There are whisky experts who will tell you that the only true whisky has no additional flavor other than peat and others who will say that the sherry finished whiskies are the greatest in the world. The main lesson with whisky, is that there is no good or bad . Whisky cannot really turn as wine can, so taste quality becomes a highly personal issue. Blended whiskies may incorporate well over 100 single malts plus a high grain whisky content in each bottled blend. They rely on mass production and strictly engineered taste consistency.
Single malt is the rare pure basis from which all blends are developed.
But single malts are unique individuals with variations in taste from subtle to extreme, from cask to cask just like fine wines. The number of threads of flavor that can be nosed in every single malt are as rich and varied as they are in the most complex of wines. From the ancient Celt warrior clasping a whisky filled copper quaich on a frigid Scottish hillside to todays Armani clad investment banker sipping his dram in a handblown glass to celebrate closing his dream deal single malt whisky ushers in all life s moments and enhances the experience to the fullest. In order for a restaurant to benefit fully from the current trend in single malts, serving staff requires education and training in the types of malts, their regions and taste characteristics and WHY these regions produce the single malts that they do. Careful training will also include the details of how whisky is properly served and presented which can have a dramatic effect on the whisky s taste and the patrons enjoyment of his dram.