Samuel Gelton’s Single Malt

Whisk(e)y Trivia

Adding water to whisk(e)y

The burning, pungent qualities contributed by the high proportion of alcohol in whisky can make it hard to evaluate nuances. Adding water dilutes the alcohol, which reduces the burn and allows other properties to reveal themselves. But there’s also something significant happening on a molecular level. Aroma molecules share more chemical likenesses with alcohol than they do with water. As such, they tend to bind with alcohol. Adding water frees up more of the aroma molecules to evaporate into the taster’s nose. Since appreciation of flavors happens at least as much in the nose as on the tongue, “watered-down” spirits actually seem more flavorful.

So, there is no right or wrong answer to this. Adding water to whisky is a personal choice, and down to your personal tastes.

Foodpairing with whisk(e)y

Drinking and eating are both wonderful pleasures of life, specially if you pair them perfectly. Give these scotch and food pairings a try and have a blast!

Light to medium cheeses (smokey whiskies)
Grilled Steak
Hummus (complex whiskies)
Green olives (simple whiskies, not peaty or complex whiskies)
Roasted nuts (smokey whiskies)
Salted nuts (peated whiskies)
Sweet nuts (Cask Strength whiskies)
Pure Chocolate (fruity & sherry casked whiskies)
Sushi (peated whiskies)

Whisky or Whiskey?

Spelling depends on the spirit’s country of origin; American-produced varieties such as bourbon, rye, Tennessee, as well as the Irish spirit, utilize the “whiskey” spelling, whereas the spirit from Scotland, Canada, and Japan utilize the “whisky” spelling. American and Irish liquor producers and copy editors tend to favor the spelling ‘whiskey’, while Scottish, Canadian, and Japanese producers (and copy editors) tend to favor the spelling ‘whisky’. The difference also carries on into the plural. For ‘whiskey’, the plural is ‘whiskeys’. For ‘whisky’, it’s ‘whiskies’.

The main difference is the spelling, yes, but there’s a little more to it. If you look at American, Scottish, and Irish spirit, you’ll notice that there are a few rules about how the liquor is produced in those countries. For instance, the number of times a whisk(e)y is distilled depends on where you are in the world. In the United States, whiskey is typically distilled two times. Same goes for Scotland. In Ireland, however, a whiskey is typically distilled three times before it begins the aging process.

To make a long explanation short, whiskey (with an ‘e’) refers to grain spirits distilled in Ireland and the United States. Whisky (with no ‘e’) refers to Scottish, Canadian, or Japanese grain spirits.

Whisk(e)y Cocktails

While we love our scotch neat, on the rocks or with a bit of water, there's a wide range of classic cocktail recipes and modern riffs. Get a whole new appreciation for scotch by mixing some of these great scotch drinks.

Whisk(e)y Sour

Ingredients 2 ounces bourbon 3/4 ounce lemon juice, freshly squeezed 1/2 ounce simple syrup 1/2 ounce egg white (optional) Garnish: Angostura bitters. Steps Add bourbon, lemon juice, simple syrup and egg white, if using, to a shaker and dry-shake for 30 seconds without ice. Add ice and shake again until well-chilled. Strain into a rocks glass or a coupe. Garnish with 3 or 4 drops of Angostura bitters.

Whisk(e)y in Church

Ingredients 2 ounces Islay scotch 3/4 ounce oloroso sherry 1 barspoon grade B maple syrup 6 dashes smoked cherry bitters Garnish: lemon twist. Steps Add the whisky, sherry, maple syrup and bitters into a mixing glass with ice and stir until well-chilled. Strain into a rocks glass over a large ice cube. Garnish with a lemon twist.

Blood & Sand

Ingredients 3/4 ounce scotch (choose one that isn't too peated) 3/4 ounce sweet vermouth 3/4 ounce Heering cherry liqueur 3/4 ounce orange juice, freshly squeezed Garnish: orange peel. Steps Add the scotch, sweet vermouth, cherry liqueur and orange juice into a shaker with ice and shake until well-chilled. Strain into a chilled coupe or cocktail glass. Garnish with an orange peel.

Rob Roy

Ingredients 2 ounces scotch 3/4 ounce sweet vermouth 3 dashes Angostura bitters Garnish: brandied cherries Steps Add the scotch, sweet vermouth and bitters into a mixing glass with ice and stir until well-chilled. Strain into a chilled Nick & Nora or cocktail glass. Garnish with speared brandied cherries.