46 SAVOUR MANITOBA | WINTER 23
W
e each have our favourite
way to savour whiskey —
or whisky if you bend to
the Scottish options.
Some add loads of ice to their peaty
scotch; others would feel as if the
largest insult in their life had just
occurred if an ounce of their scotch
had brushed against ice. Still more feel
peat is something that should be left
in nature.
Even the ice type can cause debate.
Do you prefer cubed or one just a
large ball? And what type of water
should be used to create it? Should
the water be distilled or imported
from the Isle of Skye?
Whisky lovers who add a drop of
water are on the side of the experts.
This statement is not meant to cause a
whisky battle. Instead, a drop of water
opens up the flavonoids in the spirit,
allowing you to detect the notes easier.
Droppers exist for this practice alone.
Like wine, there are so many
options to explore and ways to drink
this nectar. If the whisky world is new
to you, trying options outside your
comfort zone can be an enjoyable
experiment. It's even better with
friends.
Get a tasting book to make notes and
gather your friends. Take time to enjoy
the spirit — and the spirit of the season!
Whisky
cont.
