Beginners’ guide to single malt

Harvey believes there is single malt for every occasion. Scotch malt and lighter scotch whiskies are enjoyed at a high energy bar, club environment. Single malt scotch are generally savoured with friends out in bar or restaurant with ambience.

There is no hard and fast rule to it. You need to go by number. If the strength of alcohol is 46% or more, water is best suited. To get the best from any single malt, mineral water at room temperature is recommended. It’s because water breaks the surface tension on the whisky and releases more of the aromas and flavours in the palate. There are oils in the whisky, which will hold onto the aroma and flavour compounds if you do not add some water.
Now comes how much water needs to be added. This will depend on the strength of whisky and the barrel used for maturation. Harvey said that American oak matured whiskies will take water well up to 50/50. Spanish oak matured whiskies will only take a small amount of water.

Whisky with ice isn’t a good choice, though preferred by many. The colder your whisky is less is the flavour. Another wrong notion, Harvey says, is whisky on the rocks.

Food pairing is essential for any drinks. Depending upon the taste of the malt, a variety of food pairings can be done. Balblair, which has a rich flavour and dark colour, is best enjoyed with seafood, especially prawn or smoked salmon. Old Pulteney is perhaps the best accompaniment to Indian cuisine as it pairs extremely well with spicy, curry-based dishes. For Speyburn, Harvey recommends preparations with sweet and creamy notes, such as mushroom and broccoli based dishes or Chicken Malai Tikka. These go well with the whisky’s sweet undertone.