contains, at least, 51% rye. This gives the drink a spicy flavor and a "bread" aroma. In Canada, the law allows for rye whiskey to be defined as all those produced with a blend of rye, without establishing a minimum percentage.
-
Scotch tape: it is a single malt whiskey (produced by a single distillery) with very intense aromas and often enriched by a smoky flavor.
Depending on the country of origin, you can either spell the word whiskey without "e" (as in Scotland or Canada) or follow the American and Irish spelling which includes the ending "-ey"
Step 2. Learn the difference between blended whiskey and single malt
This alcohol and its production are surrounded by many technicalities and words of specialist jargon, but the most important thing to understand is the difference between a single malt and a blended. The difference does not include any quality hierarchy, it is simply whiskey produced with different techniques.
- Blended whiskey: they represent 80% of the whiskeys on the market and are produced in different distilleries starting from different mixtures of cereals and malt. They are generally softer and easier to drink.
- Single malt whiskey: they are produced in a single distillery starting from a single type of malt. They have a stronger flavor and are often referred to as "scotch whiskey".
- Single Cask: this term indicates single malt whiskeys that are aged in a single barrel. They are the rarest and most expensive.
Step 3. Familiarize yourself with the terms you find on the label
One of the aspects that most intimidate young drinkers is represented by the labels; each bottle seems to "advertise" a new unique and particular distillation method. Understanding which product you like and which one to buy could be confusing if you don't know "distillery jargon":
- Cold or non-cold filtration. When a whiskey is exposed to low temperatures, it can become cloudy, which makes it unappetizing for many people. To prevent this from happening, many distilleries cool the whiskey and then remove the particles that make it cloudy. However, this step greatly alters the taste of a good drink.
- Cask Proof or Natural Cask Strength. Most whiskeys are diluted after they have been aged to make the alcohol more palatable. However, some distilleries market the "pure" product exactly as it comes out of the aging barrels. This is obviously a more intense whiskey with a high alcohol content.
- AgingThe age of a whiskey is usually a good indicator of quality and the most expensive products are also the most aged. In the case of a blended whiskey, the age is determined by the youngest whiskey that is added to the blend. Aging only indicates the time the drink has spent in the barrel and not in the bottle.
- Refinement or finishing: the distillate is placed in special barrels for a short period of time, so that it absorbs unique flavors. Some whiskeys are left to rest in rum or wine barrels to impart a specific aroma. This is the simplest method for the producer to "invent" a "new" whiskey.
Advice
- Try pairing food with whiskey. Light and sweet ones like Dalwhinnie or Glenkinchie are perfect with salmon or sushi, but also with creamy and goat cheeses. Whiskeys with an intermediate body, such as Bruichladdich, go well with smoked fish or venison and duck. Finally, full-bodied whiskeys, such as The Macallan, enhance the flavor of grilled, well-seared and pork steaks; they are also perfect with desserts such as gingerbread and chocolate.
- If you want a great whiskey, look for a single malt with at least 15 years of aging.
- Never order a "scotch" when you are in Scotland and never ask for a whiskey on ice in a "serious" bar or tasting event for this alcohol; it would be rude and would "ruin" the tasting experience.
