Raise a dram to St Andrew
0 Comments | Daily Post; Liverpool (UK), Nov 28, 2009 | by Anonymous
FROM the wild highlands of Inverness to the cobbled streets of Edinburgh, the finest drams of whisky will be raised to celebrate St Andrew’s Day on November 30, bringing Scotland’s rich flavour map to life.
And with so many worldwide whisky festivals on the calendar, it won’t just be Scottish revellers lifting the roof and toasting their patron saint.
In search of the perfect dram, global interest has never been greater for this beguiling golden liquid made from grain, water and yeast.
By law, Scottish whisky must be matured for a minimum of three years, and the different aromas and tastes are achieved by small variations in the process and the length of maturation in oak casks.
Personally, I prefer a single malt produced from one distillery, as opposed to a blend which is a mix of malt whisky from more than one maker.
To fully appreciate this heroes’ drink, the consensus among craftsmen is that it should be drunk from a tulipshaped glass, with a dash of still water to increase the aromas – welcome to the whisky trail.
On Christmas Day 1887, William Grant rolled the barrels in the Glenfiddich distillery in Dufftown, and the first drops flowed. Five generations on, the family still uses time-honoured techniques and produces the world’s most-awarded single malt Scotch whisky.
Try their signature Glenfiddich 12 Year Old (pounds 26.69, 70cl, major retailers) which is fresh and fruity with a hint of pear and is aged in American and Spanish oak casks.
For a single malt that’s exceptionally smooth, the Glenfiddich 18 Year Old (pounds 38.19, 70cl major retailers) smacks of spiced apple and cinnamon, with a touch of sweetness thanks to the Spanish Oloroso sherry cask.
On the west bank of the Spey, whisky noses will find The Macallan distillery which dates back to 1824
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