Dimensions Weekly Men's Magazine

When someone says “whiskey,” what do you think of? Some dusty, beat up cowboy stepping up to a bar in the Old West? Or maybe some down-on-his-luck drifter with a bottle and shot glass? They never seem so much to enjoy the whiskey, as they seem to need it – a dose of medicine to dull the pain.

Scotch, on the other hand, brings to mind a completely different scenario. Perhaps the accomplished executive celebrating a successful deal? Or the tweedy, refined gentleman sipping from a crystal tumbler by the fire? Every dram is savored with confidence and appreciation.

Scotch is whisky, of course (note the difference in spelling; by tradition, the Scottish drop the “e”), but in 1909 the British “Royal Commission on Whisky and other Potable Spirits” declared only whisky wholly distilled in Scotland may be called Scotch. Additionally, by law, the spirit must be aged in oak barrels for a minimum of three years.

While the quality and reputation of whiskey in America has come a long way, the art and science of making Scotch has a proud and passionate history that dates back as far as the 10th century.

The most predominant form of Scotch is blended whisky, however, the popularity of single malt whisky is surging among those looking for a finer taste. Viewed as the best of the best, single malt Scotch is defined as 100% malted barley whisky from a single distillery.

Everything, from the barley to the water to the distillation equipment, barrels, and aging, is scrupulously managed to produce the individual character established by a distiller. Previously used sherry casks are highly desirable for the aging process, but port, bourbon, and even wine casks are used as well. The type of cask, combined with the duration of aging, determines the depth of amber color and the distinctive flavor.

When shopping for a single malt Scotch, the aid of a salesperson is hardly necessary, as the label is a treasure trove of information. Each distiller is so proud of its product that a wonderful story is to be found on every bottle. Of course, “Scotch Whisky” is the first phrase to look for to guarantee a product of Scotland.

The words “Single Malt” often appear with a reference to one of the regions of Scotland where the whisky is produced, such as “Single Highland Malt.” Next, look for the age statement, which refers to the minimum number of years the whisky has aged in the cask. The older the whisky the more complex and developed the flavor and color will be – and the more expensive the bottle will be.

There are several ways to enjoy Scotch, but swigging shots isn’t really one of them. As aficionados say, “one must chew the whisky,” which simply means it is meant to be sipped and savored. The first way to sample your Scotch is “neat” (straight up, no water or ice). This will give the best sense of color, body, and flavor.

If that isn’t agreeable, younger whiskies may benefit from a little water or ice, which can open up and accentuate the flavor. Older whiskies (18+ years) ideally should remain as undiluted as possible, however, if neat isn’t pleasing, then consider adding just a few drops of water. Ultimately, it’s drinker’s choice, and Scotch should be enjoyed in the manner most appealing to you.

“May the hinges o frien'ship ne'er rust, nor the wings o love lose a feather!”
- Traditional Scottish Toast
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