A Brief Guide To Scotch For Beginners

Scotch is growing in popularity, but many people still find selecting a Scotch intimidating. Here's help...

A BRIEF OVERVIEW OF THE PROCESS

Scotch is a broad classification for several types of whisky that are distilled and matured in Scotland.

Single Malt Scotch is made by fermenting malted barley in a process which is very similar to the first steps to making beer. In the malting process, barley is soaked in water and allowed to germinate -- germination allows enzymes in the barley to turn starch into sugar, which, when allowed to ferment (by adding yeast) are converted to alcohol.

This rudimentary beer is then distilled two times and then aged for at least three years.

SINGLE MALT vs. BLENDED

Single-malt Scotch is made a single distillery (that’s the “Single” part) from malted barley (that’s the “Malt” part).

Blended Scotch is a combination of several different single malt Scotches (often from different distilleries) and grain whiskies (usually made from corn, wheat or rye).

In general, blends are considered to be smoother and lighter than single malt Scotch. Blends are best for mixed drinks, such as a whiskey sour or Rob Roy, or if you're adding soda water, cola, fruit juice or ice, while most fans of whisky tend to drink Single malts neat or with a little water.

TASTE

To determine what you like in a Scotch, taste a variety of expressions. A good way to sample different Scotches is to buy miniature bottles or try a glass at your favorite bar or restaurant.

Sniff the Scotch and try to identify its signature scents. For example, you will likely notice vanilla and caramel, but you may also notice other scents – like a peaty (earthy) aroma and floral, spicy or fruity scents. If possible, sample the Scotch in a sherry copita or a brandy snifter, which allows the aroma, or “nose” to gather in the bell of the glass.

Notice the color. Scotch ranges from very pale gold or yellow to bronze or amber. When first distilled, Scotch is clear in color. It is then placed into oak casks - previously used to age bourbon or sherry. Scotch gets aII of its color during

the aging process. A small amount of “Spirit caramel” may be legally added to standardize color, but more and more distilleries are deciding to go with the natural color). Lighter colors generally denote that the whisky was matured in bourbon casks, while darker colors indicate a higher percentage of sherry casks. Color is not an indication of age.

Cup the glass in your hand to warm the whisky before drinking it. Many connoisseurs also add a bit of bottled water to their Scotch. Adding water ''opens up'' the whisky, releasing new scents and flavors. Start with a few drops - let your own personal sense of taste dictate how much. In general, older or lighter Scotch requires less water than younger (8-12 year-old) or very peaty Scotch.

Take a large sip, and let the whisky roll over your tongue. Observe the feel of the Scotch-is it smooth, light, oily, thick, astringent, dry? Identify the primary tastes-sweet, salty, sour or bitter. Most whiskies have a mixture of tastes. Next, try to detect the flavors - you may recognize citrus, apple, vanilla, honey, wood and grass or any of a dozen other

flavors. Swallow and notice whether the flavor disappears immediately, lingers, changes or is replaced by a new flavor (this is called the “finish”).

Recap the bottle tightly, and store it in its carton in a cool, dark place. EProlonged exposure to light or to extreme temperature swings could adversely affect the flavor. As a rule of thumb, an open bottle of whisky that is more than half empty should be finished within 18 months - because air in the bottle can affect the flavor as well.

Kevin Erskine is the creator of The Scotch Blog, which offers Scotch whisky industry news. He is the author of The Instant Expert's Guide to Single Malt Scotch (DoceonPress).

 

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