Scotch, Scotch, Scotch - For When Things Get Sophisticated

There is certainly something to be said for those with the ability to comfortably - and confidently - order from an extensive and excellent wine list at a four-star restaurant. It is a skill that can be useful for impressing a date or helping to close a business deal. For those who want to take their date-impressing sophistication to the next level, however, there is no drink in the world that speaks to refinement and culture more than single malt Scotch whisky. This drink of the gods is often misunderstood, frequently ruined via the addition of ice and even supposedly disliked by those who have had the misfortune to try a cheap, blended Scotch and mistaken it for a good single malt.

Despite the misapprehensions about Scotch, enjoying the drink can be quite simple, even if the nectar itself is sometimes an acquired taste. To clarify, Scotch is whisky - spelled as such, as opposed to the American "whiskey" - that is made in Scotland. Beyond that, the Scotch Whisky Order of 1990 serves to further clarify the Scotch Whisky Act of 1988 and indicates that all the following conditions must be met in order for a drink to be considered Scotch:

• Must be distilled at a Scottish distillery from water and malted barley, to which only other whole grains may be added, have been processed at that distillery into a mash, converted to a fermentable substrate only by endogenous enzyme systems, and fermented only by the addition of yeast.
• Must be distilled to an alcoholic strength of less than 94.8% by volume so that it retains the flavor of the raw materials used in its production.
• Must be matured in Scotland in oak casks for no less than three years and a day.
• Must not contain any added substance other than water and caramel coloring.
• May not be bottled at less than 40% alcohol by volume.

Suffice it to say, the Scots take their Scotch pretty seriously, a point that is clear from the two pieces of legislation created within two years of one another to specifically define the drink itself. Now that we know what Scotch is, let's get the fun part...tasting. Before beginning, it should be noted that Scotch is best tasted without ice. If you prefer drinking your beverages "on the rocks," by all means do so, but when tasting Scotch it is better to leave it unmolested by ice.

To properly taste various single malts, most prefer a special glass. A sherry copita or small brandy balloon are popular choices, and there are also special whisky tasting glasses that can typically be acquired from whatever spirit shop sells fine single malts. The point of these glasses is that the whisky should be swirled around the bottom of the glass and the aromas should collect around the rim, which is smaller in diameter than the bowl of the glass. Though it may seem counterintuitive, Scotch tasting is actually performed more with the nose than the tongue. There are 32 primary smells, but only 4 primary tastes, meaning that the nose is a better indicator.

Once you've got your single malt of choice and have filled your glass with a small dram, tilt and rotate the glass to allow the Scotch to coat the glass. The whisky will actually adhere to the glass and offer a much larger surface area for nosing. Next, place your nose several inches away from the glass and make a mental note of what you smell. Move your nose closer, but not so close that the alcohol starts to create a burning sensation in your nose.

Next comes the part that is often confusing to those just getting into Scotch tasting. Though some will only drink their Scotch "neat," the vast majority of enthusiasts drink it with non-chlorinated water. Some will place a few drops in the whisky, while others will mix their Scotch and water half and half. The point is that the alcohol in Scotch will often scorch the palate and mute the fine tastes offered by single malts. You can experiment with differing amounts of water, but after adding it, "agitate" the whisky again by turning and rotating the glass, then repeat the nosing process and notice any new smells.

Finally, take a small mouthful of whisky and leave it your mouth until you've taken a mental note of all the flavors. When swallowing the Scotch, do so without opening your mouth, which will allow a small amount of the whisky aroma to permeate the sinuses and results in what is referred to as "finish." Thereafter, the process can be repeated in order to notice more flavors.

Note that the tasting process, though interesting and definitely advisable for those just getting into Scotch, is not the only way to enjoy the drink. After establishing which Scotch one likes, simply pouring a glass and adding water to taste is all that is necessary. With that said, there are some specific ways to enjoy Scotch. Some like to smoke a cigar while enjoying a fine single malt, while others prefer eating small bits of dark chocolate. In any case, it is up to the individual to determine how he or she wishes to enjoy this fine drink, but the tasting process is always a good place to start.