The door squeaks open, and the bar gets silent. All eyes are on him. Women instinctively fix their hair and makeup. Awkward men holding light beers or daiquiris look up at him with envy. With an easy grin, he locks eyes with the bartender. What does a guy like this order? Scotch, no doubt.
Scotch rightfully has a reputation for being a manly libation, one that proves that the drinker is no lightweight. A real Scotch enthusiast, however, sees past the macho reputation. He knows there is subtlety and nuance, and he appreciates the beauty of the spirit in his glass.
The following is a basic primer for anyone who wants to order a Scotch with the confidence of a guy in the know.
LESSON 1: SCOTCH AND WHISKEY ARE NOT INTERCHANGEABLE
Generally speaking, whiskey is an umbrella term that incorporates any alcohol fermented and distilled from a mash made of grain or corn. What is served when someone orders a “whiskey” in a usually determined by where it is ordered. Moreover, the different types of whiskey vary pending on the ingredients fermented.
Bourbon (Maker’s Mark and Jim Beam) and Tennessee Whiskey (like Jack Daniels), are American, distilled from a corn mash, and are usually sweeter than other whiskeys.
American Rye (Templeton and Bulleit) is distilled from a mash that must be at least 51% rye. Overall, it tends to have a spiciness not found in bourbon and Tennessee whiskey.
Canadian Whiskey (Canadian Club or Crown Royal), is often called rye, but Canadian law does not specify that it must contain any rye in its mash bill. Therefore, it is often made from wheat, corn and rye blends. Many people find Canadian whiskeys to be simpler and blander than other whiskeys.
Irish Whiskey (Bushmills and Jameson) is not surprisingly processed in Ireland. The closest relative to Scotch, it is usually distilled three times (as opposed to Scotch’s two distillations). Though Irish Whiskey tends to be lighter than Scotch, it is also primarily made from barley, and also comes in single malt and blends.
And while there are whiskeys created all around the world, the crown jewel for many is Scotch whiskey. By law, Scotch distillers must follow a strict distillation and fermentation process. It must be aged for a minimum of three years in oak barrels. There are also specific color, ABV and purity regulations that all Scotch whiskeys must adhere to.
LESSON 2: SINGLE MALT & BLENDS
Examining a bottle can be intimidating for the Scotch newbie. First, determine whether the bottle is a single malt, a single grain or a blend. “Malt” simply means that the spirit is distilled from a “malted” grain (always barley, sometimes additional wheat or rye).
Single malt Scotch is created all at one distillery. Scottish law indicates that all single malt Scotch be distilled from only one grain: barley. While it can be distilled from different barley mashes, in different pot stills and aged in separate barrels, the “single” in single malt means the Scotch has not been blended with a product from any other distillery.
Blended malt Scotch is a blend of two or more single malts from varying distilleries. The blend is created to enhance and diversify the flavor profile of the Scotch, or to keep the cost down.
Single grain Scotch is a product of one distillery, but it is derived from a blend of barley and another grain (wheat or rye). The name can be perplexing, as “single grain Scotch” does not mean that the Scotch is derived from only one grain. Rather, it is a grain Scotch derived from a single distillery.
Blended grain (or blended whiskey) is simply a blend of a single malt and a single grain Scotch.
LESSON 3: THE REGIONS OF SCOTLAND
Next, check the label to see where in Scotland the spirit was distilled. Advanced Scotch aficionados know that the geographical location of the distillery has a strong bearing on the taste and quality of the spirit. There are commonly six sections of the country known for their distilleries.
Islay is an island region in the southwestern corner of Scotland. Due to its location near the ocean, Islay distilleries tend to have a distinct sea-like flavor. Many argue that the briny seawater contributes to the taste; however, the “peating” process often associated with Islay Scotch provides its most distinct flavor. Peat is a boggy, soil-like material that can be burned like coal, and is sometimes used to dry damp malt before distillation. The result is a smokier, mossier spirit. Islay Scotch often has salty and iodine qualities, and is often considered to have bolder, stronger flavors. Popular examples from Islay include Lagavulin, Ardbeg, Laphroaig, and Bowmore.
The Highlands are the northernmost area of mainland Scotland. Scotch whiskeys produced here tend to be lighter and floral, though some have a notes of peat. Examples of Scotch from the Highlands include Oban and Glenmorangie.
The Lowlands, lying at the southern part of mainland Scotland, tends to create a light, even fruity spirit with little peat. Once a very busy distilling region, only a few distilleries (like Auchentoshan) remain open.
Speyside, the northeastern area with a coastline along the North Sea, contains the vast majority of Scotland’s distilleries. Because of the vast number of products coming out of this region, flavor profiles vary greatly. Macallan tends to have a rich nuttiness, while Balvenie has a more sweet and citrusy taste. Other popular Speyside distilleries includes Glenfiddich, Glenlivet and Ardmore.
The Islands that surround the western and northern parts of the Scottish mainland also contain several fantastic distilleries, like Talisker. These products tend to generally present a lightly peated, sweet flavor, with occasional notes of seaweed and salt.
Finally, Campbeltown is a small peninsula stretching out of the southwestern area of mainland Scotland. Local whiskeys like Springbank and Glen Scotia have a rich, often sweet, taste. Like the Lowlands, many distilleries in Campbelton have unfortunately shuttered over the years.
LESSON 4: THE AGING PROCESS
As per U.K. law, anything called “Scotch” must be aged for at least three years in oak barrels. To add flavor and subtlety to their products, some distilleries reuse casks that previously held rum, sherry, cognac and even American bourbon. As the Scotch ages, it picks up the aroma and flavor from the barrel’s wood and its prior contents.
Though it must be aged for three years, many batches are kept in casks much longer. The number displayed on a label represents the minimum age of the batch in that bottle. For instance, a bottle of Macallan 15 may be derived from several casks, but no cask has been aged less than 15 years.
LESSON 5: GET SERVED
Determining which Scotch to order might feel difficult, but how it is served should not be a hard decision. Many beginners request a mixer (usually water). The mixer obviously dilutes the spirit and makes it less aggressive. Another option is to order a scotch with an ice cube or two. The ice allows for a reasonably undiluted start, but eventually waters down the contents of the glass. The final option is to order a Scotch “neat”, meaning a pour with no water or ice cube.
LESSON 6: TIME TO DRINK
Drink it slow. Examine its color. Smell its aroma. Trust your taste buds. Though it is important to develop your own palate, many common qualities emerge. Determine the spirit’s smoothness (lack of alcohol burn), smokiness, peatiness, sweetness, spiciness, nuttiness, and iodine content. Does it have floral notes? Chocolate notes? Any other subtleties?
LESSON 7: THE MOST IMPORTANT LESSON OF ALL
Enjoy it. Respect it. Remind yourself that a dram of Scotch makes its way to your glass after a very long journey. Embrace the complexity. As you sit back and savor it, let it make you smile. And remember to be nice to the guys with the light beers and the daiquiris. You are classy now. You are drinking a Scotch.
