Very few make it to blue - Makro

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Glossary of tasting terms Austere: Seemingly stern, severe, and unadorned in character. Balanced: One flavour or aroma element does not dominate. Big: To be contrasted with “subtle”. Bold, dominant, hard to ignore flavours and presence in the mouth. Body: Refers to mouthfeel. Cerealy: Evocative of grain associations. Complex: Seeming to possess many layers of flavour, for which time is needed to examine and characterize all of them. Dark flavours: Reminiscent of flavours like molasses. Dignified: This is hard to describe. It reflects that it does not taste cloying or youthful. Usually clear, resonant flavours. Dry: Astringent and not sweet. In extreme cases the spirit can feel as if it contains no moisture. Estery: Aroma contains chemical esters. These are generally light, fruity, floral scents. Finish: The time period in malt tasting after one has swallowed the spirit. Firm: Refers to mouthfeel. Contrast with “soft”. Grassy: Reminiscent of grass. Harsh: An unpleasantly aggressive or caustic flavour or feeling to the mouth or nose. Herbal: Reminiscent of kitchen herbs such as thyme, basil, lavender, or chamomile. Hot: Reminiscent of physical warmth, like freshly-brewed coffee. Late Palate: The time period in malt tasting after the spirit has been in the mouth for a while but has not yet been swallowed. Malt, Malty: Refers to the aroma and flavour of malted barley. “Malt” can also be an abbreviation of “Single Malt Scotch Whisky”. Medicinal: Evocative of memories of liquid medicines. 68 WHISKY EDITION November 2011
Mouth-coating: Giving the impression that it has coated the inside of your mouth, as with a syrup. Mouthfeel: The tactile feel of the malt in the mouth. Largely a reflection of the physical qualities, but can also be significantly affected by flavour elements. Nose: Aroma. When used as a verb, means to sample the aroma. Nutty: Evocative of the taste of nuts, or reminiscent of the alkaloid qualities of some nuts. Oaky: Influenced by aging in an oak cask. Implies a woody, spicy, astringent character. Orange, Orangey: Reminiscent of the citrus fruit of that name. Palate: Two meanings. Means either the taste components of the malt, or the time period when the spirit is in one’s mouth. Peat, Peaty: Peat is a fuel formed of compacted vegetative layers harvested from the moors. A peat fire has traditionally provided the heat to dry the malted barley used in scotch whisky production. A significant flavour element in many malts, this heavy, smoky, somewhat vegetative flavour is imparted by the distillery water having run over peat, the peat smoke used in the drying process, or both. Peppery: Reminiscent of black pepper or hot chile peppers. Contrast with “spicy”. Rich: Possessing robust, highly-flavoured elements, usually with a thick mouthfeel. Sherried: Influenced by aging in a sherry cask. Usually implies a sweet, somewhat winey character. Smoke, Smokey: Evocative of the flavour of smoke. Sometimes this is peat smoke, but other times the smoke is reminiscent of bonfires, leaf fires, log fireplaces, cigar tobacco, pipe tobacco, or something else. Soft: Refers to mouthfeel. Like a marshmallow. Contrast with “firm”. Spicy: Reminiscent of spices such as cinnamon, clove, or nutmeg. Contrast with “peppery”. Subtle: The elements of interest are not obvious on the palate. Contrast with “big”. Sweet: Either sweet in itself, or reminiscent of sweetness. Frequently implies a “wet” feeling in the mouth (contrast with “dry”.) Youthful: Full of vibrant, volatile, light characteristics. Flavours may not be well integrated, although they may be. Think of a young wine. November 2011 WHISKY EDITION 69
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VERY FEW MAKE IT TO BLUE JOHNNIE WA
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VERY FEW MAKE IT TO BLUE IN 1867 AL
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140 BBDO_805314_E www.threeshipswhi
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Whisky making By: Jonathan Miles {
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copper stills in the whisky distill
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in the main Tasting Hall at the exc
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TEN Whiskies to try Before you die
Page 22 and 23: 6 7 8 9 George T Stagg 16 Year Old
Page 24: How to Taste Whisky Whisky, like wi
Page 27 and 28: The Johnnie Walker stand at this ye
Page 29 and 30: Johnnie Walker Double Black By: By
Page 31 and 32: acquired i d bby FFortune t BBrands
Page 33 and 34: most strongly flavored of all scotc
Page 35 and 36: November 2011 WHISKY EDITION 31
Page 37 and 38: DAVE HUGHES Dave is a distiller by
Page 39 and 40: & MALTS JAMESON Rarest Vintage Rese
Page 41 and 42: its own attraction which is passed
Page 43 and 44: A Whisky for Today www.smokehead.co
Page 45 and 46: Fast facts THE BALVENIE • The Bal
Page 48 and 49: Which foods pair best with whisky?
Page 50 and 51: Whisky’s Perfect Match Here is wh
Page 52 and 53: Brie & pear soup { } According to R
Page 54 and 55: Whisky and chilli tiger prawns { }
Page 56 and 57: Tuna tartare on avo cream ingredien
Page 58 and 59: Lamb Cutlets with Coff ee-Chocolate
Page 60 and 61: Honey & Whisky ice-cream SERVES 4 i
Page 62 and 63: Cocktails Old Fashioned Black Ship
Page 64 and 65: Cocktails Mint Julep 81 Old Fashion
Page 66 and 67: How the Sazerac Came to be the Only
Page 68 and 69: Jim Beam® Kentucky Straight Bourbo
Page 70 and 71: Smokey Haze on Summer days By: Stua
Page 75: Whisky aroma wheel November 2011 WH
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