Top 5 questions about scotch?

There they are, poor souls... 

Puzzled faces standing and staring at the huge wall of whisky. 

I watch as he or she hesitantly picks out a bottle only to put it back on the shelf then nervously dancing from foot to foot, steps a few inches to one side and looks even more exasperated by the multitude of what lies before them! That’s when I walk over and ask “You like whisky?” Sheepishly they answer: “Yeah but I don’t really know much about it”. Ahhhhhhhh, the whisky novice. Or as many of us refer to them: THE NEWBIE. I personally love them the most sometimes because they are keen but truly free of any snobbery. 

Let's never forget: We've all been there.

Being new to whisky might be overwhelming but if the rest of us 'bozos' remembered that, we could certainly make it a much more pleasant learning experience. So why do some make it such a negative place filled with rules of must's, don't's and shall not's!?? 

I certainly wouldn't feel overly welcomed if was told everything I am doing is wrong and really, it's time we drop the "SHAN'T BE ALLOWED TO ENJOY IT WITH WATER" stupidity once and for all. 

Yes, I've left Facebaffoon pages as a result of the antiquated and ridiculous way some people treat new imbibers. Whisky, my friends has no place for the old fuddy duddy club anymore, seriously... 

So simple advice for the newbies: All you need to start are the basics. Ready?

Number one question I get asked by new whisky drinkers: What is the difference between scotch and whisky? 

Just like Champagne is a sparkling wine only made in the Champagne region of France, Scotch is whisky but it can only be made in Scotland. In general all whiskies start the same way: A mashed cereal which is fermented, distilled and aged for at least 3 years in oak barrels then bottled at a minimum of 40% alcohol by volume (what is often called ABV). What may vary are the rules and regulations of the country where the whisky is made. However, I assure you there is no such thing as an American or Japanese Scotch, nor will there EVER be...

Second most asked: What is single malt? 

Let’s stick to Scotland where the regulating body called the Scotch Whisky Association (SWA) stipulates that a single malt MUST be made in Scotland, exclusively from malted barley, pot still distilled at 1 single distillery and aged a minimum of 3 years in oak barrels. 

Now every once and a while a newbie will ask: What is a double malt? There is no such thing?! I've looked high and low and talked to many people in the industry and it seems as though somebody once may have been quoted to say that a double malt is where you take two single malts from two different distilleries and blend them... Other than that... No clue where this came from. All you need to know is that it doesn't exist.

Question 3: I hear people talking about Scotch regions, what does that mean? The SWA recognizes 5: Lowland (light/unpeated), Speyside (light/fruity), Highland (medium but maritime/lightly peated), Campbeltown (salty/industrial) and Islay (heavy, medicinal/highly peated). Whereas many whisky imbibers actually recognize 6. "We" add Islands - Arran, Jura, Skye, Lewis, Mull and Orkney. Those whiskies are often defined as lightly peated and also maritime'ish in nature: Salty, seaweed, iodine, etc..

However keep in mind that distinct styles are blurring so some whisky people tilt toward using flavour profiles. In other words, if you like the following flavours, chances are you might like "this" type of whisky...

LIGHT: Honey, citrus, apples or pear type fruits and cereal notes. The lighter whiskies can be represented by some whiskies like AnCnoc, Bladnoch, Deanston or maybe a Glenkinchie. 

DELICATE: Aromas such as subtle nuts, floral, vanilla or light wood influences might be found in Dalwhinnie, Glenfiddich, Glenrothes or some Juras. 

SPEAKING OF BOLD?! Hello George...

RICH: Now we are moving into bold and warm flavours like chocolate, leather, spices or dark fruits. In this category you might find whiskies like GlenDronach, Glenfarclas, Glenmorangie or Tomatin. Personally, these are often some of my most decadent drams.

SMOKY: Reveals flavours that are linked to hot spices like ginger or cinnamon. Maybe medicinal or salty and of course organic or smoky notes. This covers a wide range of whiskies because hints of smoke can be found in the likes of a Glen Garioch whereas softer peat are found in Highland Park or Talisker. Springbank whisky which is a happy medium to smouldering beach fire found in Ardbeg, Laphroaig or Lagavulin. I REALLY love these on a cold winter night.

Keep in mind every bottling AND every person is different and because aromas/flavours are so subjective you may find all, some or none of these. The key is no matter what system you use, think of it as a guideline and work at your own pace.

#4: What does the age on the bottle mean? Again, let's stick to Scotch and the SWA policy: By law it's the age of the youngest scotch used to make the single malt but the probability is there is older whisky in the bottle. In other countries the regulations are also specific but can be much more complicated depending on the definition of the spirit in the bottle.

Question 5 - Why do some people think older scotch is better? Lots of debate about that these days. I've said for years the answer is: "IT DEPENDS"

You can have the best newmake spirit in the world but if you let it sit in an aggressive cask for too long it is going to taste like a rum soaked wooden splinter. And, even if you started with a really crappy spirit and put it in a fantastic cask - it's still going to taste like... crap. 

My argument is that it's about quality and not necessarily age. I've had many "old" 8 year olds distilled and bottled in the 60's that were fabulous and I've had a few 35+ that were utter... SHITE. 

Technology, better cask management and trends are leading to “no age statement” whiskies, often referred to as NAS. Some distilleries (not all) are doing this well. In my opinion: Tomatin Legacy, Glenlivet Founder's Reserve or Talisker Storm are some great examples of scotch matured and bottled without an age statement that are fitting of the price tag associated with it.

So feeling a bit better now newbie? Next time you go back to the wall of whiskies don’t be nervous and get ready to jump down that rabbit hole? 

It’s your trip and only yours to enjoy no matter what anyone, including me says. Because seriously... there is NO right or wrong way to be on this whisky journey.

Cheers!

Lassie 

JO LAWSON Guest blog: FEIS ILE = A Free Dram and a Piece of Cake, does not a celebration make!

Continuing with what many others thought of FEIS ILE this year, Jo Lawson (@alpacajo) was with us and like myself she had never been to Islay before. There were many days spent laughing and sharing some really great moments together. Personally, I can't imagine what it might have been like without her there. 

Ladies and gents, my friend Jo Lawson's rendition of the 10 question survey I sent out:

Question 1: I think every whisky geek should attend Feis Ile at least once because: You can't call yourself a true whisky geek if you haven't queued for 15 hours each time, often in the cold and rain, for: Beer, food, toilets, free whisky and often expensive whisky! 

Question 2: What was the best distillery day for you personally? For me I think the best day was Bruichladdich! There was just so much going on: Jim's Masterclass, distillery tours, music, food, local crafts, a beer tent, friends - old and new to meet and greet and everyone just having a right good old time. A proper celebration.

Question 3: What distillery day would you have a hard time recommending? As a true blue, or rather green and white fan of this distillery, it breaks my heart to have to say Laphroaig! The 200th anniversary celebration - A free dram and a piece of cake does not a celebration make!? Where was the music? Where were the people dancing? Where were the distillery tours?? 

Oh, they got booked up in what seemed like minutes of going on sale!?? Well, why weren't extra activities put on? Surely the distillery knew their events would sell out!? All in all, very disappointing!

Question 4: What did you appreciate the most about visiting Islay? The friendliness of almost everyone I met, local or visitor. The locals seemed to view the invasion of hundreds of crazy whisky geeks with good humour and understanding of those of us, like Thomas Speller, that were in search of a new frying pan! As to my fellow visitors, the whisky provided the starting point for many conversations, even if you hadn't met the 11 large Danish men you were touring Bowmore with, before!

Question 5: Of all the people you were fortunate enough to meet on Islay, the one(s) who stand out the the most was/were? Martine Nouet, whose house (the 6 of us staying in our wee cottage) we were invited to dinner with, one evening. Martine is truly a friendly and generous person who shares her vast knowledge of food, drinks, and the pairing of the two with anyone who asks. She welcomed a group of almost complete strangers into her home and made them feel very welcomed. One of the fellow dinner guest was Norma Munro. Hundreds of us had heard Norma sing at Bruichladdich on the Sunday, but that evening at Martine's, this kind and gentle lady (despite being seriously ill) shared her amazing talent with us, in the most intimate of settings. She has the most beautiful and expressive voice, which moved many present, including myself, to tears. These two ladies epitomise the people I met on Islay - Welcoming, friendly and generous of spirit.

Question 6: If you only had the 3 first days of Feis Ile to recommend what would you say? 

Bruichladdich distillery day for all the reason I mentioned earlier, but make sure you get on one of the distillery tours. A visit to Kilchoman so that you can appreciate the differences and similarities between a long established and new distillery. Some time to experience what else Islay has to offer, apart from distilleries. Its history, scenery and wildlife.

Question 7: Which distillery tour was the best? Laphroaig!! Despite the official events being rather non-existent, my first ever tour, of this, my favourite distillery, starting at the stillhouse and travelling back through the process of distilling, conducted by two my best whisky friends: Ansgar & Thomas Speller. It was brilliant fun with "someone" stealing me a very small piece of peat - SSSSH! As to any other shenanigans that went on, well, you just had to be there!

Question 8: What surprised you the most about Feis Ile? How quickly the accommodations booked up! I was very fortunate that Ansgar and friends had a bed available in their cottage because by the time I decided in January of 2015 that I was definitely going there were very few affordable accommodations left!

Question 9: After your first visit to Feis Ile the most valuable piece of advice you can give is? If you are thinking of going to Feis Ile for 2017 (yes 2017) BOOK YOUR ACCOMMODATIONS NOW! 

Question 10: What do you think the best kept secret is about Islay? The island itself. To any whisky drinker who has never been there, Islay may seem to be just about the distilleries but is truly is so much more than that. There is a rich history of human occupation, beautiful and varied scenery and a diverse array of wildlife. It is one of those special places that works its way into your heart so that the moment you step on the ferry and it begins to pull away from the island you are already planning your next visit. 

Right... that's it from me.  Thanks to Johanne for letting me share my Feis Ile thoughts with an unsuspecting world.  Me - I'm off back to Islay.... ;)

HUGE THANKS to Jo Lawson. Again, I will stress the importance of talking to a myriad of people if you are looking to get as much information about Feis Ile because as Jo stated: It's not just a free dram and a piece of cake that will make the celebration!

Cheers all!

Lassie