Although whisky in China is fast becoming the first choice drink of China 's rich entrepreneurs, many of China 's new elite admit that they buy and drink whisky for the status rather that the flavour. But even those who have developed a genuine taste for the tipple and know the difference between a good and a middling bottle of whisky will be surprised by level of connoisseurship – some would say snobbery – of fine whisky aficionados in the west. So do you know your Tsingdao Scotch Whisky from your Glenmorangie?
The best known whiskies available in China tend to originate from Ireland , the US or Scotland and each country produces a typical flavour. As a general rule, Irish whiskies tends to have a smooth and natural flavour, often described as vanilla, while US whiskies like Jack Daniels tend to have a slightly sweeter taste. However, Scottish Whisky, often described as having a smoky or ‘peat' flavour, is widely consider to offer some of the finest whisky yields. Whether you are happy to be a poseur or aspire to be a true expert, an understanding and appreciation of Scottish Whisky or Scotch is essential.
According to the Scottish Whisky Heritage Centre, the reason for Scotch Whisky's distinctive flavour is, “One of the mysteries of the industry and a secret which many imitators of Scotch Whisky have tried in vain to discover”. And it's for this reason that Scotch Whisky can only be produce in Scotland – quite simply whisky produced anywhere else will not create the unique taste of Scotch. Hence, Tsingdao Scotch Whisky is not actually Scotch – it's simply Tsingdao Whisky.
Besides peat, a type of organic fuel widely used in Scotland which is burnt in the kiln or oven to dry the malts, the local water and Scottish climate are also both said to have an effect on the flavour of Scotch Whisky.
Water is probably the most important single factor and a source of good, soft water is essential to a distillery. The Scottish climate is also extremely important, particularly when the whisky is maturing in casks as the soft air permeates the casks and works on the whisky, eliminating harsher constituents to produce a mellow whisky.
The Scottish Whisky Heritage Centre also says that a true connoisseur can even tell which of the four main whisky making regions a Scottish malt whisky is by simply smelling it.
Scotch whiskies tend to be divided into two broad categories; single malts (Glenmorangie, Glenfiddich and Laphroaigh) and blended whiskies (Famous Grouse, Ballantine's, Johnnie Walker or Chivas Regal) (see Box 1). But serious whisky tasting tends to focus on malt rather than blended whisky.
VisitScotland's Ewan Colville explains that, although how you drink your whisky is down to personal taste, single malts have a more complex flavour that should be appreciated in their own right. “You wouldn't really mix single malt” he says.
However, many Chinese whisky drinkers are often tempted to do just that mainly because these complex single malts tend to be harsh when first tasted. One entrepreneur, who wished to remain nameless, tasted a highly esteemed whisky from the Scottish island of Islay but found it unpleasant and ‘seaweedy'.
Single malts are often described as ‘challenging' and blended whiskies ‘less challenging' because they are an acquired taste. “To the novice, single malts can be at first harsh and are an acquired taste” says Colville , “But once acquired, they often take on mythical qualities, you just need to educate your palate.”
He advises, “Taste all whisky types and go with what you like - it's a very personal thing.”
Kathie Wang, a spokesperson for Pernod Ricard which produces a range of Scotch whiskies including Ballantines, Chivas Regal and the Glenlivet advises that there are three things to look for when tasting a whisky: the colour, the smell or ‘nose' as it is referred to in whisky tasting circles, and the taste. Wang advises, “ Look for the depth and clarity of the whisky's colour, on the nose you should look for many varied and complex aromas, and on the taste you should seek the smoothness of the taste and the length of the whisky's finish.”
“The longer scotch has been aged, the smoother tasting it is,” says whisky expert Jim McLachlan, a spokesman for the Scottish Tourism Board. “the age of a scotch depends entirely on how long it was aged in barrels. We suggest a ten year old”.
Increasing numbers of wealthy Chinese are now heading to the UK to learn more about Scottish whiskies for themselves and whisky tasting holidays are becoming particularly fashionable.
