The Ultimate Scotch Whisky Guide

When you buy something using the affiliate links on our site, we may earn a small commission.

A Toast to Scotch

In the world of fine spirits, few drinks compare to whisky, and in the world of whisky, few whiskeys compare to Scotch Whisky. In this guide, which we have crafted by drawing on expert opinions and personal experience honed through years of scotch enjoyment, you will learn how to appreciate the complexities and intricacies of scotch by learning about its history, its varieties, how scotch is made, and how best to enjoy it.

Please note that this guide is not about whisky generally, and will focus exclusively on Scotch whisky, and its particular rules and conventions, with an emphasis on single-malt Scotch whiskeys.

Interested in other spirituous beverages? Check out our Bourbon Guide, our Brandy Guide, and our list of 10 Essential Cocktails and Mixology Books.

Are you a Scotch whisky novice?

What Exactly is Scotch Whisky?

There is “Whisky,” and Then There is “Scotch Whisky”

A photograph of a lake and mountains in Scotland
The Scottish Highlands [Image Credit: Wikimedia]

Most generally, whisky is any distilled alcoholic beverage made from fermented grains that have been ground together, mixed with water, and heated to form a mash.

It is sometimes assumed that any whisky that is made in Scotland is automatically Scotch whisky. This, however, is not the case.

“Scotch whisky” is defined and regulated by a document created on November 23, 2009, called the “Scotch Whisky Regulations 2009” or SWR. Not only regulating production, this act also governs the labeling, packaging, and advertising of Scotch whisky within the United Kingdom. While the SWR is technically only valid within its jurisdiction, international trade agreements have been put in place that effectively makes some provisions of the SWR apply in countries outside the United Kingdom.

The Legal Definition of Scotch Whisky

There are four general components to the Scotch Whisky Regulations:

1: Scotch whisky must be produced at a distillery in Scotland from water and malted barley (to which only whole grains of other cereals may be added), all of which have been:

– Processed at that distillery into a mash

– Converted at that distillery to a fermentable substrate only by endogenous enzyme systems

– Fermented at that distillery only by adding yeast

– Distilled at an alcoholic strength by volume of less than 94.8% (190 US proof)

– Wholly matured in an excise warehouse in Scotland in oak casks of a capacity not exceeding 700 liters (185 US gal; 154 imp gal) for at least three years

2. Scotch whisky must retain the color, aroma, and taste of the raw materials used in, and the method of, its production and maturation.

3. Scotch whisky may not contain any added substances, aside from water and plain (E150A) caramel coloring.

4. Scotch whisky must comprise a minimum alcoholic strength by volume of 40% (80 US proof).

What Do These Definitions Mean?

For the uninitiated, we understand that terms like “mash,” “fermentable,” “distillation,” and “aging” might seem a little obtuse. Never fear! These definitions will all make sense once you have a better understanding of the history of whisky and how it is made. So, read on!

The History of Scotch Whisky

Uisge Beatha: The Earliest Accounts of Scotch Whisky

A medieval manuscript depicting several kings
King Alexander III of Scotland on the left with Llywelyn, Prince of Wales, on the right, as guests to King Edward I of England, center. [Image Credit Wikimedia]

Celtic people have been enjoying alcoholic beverages for millennia, but the definitive history of Scotch whisky begins a little later than that. The precursor to modern scotch was a distilled beverage known, in Gaelic, as uisge beatha, which means “water of life.”

In the Latin language, which was used extensively in Europe throughout the Middle Ages, “water of life” is translated as aqua vitae, and this term was applied during this period to dozens of strong distilled beverages. In Scotland, however, aqua vitae effectively meant Scotch whisky.

Leather bound travel books on a shelf

“To Friar John Cor, by order of the King, to make aqua vitae VIII bolls of malt.”

The first known written reference to Scotch Whisky

The first explicitly written mention of scotch was found scribed on June 1st, 1495, on page 487 of Volume X of the Exchequer Rolls of Scotland, where it reads, “To Friar John Cor, by order of the King, to make aqua vitae VIII bolls of malt.” The Exchequer Rolls were records of all royal income and expenses and are an invaluable resource for scholars of material history.

A photo of the Exchequer Rolls of Scotland
The Exchequer Rolls of Scotland [Image Credit: Wikipedia]

In this particular entry, we learn that a man named Cor was given eight bolls of malt to make aqua vitae throughout the months of 1494: with this malt, the good friar could produce about 1500 bottles! This casual reference also shows that despite being the earliest written reference, the distillation of this drink was well established by the fifteenth century, implying that scotch production was actually much older.

The Excise Act and the Expansion of Scotch Whisky

A cartoon mocking tax collectors
An 18th Century Cartoon Mocking British Tax Collection [Image Credit: Lewis Walpole Library]

The popularity of whisky began to increase as the centuries wore on, and in 1644 the state authorities began taxing the production of the spirit. Unfortunately, despite the government’s attempt to regulate and draw income from such a popular drink, distillers began to sell it illegally, and untaxed sales flourished across Scotland. By 1780 there were eight legal distilleries in all of Scotland competing against more than four hundred bootleg operations.

“My daddy, he made whisky, and my graddady did, too / We ain’t paid no whisky tax since 1792”

From the folk song "Copper Kettle"

By 1823 Parliament realized that the success of the untaxed operations was negatively impacting the legal operations, so to allow for more fair competition, they eased restrictions. The resulting Excise Act stipulated that whisky could be distilled with a £10 licensing fee and a set payment per gallon of proof spirit.

Equitable taxation made Scotch whisky production more lucrative and accessible, and this, in turn, spurred new innovations. The invention of a new distillation process that utilized a more efficient type of still, known as a column still, allowed for the production of a smoother spirit at significantly less cost, and Scotch whisky production accordingly skyrocketed.

Scotch Whisky Becomes a Global Phenomenon

Devastation for Wine and Brandy Means Success for Scotch Whisky

A cartoon showing a bug drunk on wine
A contemporary cartoon satirizing how the Phylloxera pest decimated European vineyards. [Image Credit: Edward Linley Sambourne]

Up until the mid-19th century, the two most popular beverages in Europe and North America were wine and brandy While various types of whisky, including Scotch whisky, were certainly known and enjoyed, they could not rival the stranglehold on adult beverages enjoyed by the former.

That all changed in 1880 when a microscopic insect that preyed on grapes ravaged Europe. These pests, known as phylloxera, decimated vineyards across the globe, effectively halting the production of wine and brandy, which are both made from grapes.

An illustration of the phylloxera pest

A blight upon all grapes

Phylloxera

Slightly smaller than an aphid, phylloxera is a pest that feeds on the roots of grape vines. Damage to the roots causes the grape vines to die, resulting in the eventual loss of the entire plant. In the middle of the 19th century, a phylloxera blight crippled wine and brandy production in Europe for several decades.

With its main competition effectively eliminated, whisky was quick to fill the void, and soon the spirit was being enjoyed by drinkers all across the globe. By the 20th century, whisky was one of the most popular drinks in the world, loved by both blue-collar workers in pubs and ritzy elites in fine drawing rooms. And, because scotch was one of the finest examples of whisky, it enjoyed a privileged position in the pantheon of mash spirits.

Scotch Whisky Today

A photo of three men at a bar
“I would prefer scotch, how about you?”

Today, scotch maintains its popularity, favored as a complex and multifaceted drink closely associated with sophisticated and discerning drinkers. In 2018, Scotland exported almost £5 billion worth of scotch, and it is clear that drinkers the world over still love the warm tones, unique taste, and singular experience of enjoying scotch.

Want to learn to drink like a gentleman?

Scotch Whisky FAQ

What is the difference between whisky and scotch?

A whisky is any distilled spirit made from fermented grain mash. Scotch is a particular type of whisky, produced in Scotland according to certain rules, regulations, and standards.

Is any whisky from Scotland automatically scotch?

No, it is not. While scotch does have to be made in Scotland, there are additional standards that must also be followed in order for a spirit to be called Scotch Whisky.

What does “mash” in scotch mean?

Mash is a mixture that is made by combining particular grains or a mix of grains with water and then heating the mixture into a mash. This process releases chemicals in the grains that give the scotch its flavor.

How many types of Scotch Whisky are there?

There are technically six types of scotch that are all produced in different ways. The most common types are Single Malt, Blended, and Double Malt, which is more correctly referred to as Double Wood. The less common varieties are Single Grain, Blended Malt, and Blended Grain.

What does “malt” in scotch mean?

Malt refers to grains that have been allowed to germinate and dry as part of the scotch production process. The malting process changes the flavor of the grains.

What does “single malt scotch” mean?

Single malt means that the scotch was made only with barley and water.

What does “single-grain scotch” mean?

Single-grain scotch is scotch made from water, barley, and at least one more type of cereal.

What does “blended scotch” mean?

Blended scotch is made from at least one single malt scotch that has been blended with at least one single grain scotch.

What are the Scottish regions in which scotch is made?

Scotch is primarily produced in five major geographic regions in Scotland, and each region imparts unique characteristics to the scotch made there. The regions are the Highlands, the Lowlands, Speyside, Campbeltown, and Islay.

Can scotch go bad?

Like many alcohols, after a bottle of scotch is opened, the liquid inside undergoes a chemical change as it is exposed to oxygen. As it oxidizes, the flavor profile of the scotch will slowly but surely change, especially if the bottle is more than half empty. Therefore, to maintain the superlative quality of scotch, you should try to enjoy it within two years of opening the bottle. Unopened, airtight bottles of Scotch whisky will not oxidize or go bad and can be stored for decades.

Should I drink scotch with ice?

Ultimately, you should enjoy scotch in whatever way makes it taste the best to you. Many connoisseurs, however, feel that excessive ice can water down and spoil the taste of scotch. Therefore, we suggest that you first try scotch with no ice, or no more than one or two small cubes, first.

How do I learn to appreciate scotch?

Like all things in life, developing an appreciation for scotch takes time. Simply drinking and enjoying scotch is, technically speaking, all that you need to do, and you will eventually develop an appreciation for it. To expedite the process, however, we are happy to offer this guide as your ultimate resource on how to understand and savor scotch!

The Production Process

Knowing the Process Will Help You Process This Information

A photo of a scotch distillery
An example of a Scotch whisky distillery [Image Credit: Wikimedia]

At this point in our guide, we will be explaining how Scotch whisky is made, and by better understanding the step-by-step process and how all of the individual ingredients come together, we hope that you will be better able to retain the information that we will impart to you.

Water being poured into a glass

1. The Impact of Scottish Spring Water

The production of Scotch whisky begins with water. It is for this reason that many of the distilleries still found today are located adjacent to pure water sources such as a river or even a borehole. While transportation is far more effective today, when the vast majority of Scottish distilleries were erected, having to transport large quantities of fresh water proved to be difficult, thereby requiring the distilleries to be built near a plentiful source.

One of the things that separate Scotch whisky from other whiskeys is that the water in Scotland tends to be much softer, with significantly lower mineral and calcium contents. For the distilleries located on the west coast of Scotland, particularly on the Islands, the water has a much higher peat content due to the water running through peat bogs, which causes it to have a slightly brown tinge. While there is no direct evidence to suggest this natural peat affects the flavor of the whisky, many distilleries believe it to be special, and for that reason, they are very protective of their water supply.

A photo of malted grains

2. Malting and Germination

Malting requires cereals and water. While there is no legal obligation to use Scottish barley to produce Scotch whisky, the vast majority of barley used to make whisky around the world is from Scotland, therefore making it cost-effective to utilize local barley.

In order to successfully malt barley, the grains are soaked in the water, which causes the starch to convert into a type of sugar called maltose. At the same time, the water feeds the seeds and causes them to start sprouting in the process of germination.

Over the next six days, little shoots begin to grow all over the grains, indicating to the producer that the barley is ready to be dried. To do this, the distillery will elect to use hot air or peat smoke to dry out the grains, which stops further growth of the shoots and prevents them from rotting.

While the majority of distilleries now purchase their barley pre-malted, there are still a small handful of producers that choose to malt the barley from scratch. Despite the process being painstaking and lengthy, distilleries such as The Balvenie and Highland Park view it as a tradition and pride themselves on their malting floors.

A photo of a mash un

3. The Mash Tun

Now that the barley is properly malted, it gets ground until it resembles something like flour and is then mixed with water to make a mash. The entire mixture is then poured into a vessel called the Mash Tun. As the barley mixture steeps in the hot water, the mashing tun separates the solids from the sugars, and the process is repeated at least twice more. By the time this part of the production process is completed, the mash has been converted into a hot, sugary liquid called the Wort.

A photograph of wooden fermenters

4. Fermentation

The next step in whisky-making is called the Fermentation Process. The wort is pumped into a wooden or stainless steel receptacle called the Washback, and dried or creamed yeast is added to the mix. Once the yeast is added to the liquid, it begins to multiply rapidly, using up the oxygen in the washback and creating carbon dioxide. As blades mix the yeast into the wort, over the next 48 hours, the yeast begins to devour the sugars turning the wort into alcohol. The distiller now chooses whether or not to remove the liquid or let it sit for up to another 70 hours, which produces a fruitier flavor.

A photo of the Caol Ila Distillery

5. Distillation

The next step is the actual distillation of the whisky. This is when the alcohol is poured into a copper pot still to undergo a series of two distillations, or in some cases, three. The first distillation, called the Wash Still, is where the alcohol is heated until it boils, and its vapor is condensed into liquid and carried through the coiled pipes. The new liquid is then dumped into cooling vats and is now typically around 28% alcohol. Then, the process is repeated, and the spirit is re-distilled until it reaches approximately 70% alcohol. As it distills, the vapor is pumped into a rectifying column, making its way through a water-cooled condenser to the spirit safe. The spirit safe then captures the purest portions of the stream that will eventually mature into Scotch whisky.

Ciders being aged in casks

6. Aging

In the next step, the best cuts of the spirit are slightly diluted with more water. This process makes the spirit more palatable generally, although the ratio of spirit to water will vary based on the desires of the producer and what kind of flavor profile he or she wishes to create. The diluted spirit is then poured into wooden oak casks. Some of the most prized casks are taken from Bourbon whiskey or Spanish sherry. The spirit will, effectively, marinate in the cask and mature for at least three years, developing a complex range of flavors and aromas as it soaks up the hidden spirits still buried deep in the wooden casks. While Scotch whisky must, by law, age for three years, it can remain in the casks for much longer, and doing so will often produce a more unique, unexpected, or intense flavor profile.

Glenfiddich 12 Year Scotch Whisky

7. Bottling

Having completed its desired aging process in the casks, the Scotch whisky is ready to be bottled, labeled, and sold. While whisky can continue to develop with age in the bottle, note that most of the impact on the flavor and texture is imparted during the cask aging and not after the scotch has been bottled.

A photograph of a bottle of scotch

Is this scotch the world’s

Oldest?

In 2022 whisky maker The Macallan announced that they would be selling an 81-year-old scotch that had been aging in casks since 1940. According to media reports, only 288 bottles were released, with a suggested retail price of $125,000. The rare spirit is said to open with notes of dark chocolate, sweet cinnamon, and aromatic peat, leading on to treacle toffee, crystallized ginger, and charred pineapple, before giving way to an intensely rich, sweet, and smoky finish.

Types of Scotch Whisky

Four men gathered around a bar in Black Tie
When you belly up to the bar, what are your options when it comes to Scotch whisky?
Scotch TypeNotes
Single MaltSingle malt Scotch whisky is, today, the most popular choice in North American homes. This is an aged whisky made by a single distillery using only malted barley and water. It contains no other cereals and must be distilled, produced, and bottled in Scotland.
Single GrainSingle-grain Scotch whisky is less commonly found on the shelves of your local liquor store. It starts out with water and malted barley but then has additional whole grains or cereals added to it, which prevents it from complying with the laws that would permit it to be called single malt. Just like with single malt scotch, it too has to be bottled in Scotland in order for it to be able to use the “Scotch” name. It is this type of scotch that most blended Scotch whisky is made from.
Blended ScotchA blended Scotch whisky is made from at least one or more single-malt Scotch whiskeys that is blended together with a single-grain Scotch whisky.
Blended Malt ScotchA blended malt Scotch is actually one of the most uncommon types of Scotch that can be found today. Previously called a “vatted malt” or a “pure malt,” it is made when the blender takes two or more single malt Scotch whiskeys from at least two separate distilleries and blends them together to create one batch of whisky.
Blended Grain ScotchA blended-grain Scotch is similar to a blended malt, except it utilizes two or more single-grain Scotch whiskeys from at least two separate distilleries. They are then blended together to create a single batch of whisky.
Double Malt ScotchMany people have heard of a Scotch whisky referred to as a “double malt” Scotch. It should be noted that these do not actually exist in the world of Scotch whisky. Whenever a bottle of single malt Scotch is referred to as “double malt” or “triple malt” it simply means that it was aged in two or more types of casks. The true term for this is double wood or triple wood. This is very common in the whisky world, and despite being aged in multiple casks, it still remains in the single malt category.

Learn more about blended Scotch whisky!

The Impact of Scotland’s Regions on Scotch Whisky

Location, Location, Location

A map showing Scotland's scotch regions
The Scotch Whisky Regions of Scotland [Image Credit: Wikimedia]

Divided into five distinct Scotch whisky regions, Scotland produces a variety of whiskeys that take on certain flavor profiles based on the region they’re distilled in. Oftentimes, you can tell a great deal about a whisky’s characteristics just by knowing where it was made.

RegionNotes
The HighlandsKnown as a medium-bodied whisky, Highlands scotch is typically lighter and more luxurious than examples from Islay, but stronger than the ones in the Lowlands. Today there are many highland distilleries, some of which include Aberfeldy, Balblair, Ben Nevis, Clynelish, The Dalmore, Dalwhinnie, Glen Ord, Glenmorangie, Oban, and Old Pulteney. In the Islands portion of the Highlands, you can find Arran, Jura, Tobermory, Highland Park, and Scapa, as well as Talisker, still operating today. While many whisky connoisseurs believe the Islands should have their own region, they are still technically classified as a part of the Highlands.
The LowlandsGenerally considered the lighter and most delicate whiskeys, the Lowland distilleries often produce spirits with very little to no peat. Today the only distilleries still in operation are Auchentoshan, Bladnoch, and Glenkinchie, as well as Daftmill, a distillery of very recent pedigree.
SpeysideHome to whiskeys reputed to be some of the most elegant and inspired in Scotland, Speyside is also home to the most distilleries in the Country, some of which include Aberlour, The Balvenie, Cardhu, Cragganmore, Glenfarclas, Glenfiddich, Glenglassaugh, The Glenlivet, Glen Moray, and The Macallan.
CampbeltownOnce a major center of whisky production, the vast majority of distilleries that operated in Campbeltown have since closed down. With the majority of its bottles aged at the 10-year mark, the region is home, at the time of publishing, to just three active distilleries, which include Glen Scotia, Glengyle, and Springbank.
IslayConsidered some of the most intense examples of Scotch whisky, these spirits are usually heavily peated, often oily, and even sometimes compared to iodine. Islay is home to eight major distilleries, which include Ardbeg, Bowmore, Bruichladdich, Bunnahabhain, Caol Ila, Kilchoman, Lagavulin, and Laphroaig.
A photograph of George Bernard Shaw

“Whisky is liquid sunshine”

George Bernard Shaw

How to Properly Taste and Appreciate Scotch

The Correct Method Will Make Your Scotch Taste Even Better

Today, Scotch whisky is tasted in a variety of ways. From drinking it neat or on the rocks to mixing it into a range of cocktails, Scotch whisky can now be enjoyed in any way that the drinker pleases.

We here at the Gentleman’s Gazette, however, believe that taking certain simple steps will allow you to derive the greatest enjoyment and pleasure from your Scotch whisky. Therefore, this guide does not feature any recipes for scotch cocktails, and will instead focus on how you can achieve maximum pleasure while drinking the Scotch whisky itself.

Sourcing the Right Glass

The Vessel Matters!

While often enjoyed in a simple rocks glass, there are certain benefits to sourcing a glass that is specially designed for the consumption of Scotch whisky. These glasses will heighten your enjoyment of the spirit, and set you apart as a genuine connoisseur.

A photo of a copita nosing glass

The Copita Nosing Glass

Originally called a “Dock Glass,” the copita was developed in the 17th century for merchants to nose, or assess quality by smell, a spirit or wine at the dock before accepting the shipment. Today, a copita is still used by many distillery managers or master blenders when testing or planning new blends. Because of its unique tulip shape bowl, the copita allows you to swirl the spirit while facilitating the retention of alcohol vapors. Prior to tasting the whisky, the drinker will generally cover the glass with its accompanying watch glass cover and allow it to sit for a few minutes.

Buy your own Copita Nosing Glass!

A photo of a Glencairn whisky glass

The Glencairn Glass

Considered the most innovative whisky glass on the market, the crystal Glencairn glass is an official product specifically designed for Scotch whisky. With a tapered mouth and wide bowl, the quality of the whisky is enhanced, allowing the connoisseur to identify hidden aromas and flavors in the spirit. The one negative aspect of the Glencairn is that it has a very short, wide stem, which can cause the whisky to warm from the natural heat of your hand, which in turn can affect the flavor.

Buy your own Glencairn Glass!

Ice or No Ice: How Not to Spoil Your Whisky

With the increasing ubiquity of iced drinks, it is typical for many scotch drinkers to enjoy their beverages “on the rocks,” or with ice. With each ice cube added, however, the scotch becomes diluted and cooled, changing the flavor profile and masking the aromas. Therefore, we recommend, if it suits your taste, taking your scotch with only one or two small ice cubes if any.

A glass of whisky containing three metal "whisky stones," with another stone beside the glass.

Are they worth it?

Whisky Stones

In an effort to cool scotch without also having to dilute it, many drinkers rely on chilled cubes of various materials known as “Whisky Stones.” Whisky stones are made from many materials, but two of the most common are metal and soapstone. Note that metal whisky stones often have their own distinct metallic taste that can affect the flavors of the scotch, so if you want to employ whisky stones, we recommend that you use soapstone varieties.

Watering Whisky: The Benefits of Diluation

Whisky Glass, Teaspoon and chilled water
The simple tools you will need to dilute your Scotch whisky easily.

Historically, judges at spirit competitions would water down their whisky, mixing the Scotch with up to an additional 50% distilled water. While many people think this is done to eliminate some of the alcohol content, the fact is that by adding a splash of slightly cool still water, the flavors, and aromas of the spirit will be elevated, opening up the spirit and allowing you to enjoy your dram properly. While we don’t recommend diluting your whisky with 50% water, a splash of cool, clean water can help the scotch open up.

Whisky Tasting Glass by Glencairn

The Benefits of

Glass Cutting

Because even superficial detritus on the drinking glass can affect the experience of drinking quality Scotch whisky, many devotees will carefully “cut” the inside of the glass with the scotch itself. Into a clean glass, pour about half of an ounce of your desired whisky and then swirl it around every surface of the interior of the glass. Then, dump the scotch out of the glass. This may seem like a waste, but the small amount of Scotch whisky you have employed in this way will act as a purifier, eliminating any odors or flavors already in the glass that could alter the taste or aroma of your dram.

How to Properly Fill and Hold a Whisky Glass

When pouring Scotch whisky, be sure not to overfill the glass. An overly generous portion will overwhelm your senses and diminish your enjoyment of the beverage.

If using a designated whisky glass, we suggest filling the vessel so that the high water mark of the scotch sits just below the widest point of the bowl of the glass.

For glasses that do not have bellowed bowls, like rocks glasses, we suggest filling the glass with between one and one-and-a-half fluid ounces. This amount will be approximately equivalent to the height of your two fingers when pressed against the glass while gripping it from the bottom – hence, the expression “two fingers” of whisky.

When holding your whisky glass, be careful to hold its base and not the bowl to ensure your hand doesn’t warm the spirit as it’s poured in.

Assessing the Whisky Before Tasting

Full Whisky Appreciation Starts Before Your First Drink

A photograph of whisky bottles, glasses, and accessories
With the right tools, you can learn a lot about whisky before the initial sip.

To gain the greatest possible enjoyment from your Scotch whisky before even tasting it, you can follow these steps to learn more about your whisky based on how it looks and smells.

1
Same whisky becomes cloudy after water is added

Assess Cloudiness

After pouring your scotch, you can gently swirl it in the glass to check for cloudiness. A cloudy spirit will indicate that the whisky has not undergone chill filtration. The purpose of chill filtration is to conform whisky so that there is no cloudiness once water is added. However, a spirit that is cloudy tends to offer an enhanced element of flavor, and being aware of this fact can improve your enjoyment, as well as serve as a potential marker for quality.

2
A photograph showing the legs on an alcoholic beverage

Observe the Legs

The most important reason for visually examining your whisky is to look at its “legs.” After swirling the whisky in its glass, you’ll notice fine beads that will form on the sides of the glass. The legs then slowly ooze back into the glass, forming lines called “legs” as they move. The thicker and slower the legs move, the more vivacious the liquid is, which tends to indicate a bolder whisky.

3
Nose the whisky before you try it

Sampling the Aroma

After visually inspecting the scotch, hold the glass up towards your nose, taking a deep breath in through your mouth and your nose. While inhaling, appreciate the complex aromas coming from the drink. Be sure not to bring the glass too close, as the strength of the alcohol can numb your senses. Then, lower the glass and swirl it. Repeat this process at least three times, each time bringing the glass closer to your nose and breathing in more through your nose and less through your mouth. By the final nose, you should allow the rim of the glass to pocket your nose, and with your mouth closed, breathe in as the spirit engulfs your senses. By following these steps, you’ll notice that the aromas change with each nose, and you will be able to experience each of the divine and complex aromas of the Scotch whisky.

Assessing the Whisky When Tasting

Raphael sampling whisky
Finally, it is time to drink!

Diluting the Spirit

After savoring the aroma, add a splash of pure, clear water that’s slightly cool and take your first taste of the spirit.

Sloshing in the Mouth

As the Scotch whisky hits your tongue, swirl and splash it around every part of your mouth. Let it touch your cheeks, the roof of your palate, and the bottom of your mouth under your tongue. Allow it to stream in front of your teeth and touch your gums and the inside of your lips. Then let it sit in the middle of your mouth before slowly swallowing the spirit.

This process may seem involved and somewhat affected, but engaging in this ritual ensures that you are able to taste all of the complexity of the Scotch whisky, with its diverse flavor profile. For subsequent tastes, you can continue this process or simply sip your glass with relish as you see fit.

A photograph of James Joyce

“The light music of whisky falling into glasses made an agreeable interlude”

James Joyce

Common Whisky Tastes

A Shared Vocabulary Makes Sharing Easier

A photo showing a Glencairn glass and coasters for a whisky tasting
A Scotch whisky tasting is an ideal way to learn more about this wonderful spirit.

Ultimately, how a Scotch whisky tastes is often a matter of personal perception. To help whisky drinkers share and speak clearly about their experiences and insights, it can be useful to employ a shared vocabulary with which everyone is aware. These universal terms make it easier for whisky drinkers to convey to each other what they are tasting.

Generally speaking, there are four broad whisky flavor profiles, which consist of many individual flavors. You may or may not taste all of these flavors when you are drinking Scotch whisky, but it can be helpful to know the types of flavors that other drinkers have noticed, in addition to what you can pick out.

Flavor ProfileFlavor Examples
FruityBanana, mango, pineapple, grapefruit, orange, apples, pears, persimmon, raisins, sultana, and prunes.
SmokyIodine, tar, barbecue fumes, tobacco, cigar smoke, roasted coffee, and dark chocolate.
SweetToffee, vanilla, honey, butterscotch, ice cream, caramel, and honey.
SpicyChili peppers, cloves, cinnamon, and nutmeg.

Some of Our Favorites, Arranged by Region

Bar Cart Stationary photo
What have we got on our bar cart?

The popularity of whisky has exploded in the last two decades, and Scotch whisky remains one of the most popular drinks on the market. Therefore, you will find yourself swamped with countless options to try.

While we encourage you to experiment and seek out the advice of friends who know and love Scotch whisky, we are happy to provide the following suggestions of some of our favorites.

In general, if you are new to whisky and scotch drinking, gentle, more subtle bottles will be an easier entree for you. Glenlivet 8 Year, Auchentoshan Three Wood, and Dalwhinnie 15 Year are particularly nice starting points. Meanwhile, the Dalmore Cigar Malt Reserve pairs beautifully with most full-bodied cigars, while the Aberlour 12 Year is a great option at its price point, and The Macallan 12 Year is one of our absolute favorites.

RegionOur Suggestions
The HighlandsThe Dalmore Cigar Malt Reserve
Jura Superstition
Highland Park 12 Year
Scapa 16 Year
Talisker 18 Year
The LowlandsAuchentoshan Three Wood
Glenkinchie 12 Year
Rosebank 12 Year
SpeysideThe Macallan Fine Oak
The Macallan 12 Year 
The Macallan 25 Year
Aberlour 12 Year
Aberlour A’bunadh
The Balvenie Doublewood
CampbeltownGlen Scotia 12 Year
Springbank 10 Year
IslayBowmore 18 Year
Lagavulin 16 Year
Caol Ila Moch
Laphroaig 12 Year
A photograph of William Faulkner

“There is no such things as bad whisky. Some whiskeys just happen to be better than others.”

William Faulkner

How to Research and Buy Whisky

Men in Style: The golden age of fashion from Esquire
Do you think these chaps know a thing or two about Scotch whisky?

As with many products, prices for Scotch whisky will vary widely based on where you live. Here are a few of our preferred online retailers who may be providing their services in your area.

Conclusion

Three men stand at a bar in Black Tie
We will see you at the bar for a Scotch whisky!

Now that you know more about the history, production method, and types of Scotch whisky, as well as how to enjoy and savor it properly, we hope that you are ready to start experimenting with this delicious and versatile spirit. Whether you are sampling scotch while on a whiskey tour through the Scottish Highlands or sipping a glass while relaxing in your living room, we hope that this guide has left you better informed about one of the most interesting and unique spirits that the world has to offer. Cheers!

Let us know in the comments what your favorite Scotch whiskeys are!

Want to learn even more about Scotch whisky?

Outfit Rundown

In today’s video, Raphael is wearing a double-breasted flannel suit with a wide window over pane and a 6-by-2 button arrangement. The suit was custom-made, and the fabric comes from Vitale Barberis Canonico. Raphael is wearing it with a white dress shirt, to which he has added a pop of color with the red carnelian balls in his sterling silver eagle claw cufflinks. The rest of Raphael’s jewelry complements this choice, as he is wearing a sterling silver ring with a malachite stone.

Double-breasted windowpane suit from Vitale Barberis Canonico fabric.
Double-breasted windowpane suit from Vitale Barberis Canonico fabric.
Magenta, Pink, Grey Mottled Knit Tie Cri De La Soie Silk

Fort Belvedere

Magenta, Pink, Grey Mottled Knit Tie Cri De La Soie Silk

Burgundy Silk Pocket Square with little Paisley Motifs

Fort Belvedere

Burgundy Silk Pocket Square with little Paisley Motifs

Eagle Claw Cufflinks with Carnelian Balls - 925 Sterling Silver Platinum Plated

Fort Belvedere

Eagle Claw Cufflinks with Carnelian Balls

Dark Green Boot Laces Round Waxed Cotton

Fort Belvedere

Dark Green Boot Laces Round Waxed Cotton

Shadow Stripe Ribbed Socks Grey and Turquoise Green Fil d'Ecosse Cotton - Fort Belvedere

Fort Belvedere

Shadow Stripe Ribbed Socks Grey and Turquoise Green Fil d'Ecosse Cotton

For neckwear, Raphael has opted for a unique texture with his mottled cri-de-la-soie silk necktie with magenta, pink, and grey mottling, which is set off by the darker burgundy body color of his silk pocket square. The blue and green paisleys in that pocket square are further highlighted by the green shoelaces in his suede shoes. Raphael’s socks are a two-tone shadow stripe in charcoal and turquoise that perfectly pick out many other tones in his ensemble.

*Editor’s Note: This post was written by E.J. Daniels, adapted from an earlier version by J.A. Shapira.

Reader Comments

  1. Great timing with Robert Burns dinners on the horizon. Glad to se Superstition on the list.

    1. Hi Mr. Thorington,

      As they say, “timing is everything”.

      Let me know how you enjoy the Jura Superstition. Remember before pouring your dram to press your palm into the logo as it’s said to bring good luck.

      Enjoy your dram,

      J.A. Shapira

      1. Bladnoch Flora and Fauna beats all lowland whiskies into a cocked hat,I’ve had the benefit of having 2 bottles of said whisky,not tonight ,mind,and it’s a glorious amalgam of all scotch,quite simply one of the best

  2. I would just like to inform you that your definitions of the different kinds of whisky, at the very start of the piece, are incorrect. Your initial distinction between two kinds of whisky – malt and grain – and the three possible combinations of these are good, as are your definition of a single malt, but the problem lies with your definition of grain whisky. A grain whisky is a whisky made out of any other grain than malted barley (wheat being, as far as I know, the most common in Scotland, while corn and rye are popular over in North America). A single grain, then, is a grain whisky made by a single distillery, while a blended grain whisky is one made from grain whiskies from several different distilleries.

    I would also suggest mentioning the distinction between a “regular” single malt and a single cask whisky. A regular single malt is made through blending the whiskies from a number of different casks from the same distillery, while a single cask whisky, like the name suggests, is bottled from just one cask. The blending of different casks makes for a whisky that is more consistent over the years, while single cask whiskies are usually made from the best casks, and can be wildly different from the distillery’s regular whiskies.

    1. Mr. Torp,

      Thank you for your suggestions. I’m very pleased that you enjoyed the article. I do, however, need to clarify that when I defined “single grain whisky” I was strictly speaking single grain Scotch whisky and not including other whiskies in that definition. While you are correct as it applies to some of the other whiskies around the world, the Scotch Whisky Regulations 2009 define single grain whisky as “A Scotch Whisky distilled at a single distillery (i) from water and malted barley with or without whole grains of other malted or unmalted cereals, and (ii) which does not comply with the definition of Single Malt Scotch Whisky.”

      As for single cask whisky, the reason double cask whisky was mentioned was simply because the term “double malt whisky” is so often, and yet inaccurately used. While double and triple wood whiskies are very common, you are correct in mentioning that single cask whiskies are also incredibly popular and that, yes, while a good percentage of single cask (or single wood) whiskies are from the best casks, unfortunately, that isn’t regulated, so to state such a thing could potentially be viewed as inaccurate since there are some distilleries that just simply don’t use the “best” casks for it. As well to define a “best” cask would be very difficult. Is this a deeply charred cask, what type of wood, what was in the cask (bourbon, sherry, etc), if bourbon, what kind of bourbon, how old, etc…

      Typically when more than one cask is used, the reason behind it is to introduce varied flavor profiles into the batch. As an example, while bourbon casks are commonly used for aging, so are sherry casks. By switching the batch from a bourbon cask to a sherry cask you are altering (and enhancing) the complexities of the flavor profile.

      I hope this response has helped to clarify some of the points you brought up. Please let me know if you have any questions.

      Best,

      J.A. Shapira

      1. Dear Mr. Shapira,

        Thank you for your reply. Reading through the SWR, I am surprised to find that you are correct. The regulations does seem to require that a single grain whisky include some malted barley. This was unknown for me.

        However, I still think your description is somewhat misleading, though I do not believe you mean it to be. Most grain whiskies are produced predominantly from grains other than malted barley, while your description seems to imply that malted barley is still the main ingredient. While you could make a single grain whisky where malted barley was the main ingredient, this is not how it is made in practice.

        As for single cask (or single barrel), I am referring to whiskies bottled from a single batch. It shouldn’t be confused with the concept of double wood, which as you state is a whisky that has been stored in more than one barrel. A single cask is a whisky that has been bottled from a single specific cask, as opposed to most single malts, which are blended from several different casks from the same distillery, usually mixing in whiskies from different years to produce a *relatively* stable taste profile. The whisky in the cask in question may have been stored on several different barrels during its years in the cellar (which would make it, say, a single cask doublewood), but is bottled directly from the last barrel it was stored on. As they are not really a separate category of whisky, I can understand if you do not want to include it, but I just wanted to mention it, to make your guide more complete.

        Best regards,
        Thomas U. Torp

        1. Malted barley is required in grain whisky because it provides the diastatic enzymes which turn the starches in the cereals into fermentable sugars.

          Another important difference between malt whisky and grain whisky is that the former must be batch distilled in a pot still, whilst the latter is continuously distilled in a column still. Much less romantic, much less photogenic, but far more efficient.

          As to tasting, I would generally advise tasting a very small amount neat before adding water, even for cask strength whiskies. Some require more water than others, and some are arguably best left entirely undiluted. It’s also fascinating to experience just how much the addition of water can change the flavour profile.

        2. Thank you, Duncan, for clarifying my rather unclear description on grain whiskies, and filling out my knowledge.

          I very much agree with your tasting advice. Adding water is a question of personal preference, not only in general but for any specific whisky. For most cask strengths, though, I do find that I need water, but even if it is an old friend, I tend to give it at least one little sip before diluting it. The reason for diluting the cask strengths, to me, has less to do with the flavour profile and more to do with the strength of the alcohol numbing my palate, drastically reducing my ability to enjoy the dram as I get several sips into it.

        3. As a regular Scotch drinker myself, I agree with both of you when it comes to first trying the dram neat. I drink two drams just about every evening and I enjoy a wide variety of whiskies from all of the various regions in Scotland. While people like you and I may easily be able to enjoy a dram undiluted, this article was intended as a primer to introduce newcomers to the world of Scotch whisky.

          For the average gentleman who doesn’t drink Scotch on a regular basis, just a sip of an undiluted Scotch can quickly numb the senses making the enjoyment of the dram disappear. This is why (in the article) I encourage people to add a splash of still water to the dram as it will open it up and allow them to enjoy it without mutilating their senses. Then, if they enjoy it they can play around a bit perhaps by trying their next glass without any additional water.

          As I said though, I am with you (on a personal level) and often will try my dram neat before adding anything to it.

  3. Great article…. reading it really revives memories of smelling the barley and tasting the whisky in various distilleries on the Islands, in the Highlands and Speyside
    .
    Regarding the addition of water: The lady who guided us through the Edradour distillery (Highlands, near Pitlochry) advised us to add a wee bit of water, but keeping in mind that “it took us 18 years to get the water out, so please don’t drown it!”

    1. Hi Tom,

      I’m so pleased you enjoyed the article. It sounds like the tour guide at the distillery you visited is very wise. A splash of water is all that is needed to elevate your dram.

      Best,

      J.A. Shapira

  4. Great little article. I mostly agree though single malt is the only kind where I drawn the line and will add a dash of filtered water, nothing more. Blended scotch whisky on the rocks is okay with me.

  5. On what grounds can one say that “Scotch whisky is the most perfected spirit on the planet”? It’s production process sounds fairly standard compared to the other spirits you mention: vodka, tequila, gin. Nice article though.

    1. Mr. Alba,

      Excellent question! My basis for calling Scotch whisky the most perfected spirit on the planet is three-fold.

      1. Scotch whisky has been around for centuries, far longer then that of most other spirits. Over time, the process has been refined and since each distillery follows the same methods in the production process, the only way to truly compete against each other is by attempting to elevate their product and push the limitations.

      2. Scotch whisky is the most popular spirit sold worldwide. It outsells every other spirit including all of the ones you mentioned.

      3. More time and energy is put into producing a bottle of Scotch than any other spirit in the world. Due to the rigorous requirements placed on the distilleries, there is no other spirit as a whole that is as consistently produced as Scotch whisky. It’s those regulations that ensure that each bottle of Scotch is produced to the same exact standards and in the same exact way. There is no such thing as Scotch “moonshine”.

      I hope that answers your question.

      J.A. Shapira

      1. Actually, there is some illegal distilling in Scotland, although it’s kept very, very quiet indeed. It turns out that a lot of people in the industry started out distilling illegally – they just don’t like to talk about it. There was a fascinating article on the subject in the July 2013 issue of “Unfiltered” (the magazine of the Scotch Malt Whisky Society), if you can track it down. Also, several distilleries are now selling small quantities of “new-make”, which is what we call the spirit fresh from the still (since it can’t be called “whisky” until it’s been aged for at least 3 years).

        1. Yes, I’m very familiar with the bootleg operations in Scotland, however, just because they make their product in Scotland does not allow them to call it “Scotch whisky”. In order to legally use the name Scotch whisky, they need to abide by the constraints of the regulations. In this particular article, we’re discussing Scotch whisky as opposed to the pirated operations you mention.

      2. Dear Mr. Schapira,

        I thank you for your answer and appreciate your arguments. However, I find difficult to back such a claim with them. I am no expert in the matter of spirits but I would like to put forward a few arguments of my own, using Tequila as an example -a spirit I am familiar with-, to illustrate what I mean.

        1. Tequila has also been around for centuries, it can certainly be dated as far back as the introduction of alembics to America by Spanish conquistadors. Its production process has also been refined over time from a spirit known as Mezcal (whose difference to tequila are mainly its first stages of production, the plant it comes from and the region where it is produced; nuances similar to those between Whiskey and Scotch). Tequila is also a spirit which has a strictly regulated and controlled place and process of production, especially when labeled 100% agave (three of its main characteristics are that it can only be produced in the state of Jalisco in Mexico; using only a special kind of agave plant, the so called “agave tequilana”; and that it always goes through two and sometimes more distillations). Thus, I think the argument regarding competition applies to Tequila in the same way as it applies to Scotch.

        2. Scotch whisky (emphasis on whisky) may indeed be one the most popular spirits sold worldwide. However, I think popularity does not equate with perfection, or even quality for that matter. Hundreds of examples can be given regarding this instance starting with Whiskey and Tequila themselves.

        3. I appreciate the argument that a lot of time and energy is put into producing a bottle of Scotch. I find, however, that it is too general a statement. Other spirits, especially tequila also take a lot of time and effort to be produced. Agave production takes about seven years to yield a plant that can be used to produce tequila, it then goes through several stages of production (the plant is cut until its heart is bear and then baked, then its juices are extracted, fermented and distilled) and finally, depending on the type of Tequila, it may rest in wooden casks, made from different kinds of wood, for months or years.

        I by no means suggest that one spirit is better than the other, I simply wish to point out the fact that, exquisite as it may be, it is rather adventurous to say that Scotch is the most perfected spirit on the planet. Regardless of this matter, I would like to compliment you on a very thorough and well written article. I enjoyed it and learnt a great deal from it.

  6. A very good article and timely, informative and encouraging to the uninitiated which is what is needed.

    However, to proclaim oneself a whisky lover and advocate serving with ice or chilling in those elaborate ways cannot be allowed to go unchallenged!

    There are some spirits which are improved by chilling, no doubt, but whisky is NOT one of them. Chilling whisky or drinking it ‘on the rocks’ is a capital crime in many eyes. If drinking the spirit neat is too much for your preference, add a small amount of spring water of room temperature or warmed.

    Chilling whisky is mass murder – it kills all the character, the flavours, the aroma, the lot, stone dead, and to treat a whisky that has taken skilled hands ten, 15, 18 or more years to perfect in that callous, thoughtless way ought to earn a lifetime ban.

    Time was when whisky was drunk simply as a warmer – wine and beer were the social drinks until marketeers took over. We can see the legacy of this with whisky chasers, drunk alongside a pint of ‘heavy’. Whisky – water-of-life – is best when treated as other aqua vitae, such as the brandies, if it is to fully appreciated and enjoyed, and there is nothing better than a brandy balloon for the same reasons.

    1. Dear Alexander,
      As you know, your thoughtful comments are always appreciated, and we welcome your challenge.
      J.A. Shapira loves Whisky and never drinks it with ice. At the same time, we know that every human being has (at least slightly) different taste buds and we are not interested in enhancing a herd mentality by providing cooking recipes telling others what to do and how to enjoy their drinks based on our own palette. Just because many people like something one way, does not mean it’s good for a specific person.
      We encourage all our readers to try all options with their whisky and decide for themselves what they like best.
      Taste is extremely subjective and I think people should drink something because they enjoy it, not because someone else tells them it is good. Allow me an analogy to wine.
      Last year, we were in Napa Valley and when you drive past many Vineyards that advertise Parker 95 points etc. because they know that people will buy more if they get a higher Parker rating. In fact, they create their wine anticipating a high Parker rating, and I think that is not desirable. Of course, if you like many things Parker likes, then you can buy wine unseen and that is certainly nice. On the other hand, many people now drink something they neither appreciate nor like because they think it must be good, I just have to try it more often. Also, more and more winemakers feel the need to produce wines that will be enjoyed by Parker and I wonder where that will lead to. Parker knows his stuff about wine, I am certain of it but I don’t see why somebody else with a different palate can tell me what I like best.

      It is the same with whisky – there is not right or wrong in what you like, just whiskies that are more complex, expensive, refined… but if you like a simple blended one, fine. Maybe your tastes will change over the years, and it is good to try new things but I don’t think one should drink whisky without ice because the majority of people does it or because it is the traditional way to do so. Just try to drink it in all the ways possible and then decide what you like.

      1. You are quite right, Raphael!

        My point is simply this: it is well known, tried and tested – chilling whisky kills all its character and flavour. If you want your dram dead and tasteless, J.S. has given a good way of doing it; on the other hand, if you want to appreciate and understand why whisky is loved and adored the world over, there is the alternative…

        As for wine, don’t start me on that..! Remember where I am (France, in case anyone is wondering), and patriotism comes no higher than on that subject!

        Slainte! Salut!

        1. I would really like to (strongly) clarify that I do not condone nor suggest at any point in the article that Scotch should be diluted with ice. While, I do recommend adding a splash of still water to the dram, I appreciate and understand what a cooling process does to a perfected whisky. However, I am also in agreement with Raphael, that Scotch should be able to be consumed in any way the gentleman enjoys it; be it with ice, in a cocktail or in a recipe. So long as it’s being enjoyed and savored, who am I to argue with the way it’s done?

        2. Alexander,
          Where in the article so you find J.A. recommending drinking Scotch with ice?
          I can’t find any passage…

        3. It may be the illustrations which give this impression. I thought the text was pretty clear that chilling the drink mutes the flavour and hurts the whisky when I read it.

          A very readable guide to a great drink. I think that both this and the brandy article were very good introductions to the subjects.

          On an entirely unrelated note I see that Islay malts are referred to as being heavily ‘peaked’. Is that a misprint for ‘peated’ or a term I’m unfamiliar with?

        4. Hi Hal,

          I’m glad you enjoyed the article. Yes, that is definitely a misprint and I’ll take care of it right now – must love spell check.

          Best,

          J.A. Shapira

        5. Thank you Hal. All the pictures have a caption and the pictures are there to make the article more interesting, it’s not a substitute to reading it.

    1. Mr. Mandelbaum,

      I apologize for not getting back to you sooner. Somehow I didn’t see your comment until just now.

      Loch Dhu, now there’s an interesting whisky.

      I don’t know how much you already know about Loch Dhu but to give a quick overview it was distilled at Mannochmore from 1996 to 1997 and is well regarded as a collectible due to its rarity. It’s almost black in color (brown if you hold it under a light), and if you ask me that’s due in part to fairly substantial amount of caramel coloring that was added – but I don’t know that to be factual – just my opinion.

      As I’m sure you know by now, anything that is geared towards a younger “bar” crowd and meant to be trendy is generally something I will abstain from recommending or even supporting. My respect for Remy Martin Cognac was lost almost entirely after they changed their marketing campaign to focus on a younger demographic. However, Loch Dhu has made a name for itself despite its “youthful mentality” and is often regarded as an investment piece.

      Here’s my honest opinion when it comes to taste: It’s very unusual, a far different flavor profile than anything else on the market. It’s quite peaty and has a very smoky earthy aroma to it on the first and second nose. The finish is gag worthy but somehow packs a punch that’s inspired at the very end. Most critics don’t enjoy it, however, I don’t like to think of myself as a critic. The fact that it’s so unique and different is what attracts me to it. It’s not something I could drink daily, but once in awhile if the mood is right I could enjoy a dram of it with friends. Would I buy it for myself? Not a chance. Would I open it and consume it if it was given to me as a gift? Probably, but in the company of others who aren’t afraid to try new things.

      If you’re asking the standard questions of “should I buy it and drink it or buy it as an investment” I say neither. At the price point and due to its rarity it’s not worth the cost. While some believe it to be an investment piece, my thought is that in 20 years it will be forgotten. In 40 years extinct. If you do intend on drinking it, split the cost with some adventurous friends and enjoy it before a night on the town.

      I’m very pleased you enjoyed the article.

      Best,

      J.A. Shapira

      1. your thoughts on Loch Dhu parallel my own. Used to drink it at a restaurant I represented, and enjoyed it because it certainly was different than any other single malt I tasted–not better–usually not as good–but different. As far as an investment, I like to be liquid in my investments, but not that liquid. Thanks again for a very informative article–and a tip of the Trilby to Sven for continuing to provide a great forum for the better things in life.

  7. The author does not understand his intended audience. Scotch beginners will balk at this list of snobbish hard and fast rules that make enjoying a dram a tedious and drawn out process. Swirl and pour down the drain? Yes, that’s what every beginner wants to hear. Mr Shapira is undoubtedly passionate and well versed on this matter, but a better approach might have been to split this into a two or three part article focusing on the beginning scotch drinker and then progressing to more advanced “techniques”.

      1. Good information for beginners? That’s a GREAT question. I’ll list some things here, some of which may have been touched upon already. FYI I feel like the article started out strong, it just ended up in typical scotch snobbery that makes it seem unapproachable by relative newbies like me.

        What typifies the relative styles of each region? What makes each one distinct and special?
        What are good bottles, commonly available, that typify these regions? He lists some favorites, but why?
        What about blended scotch? Garbage I suppose. Or am I wrong? Barely a mention of it in the article. Might that not be a starting point for beginners?
        For real, how do you pronounce the names of the distilleries? What do their names mean? What makes them special or what is their claim to fame?
        What are some common terms in the scotch vernacular? What do they mean? Or in other words, how do you talk about Scotch and not sound like an idiot, even if you are?
        Some people say “peat” means smokey, others say that they can actually detect the notes of “mossy-ness” and that is really what peat is. Which is it?
        What differences are there between relatively young 10 year malts and those 18-20 and up? What justifies the price difference other than age and rarity? Are they really better?
        Maybe touch on the “Scotch Culture”, what it is, where it comes from, and how to take part in it.
        How should I organize a scotch tasting? If I go to one, what should I try to get out of it?
        What is the significance of barreling? Barrel aging is usually the single largest flavor contributor to scotch, but there’s hardly a mention of it. Why?

        I’d like to think these are good questions, common to scotch “beginners”.

        I’ll stand by my original assertion that Mr Shapira missed the mark on his intended audience. He’s keen to mention things like acceptable glassware, swirling, tossing scotch down the drain, and then make lists of malts some of which are not commonly available and costing hundreds of dollars. How does any of this make scotch approachable to beginners? Is that not a fair question?

        Does a beginner REALLY need to pour scotch down the drain before he can enjoy a drink? According to the article, yes, that is the proper way.
        How do I take an article seriously when mentioning cigar aficionados and then expect that someone puffing on a stogie can fully appreciate all the nuance of scotch, but an ice cube will ruin it? I enjoy the occasional fine cigar but I’m a professional chef with a well trained nose and pallet, and to think a cigar doesn’t completely dull the sense of taste and smell is a lie. Maybe an assertive Islay would stand up to a cigar, but I’d argue that a beginner should not combine the two. Perhaps one would argue that the article isn’t intended for beginners (although it is tagged as such) but why write an article preaching to the choir? Scotch enthusiasts most likely already know all of this stuff.

        Anyway, those are my suggestions and also justification for some of my gripes.

        Fair?

        Cheers!
        Trinity

  8. Good overview for the neophyte. Nothing drives me more crazy than a pseudo-sophisticate ordering a premium Scotch “on the rocks”. What a waste of money! My preferred order would be Oban with a side of water, and I mix to my own preference.

  9. Greetings from France!
    Thanks for this interesting article and for mentioning the Caol Ila Moch which was my “biginner’s favorite”.

  10. This in probably a beginner question: for aging whisky can be considered the time spent in the bottle or it is irrelevant ? thank you

    1. Hi G,

      I want to make sure I understand exactly what you’re asking. It sounds like you’re wondering if the age on the bottle of the whisky can be based on the whisky after the time it’s been bottled but before being opened?

      This is not a beginner question at all. Every question is important and I’m glad you asked! The answer is that the aging is done in the cask (the wooden barrels) and so for a bottle to be labelled as a 12 year old whisky, it means that the youngest whisky in the bottle must have sat in the cask for a minimum of 12 years. I hope that answers your question. Let me know if I misinterpreted it or you have any other questions.

      1. Dear Mr. Shapira,
        I thak you for the answer. But, yes, my real question is about whether there is an actual improvement of whisky due to his stay in the bottle, as for wine (the aging one), or if it is unnecessary waiting. I apologize for missing the first to say that I really enjoyed your article
        Cheer
        G.

        1. Hi G,

          I’m so pleased to hear you enjoyed the article. That is an excellent question – I apologize for not realizing what you were asking initially.

          The answer is no, whisky does not mature in the bottle the same way as wine. You can keep the whisky for 50 years but it will always remain just 12 years aged if that’s what’s on the label. The reason that wine continues to mature is because it still contains yeast, whereas the distillation process of whisky kills off the yeast, thereby preventing it from continuing to age in the bottle. Regardless of how long you keep it the flavors, colors and aromas will stay the same. The only thing that may change is you may notice some cloud if you store it in a cool place – however, it will return to normal once it hits a normal temperature. Obviously if you store it in a warm environment that can affect the taste as well, but probably not for the better.

  11. Lovely article (and am very glad I found this website).

    I do have interesting tid-bit if you wish, about tasting a dram. During my Master’s studies while in Aberdeen, Scotland, my classmates and I would frequent this little old place called The Grill: a magnificent 100+ year old bar with an insurmountable selection of Scotch, great world whisky’s and rums. While enjoying many drams, I’ve heard on numerous occasions that for every year a Scotch has been aged/matured, one should keep the Scotch in their mouth to fully taste all the flavors and complexities the spirit has to offer.

    I’m not sure if there is any historical truth to that or it this does make a difference while tasting Scotch, but I found it a rather interesting concept.

  12. I highly recommend Indian whiskey (I know, it requires a leap of faith) particularly Paul John Brilliance – it’s beautiful, smooth and not harsh at all.

  13. Hello. May you make an article about belts? Where to wear, etc.. It would be very interesting, I think.

    1. Most people wear them around the waist although Pancho Villa wore one over each shoulder

  14. You have returned to a point which has continued to worry me too. The King of Scotland in 1495 to whom you refer was James the Fourth while Henry the Seventh, who was the father of King Henry the Eighth (he who wrote:
    I’m Henry the Eighth I am,
    Henry the Eighth, I am, I am)
    was King of England but James the Sixth of Scotland became James the First of England when Queen Elizabeth (who was simply Queen Elizabeth at the time and did not become Elizabeth the First until Elizabeth the Second, or my mum, came along some 350 years later) died which makes the numbering confusing enough without Queen Mary of England (Henry the Eighth’s eldest child) and Queen Mary of Scotland at the same time being different ladies, and Henry the Fourth having come in two parts. If you are convinced that I will be Charles the Third of the whole of the UK I will take your word. If not, I will change my name – a lot of my info comes from Mark Twain and so Mark the First may be a good name

  15. Your national anthem is too mournful. You should replace it with something more lively like “I’m Henry the Eighth I am” or “There’s a hole in my bucket” which Henry the Eighth also wrote, as a duet for himself and his daughter Elizabeth whose name he abbreviated to Liza. The reason for shortening the name to fit the tune instead of writing a tune to fit the name is lost in the mists of time.

  16. Two sterling ideas I must agree. It would be stirring to hear the Royal Enclosure at Royal Ascot singing I’m Henry the Eighth I am and perhaps even more so to hear the men singing There’s a Hole in my Bucket with responses from the ladies. I suggest however that we should opt for a national anthem to which we can also dance. The Hokey Cokey and Knees up Mother Brown would seem to be the strongest contenders until one considers the Virginia Reel which has a caller so that no previous instruction is required and already has royal connections being named after Good Queen Bess, or Good Queen Liza as her father seemed to have preferred

  17. this is one of the best articles that explains almost everything about whiskies, very informative and it answered a lot of my questions!

  18. Hi Alistair Lethbridge,
    You shared the outstanding information about the wine decanters,But if you want to pouring (decanting) the contents from one vessel (typically a bottle) into another vessel by using wine aerator because these oxygenate the wine as it passes through the narrow tube drawing in air through a clever, then you must read all the procedure carefully are mentioned in the above information which provide you the best way of cleaning and transfer of material easily without wastage of material and time .
    Thanks

  19. Big Brother has increased the chocolate ration from three times a week to twice a week
    And it isn’t often new anyway. Most is something old allegedly “adapted from an earlier version”

  20. I use an eye dropper of distilled water to add precisely the amount of water to a dram. 8 drops suits me well.

Comments are closed.