How to *Enjoy* Whisky
They say whisky is one of those things you either hate or love. I personally think it is more like green juice: the more you drink it, the more you like it, but it is important to start slow (like so many other things in life…).
Whisky is derived from the Gaelic term for ‘water of life’.
It is always good to start off with a gentler version of whisky/whiskey then straight up Islay scotch on the rocks (which is really peaty/smoky, and definitely a more acquired taste). Canadian whisky, which is sometimes called ‘brown vodka’, and Irish whiskey are good places to start, as they are milder in taste, smoother and work well in cocktails or on their own, and are generally less expensive (which is always a plus when it comes to alcohol!).
You can then move onto stronger types of whisky/whiskey as you develop the taste for it, if your bank account allows it ;-). I personally love a single malt, aged scotch with a few dashes of water in it, which brings out the flavour, but it can be pricey (around $90 a bottle). If you are interested in trying it out, I recommend Bruichladdich Distillery’s organic, unpeated barley single malt.
But first, it is probably best to clarify the difference between scotch, bourbon, whiskey, whisky and all these other names that get thrown about.
1. Whiskey/Whisky: this refers to the family of spirits that is made from grain in the, which is produced from a sweet mash that is fermented, distilled and usually aged (unless we are dealing with white whiskey, which is otherwise known as moonshine and tastes like a whiskey version of vodka). Whiskey is the American and Irish spelling; whisky is English/Scottish/Canadian/Japanese spelling.
2. Bourbon: this is a type of whiskey is made, by law, with at least 51% corn, distilled according to a number of specific requirements, aged in a specific way and produced in the USA (mainly in Kentucky). It has a pretty sweet taste.
3. Scotch: this refers to whisky distilled and matured in Scotland. It is mostly produced from malted barley. There are a variety of different flavours from the main regions: Speyside, Lowlands, Highlands, Islay and Campbeltown.
4. Single Malt: this refers to a scotch produced in one distillery with one type of malted barley.
5. Blended: this refers to blending different types of whiskeys. It is generally less expensive and great for cocktails.
6. Japanese whisky: this is similar to Scotch.
Now, if you are new to whiskey, or have tasted it and hate it, don’t fear! You can always try it in a whiskey sour, which is one of my all-time favourite cocktails:
1. Traditional whiskey sour:
Dry shake ¾ oz egg white, 2 oz of whiskey (I love the organic rye whiskey by Wigle Whiskey, which has a spicier taste to it since it is a rye-based whiskey), 1 oz lemon juice and 1 oz of organic simple syrup (although I personally prefer using honey syrup). Add ice, shake for 10 seconds and serve over ice in an rocks glass. Garnish with slice of lemon and a maraschino cherry (these cherries are generally not organic, Tillen Farms produces a natural version, although I personally just use a regular organic cherry).
2. Vegan whiskey sour:
Dry shake 1 tablespoon of aquafaba (chickpea water), add 2 oz of whiskey, 1 oz lemon juice and 1 oz of organic simple syrup and shake with ice. Serve over ice in a rocks glass and garnish with slice of lemon and a cherry.
*For a low-sugar whiskey sour, replace the simple or honey syrup with monk fruit syrup (see my low-calorie cocktail post on how to make this).
I also love add a bit of club soda to my whiskey and a splash of lemon (otherwise known as a Joe Rickey), if you want an unsweetened alternative to the classic whiskey sour. It can be pretty intense though, so it is not for everyone.
Some of my favourite organic whiskey brands are:
It is important to remember that most whiskeys are safe for people who are gluten intolerant, although for some people they can cause a reaction, so check with a medical professional if you are sensitive to gluten before drinking whiskey.
Sláinte!
