Monday 5 March 2012

Introduction

March 2012

Hi Friends

This blog is the result of a suggestion from various fellow single malt fans who know me.

I have been making a little study of single malt whisky for a few years now! Actually my wife would describe it as 'drinking too much for my own good.'  However without wanting to digress, I'll have another sip of the golden nectar and continue...

Many moons ago, when I was a very young man, a friend called Plotty, poured me a Scotch and added ice and soda.  I hated it, but I was young, impressionable and wanted to show that I could handle my drink like a man. Consequently after about half the bottle between us, I became a whisky drinker.  I then started drinking Scotch with ginger ale - what the Americans call whisky and rye.  I even drank Jack Daniels!!  Apologies...

As time passed I realised that one can't appreciate the taste of good whisky if you add stuff to it!  Ice and soda reduces the drink to something you glug down and get drunk on.  This is of course not the objective - or should I say, no longer the objective of drinking whisky.  Malt whiskies are wonderfully complex, aromatic and satisfying drinks.  They are all made from the same three ingredients- water, malted barley and yeast.  It's the unique process employed by each distillery that imparts the complex aroma, flavour and consistency to the dram.   

I will describe the process in my various posts on this site, but let's begin with a little l'chaim...
Come into my bar...

My own single malt bar!
Today we're drinking one of my favourite soft, gentle, easy going Highland malts.  On my way to a continental destination, I happened to be at my favourite shop at Heathrow Airport viz. The World of Whiskies.  I was offered a taste of Dewars.  Now I know that Dewars is a blend and why would I drink a blend if I don't have to?  Well it's actually a pretty good blend, but the single malt at the heart of this blend is Aberfeldy and that's what I'm enjoying today!

The Aberfeldy distillery was established in 1898 and can be found on the edge of Perthshire in the Scottish Highlands.  The distillery is located where Pertshire's highest mountain, deepest loch and longest glen meet- historically and geographically the "heart of Scotland."  On the South bank of the River Tay, the water for this delicious dram comes from the fresh spring water of the Pitilie Burn.

Aberfeldy has a rich orangey, golden colour.  The nose is a heather-honey fruity aroma - a hint of citrus.  The taste is sensational!  This full bodied scotch has soft smooth texture allowing you to enjoy the rich fruity flavour and savour the slight spiciness.  The spiciness has a flavour of oranges and a dry undertone. It has a lingering long finish that strokes the palate and caresses the taste buds!  A great soothing, satisfying dram after a busy day at work.

L'chaim