How often I hear “Can’t stand whisky”, or  “I got drunk on it once when I was 18 and never touched it since”. 

Comments like these are the challenge I’ve been waiting for as then I can convince them to try again. Converts like these, as that is what they are about to become, experience a transformation when exposed to the fantastic diversity of flavours attributed to top quality malt whisky.  Although it is not possible to get past total intransigence, most broadminded people are open to suggestion and new experiences, at least of a food and drink nature.

The lucky people who decide to give it another chance are totally unaware of the amazing journey they are about to embark on. There is another world out there, a world of unique and individual taste experiences that will amuse and confuse but mostly stimulate. This world requires a journey right across Scotland and beyond to fully appreciate what it is I’m going on about here!, and its all totally enthralling – trust me, I’m and expert!.

It is however unfortunate that our experiences of whisky in this part of the

world is limited to a very narrow range of products, as typically only the lowest levels of whisky are generally found. More so that most publicans and hotel management are blissfully unaware of the fantastic diversity of flavour and aroma that eludes them as they order there next bottle of Teachers and/or Glenfiddich – you know the one I mean – the one in the green triangular bottle.

Don’t get me wrong, there is definitely a place for these whiskies, especially for those who like ice or coke to brighten up their bland beverage of choice.

To explain then I would liken the appreciation of whisky to our personal wine development;

When young and foolish with immature palates and no money, we indulged in Liebfraumilch, Lambresco and such like, unfortunately these days its Alcopops, but  then as we grow we discover grape varieties, other wine making countries and hopefully learn a little about different vintages. Fine Malt Whiskies follows a similar course requiring exploration and an open mind.

The first thing we learn is that there are many levels of whisky.

Blended Whisky; This is whisky made for mass production using grain alcohol as the base and blended with a large number of different malt whiskies for character and flavour, each to its own recipe.

Vatted Malts; these are a blend of malt whiskies designed to produce a particular character from many different single malt distilleries. This is sometime also called ‘Pure Malt’, a misleading term in my personal opinion. This is where Supermarket malts come from.

Single Malts; these are malt whiskies from a single distillery, but will be made up from a number of casks of different ages for mass market distribution and designed to provide a consistent character. They will also usually be ‘chill-filtered’, e.g.: Glenmorangie, Glenfiddich and so on.

Single Cask Whiskies; this is the high end, usually from independent bottlers who buy single casks to bottle under their own name along with the name of the distillery. These are unique full flavoured whiskies usually un-filtered at varying strengths.

Cask strength; Single cask whiskies at full strength and flavour – the ‘grand cru’ of malt whisky. These whiskies can be 50%/65% ABV.

Time is short and the number of words limited, so look out for more articles as I delve in more detail about the wonderful world of malt whiskies and introduce you to a few exceptional examples.

Hutcheson Whisky Events provides malt whisky education, promotion and specialist retail in the South of England. For more information call 07818 001 769 or browse www.hutcheson-whisky.co.uk