How do you take yours?

It's probably the most common question I hear: How are you supposed to drink whisky?

This week when I met a two former colleagues for a drink at Boisdale Canary Wharf, I was reminded that the best way to drink your whisky is with good company. Everything else comes down to personal preference. Alongside friends (and good music too), this is how I like to drink my whisky:

First, I smell it. Gently. Like you would a perfume. You don't need to take a deep, deep whiff, because that may just give you a nose full of alcohol and put you off for good.

Next, I take a sip or two neat. This way, I have a baseline taste comparison across everything I try. Purists will tell you to stop here, do not pass Go, do not venture any further. They have a point, but it is worth experimenting to discover what you like.

I find that a bit of water "opens up" the whisky and releases more flavour complexity. It can be tricky to control, so use a straw to add a drop or two at a time. If you don't have a straw, pour a bit of water into the bottle's lid and pour from there. And that brings me to what kind of water to use. Ideally, you would use bottled soft, spring water like Speyside Glenlivet or Strathmore.

Experts recommend not adding water to older whiskies above roughly 20 years old. This is due to their naturally lower alcohol content - shared with the angels while maturing. Also, chances are, if a distiller has taken the time to bottle and market a 25+ years old whisky, it is going to have a complex flavour profile you'll want to explore fully. After all - you've been waiting for that dram for several decades!

Sam, an incredibly talented bartender at Boisdale Canary Wharf, taught me a new trick if you're not sure about adding water. Get another tasting glass and pour a bit of the whisky in the new glass. Experiment with water in the new glass to your heart's content. The original pour will be waiting for you. Genius!

What do to about ice? Well, ice really isn't recommended because it tones down the flavor profile and causes the aromas to essentially shrink. If you are taking the time out of your busy day to savour a fine single malt, you probably don't want to kill it. That being said, some people simply like cold drinks and depending on your taste preference, there may be times when you want to tone down a really big whisky. Flipping through an in-flight shopping magazine recently, I spotted an ad for a product called Nordic Rocks - ice cubes made from stone! Nifty, because you can cool down your drink without diluting it. If you really must drink a single malt on the rocks, try Bruichladdich Rocks which takes water and ice very well.


Mixers? Personally, I'm not a fan of mixers and sodas in general because the sugar content doesn't sit well with me. If you do use a mixer with a single malt, use the best quality you can find. Fevertree Ginger Ale, for example, is a fresh, lightly carbonated premium ginger ale that is beautiful on its own and a perfect mixer.

Since I'm a "neat with a drop of water" gal, I don't usually advocate defiling a hand-crafted scotch with a mixer, but I must admit I did really like the Glenfiddich 15 Whisky Sours at my last house party.


Back at Boisdale, my colleagues and I placed our drink selections into Sam's capable hands, and he proved his skill at matching our tastes with Boisdale's extensive selection. First, I wanted to try something that I hadn't had before, and I was kind of in the mood for a Glenfarclas or Edradour-type whisky. With that brief, Sam brought out Arran 10YO, Strathisla, Tobermory, and Springbank 15. I was skeptical of the Springbank - the last time I drank Springbank was nearly 6 years ago when a neophyte Ms Whisky bought Mr Whisky 10 YO during a weekend trip to Edinburgh. I recall my primary shopping criteria was finding a half bottle so it would fit into my suitcase, and we both thought is tasted like jet fuel.

So, what was the verdict on Sam's selections? All were very worthy of the occasion, and the Springbank 15 won out. My colleague and I discovered we have very similar flavour preferences, so I may have found another Ms Whisky companion! Hooray! Our other colleague preferred gin, and Boisdale's gin lineup is also post-worthy.

For the next round, Sam took it up a notch. He had us try Longmorn alongside Longrow 10 years old and and Longrow CV - a peatier expression. We liked all of them, and were more in the mood for the Longrow 10 YO. I finished off the night with a Single Malts of Scotland Port Ellen 1983 (27 years old!) that practically left me speechless.


Springbank 15 Year Old
Region: Cambeltown

The Springbank distillery is still owned by its founding family, malts all of its barley requirements using locally cut peat and bottles on-site.

Color: I don't know, it was very dark at the bar
Taste: Figs, vanilla, some sweet yummy marzipan and a bit of dark chocolate
Finish: smooth, long finish and then wow! a pop of more flavour with a hint of salt or seaweed.

Overall: Because I am now following the One-in, One-out Rule, I seriously have to hurry up and find some space for this in my collection. This whisky has a lot going on and I enjoyed the little surprise at the end. 



So, how do you like to enjoy your whisky?