On Scotch

[Jock Scot]

Talisker and smoked salmon...can I come over?

Delighted to see you!

Let me explain the thinking of Talisker and smoked salmon. Usually smoked salmon is served with a squeeze of lemon juice and some black pepper ground, to taste, onto the fish. Probably the same all over the world? Anyway we in the western Highlands forego the lemon and pepper and sip the peppery Talisker with each mouthful of salmon. Delicious!

[Thunderbolt]

Delighted to see you!

Let me explain the thinking of Talisker and smoked salmon. Usually smoked salmon is served with a squeeze of lemon juice and some black pepper ground, to taste, onto the fish. Probably the same all over the world? Anyway we in the western Highlands forego the lemon and pepper and sip the peppery Talisker with each mouthful of salmon. Delicious!

Looks like you're gonna have a lot of company....I LOVE salmon...and scotch!

Talisker is one of my favorites, along with Laphroig, Lagavulin and any other Islay malts!

T.

[Sionnach]

Thank you all for the education, I am taking notes.

[Tetley]

Also, what would you recommend for mixing with scotch? I always found that ginger ale mixed well with whiskey, but only sweetened lime juice was good with tequila. So, what scotch would you recommend, and what would you mix it with?


Casey

I once heard a elderly scot who had worked all his life in a distillery say something like this:

"We spend years of time and a great deal of money taking most of the water out of our scotch and you damned Sassanachs insist on putting it back in again."

Those weren't his exact words as this was 30 years ago, but after that I only ever drank scotch neat.

[Prester John]

Lagavulin. Nothing.

There is nothing else like it. I don't even like other whiskeys (of any kind, though I have tried them).

To me it would be like adding vegetables to a Quizno's Black Angus sub.

Why spoil it?

[Jock Scot]

All whisky is good----------its just that some are better than others.

[Carolina Kiltman]

I once heard a elderly scot who had worked all his life in a distillery say something like this:

"We spend years of time and a great deal of money taking most of the water out of our scotch and you damned Sassanachs insist on putting it back in again."

Those weren't his exact words as this was 30 years ago, but after that I only ever drank scotch neat.

My general feelings exactly. I may add only a drop or two of water, but always at room temperature, and I always use a noseing glass. (Got some free with Lismore single malt, which is a reasonably priced single malt ($20+).

For a blended, I like Passport.

When I know I will have guests who insist on mixing it with a flavoured mixer, I buy some really cheap stuff - like 100 Pipers and put it in a decanter. They won't know the difference. Pearls before swine?

My current favourite is Scapa. Not to everyones taste, though and not easily available from the local liquor stores. (We have some weird laws here in No Carolina).

[Casey_in_Carolina]

Well thanks for all of the replies, and the significant education

I had no idea that the single malts could be had so inexpensively. I'll have to give them a try depending on what I can find in the stores here.

One question, chill-filtering is mentioned as a bad thing, and several people have noted that if they have to add something, it's water, and room temperature at that. So does ice do something bad to the scotch, or is it just that it affects the bouquet for the nose?

Thanks again for such informative responses,

Casey

[Thunderbolt]

One question, chill-filtering is mentioned as a bad thing, and several people have noted that if they have to add something, it's water, and room temperature at that. So does ice do something bad to the scotch, or is it just that it affects the bouquet for the nose?
Casey

Yes.

Most all liquids, alcohol included, evaporate. Usually, the warmer or colder the liquid, the faster, or slower, it evaporates. Evaporation is where we can smell, or nose, the scotch. If it dosen't evaporate, we wouldn't be able to nose it. The colder it is, such as adding ice, changes the nose. It "deadens" or restricts the nose. The opposite is true. If you warm in, such as in your hand, you'll usually get a "hot" scotch, eg, too much alcohol that burns the nose. This is because the alcohol evaporates quicker than the water in the scotch.

Nosing a good scotch is 50% of the enjoyment of scotch. Picking out certain notes, tones and characteristics is a big part of the enjoyment.

To me, adding a bit of pure mineral water "opens" the nose and makes each characteristic easier to pick out, but that's just me. Someone could probably explain it better.

I'm no scotch expert. These are just things I've picked up over the years from drinking it. YMMV.

Good luck and Slante'!

T.

[ThistleDown]

Jock said it: all whiskies are good, it's just that some are better than others. In North America one of the most popular malts is The Glenlivet. Good it is, of course, but there are some truly superb malts available in Scotland that just don't leave the country or for which you have to search and search and search, trying as you go. It will be hard, for sure, and you will just have to think of it as another learning experience. Or you could drop in on http://www.dtcscotch.com/ to visit one of the finest shops in Scotland.

For a blend, if you have an opportunity, try their SS Politician. A really inexpensive blend readily available in North America (I think) is Grant's Sherrywood. Smooth, aromatic and good for that walk-about in the garden or just sitting and thinking.

For a vatted malt especially to the ladies' liking, try Monkey Shoulder. Another good one is Sheep Dip.

If you want to branch out and test some mimics, pick up a bottle of 12 yo The Yamazaki Single Malt out of Japan. I bit harsh, but with a drop of water....

On the subject of additives it will be good to hear from Ferintosh, but most authorities on whisky (I don't know about whiskeys) state that the addition of ice causes the bouquet to pretty well vanish. They tell us that most malts need to have a splash of water added to bring out the aroma and flavour. And the water must not be out of the tap in today's urban environment: too much chlorine and other stuff in there. Instead, triple filter your water or take it directly from the spring. As for soda, lemon, lime, Coke and ginger ale: that's why there are very, very cheap blends. They are not made to drink just as they are, but to be taken with these flavoured or carbonated juices by those who like cocktails.

Having said all that, there really isn't anything better at the end of a cold, wet, winter day outdoors than a hot toddy: a spoonful of sugar in a warm glass, a few drops of lemon juice, enough hot water to dissolve the sugar and a generous measure of whisky. Stir, sip, say "ah" and feel your coldest bones take on a gentle heat.