Malt whisky has been distilled in Scotland since the early 1400's. It has been a complex art since the introduction of ageing in the 17th century and exported ever since. Single malt lost its place to blends in the late 1890's and it is only in the last 25 years that folk have again appreciated the full complexity and joy of Single Malt Scotch Whisky known for centuries as uisge-beatha
(Gaelic meaning 'water of life', pronounced as 'ooshkubeha').
To fully appreciate single malt whisky there are some very simple guidelines.
The type of glass is important, a wine taster the traditional kind or sherry copita is ideal as is a brandy balloon, but not a whisky tumbler, they are no use for tasting as the do not hold the nose a specially designed whisky glass is of course perfect.
Water is important for MOST palates. Some prefer no water and that is fine, however if you find the whisky harsh and to the point where you do not enjoy it, add water until you do! Simple.
Temperature: Room temperature (15° C) is ideal for both the whisky and the water. Cold whisky is no good for tasting purposes nor is iced water. You can warm the whisky by cupping the glass in the bowl of your hand.
Pour a decent dram at least 25ml.
Clean the palate and make sure there are no strong smells present and no overwhelming food tastes a glass of water between tasting is not a bad thing.
You are using the senses, touch & taste (the tongue), smell with the nose, the colour and clarity using your eyes and for me I use my ears to gain knowledge and of course for us all the sound and anticipation as the bottle is uncorked!
The Malt Regions:
Cambeltown: On the Kintyre Peninsula, peaty but not too heavy, sea salt and iodine.
Highland: Those outside of StrathSpey and the Islands, a grand selection encompassing varied tastes. Highland can be divided into four separate regions: Mid or Southern (Perthshire), Northern, Eastern & Western.
The Islands: Arran, Jura, Mull, Skye and Orkney, great character and complex malts.
Islay Malt: From the Isle of Islay, the heaviest malts, with a lot of peat smoke you can taste the sea.
Lowland Malts: The lightest of the whiskies offering the ideal aperitif.
Speyside: The region has the most distilleries and encompasses the most famous and obscure. A wonderful and varied selection not to heavy or to light with variety.
- We are able to select, or help you choose a cask for your own bottling
- We are able to supply whisky with your own label from casks of high quality
- Michael Fraser Milne is also available to do corporate whisky tastings to suit your requirements
- Please contact us for more information