Whisky: Blended or Single... and why?!
Single malts is more of a recent marketing phenom and really only occurred as Scotch Whisky companies were consolidated into these giant marketing powerhouses. Of course all of these brands existed before, but most were used for blends and still are. Ironic isn't it?
As with wines, it all comes down to taste, yours and ignoring the hype; there are excellent values both single and blended for under $ 45 per750ml.
I worked for Diageo for over a decade and have been drinking JW Black for 30+ years. I know that the heart of the Black blend is a malt called Cardhu ( in my cabinet ) and is priced just a little bit more than the Black. Having said that, JW Blue is roughly $180 a bottle, topping most single malts in price. Get my point? They are both good.
Answers: Blending is an art and was originally done because none of the single malts at the time were produced in sufficient quantity or quality. This art form has been around since the 18th century. Blending considered 2 primary aspects, a. specific malts to blend and b. their respective cask age. Neutral grain spirits were used to soften the taste for export to other countries.
Single malts is more of a recent marketing phenom and really only occurred as Scotch Whisky companies were consolidated into these giant marketing powerhouses. Of course all of these brands existed before, but most were used for blends and still are. Ironic isn't it?
As with wines, it all comes down to taste, yours and ignoring the hype; there are excellent values both single and blended for under $ 45 per750ml.
I worked for Diageo for over a decade and have been drinking JW Black for 30+ years. I know that the heart of the Black blend is a malt called Cardhu ( in my cabinet ) and is priced just a little bit more than the Black. Having said that, JW Blue is roughly $180 a bottle, topping most single malts in price. Get my point? They are both good.
I prefer single malts, they're more distinctive and representative of their region and generally higher quality.
I'm sipping a Macallan 12 year Highland with a sherry finish right now. I got it on a cruise and it's pretty good. You can definitely taste the wood.
I liked the Talisker 10 year from the isle of Skye. When I tried it on a cruise, but I didn't get the full flavor because I was in a cigar bar and it messed up my tasting nose. I wasn't smoking though, so I still tasted some of it. I also tried a Cragganmore Speyside 12 year paid $11 for a single, highway robbery if you ask me, but it was still good.
I always take my scotch neat with a little bit of water, very little at about room temperature for a Scottish parlor, around 55 degrees is perfect.
Ice dulls the flavor and locks up the aromatics.
For a good inexpensive whisky try The Glenlivet 12 year at least I don't remember it being very expensive.