Single Malt Whisky
Are you a Whisky Fan?
Single Malt or Blended?
A blended whisky (or whiskey) is the product of blending different types of whiskies. It is generally the product of mixing one or more single malt whiskies (made from 100 percent malted grain such as barley or rye) together with other grain whiskies or neutral grain spirits. Scotland, Ireland, and Canada are the most common countries of origin for blends. A mix of single malts only, without grain whisky, is called a vatted malt.
Most blended whiskies do not list an age. When a blended whisky does so, each individual malt and grain whisky must be at least as old as the age listed. Two of the most widely known examples of blended whisky are Johnnie Walker and Seagram’s Seven Crown, but there are many others such as Jameson, Pigs Nose, Old St Andrews and Isle of Skye.
Grain whisky and other ‘fillers’ are usually much cheaper to produce than single malts, so blends containing them are usually much cheaper to buy. Most cocktails and mixed drinks that call for whisky use blended whisky. This is primarily for cost reasons, and secondarily because the complex flavours of single malt whiskies would be overshadowed by the mixer(s). Scotch purists generally consider blended whisky to be an inferior drink to the single malt Scotch varieties. Others might argue that blending allows for the creation of smoother or more desirable flavors, and many experts agree that top-quality blends can rival certain single-malts in overall flavor and drinking enjoyment.
Single malt whisky is a whisky which is distilled at a single distillery, and which is made completely from a single type of malted grain, traditionally barley, (although there are also single malt rye whiskies). Most single malt whiskies are distilled using a pot still. Single malts are produced all over the world, but the best known single malts come from Scotland, Ireland and Japan
THE GLENROTHES DISTILLERY
It’s Festival Time
The great “Vintage Whisky Shop” is organizing another excellent whisky festival in Thessaloniki. If you feel like tasting some of the most spectacular and richest whisky flavors from around the world, don’t miss it.
For more info visit the following site. http://www.whisky.com.gr/
THE WORLD’S BEST SINGLE MALT WHISKY
YOICHI
20 YEARS OLD
Dense Dr Pepper or Vimto with an aroma that explodes with water. Hair laquer. Oak lactones.
Charles MacLean
The nose is rich, earthy and eventually blackcurrant, with almost violet perfumey note. Amazing mix of big smoke and sweet blackcurrant almost strawberry-ish fruits hits the palate. A Malteser of a whisky, with the big peaty flavours at the heart but wrapped in a layer of sweet fruit. Big, long and sweet finish, with the fruit and the smoke battling each other all the way.
Dominic Roskrow
Initial heat is highly flavoured with honey, oak and the faintest touch of peppermint. Smoky finish.
William Dowd
Medium amber hue with a bold nose of sherry tobacco and old leather. Very interesting, complex and bold flavour profile hazelnuts, orange peel, a hint of the sea, some smokiness, leather and dark cigar tobacco. The long dense and lingering finish is dry and oak driven.
Mike Miller
Caramel, oatcakes, bourbon sweetness. Round and full bodied, starts with sugared pecans, vanilla, sweet malt, then moved into more hazelnut and fruit cake in the finish. Sweetness coats the mouth, liquid dessert, makes me want to eat cookies.
LeNell
more info: http://www.whiskymag.com/awards/wwa/best_single_malt.php
A nosing kit specifically designed for scotch whisky!
A kit which is accompanying 40 page guide booklet will make scotch whisky nosing and tasting an even more pleasurable experience and dramatically increase your scotch whisky nosing and tasting knowledge!
more information at http://www.scotchwhiskynosingkit.com/
Islay Single Malt Whisky Chocolate Chip Shortbread
Well, the reason for this is a little experiment I conducted yesterday. I was curious if it was possible to marry Islay Single Malt Whisky, chocolate and shortbread. Obviously you can eat and drink each of the three ingredients at the same time, but I was thinking of it all in one. So I set out to bake the combined shortbread. Here is my improvised recipe:
The ingredients, you need:
- 200g/8oz plain flour
- 100g/4oz cornflour
- 200g/8oz butter
- 100g/4oz icing sugar
- 100g/4oz plain chocolate chips
- A few generous measures of Islay Single Malt, I used Laphroaig Quarter Cask because of its strong flavour
Here’s how you do it, excluding the ‘chilling time’ you’ll probably need about 45min:
Pulse the butter until creamy, add the icing sugar together with the first generous measure of Islay Single Malt. Mix gently until the sugar and the butter have bonded nicely. Add plain flour soon followed by more whisky. Add the cornflour and make sure everything is mixed well. Finally add the chocolate chips and knead the dough until everything is well distributed. Because of the liquid it will get a bit sticky and gooey, but it’s still managable. Form the dough into two cyclinder shaped rolls and chill. I put mine into the freezer for about an hour followed by another hour in the fridge. On a chopping board cut into a thin slices and put on baking trays. I used non-sticking baking paper to make it easier to handle. Then bake at 170°C/325°F/Gas 3 for approximately 10-15 min until an even golden brown.
Source: http://www.islayblog.com/2007entries/20071015-shortbread.shtml
Let’s go out for a Malt, in Mavili Square
In Mavili Square, (a triangle shape small square next to the US Embassy on Vas. Sofias) there is a small but with a warm personality, pub like atmosphere bar, the Briki Brasserie, that offers a substantial variety of single malt whisky. Hoghly recommended but be sure to pup early if you prefer a table than standing in the bar.
Thorylaiou 6, Platia Mavili, Tel: 210-645-2380
