Territoire Whisky : Sales of high-end whisky Territoire Whisky : Sales of high-end whisky

Without being exhaustive, and even less imperative, this small text will bring you a few tips on the best way to have fun with a whisky and appreciate all the subtleties.

The choice of the wine-tasting glass

There is a subject to which one does not always pay attention for a tasting, and yet its choice is crucial : it is the glass ! The visual pleasure forms integral part of tasting, and pretty glass will put you under good conditions. But more than its appearance, it is mostly its shape and to a lesser extent its substance which dictate your choice. Forget straight glasses with thick edge, which are commonly called "glass whisky" but which have only the name of it. They do not have any necessary qualities to taste a whisky correctly. Not very easy to handle, they let escape all the flavours by their broad flat rims.

Prefer glass tulip rather, at the fine edges, out of crystal for better admiring the coloured reflections. Its form is ideal to concentrate the flavours on the level of your nose and to reveal all the secrecies of your preferred whisky. Impassioned add even a lid to him to prevent the flavours escaping from glass at the time when they make it whirl.

The stages of the tasting

• The appearance : as long as you are at least aware, the color of a whisky can tell you a lot about his former life. More than his age (some old whiskies are very clear, others on the contrary very dark), it is especially his "finish" that will appear. Thus, unfiltered whiskies may be slightly disturbed, “cloudy:” many promises of authentic feelings. Their dress can also give you clindicationsbout their ageing ex: -barrels of sherry, port or even sauterne… have goquite particular reflections.
• The nose : the first physical approach with the whisky is done by the nose. It is capital. Think of the "Nose", these perfumers who can enchant our nostrils by mixing some fragrances. In English, tasting first means "nosing besides". With habit, it is easy to recognize the principal characteristics of a whisky only with the nose : peated, fruity or iodized character, alcoholic force, age...
• The mouth : this stage is divided into two parts : the attack and the "medium". The attack can be fatty, dries, spiced, and it is necessary to compare these impressions with those of the nose. Those can being confirmed or not, and generally typically supplemented by primary savours (sweetened, salted, acid, bitter). The medium as for him will give the opportunity to you to judge the linearity (the flavours detected at the preceding stages are amplified), complexity (other flavours come to be added to the first felt), the depth (a number of flavours) and the smoothness of your whisky.
• The final : this phase will enable you to determine the length of the whisky, i.e. the persistence of the taste in mouth, which can be short, average or long. Then comes the “retro olfaction “smell comes, which is the phenomenon of rising aromas near the nose after tasting. Finally, we must breathe in the glass once empty because the dry extracts are also revealing (a young whisky "does not remain" not in glass) and sometimes particularly enjoyable

Ice and soda

If there was one word to sum up this part, it would be "heresy" ! We will not even speak about soda, to reserve for the bad blends. As for the ice floes, prefer to them a little fresh water ! Indeed, the latter pervert the flavours and anaesthetize the papillae : they are thus to avoid.

As we have just seen it, the only thing to be added with your whisky is a little water. The objective is to open the flavours and to bring your whisky to the greatest degree of comfort compared to its alcoholic strength. For some whiskies rough of barrels, this addition is essential, because their very high degree of alcohol at bottling (approximately 60°) does not enable you to drink it directly.

Ideally, the choice of water would be the source which was used for the distillation of your whisky. Taking into account the obvious difficulty to obtain some, separately on the spot, it is necessary to use either the water of Scotland (standard Glenlivet), or a neutral water in taste to avoid the unpleasant interactions with the whisky.

Some ideas of cocktails :

After having fallen some little in disuse, the cocktails make their return in strength. Here are some among most famous.

• Irish coffee : probably one of the most known in the world, it is composed of 2/3 of coffee, 1/3 of whisky, to which one adds caster sugar and whipped cream.
• Manhattan : composed of 1 / 3 of vermouth, 1 / 3 of whisky and 1 / 3 of bourbon, with a stroke of angostura bitters. In a whisky glass, pouring whisky, bourbon and vermouth. Stir, add the angostura bitters and serve with a cherry confit decoration.
• Godfather : whisky "godfather", inspired by Italian 7/10 th with whisky and 3/10 th of amaretto.
• Rusty nail : pour half / half of Drambuie (whisky liquor) and whisky in your glass.

The Councils of conservation :

As you know it, alcohol, once bottled, does not age any more. But it is not a reason not to take care of your bottles : the whisky is subject to the influence of the abrupt variations of temperatures, moisture (think of the stopper), of the light (do not expose your bottles to the sun) or of the stored products in the vicinity.

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