Scotch on the Rocks? NEVER!

You've heard it before in a movie. A gentleman appearing smooth and debonaire orders a scotch on the rocks and everyone oohs and aaahs.

Now, if you've been following my instructions, you've already watched Master Blender Richard Paterson tell you to never get it "on the rocks." The crumbly sound of a bartender reaching for ice is a terrible sound indeed. I'm going to talk about why you don't get it "on the rocks," where the hell that phrase comes from, and what you can do instead.

Firstly, look at the picture above. How much volume is taken up by the ice? Half? A Third? Shoot, it's more than necessary. Why do you want to dilute your spirit? You paid good money for that liquor, so don't bland it to death! If you ordered a fine quality Clam Chowder, don't drown it in Tabasco! And look, it's not cool to order a scotch on the rocks. Don't drink scotch because it's cool, drink it because you want to have the pleasure of drinking it. Order it "neat." That means nothing but scotch. Bartenders worth a damn will give a slight acknowledgment that, "Hey, this guy knows some stuff," and then give you a decent amount. I've never been disappointed with the amount of whisky served me when ordered neat (as opposed to ordering a rum and coke and finding it mostly coke and ice with hardly any rum). 

The phrase "on the rocks" comes from an earlier Scotland. Scots would find need of cooling their drink, so they would walk to the nearest river and grab a stone (or a rock) and plop it in their drink. Ta-da! Scotch on the rocks.

But now you ask, what can I do?! There are no rivers nearby!

Chill. No, literally. You can chill your glass beforehand in the freezer. Or you can buy your own whisky rocks. 

They're made of soapstone so they won't scratch you glass and do a good job of cooling your scotch. I keep a rocks glass with 4 rocks in it in my freezer at all times. Just in case. This assures that the scotch will not be diluted, but will still be chilled. Richard Paterson suggests the adding of a small amount of cold, distilled water to your whisky. When I received my Copita Nosing Glass, it came with a pipette (eye dropper thing) intended for the scientific adding of drops of water.

Now, the more important question: why? Why do you want a cold whisky? Why do you not want to dilute it? But Paterson says to do so? Well, whisky is usually bottled at 40% abv. Whisky is NOT, I repeat, NOT 40% abv naturally. Water is added before bottling in order to bring the alcoholic content down. Some whiskies bottle at what is called "Cask Strength," i.e. the abv level of the cask. Most add water to attain 40%. Paterson suggest 38% by way of adding water. What does such a small amount of water do? Well, is softens the flavors of the scotch; takes away some edges. Mostly, the harsh smokiness or saltiness is lessened and the overall palate is lighter and clearer. A Lagavulin 16 is a heavy scotch, warm, full, oily, salty, and peaty. Add a bit of water, and it becomes less peaty, less smoky, less salty, and the undertones of nuts and butter come forth. It's a way of equalizing the harsh flavors and the subtle flavors. 

Same goes for temperature. A cold scotch will hit your tongue crisp! The flavors will bounce and dance on your tongue. A warm scotch will lazily sliiiiide into your throat. I like to start cold because it will always heat up, but you can't cool it with your hand. And in my experience, a warmer scotch's flavors are harder to distinguish, almost as if they meld into one complete picture. A cold scotch, to me, seems easier to pick out the individual traits. 

So what have we learned?

1. Never order your scotch "on the rocks."

2. Chill a glass or some rocks to cool your drink.

3. A little bit of water is ok (and eve good), but too much (as in ice) will leave your drink weak in flavor and content.

4. If you are at a bar and really, really want a cold scotch, ask for 1, *maybe* 2 ice cubes.

As with anything scotch related, try many things! 2 drops? A spill? Ice cold? Lukewarm? No one drinks the same. I find it amazing that 1 scotch, say Cragganmore 12, can taste so vastly different utilizing temperature and water. Cragganmore is a coy, stealthy Speyside. Cold, it is dark and brooding, mellow but crisp. Warm it is buttery and viscous; sliding to and fro. Add a bit of water, and the darkness dissipates leaving a brilliant clarity of golden sunlight filled with floral notes on top of butternut almonds and smoke. My friends and I will often drink the same 3 malts first at the same time, but experiment with differing treatments. Much like our conversations. We all speak on the same topic, but we approach from different angles (Devil's advocate and whatnot). There is no right way to drink nor to speak, and the experiences are all vastly different...but we all become more enriched because of our differences. A melding of ideas and experiences enriches us all.

Glenkinchie 12 Year-old

Today I will be reviewing the Lowland Classic Malt Glenkinchie 12. As I spoke before, the Lowlands region only has 3 distilleries active. This malt is part of the "Classic Malts Collection" which are, well, malts that are classic. Classic Malts are Glenkinchie, Dalwhinnie, Cragganmore, Talisker, Oban, and Lagavulin. Lowland malts are distinctly delicate. The reason for this is they are triple distilled. Distillation is the boiling and evaporation of the barley mash, then collection again. 3 times the work, 3 times the loss of liquid. Every time you distil a whisky, you lose a bit to the air. This is nicknamed the "Angel's Share." If that's the case, angels are Lowland drinkers. The malt itself is called the "Edinburgh Malt." In my research, the distillery opend in the 1820s or 1830s in a farming community located in the glen of Kinchie burn. See what they did there: glen of Kinchie.

The triple distillation makes this whisky delicate, sublime, and...difficult to pin down. I'll give the standard review before getting too esoteric...

Color: pale gold; wheat colored

Nose: Grassy, dried flowers, light, a dash of honey with some gentle nuttiness

Taste: Light, light light; grassy and lightly fruity with a hint of smoke

Finish: smokier, gassier, calm; medium-long (but not heavy)

Now the Glenkinchie attracted me because I had only had Auchentoshan from the lowlands (12 and threewood). I wanted to expand my lowlands experience. also, I was (am currently) intrigued by having all the classic malts. I have owned every bottle except the Oban and the Glenkinchie. So I decided on the 12, their standard bottling. This malt, to me, is a summertime malt. The lightness and color is akin to the dry grasses of an ending summer's day. The Lowlands in Scotland are predominantly flat and densely populated. The flat ground led to farming, which is the well-spring of civilization. I find that in drinking the Glenkinchie while it is hot outside, it has an equalizing effect on me. Much like the hottest areas on Earth, the people drink hot tea to cause sweating, I feel this malt does a similar effect. It is quite herbal and grassy, but never overwhelming because (I think) due to the triple distillation. If distilled once, I think the grassiness would be overwhelming. The herbal qualities would take over and you'd lose the subtle nuttiness and underlying sweetness. However, with time comes temperance, and the malt is finely balanced. Currently, I sit sweating in the heat of an august evening and the Glenkinchie is a wonderful companion. Drinking it feels like drinking air: the liquid is so light that the only sensation I have entering my palate is one of tase, not temperature, weight, or texture. The liquid is not viscous, but quite watery (in a good way). Many people can drink this malt easily without being overwhelmed by its nose or taste. 

However...most lack the patience to search for the flavors hiding around the periphery. This is a coy malt, only yielding its secrets to those who search. Where Lagavulin ANNOUNCES ITS PRESENCE, the Glenkinchie is happy never speaking...unless you ask. And pry. And cozy up to it. 

A coy malt with a gentle reward, Glenkinchie 12 is definitely a classic worth trying.

The Regions

Welcome welcome. Today I will be speaking about the different regions of whisky distillation in Scotland. This discussion of flavors only applies to single malts. Blends are blends of different regions...so it's a mixture.

Now, there are 4 main regions of whisky distillation* (actually there is 5...but I'll explain later). They are the Highlands, Lowlands, Speyside, and Islay.

Lowlands: The most delicate of the regions. Light, herbal, and complex, the Lowlands region is the southern half of the main body of Scotland. There are only 3 lowlands distilleries active. They Bladnoch, Auchentoshan and Glenkinchie. The Lowlands is the only region using the triple distillation method. Each malt is distilled 3 times before being casked and bottled. I think the main reason other regions do not is that it's time consuming! 3 times the time necessary. Also, flavor-wise, other regions do not lend themselves to such delicacy. Lowlands are widely enjoyed by many, but they lack the romanticism of the Highlands. The Lowlands geography is flat, for from the dramatic hill and mountains of the Highlands or the craggy coasts of Islay. Lowlands are a perfect summer's day scotch. One can taste the grass in the heat, the delicate flowers from the breeze, the supple sweetness of the honey, and all without offending a delicate nose. Lowlands are underrated and underappreciated. One can only hope more distilleries find a foothold.

Highlands: The largest region, this region is smokey, fruity, heavier than lowlands, spicy, and varied. Since the region is so large, whiskies can vary from the heathery spice of Northern Highlands to the fruity flavors of Southern Highlands. Some famous distilleries are Oban, Glenmorangie, Dalmore, Dalwwhinnie, among many. They are more full-bodied than Lowlands and carry a more viscous feeling to the liquid on your tongue. This, compounded with the smokiness and spiciness of certain malts makes a Highland a sitting experience (or at least a stopping experience). Not one to drink on the go (nor is any scotch, really).

Speyside: Surrounded by the Highlands, the Speyside region  occupies a specific space within the scotch ethos. Speyside is the center of scotch whisky. Located along the river Spey, more than half of the distilleries in all of Scotland are located in this region. The flavors are strong of smoke, fruit, syrup, and elegance. Famous distilleries include Glenfiddich, Macallan, and Glenlivet. Speyside has a firm body followed by distinct flavors ranging from fruitiness to smokiness, spice with nuts and coffee. The most well-known.

Islay: Named after the island and pronounced "eye-luh", these are tastes of the sea. Salty, seaweed, iodine, smoke, PEAT PEAT PEAT, and warmth, Islay whiskies are the most distinct of any region. My personal favorite, Islay whiskies are NOT for beginners. They can be overwhelming to nostrils and tongues alike, but once conquered offer the most intense flavors (in my opinion). Islay often astound me because they are the same ingredients...but they taste so radically different. Amazing.

Now...for the 5th. Campbeltown was once a booming capital of Scotland for whisky, but has since fallen into near nothingness. As of recent, the distilleries are making a comeback. Whiskies include Glen Scotia, Glengyle, and Springbank. The whiskies from here are a cross between and Islay and the mainland whiskies. There is a definite peatiness and saltiness, but to a much lesser degree. The whiskies tend of be bright and light as opposed to the oilier, heavier Islays.

There are a few other islands where whiskies come from (notably Talisker), but not entire regions.

Now you're thinking, "Which is best?" Impossible to tell. That's like asking if I like to breathe. Ok, terrible simile. But what mood am I in? What's the weather outside? What time is it? Have I eaten? Lowlands are perfect for hot days. Highlands are wonderful paired with a cigar. Speysides are wonderful digestives. Islays are a meal in themselves! Campbeltown can be an aperitif. Is your palate sensitive? Do you like the beach? Do you like fruit? Nuts? Chocolate? The possibilities are endless. Currently I have 2 islays, a lowlands, a Campbeltown, and 2 blends. Next...perhaps a Highlands. I've had my eye on a few different ones. Amongst my friends, I have the affinity for islays (although I'm working on them!). They don't particulary enjoy the harshness that can be associated with many islays. Different strokes for different folks. 

So there you have it. My painless regional variations. What's you mood? 

Next time: a review!

Richard Patterson: Master of Whisky

Well, I suppose I'll tell you a secret. I didn't spontaneously gain knowledge about scotch (no shit, right?). I began with trust Google. Upon searching, I came upon a gentleman by the name of Richard Paterson. He is a 3rd generation Master Blender for the Diago company which deals with the great malt Dalmore and the sublime blend Whyte & Mackay (among others). A Short biography

http://www.youtube.com/user/masterblenderrichard

Watch. Them. All.

He taught me how to drink a whisky. He taught me what goes into a whisky, what it takes to blend, and how to appreciate a dram. He gave me the tools: copita nosing glass, cool distilled water, a nose, and a mind willing to take the time. Watching his passion, hones by 3 generations of whisky blenders, is truly inspiring. He's humorous, "If I ever catch you nosing like this [nosing like a wine}, I'll kill you." Always dressed in a suit with a finely trimmed mustache, his class exudes from the walls and his sonorous voice comforts your confused mind. Shhh, do not fear the whisky; respect it.

There are a few rules he has that I have adopted. They are as follows...

Hold the glass from the stem to prevent warming.

Smell deeply! Get your nose into the glass and give several smells. It's a conversation with a beautiful woman. Hello. How are you? I am fine. Thank you very much. Take your time, let it speak.

When tasting, chew on it; swish it around your mouth gently. Hold it for 1 second for each year old it is. 12 years for 12 seconds, etc. (that's a minimum, by the way).

Swallow and take a deeeeeeeep breath. Allow the smells and taste to permeate into your sinus and out through your mouth. Oxygen will intensify the flavors and you'll taste the whisky long after you've finished.

For a nominal fee, Mr. Paterson will spend some time with you and create a custom blend based upon you as a person. what a dream! Often, my friends and I have debated what malt we would be! Am I a Highland? A Speyside? Do I have a heavy fire, full of smoke, but maybe a bit harsh? Or am I full of clarity, gold, with a bitter coffee taste? How on Earth could one decide? And yet, to take MULTIPLE malts and marry them together to work harmoniously! What a task.

How to drink whisky
Listen to the Master. When someone can make a living teaching other show to drink, tasting whisky for a living, and blending together these wonderful liquids, you better take your time and appreciate it. To speak with someone who can analyze the effort, the history, shows a level of commitment to the conversation and mental capacity to converse of things more esoteric than commonplace (I sound like a pompous dick. Sorry).

But approaching whisky with reverence and respect gains respect from those around you. Merely ordering a whisky neat (no ice) from a bar will give at worst, quizzical looks and at best, an interest in your opinion. Bartenders have often given me the, "Ok, whatever you want" with an order of a Talisker 10. Surrounding people will often poke fun, "That's a grandfatherly drink!" But when I take my time to drink it, when I have my private conversation with the drink, they all watch and wonder. Some roll their eyes, some ask, "Why do you drink that crap? It tastes like band-aid water." The conversation has begun and they are listening. I have not had an intentions about starting conversation and I have expended zero effort to engage. Yet, when I drink, others take notice and need to know why. Already, my opinion is valued (whether ridiculed or respected). Any publicity is good publicity, right? Loved or hated, the emotional content remains. A drink with that much intrigue is always something to be pursued.

A Moment in a Glass: Lagavulin 16

Well, we get to the meat of the issue: why would young 20s gentlemen drink a drink that is associated with old fogies with pocketwatches? The ones who make a noise every time they sit down? Locked away in a study, full of books and newspapers (what are those about?!) listening to Jazz or Classical music.

Gross (not)

I, myself, am a jazz musician and have a degree in music, so I am biased in favor of Art Music of old and modern. Yet, there is something timeless about a Scotch whisky. I utilize the Lagavulin 16 for my review this post for a purpose. The Lagavulin (lagga-voo-lin) means "the hollow where the mill is." Located on the island of Islay, it is on the souther coast bordering the sea. Amongst the 5 main distilling regions of Scotland, the Islay has the most distinct characteristics. One sniff and you immediately know what you are dealing with. It's been said that the first time you have an Islay malt, be in Scotland. The second time, have it elsewhere. I have not yet visited Scotland, so I didn't know what to make of that statement. In tasting the Lagavulin 16, here were my findings.

Color: Amber with a hint of orange
Nose: Sea shore, peat, smoke, full (almost harsh), underlying butter
Taste: Dry, peaty, iodine, warmth, oily, grassy, biscuity, salty
Finish: long, smooth, tar, peaty, warrrrrrrrrrrrrrrrrrrrrrrrrm

When I drank, I closed my eyes and an image came to mind. I was on a beach, a cold beach. There was a fire that was lowly burning on the sand while the waves were small sets. It was sunset, almost dusk. Behind me, there was green and in front of me were roasting fish.

That is the Lagavulin distillery. Now I had never seen that until much later after my introduction to Lagavulin. But I'll be damned if that isn't pretty darn close to the image in my head. The creation of a Scotch Whisky is a product of the environment. The water comes from the land nearby. On Islay, there is a multitude of peat, hence the strength of that flavor in the taste. The maturation room shares a wall with the sea: salt, seawater, iodine, seaweed, oils. The drink is where it comes from: the purest expression of origin. Of craftsmanship and love. 16 years it had to sit in a cask to be bottled before gracing my tongue. With such work, it demands a certain pace...

When you pour a dram, you must measure your pour because firstly, it's expensive. A bottle of Lagavulin 16 will run around $60-$80. That's not something to be wasted, drunk too fast, wasted on someone who doesn't appreciate, or spilled. The smell takes you on a journey to the place of inception. Also, to a time past. 16 years ago (more, actually, because Scotch doesn't age in the bottle), this drink was began. You are drinking a piece of history. When my friends and I gather, there is no TV. There is music at an acceptable level to listen to, but not so much to be intrusive. We examine the color, and smell deeeeeeply. Then discuss. Using the vocabulary we know, we do our best (we started simply, and then grew more educated). Then a drink: 1 second for each year old. Exhaaaaale. 

Wow.

Then conversation begins. We'll drink maybe 3 or 4 drink over a 4-6 hour hang. Not much. The goal is not one of intoxication, it is of enjoyment of company, of beverage, and an exploration of opinion. The man who truly takes his time with his drink cannot be so obtuse to the opinion of another. When you live the life of a Scotch, you see all sides. You watch the water from spring to sea, you see the peat fire burning, you taste the salt air, and smell the dankness of the maturation room. Feel the heat of the stills, and see the final result. (yes, it may seem like a silly "scotch is a metaphor for life, dude" and well...sort of. Keep reading.) 

Youth culture is filled with ways to do things NOW. Texting, emails, Google, fast food, fast cars, hook ups, shots shots shots, loud music, etc etc. Generalization, of course, but there is much truth. What happens when you want to sit and just enjoy a drink? "What's wrong?" "Tappin' out, lightweight?" You can't go drop $40 for club entrance fee and sit and enjoy and discuss ideas. You can barely be heard. Maybe it's a maturation issue. I know I was born an old man. My tastes in music and attitudes towards social conventions will attest to my "old-fogie"ness. But sometime, we all ought to use the mass in our skull. Why can't we talk politics? Really talk, though. Not a shouting match. Not a right vs. wrong. Can there be a final solution to anything? Life is never so simple. Neither is Scotch or the drinking experience. I have good drinking friends of mine who we disagree on some very fundamental things. I'm not terribly religious, am socially liberal (personally conservative), and believe in the good in people. I have friends who are as conservative as they come and as religious as they come. Some are pessimists, some are apathetic. Yet we talk about the most divisive issues with no anger. God. The President. Education funding. Drugs. Abortion. Music. Sex. Anything. I ask because I have a desire to know how they think. What makes them tick. I take an active interest, aided by the thoughtfulness inspired by whisky. If you try to drink it too fast, you'll know to stop. You can't, not with a good scotch. It burns, it fights, it lets you know, "Hey lad, slow down." A forcible slowing down in a world of hectic pace is just what you need. Once you drink, you'll find you can relax without the necessity of getting drunk. 

Lagavulin 16 is one of my top 5 scotch whiskies. There's something special about the warmth without the fire that permeates from the finish, keeping you warm. The place it takes you is special. Someday, I wish to visit in reality. But for now, it is a special treat to be shared amongst close friends. You may be an acquaintance at the beginning of the drink, but by the end, you've become a friend of mine. It is a shared experience that lasts long after the finish has left your  palate. You will remember who you were with when you first drank a scotch. A story for the ages. 

 Slàinte mhath!

Blended vs. Single Malt

Welcome to the debate. WHICH IS BETTER?!?!

Well, firstly let's talk about the literal differences before we get to ambiance and subtly.

A Single Malt Scotch Whisky is ONE whisky in a bottle. From a cask into a bottle. Only 1 liquid. Single Malt = 1 whisky. That's the easy one.

A Blended Scotch Whisky is different. In the previous entry, it was explained the historical origin of blended (more consistent flavors across each bottle). The distilleries take a single malt and add in various quantities of grain whiskies (whiskies created with wheat, rye, or corn) to enhance flavors and increase quantities. Essentially, a "watering down" of the single malt and/or addition of other flavors.

There is a third type of Scotch Whisky, which is a blend called a Vatted Malt or Blended Malt or a Pure Blend. It is rare and the recently discontinued JW Green Label was one. It is a blending of only Single Malts: no grain whiskies.

Johnnie Walker, Famous Grouse, Chivas, Cutty Sark, Dewar's-these are the most well-known blends with JW being the most popular worldwide.

Macallan, Glenfiddich, Glenlivet, Glenmorangie, Talisker- these are some of the more well-known single malts.
(There are many, many more of each, but that is a general idea).

So the eternal debate: which is better? Usually the argument goes like this...

Average Joe: I LOVE SCOTCH! So like, sophisticated
Scotch Snob: Philistines. Blended is for the masses. Watered down, no character.
Joe: Hey man, it tastes good and stuff.
Snob: Your crass palate cannot discern the delicacies associated with each region! BAH!

So Single Malt Snobs say that blended malts lack character and are merely watered-down version of single malts qualities; Bud Light vs. Craft Beer.

My take is a bit more measured.

I'd say Blended has more of a CHANCE to be garbage because it can be made in vast quantities with cheaper ingredients (meaning cheaper grain whiskies), but there is CERTAINLY no reason it cannot be refined. Just different. A Single Malt is a Master in one area. Since there is 1 whiskey, it is concentrated taste. Each one has a character, a personality that comes with it. Each region has distinct flavor profiles that even within a region differs. It's the specialist, it's the expert, it is the ultimate expression of a whisky.

A Blend, however, is different. It is more well-rounded, more contained. And in that, it has subtlety. Not saying single malts LACK subtlety, but there is not a *good* blend that is strong in any particular area. A Jack-of-all-trades. Sure, each blend has distinct qualities, but I see it more like a "Greatest Hits" album than anything else. One blend brand that is (unfortunately) unavailable in the USA is Whyte and Mackay. With master blended Richard Patterson, third generation master blender, he crafts a complex, subtle whisky for a stupidly affordable price. Blends hint at flavors without committing, they flirt and play coy, but never put out. It can be a frustrating experience, but I don't find it so. With a blend from a reputable source (not Cutty Sark or Dewar's, please), you can be guaranteed a certain level of quality despite price...but also a measured take. Blended are easy to drink; single malts take time. Blends lend themselves to a more jovial, excitable atmosphere; most single malts are reserved, contemplative. These are VERY GENERAL qualities and there are always exceptions.

My favorite blends are any WM 13, 19, JW Blue, Gold, Green.

Yes, there are more bad blends, but that doesn't mean all blends are bad. You just have to watch out for them a bit more.

Next time I will explore why scotch leads to such contemplative conversation and a review of a scotch in my cabinet.

The House of Walker

Today I'll address the best-selling scotch whisky on the planet: Johnnie Walker. The history is rich and the whisky plentiful. And affordable to boot. http://www.johnniewalker.com/en-us/AgeGateway.aspx

Historically, blended whiskies have always been more profitable. Initially, single malt scotch whiskies were inconsistent at best, making the final liquid out of the barrel either great...or awful. In order to give a more consistent flavor profile, distillers began mixing grain whiskies (whiskies malted with grains such as wheat or rye or corn rather than barley) to give every bottle the same flavors. Alexander Walker, the father of Johnnie Walker, began working at his father's grocery store (father being John Walker), he was struck with an idea after a flood decimated the business. He suggested that his father and he go into making whisky. Alexander had experience as a tea blender, so naturally it worked into scotch blending.

The JW line-up is as follows. There is a reason for where I put them as I will explain in the coming weeks.

Red Label
Black Label
Double Black
                           Green Label
Swing

Gold Label
                                                          Platinum Label
                             Blue Label
                                                          King George

If they are left aligned, their flavors generally follow a progression. If they are in the "center" column, they are different. And finally, I have yet to have the Platinum or King George varieties.


"Keep Walkin'" is the creed of JW. Never stop pressing forward. Experiment, try, and never fear what comes next, for the world does not stop turning; neither should you stop walking. Obviously the "Walker" in the name lends itself for the obvious association. Yet, there's more to it. JW has the largest variety of blends on the market by far, and each one offers a distinct flavor. Even the lowly Red Label can be drunk neat without cringing. Since I have begun my journey, I have watched 2 new label be created and 1 label die. Double Black was released not too long ago as a development off of Black Label. Platinum is a new release, initially tested in the Asian markets as a super-premium blend. And as I have seen on the JW website, Green is not longer on their website (along with Gold, but that's silly. Gold's still there. Has to be).

OK BUT NOW WHERE ARE THE REVIEWS YOU SPOKE SO MUCH ABOUT?!

Patience.



Ok, a story and a review.

My first scotch experience.

It was a scotch and cigars night when I was newly 21 organized by a fraternity brother at the house rented by a few people nearby. The 137. $15 got you a glass of scotch and a cigar. Nothing fancy as far as cigars go, but I remember the scotch. Johnnie Walker Green Label. At the time, I knew nothing. I got it on the rocks (little did I know any better). A taste...confusion. Usually liquor tastes...strong. Overwhelming. This tastes like...applejuice? Smokey, but a kick of...salt? Yes, salt. Seawater. And a distinct flavor I cannot place. Ever since then, my palate has been afixed to the sneaky  liquid. Usquenaugh, Gaelic for "water of Life."

Green Label is a vatted malt or pure malt. Meaning there are only single malts (I'll explain later).
The flavor profile is one of harmony, not blending.
The nose is strong of peat, smoke, seaweed, biscuits.
Color is dark gold/amber
Taste is fresh, salty, iodine, deep butter, slight hints of nuts
Long finish of smoke

It saddens me to see it discontinued, but it will always have a special place in my heart.

Next time: Blended? Single? WHAT'S THE DIFFERENCE!

The Why

What is it about whisky? Why does it create such a vivid image in the minds of those from all walks of life? The smell is powerful (good or bad), but certainly memorable.

Think: what do you see? An older gentleman, well-dressed, in a study perhaps?

Well, as a whisky enthusiast under the age of 60, I have certainly gotten my share of derision, ridicule, and outright disbelief at my love of scotch whisky. My aim here (besides writing about something that is near and dear to my heart and my palate) is to explore the why of whisky and to keep record of my whisky journey. I have been on this journey for 4 years, so I'm a bit behind my catalog, but I'll do my best.

As inauguration, I'll explore the why. Well, whisky is malted barley distilled into whisky. Barely. The seed of civilization. Ancient Mesopotamian beer recipies were the first discovered recipies in history http://en.wikipedia.org/wiki/History_of_beer (I cited wikipedia...deal with it). It was agriculture that allowed the human civilization to develop. And barley was the instrument of that change. So, barley and civilization are tied together.

Then we have alcohol, a substance that (I'd bet) every culture has a version of. Hell, even animals eat fermented fruit (even elephants raid human booze shed to get drunk http://www.theguardian.com/world/2010/dec/03/elephants-drunken-rampage-india). Maybe we're born-and-bred alcoholics.

But scotch whisky has a tradition dating back hundreds of years (near around late 1490s). At fist, it was thought to be medicinal. Which I highly agree. First thing I do when I feel a cold coming on is grab a dram. It isn't good for you necessarily, but damn well it isn't good for whatever is making you sick. A double of Lagavulin will kill anything. As it evolved, the tastes became more refined, more differentiated.

What other drink made of the same ingredients has such varied taste? Water, barley, yeast. Malt, ferment, distil. That's it. No more, no less.

But the approaches, oh how they vary! Scotch is not something to be rushed. The LEAST amount of time a Scotch can take is 3 years. From a corporate standpoint, that's a large set-up investment, 3 years of labor cost, and finally, the selling. What a gamble! And 3 years is hardly standard. Lowest normally seen is 8 years, standard of 12 (10 for islays).

So maybe it's the risk taken that makes the drink exciting. Maybe it's the history of tradition. Maybe it's the time of which it was created put in a bottle. The harsh saltiness of Islay or the floral smell of the Highlands. The dry fruitiness of the lowlands, or the sweet smoke of the Speyside (or the oft forgotten spice of Campbeltown). Scotch is a drink that will make you listen, make you think before you speak, make you appreciate the fine craftsmanship. Sure, there are garbage whiskies (as with anything), but for my taste, there's nothing near a whisky.