Historian and whisky expert Charles MacLean shows STV how to appreciate malt whisky ahead of Whisky Month in May.
The acclaimed whisky writer started off by explaining that standard whisky tumblers are absolutely hopeless in appreciating whisky.
“You have to have a glass that you can swirl the liquid in and where the rim narrows slightly so to direct the aromas up your nose,” he said with his nose buried in the narrow glass.
Charles has spent the past 27 years researching, writing and lecturing about Scotch whisky. He is the author of nine books on the subject, including Scotch Whisky and Malt Whisky, both of which were short-listed for Glenfiddich Awards.
Taking a sip, he continued: “this type of glass also shoots the whisky down the middle of your tongue where you can then swish it around and enjoy the individual components - the primary tastes.”
The ‘sensory evaluator’ explained that the primary tastes of whisky are sweet, acidic, salty and bitter or dry. And the best way, he added, to highlight these aromas, is to add a bit of water.
“Whisky always benefits from the addition of a little bit of water. It brings up the aroma and makes it easier to taste,” he said.
Charles has another book coming out just in time for the Whisky Month in May and will be doing a number of book launches, talks and tastings at the whisky Homecoming events such as the Spirit of the West festival in Inveraray Castle on the 16th and 17th of May.
And with his nose still buried in the narrow glass, he added:
“Whisky is Scotland's great ambassador, no doubt about that at all.”
