{"id":22585,"date":"2017-11-04T08:31:27","date_gmt":"2017-11-04T00:31:27","guid":{"rendered":"http:\/\/primer.com.ph\/blog\/?p=22585"},"modified":"2017-11-03T17:10:32","modified_gmt":"2017-11-03T09:10:32","slug":"how-to-appreciate-whisky-whisky-live-2017s-masterclasses","status":"publish","type":"post","link":"https:\/\/primer.com.ph\/blog\/2017\/11\/04\/how-to-appreciate-whisky-whisky-live-2017s-masterclasses\/","title":{"rendered":"How to appreciate whisky: Whisky Live 2017\u2019s Masterclasses"},"content":{"rendered":"

Remember when Philippine Primer went to Whisky Live 2016<\/a>? Yes, that was the country\u2019s first, and we went around all the different types and brands of whisky on display.<\/p>\n

\"\"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;\u00a0<\/em>Johnssen<\/em> Li, Grand Cru CEO; and Hamish Houliston, Chivas Regal Brand Ambassador<\/em><\/span><\/p>\n

\"\"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”.<\/span><\/em><\/p>\n

\"\"One of the participants at the student bartending competition<\/em><\/span><\/p>\n

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.<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

Checking on last year\u2019s 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.<\/p>\n

And boy were we in for a treat.<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

In case you\u2019re wondering who this chap is, he\u2019s 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.<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"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.<\/em><\/span><\/p>\n

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\u2019ve 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.<\/p>\n

\"\"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\u00a0<\/em><\/span><\/p>\n

Apparently, there\u2019s a particular way of drinking whisky, and it involves getting your nose into things. We\u2019re assuming that you\u2019re familiar with how the nose works in relation to taste, so we\u2019re 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.<\/p>\n

It all boils down to the aromas you pick up when you bring a glass of whisky to your mouth. You don\u2019t want to drink it straight away (unless it\u2019s something you\u2019ve been drinking for decades). Try to get a whiff of the different aromas the spirit has.<\/p>\n

\"\"THE GLENCAIRN GLASS. One of the best ways of enjoying whisky is by drinking it out of one of these.<\/em><\/span><\/p>\n

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.<\/p>\n

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.<\/p>\n

It takes time to develop your palate and your nose, but do it enough and you\u2019ll get to a point where you\u2019ll be able to appreciate every flavor profile that whisky has.<\/p>\n

As for us here at Philippine Primer, we can\u2019t wait for the next Whisky Live.<\/p>\n

\n

Written by Andronico Del Rosario<\/i><\/em><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Whisky is not just about getting drunk with your best buds (although it goes along with it very well). If you’re looking to really enjoy whisky, then read on.<\/p>\n","protected":false},"author":3,"featured_media":22594,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[95],"tags":[4333,4332,3967,4331],"class_list":["post-22585","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-feature-story","tag-dalmore","tag-whisky-appreciation","tag-whisky-live-manila","tag-whisky-live-manila-2017"],"acf":[],"jetpack_featured_media_url":"https:\/\/primer.com.ph\/blog\/wp-content\/uploads\/sites\/14\/2017\/11\/WhiskyLive-poster_web_featured.jpg","_links":{"self":[{"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/posts\/22585","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/comments?post=22585"}],"version-history":[{"count":1,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/posts\/22585\/revisions"}],"predecessor-version":[{"id":22616,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/posts\/22585\/revisions\/22616"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/media\/22594"}],"wp:attachment":[{"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/media?parent=22585"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/categories?post=22585"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/tags?post=22585"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}