1. THE ULTIMATE SCOTCH
DALMORE MASTER DISTILLER RICHARD PATERDSON
Scotch
THE DALMORE MASTER DISTILLER
RICHARD PATERSON’S ESSENTIAL GUIDE
TO WHISKY TASTING
The ultimate
J
ust as with a fine wine, a whisky’s
characteristics will be determined by the
location where it is distilled, the casks that
it is matured in and the age at which it has
been bottled.
Scottish whisky comes from five regions, each
with its own distinct qualities:the Highlands,the
Lowlands, Islay, Campbeltown and Speyside.
Highland malts tend to be fruity and spicy –
justlikearichChristmascake–whereasLowland
maltsaresoftandgentleandarefrequentlycalled
the Lowland Ladies.
Speyside malts are sweet and light on the
palate, while Islay malts are very heavily peated
and very much a matter of taste. Campbeltown
malts have notes of seaweed and fruit.
Doestheageof awhiskymakeadifference?Yes
it does, but age and taste are all in the eye of the
beholder.Age can bring a real depth of flavour to
a whisky but different finishes can give whiskies
extraordinary and enticing flavours.
Casks play a great part in the way a whisky
matures: the wood they are made from is key
to their quality. They are meticulously selected,
with bourbon casks,for example,adding a sweet
vanilla note with spicy overtones.
Sherry casks add fruity, nutty notes while
American white oak casks, after a long period of
time, provide structure and depth.
One of my favourite whiskies is The Dalmore
King Alexander III, which is aged in six different
casks: bourbon, oloroso, sherry, Madeira, port,
Marsala and Cabernet Sauvignon.
Each cask gifts its own unique flavour notes:
citrus fruits from the oloroso and Madeira
casks, wild berries and ripe plums from the
port and Marsala, whispers of vanilla from
the bourbon and elegant red fruits from the
Cabernet Sauvignon.
SELECTING YOUR WHISKY
Before tasting whisky it’s vital to choose whisky
that is right for your palate. Single malts are
commonlyperceivedtobeof abetterqualitythan
blended whiskies, but this is not always the case.
The older a whisky is will also not necessarily
make it more desirable.
For the less experienced a Lowland or
Speyside whisky such as Auchentoshan or
Glenfiddich will always be a good choice. These
light and floral whiskies, with delicate fruit
flavours and gentle floral aromas, are ideal
introductions to those new to whisky tasting,
and also make perfect aperitifs.
For something more rich and fruity, a malt
such as The Dalmore King Alexander III never
disappoints.
Seasoned whisky drinkers who enjoy strong,
smoky flavours should sample the island
whiskies. Jura Prophecy and Bowmore have
hints of peat smoke and spicy sea spray,with rich
flavours of fruit cake and vanilla – definitely not
for the faint-hearted. These whiskies are an ideal
accompaniment to cheese and biscuits.

2. TASTING YOUR WHISKY
To ensure that whisky is sampled at its very
best, the whisky glass must also be carefully
considered.
A tulip-shaped Glencairn whisky glass is ideal,
releasingaromasthroughthesmallareaatitstop.
A champagne flute makes a suitable substitute.
Glasses should be held by the stem rather
than the main body to ensure the whisky is
enjoyed at its ideal temperature. I would also
recommend adding a dash of water to open up
the whisky’s flavours.
Ice is a definite no for me,because its coolness
diminishes the whisky’s unique flavours. Just as
the seasoned drinker would never want to jump
naked into a freezing river, neither does whisky!
Using the three senses of sight, smell and taste
is key to fully appreciating whisky.
Thecolourof awhiskyisoftenanindicationof
its age and the type of cask used for maturation.
Deep shades of red and mahoganies are brought
aboutbylongmaturationinsherry,whilstlighter
amber gold colours can signify time spent in
American white oak casks.
Age can be determined by the whisky’s ‘legs’.
When swirled around a glass,whisky which runs
quicklybackdownthesidesislikelytobeyounger
or lighter. If the liquid takes a longer time to fall
back, it’s probably an older, heavier whisky.
Taking in a whisky’s rich aromas also adds to
the pleasure of drinking it. A quick inhale will
often disappoint.
Taking whisky is like greeting a beautiful
woman: first you should say ‘hello’ and take
a gentle sniff of the whisky, and then ask ‘how
are you?’ and nose again. Then, after your initial
introduction, take in a little more and fully
appreciate its virtues.
When tasting whisky, work on the principle
that for every year of maturity you should hold
the whisky in your mouth for at least one second.
For example when tasting a 1960s vintage
from The Dalmore Constellation Collection
you should hold it in your mouth for at least
40 seconds, moving it from the middle of your
tongue to underneath it and then back to the
middle again. By doing this you will release the
many exquisite flavours inherent in the whisky
and fully appreciate its many depths.
To further enhance the tasting experience,
choose foods that complement the whisky, such
as strong coffee or a dark bitter chocolate with
a high cocoa content, which you should sample
alongside the whisky.
Other fine foods work equally well. Jura for
example is sensational served with smoked
salmon,capersandfreshapple.Andcreamycrème
brûlée with glazed orange segments becomes all
the more indulgent when accompanied by The
Dalmore 12-Year-Old.
Richard Paterson, otherwise known as ‘The Nose’
because of his legendary nosing and tasting skills,
is a master distiller for The Dalmore Single Malt.
He has worked in the industry for over 40 years
and also works closely with other industry bodies
in the training and promotion of Scotch whisky
worldwide. The Dalmore is considered to be one of
the world’s best whiskies. A selection of premium
Dalmore whiskies is available to Skibo guests.
The Dalmore is also stocked at the castle shop.
www.thedalmore.com.
THE ULTIMATE SCOTCH
DALMORE MASTER DISTILLER RICHARD PATERDSON