How to appreciate whisky: Whisky Live 2017’s Masterclasses
Remember when Philippine Primer went to Whisky Live 2016? Yes, that was the country’s first, and we went around all the different types and brands of whisky on display.
YOUR WHISKY LIVE AMBASSADORS. (L-R) Mark DeSimone, Koval VP & Distiller; Matthew Ferguson, Glenfiddich Asia-Pacific Brand Ambassador; Keith Nair, Macallan Regional Brand Ambassador; Adam Knox, Dalmore Resident Whisky Specialist; Neil Strachan, Balvenie Regional Brand Ambassador; Darren Hosie, Chivas International Brand Ambassador; Yvonne Chou, Kavalan Global Brand Ambassador; Alex Whang, Diageo Regional Brand Ambassador; Johnssen Li, Grand Cru CEO; and Hamish Houliston, Chivas Regal Brand Ambassador
JAPANSE WHISKY. Yes, we’re a Japanese magazine at heart, so we thought you’d like to know that these will soon be available in the market: the Wakatsuru Whisky and the Mars Maltage “Cosmo”.
One of the participants at the student bartending competition
This year was more of the same, though with a bit of a twist: a lot more brands, a full-scale student bartending competition, and what proved to be the highlight for us (which we may have missed last year), the Masterclasses.
Checking on last year’s schedule, there were indeed masterclasses led by the whisky experts invited last year. We admit, we overlooked that opportunity, so when we heard of the masterclasses this year, Philippine Primer wasted no time in booking seats to at least one of them.
And boy were we in for a treat.
In case you’re wondering who this chap is, he’s Adam Knox, one of the whisky experts for Dalmore. Dalmore is a legend when it comes to whisky, and Adam wasted no time in telling us the story behind one of, if not the most luxurious names in whisky.
WHAT GOES INTO WHISKY. There are a couple of things that go into making a good bottle of whisky: the hard-hitting New Make spirit and at least two casks, an American oak and a sherry.
After the brief history lesson and a quick talk on what goes into a bottle of Dalmore, we then proceeded to the tasting of whisky. While we would’ve wanted to simply drink all that delicious whisky (and we were given three of their best and two of what goes into whisky before it becomes, well, whisky) we were given a quick lesson on whisky appreciation.
THE DALMORE RANGE. We were given the chance to taste three: The 15, the 18, and the King Alexander III. All of these are available at the Dalmore
Apparently, there’s a particular way of drinking whisky, and it involves getting your nose into things. We’re assuming that you’re familiar with how the nose works in relation to taste, so we’re not going to get too deep into that. What we would like you to know, however, is that tasting (and ultimately enjoying) whisky takes a bit of finesse and a whole lot of schnoz.
It all boils down to the aromas you pick up when you bring a glass of whisky to your mouth. You don’t want to drink it straight away (unless it’s something you’ve been drinking for decades). Try to get a whiff of the different aromas the spirit has.
THE GLENCAIRN GLASS. One of the best ways of enjoying whisky is by drinking it out of one of these.
A Glencairn glass or whisky glass with a stem are usually best for whisky appreciation, as they have a narrow mouth that lets you take in all that wonderful aroma. Try and breath through your mouth as you let your nose do its thing.
Once satisfied with the aroma, take a sip of whisky. Savor the taste by letting it stay in your mouth for a good 5-10 seconds before gulping it down. It also helps if you chew a bit as you breathe in. It may look stupid, but chewing lets the whisky get to every nook and cranny of your mouth. This lets you experience the full flavor and finish of the whisky.
It takes time to develop your palate and your nose, but do it enough and you’ll get to a point where you’ll be able to appreciate every flavor profile that whisky has.
As for us here at Philippine Primer, we can’t wait for the next Whisky Live.
Written by Andronico Del Rosario