Oily, peaty, seaweedy: Ach, aye, that's a bonnie dram
My friend Dave acquired quite a taste for Scotland when we visited three years ago. I'm talking about the national beverage.
I enjoy a wee nip myself from time to time, although Irish whiskey is a bit more to my liking. But Dave has become a true connoisseur.
The first thing to know is that ...
only single malts enter into the discussion. Dave is not interested in Cutty Sark, Johnnie Walker, Famous Grouse, Dewer's or any other blend. Only the pure stuff for the real devotee of scotch whisky.
And don't try to impress him with the most popular brands, Glenfiddich and Glenlivet. They're OK, but as a bartender in Inverness told us, they're only fit for export to America. The locals, who know better, aren't keen on them.
But your Islay malts ... now you're talking.
Dave received a bottle of Laphroaig recently as a gift. It's one of his favorites, along with Ardbeg and Lagavulin. All come from Islay, an island off the southwest coast.
You have to know that regional differences are pronounced when it comes to distilling in Scotland. You've got Lowlands, Southern Highlands, Western Highlands, Eastern Highlands, Northern Highlands, Speyside and Islands all producing distinctive and, to the expert, readily identifiable whiskys.
And then there's Islay. The sea-soaked and peaty spot of land yields an intensely unique flavor. Laphroaig presents an oily texture, a hint of seaweed and a blast of peat. Sampling a wee bit poured by Dave immediately reminded me of sitting before a very smoky peat fire (and there's no other kind) in my cousin's home in Ireland. Powerful stuff!
My own preference in scotch runs to the Northern Highlands. Glenmorangie is much smoother and milder - and the No. 1 label in Scotland itself.
Dave also recommends Oban from the west coast town of the same name, Highland Park from Orkney and Speyburn from the Speyside region.
Oh, one more thing. Dave takes his scotch neat. You don't dilute perfection.
Cheers!
Comments (6)
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Aye, laddie, now you've written a fine piece of work. Methinks you have outdone yourself on this spirited discourse. As the wild winds of the winter of our discontent blow menacingly in our lives, it's nice to know that we can escape the cares of the world with a bonnie dram. Here's to your continued good health, Mr. Clark.
Posted on February 12, 2005 1:19 PM
Is that you, Dave? I recognize your Islay accent.
Posted on February 12, 2005 6:29 PM
Good thunder, man! Do ya think that there's only one true Son of Scotland ... er, Islay .. out there in cyberspace? Have ya been sipping the Irish nectar a wee bit too much?
Posted on February 12, 2005 7:33 PM
Try Dalmore. And Aberlour.
Blended Scotch is for young children. Men drink singles - and always order it neat. To mix anything with a single malt is high crime unworthy of forgivenes.
Posted on February 12, 2005 10:55 PM
Well put, Gate. And thanks for the recommendations.
Posted on February 14, 2005 5:46 PM
Um, Gate, I believe a little spring water to bring out the whisky's bouquet is usually thought acceptable, especially with the cask-strength bottlings... After all, that is how they turn the cask strength barrel whisky into bottled, 90 proof whisky. And besides, 127 proof whiskey makes my head numb and my whisky holding hand goes numb too if I spill any into a nick or papercut.
Posted on February 15, 2005 4:54 PM