Whisky - In Search of the Perfect Dram

[Dave]

has anyone tried Talisker?

I was given some for Christmas. It is very nice, but not my favourite, and given that it isn't cheap....

There isn't any left though

 

[Vertigo]

For my personal taste I find Talisker a little on the harsh side, but I have to say I do seem to be in a minority amongst malt drinkers on that. It does seem to be fairly popular.

I agree with Seph on the Irish Whiskey front; I don't know if it is the triple distilling that does it but I just don't find the flavours as interesting and again like Talisker I find they tend towards the being a bit harsh - one of the things I love about malts is how smooth the really good ones are.

Since this discussions seems to have pretty much settled on the topic of Whiskies, here's a question to polarise things. Do you add water to yours?

 

[The Procrastinator]

Sometimes I do, and sometimes I don't. And I'm thinking of changing my alias to The Prevaricator.

 

[HareBrain]

Me too, actually (the water, not the name-change). When I do, it's about a one-to-four ratio.

 

[Sephiroth]

I did hear Whisky came originally from China.( Like Pasta, gunpowder and Umbrellas.) It is really the only use to which you can put damp Barley, so I expect it happened independently in several places at different times.

I'm not so sure about that. I know there's evidence of early distillation in China (going back at least three thousand years, probably further), but distillation was also occurring (initially in the making of perfumes) in ancient Mesopotamia during the second millennium BCE. I wouldn't rule out the possibility that the process was transmitted west from China, but my current (incomplete, inadequate) understanding is that the process is thought to have been developed independently in both locations.

Regardless, I'm not sure you can call what the ancient Chinese made 'whisky'. I believe most of their spirits were made with millet or rice. In the West, the original 'water of life' (aqua vitae, the Latin root of the word 'whisky' as well as the names of dozens of other potent spirits across Europe) referred to any distilled product, but came to refer to alcoholic beverages -- primarily distilled wine (brandy), but also spirits made from other sources (including -- in Ireland and Scotland, although possibly in other places, too -- barley).

I'd be interested in any further information on this topic.

Do you add water to yours?

Normally, yes. But just a tiny wee drop (no greater than a one to ten ratio), as it helps to bring out the flavours. I have been known to take a small ice cube, instead, although that is frowned upon. (And if I'm drinking from my hip flask, it tends to be completely straight.)



As for Talisker -- I like it. It's not up there with the Islays, but it has a nice, briny character, and I do enjoy it. I don't find it too harsh, and I think it has a lovely flavour.

 

[HareBrain]

(aqua vitae, the Latin root of the word 'whisky'

Hmmm, don't think so, Seph ... from Wiki:

Whisky is a shortened form of usquebaugh, which English borrowed from Gaelic (Irish uisce beatha and Scottish uisge beatha). This compound descends from Old Irish uisce, "water", and bethad, "of life" and meaning literally "water of life".

 

[Sephiroth]

Yes, which in turn was a direct translation of the existing Latin term, aqua vitae.


(I meant 'root' as in 'origin', which is perhaps what confused the issue. Not in its strict linguistic sense. )

 

[Vertigo]

Interesting - I too add a little water (room temperature) as I feel it brings out the flavour - a nice passage I read on the subject likens it to the effect of walking through a garden shortly after it has rained, heightening the scents. Or more technically from a book "this releases the esters and aldehydes and thus makes the aroma more pronounced".

I confess I know little about the origins - I just like to drink it Interestingly before I came to live in Scotland (sorry I'm not a scot but a soothmoother as they would say in Shetland) I realy didn't like whisky at all - but then I guess I had only ever tried cheap blends which are not really the same drink at all IMO.

 

[Allegra]

Lively discussions here! As a Banks fan I haven't read the book may be because I'm not much of a whisky drinker - can't distinguish between single malt or blended, but once I had this whatdoyoucallit - Glenmorange on rocks and it really rocked!

 

[Vertigo]

Glenmorange on rocks and it really rocked!

Sinner!!! - despite Seph's shameful admittance that he "occasionally" adds an ice cube, it is generally considered "bad" to add ice to whisky. The reason being that chilling the whisky deadens the flavour.

I must say that I should probably have originally put this discussion in the Lounge, though at the same time I suspect Banks would be tickled by the idea of a discussion on whisky drinking going on in a forum under the title of his name

 

[The Procrastinator]

I feel Mr Banks would approve. Besides which the discussion is (ostensibly) about one of his books

 

[Vertigo]

Ostensibly yes! though I agree that he would approve

 

[Allegra]

Sinner!!! - despite Seph's shameful admittance that he "occasionally" adds an ice cube, it is generally considered "bad" to add ice to whisky. The reason being that chilling the whisky deadens the flavour.

Oh, I see. May be that's why I thought it rocked, typical amateur. At least now I know what to say to the other amateurs.

I shall pick up a copy of the book soon.

 

[Sephiroth]

Sinner!!! - despite Seph's shameful admittance that he "occasionally" adds an ice cube, it is generally considered "bad" to add ice to whisky. The reason being that chilling the whisky deadens the flavour.

I don't do it often, but I have been known to. I'm a law unto myself.

I like the 'walking through a wet garden' analogy, btw.


And I agree that cheap blends are not the same drink. The only blend I've found that's actually palatable straight is Johnnie Walker (Black Label -- I haven't tried the Blue Label due to the price, but apparently it's even better).

 

[Tillane]

And I agree that cheap blends are not the same drink.

I'd tend to agree. The only blend I've had which I've liked is - and I'm almost ashamed to say this - a House of Commons whisky my uncle got me last year. Very nice, but not a nice price...

 

[Vertigo]

I'd tend to agree. The only blend I've had which I've liked is - and I'm almost ashamed to say this - a House of Commons whisky my uncle got me last year. Very nice, but not a nice price...

Ah...interesting I wonder if that is the blend that I mentioned earlier in which I believe Edradour was the main component.

 

[Tillane]

It might well be. I know of two blends that have Edradour as a component - House of Commons and Clan Campbell. The HoC is very nice, but I'd imagine the Edradour single malt is nicer.

 

[clovis-man]

Getting to the other half of what the book is about.

Banks' obsession with describing every curve in the roads he travels as well as the sound of the exhaust system of each car he drives has me wondering:

Has he ever been a celebrity guest test driver for Top Gear? I couldn't find anything to suggest it via Google. Clarkson, Hammond & May are missing out on some fun if they omitted him.

 

[Vertigo]

Yes it does seem strange that hs hasn't appeared; as a relatively famous self-confessed petrol-head he would be a logical guest. Maybe he has been asked but didn't like the show - not everyone gets on with their laddish approach to the subject. I for one find it a little tiresome.

I have always meant to go back through the book and try out all his GWR's (Great Wee Roads).

 

[cornelius]

Whisky I've tasted so far this year:

famous grouse: I liked it, but it was too young to be really distinctive, in my impression. May change this opinion when I have another drop, the first small sip isn't much to go by.
William Lawsons 12 year: Surprisingly enjoyable. Has a sweet tint to it, something like honey. Ben Bracken: A "lost" Speyside Single, available in discountstores around the christmasdays, it's a real bargain for a 12 year whisky. Has a "smokey" taste, a bit of a sting, but a very smooth aftertaste. I try to get one of these every time I see that it's being sold.
Glenfiddich 12y: The whisky that started it all for me. My name is similar to the name of this whisky, and it's the first one I remember tasting. I've only just got a bottle of this famous single malt, but I'm in doubt if I'd been better off picking the glenlivet instead.

One my "I'd like to give this a try" list: Ardberg, and Belgian Owl 44 months.