To get a better idea of how to tell if a whisky is good quality and the best ways to enjoy it thoroughly, we continue to give you some tips to help you make your best choice buying, serving and enjoying it in good company.
- Mixed or alone: If your like whisky straight, you'll be pleased to know that in a tasting recently led by Xavier Monclús, he expressed the conviction that whisky changes very positively by adding a little water, becoming a static mixture. Sometimes it gets even better, and on ice, whisky becomes a dynamic mixture, because the drink evolves as the ice melts.
For mixtures, the main advice is to avoid using sugary sodas. "Of course, good whisky can be mixed, but never with sugary sodas. There are very good cocktails with sparkling or tonic water... depends on the situation. In a restaurant you usually would drink it alone or with water, but if you are at night and you fancy a long drink that doesn't make you feel bad, you must always mix with beverages with no sugar", says Monclús. "Water or sparkling water will not cause headaches or hangover" adds Monclús.
- Labels and age: The label can give useful information, such as the year of whisky, its composition, and if it has been aged with sherry casks. In the case of age, the years listed on the label do not affect the quality of the drink. Monclús recalls that there are very old and expensive whiskies that are not good quality. Generally, whiskies reach their plenitude from 10 to 12 years and lose their qualities until they reach their end around age 25, so there are not good 50 years whiskies.
- Blended or single malt: Most of the time, Single Malt whiskies are good quality, but sometimes we have good experiences with the blended ones. "There are also really good blended", points Monclús, thinking of Bailie Nicol Jarvie, or even 8 years DYC has some good scores and is a whisky to consider, though Spain is not primarily a whisky producer country".
- Additives: Whiskies with presence of additives such as caramel are used to mask an excessive presence of alcohol and are best avoided.
- Temperature: When served, whisky must be between 10 and 18 degrees, that to appreciate its features thoroughly.
- Sherry casks: In the opinion of Monclús, the use of sherry casks for maturation of whisky must be made for a couple years, after the distillate has 10 years of aging in bourbon casks, and not from the beginning of processing. This to prevent triggering sulfur notes, all a matter of taste.
- Water: The water with which it is made has a small influence on whisky, approximately 10% in the final result.
Do we recommend you a couple of good whisky? Let's see if you agree:
The Famous Grouse 1L
Chivas Regal 12 Years 1L