1, Do you remember the whisky that turned drinking whisky into wanting to understand whisky.
I discovered 3 whiskies about the same time; how enjoyable but different they were set me on a lifetime quest to explore this wonderful drink- Benrinnes Flora & Fauna 15yo 43%, Longmorn 15yo 45%, and Talisker 10yo 45.8%. In the 1990 Oddbins were promoting malts and these three distinct styles showed me how particular distilleries could be: the Longmorn was sweet toffee whilst the Talisker was as dramatic as the island, Benrinnes bridged the sherry notes of one and the smokiness of the other.
2, When someone tells you, “I don’t know anything about whisky,” where do you start?
If you enjoy flavour then there is a whole world of taste to explore in whisky, maybe think of it as strong wine. Experiment, if it’s too strong dilute it, use a glass that will enhance the aroma, don’t worry about age or brands and don’t spend too much. Don’t give up if a whisky doesn’t work for you, an adventurous palate will more likely be rewarded than a conservative one.
3, What’s something people are taught about whisky that you think we should probably stop teaching them?
Regions, categories and general designations are getting blurrier. Whilst it can be helpful to section flavours into groups via influences like country of origin or production methods so we can navigate the varieties out there we need to remember exceptions to rules are becoming more frequent as producers seek to push flavour boundaries and explore options.
The misplaced belief malts are better than blends and you should drink the oldest whisky you can is still rife amongst newcomers to whisky.
4, What is the most unique aspect of Scotch whisky?
The diversity of character: thanks to the number of distilleries, variety of influences on taste and the progressive nature of some producers looking to develop options has led to the spectrum of flavours spanning the possibilities of single cask bottlings to blends which themselves can offer refined balance as well as unique combinations of components.
5, Can someone actually be taught to have a better palate, or are some people simply born with one?
Some people are blessed with a great nose and an ability to express smells and tastes but anyone can improve their appreciating of their senses if they put their minds to it. Easier for some than others but practice can result in an enhanced understanding of flavour s and aromas.
6, What’s a whisky you’ve poured for someone that completely changed what they thought they liked?
More than once at the end of a tasting a peaty dram has appealed to some people that don’t think they enjoy a smoky dram. The most recent occasion was with Ardbeg 10yo when sone drinkers surprised themselves by finding a classic Islay malt worked for them.
I think what helps is trying a few glasses before finishing on a medicinal malt can make the difference, if they had the peaty example on a clean palate I doubt they would have found it to their liking.
7, Do tasting notes help people discover what’s in the glass—or sometimes tell them what they’re supposed to taste?
Simple descriptions can be helpful : vanilla, sweetness, dried fruit or smoke but more imaginative, detailed and personal notes can be suggestive rather than demonstrative as well as intimidating.
8, What’s something you’ve changed your mind about after years of studying and tasting whisky?
Perhaps the belief that whisky was better in the past than it is now. For some people, including my self for a while, whiskies made decades ago were more characterful thanks to practices that have been superseded such as barley strains, types of yeast, fermentation times, condensing methods and casks. But I don’t think this is an absolute. Modern methods have often resulted in reliable and high quality spirit maybe not even directly comparable to old school examples but still with plenty personality.
9, If you could teach someone only one thing about enjoying whisky-and then they never read another whisky book or attended another tasting—what would you teach them?
Always try your dram with water. Even if it seems to hit the spot, adding a few drops can turn a good whisky in to a great one. So many people have missed the party by thinking diluting is a mistake. I can’t tell you the number of times I’ve seen someone’s face light up thanks to the coaxing of flavour out of the glass with a mere splash. Very satisfying.
10, Last call. No teaching, no tasting notes, no scoring, no analyzing. What are you drinking?
I’m pretty nostalgic so I’d reach for a dram that reminds me of a person, place or a special memory. A closed distillery even, Lochside? The stories behind distilleries can tell us about the past and to savour liquid history is a special treat.
