Whisky drinkers.....
 

I'm curious as to what your favorite Scotch Whisky is. And, can anyone recommend one for beginners? I was told by someone at our local liquor store that you should drink it like you would wine. Here are his instructions: After opening the bottle let it breath for about 15 mins., then pour a small amount in a glass, take in the aroma, then swish it around in your mouth and swallow. He also said to drink it at room temperature and sip it. He recommended one called OBAN and I bought it, took it home, followed his instructions and YIKES!!! Is there a way to drink this without making a face? I poured some into a glass over ice and added water and liked it that way. But I don't want to be a wimp when I visit Scotland next year. Could it be I just haven't purchased the right kind?

Micki, I am sure if you try Glenfiddich or Chivas Regal Whiskies which are bottled in Scotland or Jamiesons from Ireland - you will enjoy it more! I have not tried Oban, but find all three I have mentioned are very smooth and easy to drink - just over some ice and/or with water. It is possible to visit some of the distilleries in Scotland and that is a good way of tasting various types.

The difference between Irish and Scotch is that the Irish barley is heated over antracite coal which doesn't flavor the whiskey and the Scotch is heated over peat, adding a lot of flavor. Irish therefore is much smoother. Each Scotch is different depending on the decisions of the individual distillers. A caution: For both, all natives agree that the only thing to add to whiskey is more whiskey.

I'm fairly sure that I have drunk Oban. My recollection is that it is fairly typical. You might try Highland Park (bottled on Orkney) and available in the US for about $35 a bottle. It's relatively smooth. For a real contrast, try Langavulan (not sure of the spelling, bottled on Islay, I believe); it is considerably more expensive (also available in the US) and has a much more distinctive and stronger -- somewhat iodine like -- taste. I think of Glenfiddish and Glenmoranghie -- very commonly available -- as fairly typical but somewhat overpriced in the US. I have thought that Chives is a good, but over-priced blend, not a single malt -- but I may be wrong. If you like it with ice, then drink it with ice. Believe me that no one that you want to know better will criticize you. I typically get one ice cube added to a shot, then swirl it around till the liquor cools a bit.

Micki, this is a topic worthy of a whole Fodor's forum. Maybe they'll elevate it along with Romanian hill walks and San Francisco crab cocktails to full forum status. <BR> <BR>If you want to maximize your whisky experience, read a book about it or prowl through the web - trust me, it's a wonderful voyage of discovery. Start at http://www.scotch-whisky.org.uk/ <BR> <BR>You need to be able to distinguish between blended whiskies (Johnny Walker, Chivas, et al) and single malt whiskies (all the Glenxxs, Oban, Talisker, Laphroig, etc.) The blended labels involve the product of numerous stills (usually plus grain alcohol), according to closely protected formularies, whilst the single malts are the product of a single distillery. The presence or absence of a strong smoky flavor in single malts usually has to do with the composition of the peat used in the manufacture of the whisky. Often whiskies from the rainier west of Scotland or inner Hebrides (like the Islay malts, for example,) have a very heavy, smoky flavor resulting from the organic composition of the local peat. (The peat flavors the water used, too.) On the other hand whiskies from the northeast of Scotland, like the Speyside whiskies, or (my favorite) Glenmorangie from the northern Highlands, usually have a lighter flavor and a very different "nose" from the blended and west coast whiskies. <BR> <BR>So you get a free geography lesson along with your booze. <BR> <BR>Treat single malts like you would brandy. Better after a meal, with a little water if anything. The blended whiskies can be served with water, even soda or ice if nobody's looking.

Hi Micki. I am not an expert at all, but I have tried the blends and they are not my taste at all. A few years ago I started trying single-malt Scotch. It is definitely an acquired taste; my first reaction was just like yours. I still do not drink it very often but occasionally (particularly on a cold fall or winter evening) I will have about a fingers-width in the bottom of a glass and just swirl it around and sip it very very slowly. The favorite one I have had so far is Dalwhinnie which is from the highland region. Single-malt Scotch seems to taste better in front of a glowing fireplace for some reason! <BR> <BR>You may want to look to see if there are any tastings in your area like there are with wines. Scotch got very trendy in recent years and tastings started popping up here and there. The only downside I have noticed is that these events seem to be often frequented by cigar-smokers. <BR> <BR>Happy tasting.

Micki <BR> <BR>It may shock you to know that I am a malt whisky drinker:-) the basic rule for afficionadas is that "There is no such thing as a bad malt whisky" <BR> <BR>There are essentially 4 "zones"- Speyside, Highland, Island and Lowland. <BR> <BR>Speysides tend to be smooth; Islands tend to be peaty (a bit iodiney); Highlands are idiosyncratic, but probably lack character as a group; and you only drink lowlnds if there's nothing else. <BR> <BR>To be pretentious; there are 2 objectively "best" malt whiskies. The Macallan, which is a Speyside; and Lagavulin, which from Islay- a small island with 8 distilleries- heaven on earth. <BR> <BR>It is absolutely NOT done to put ice in malt whisky, and the only acceptable additive is water. Oban is quite strong tasted, so maybe not a good one to start with, but the best method if you really don't like it neat (straight up) is to add a small (and I mean small- not more than half as much again- less is better) amount of water. That will allow the flavour out. <BR> <BR>Whilst it's barely worth talking about other whisky, the ordinary blend you buy, like Dewars and Cutty Sark, are blend of more than one distilleries' malts (usually as low as 40%) and grain spirit. <BR> <BR>The de luxes like Chivas Regal and Johnny Walker Black Label have more malt - maybe as much as 60-70%. <BR> <BR>You also get vatted malts which have more than one distilleries' malts only. Why, God knows! <BR> <BR>Michael Jackson's "Malt Whisky Companion" would be a good buy for your upcoming trip

I too understand that ice is never acceptable (if you care what others think) and that a splash of water is often preferred (water is added to scotch in one of the last steps before bottling anyway). <BR> <BR>And while I'm not a huge fan of scotch, I've found that I can enjoy an after-dinner glass of Lagavulin 16 year (about $40 a bottle).

Hi Micki. I developed my taste for Scotch by first ordering a drink of Drambuie (sp?) and Scotch, "something dog", I can't remember the name. I slowly started asking for more Scotch and less Drambuie. Now my favorite is definately Lagavulin, strait up, yum!. I understand the Scots drink Scotch, about a finger or two width, with a small amount of water. Have fun!

Point of semantics: The Scots do not drink "Scotch" at all. They drink "whisky."

Thanks to everyone for the excellent advise. I plan on visiting the website and maybe picking up a copy of the book as per your suggestions. I think I'll give my Dad the bottle of Oban and try something a bit milder for myself.