Whisky master hosts single-malt tasting

Martin Duffy, a bona fide Master of Scotch, says the methods used during a whisky tasting are about the same as those at a wine tasting, with a couple of exceptions: Adding a drop of water to the glass brings out the flavor, and tasters drink every drop.

“I don’t encourage dumping; our whisky is too precious,” Duffy said.

Duffy will be conducting a scotch tasting seminar Dec. 6 at Grand Cru’s new smoking lounge, adjacent to the restaurant on South Providence Road.
  
Duffy, a representative of Johnnie Walker and Diageo whiskies and a Chicago resident, will talk about the history of scotch making, what whisky can be called scotch (it must be distilled and matured a minimum of three years in oak casks in Scotland) and what can be called single malt (one type of malted barley from one distillery). Ninety percent of scotches are blended varieties.
  
He’ll also explain regional differences among single-malt scotches from eight distilleries in seven scotch-producing regions of Scotland.
  
Much as Chardonnay made in Napa Valley tastes different from Chardonnay from Sonoma Valley, Lagavulin from the Isle of Islay will have characteristics unlike Talisker from the Isle of Skye.
  
Talisker, for example, has a slight salty smell and taste. Duffy said he likes to pour a bit of Talisker directly on an oyster on a half-shell before slurping it down.  “It makes the oyster a little sweeter,” he said.
  
Duffy also recommends that people don’t get hung up on price or age of single malts.
  
“You might find a 10-year-old whisky that blows away a 25-year-old whisky,” he said.
  
And don’t ask Duffy what his favorite scotch is: “It doesn’t mean you’ll like it. Scotch is only as good as it tastes to you.”                                                                                                     

The Classic Malts
The Classic Malts Selection are single malt scotches from eight different distilleries in seven scotch producing regions of Scotland. 

Glenkinchie (Lowland) – Lightly peated, slight grassy sweetness with a hint of fresh, green fruit (green apples & pears) on the nose and a wet hay or straw quality in the finish.   Located just 15 miles outside of Edinburgh, it is only one of three Lowland distilleries still in operation today. 

Cragganmore (Speyside) – Round body, oaky, fruity, malty taste with a sweet, floral aroma.  A bit of green banana peel on the nose.  One of the most complex single malts to come from this region.  Fantastic when served chilled with carmel or honey topped over vanilla ice cream. 

Dalwhinnie (Highland) – Slightly heavier body, but delicate, with an aromatic nose, honeyed flavor & texture.  Sometimes a lemon rind citrus can be detected on the nose.  Increasingly smokier than either the Glenkinchie & Cragganmore, though peated at the same level.  Even better when served ice cold!  The highest distillery in Scotland at 1073 feet above sea level.

Oban (Western Coastal Highland) – Medium bodied, smoke, peat, salt with underlining sweet and more delicate lime citrus undertones.  The distillery that was so good that a town grew up around it!                                                                                                                                                       
Clynelish (Northern Coastal Highland) – An unpeated single malt with great elegance and a noticeable orange zest on both the nose & finish.  Fruity, yet with some power.  It is the fourth most northern distillery in Scotland and one of the few unpeated single malts on the US market. 

Talisker (Isle of Skye) – Rugged nose with leathery sea quality.  Peppery, smoke, peatiness and a hint of dark chocolate sweetness in the finish.  Three ice cubes really helps to reveal hidden flavors.  Pour a teaspoon over an oyster in a half shell!  The only single malt distilled on the Isle of Skye! 

Lagavulin (Isle of Islay) – Huge smokiness, woody, peaty aroma and taste.  Long finish with a noticeable red and dark fruit sweetness under the smoke and lingering bacon flavor. Terrific when served with strong cheese or dark chocolates! 

Caol Ila (Isle of Islay) – Powerful, peaty nose is followed by a sweet fruity character, then a surprising delayed smoky finish in the throat.  Long considered one of the “Hidden Malts” because it was not released outside of Scotland for so many years, this fantastic whisky was brought over to supplement the global shortage of its Islay sister distillery.