Whisky drinkers have never had it so good. Over the past decade or so, the number of whisky varieties have exploded, presenting tipplers with a mind-boggling array of options. You can now drink bourbon that’s aged entirely on the ocean, sip kick-ass Japanese single malts that beat the Scots in a blind taste test and even knock back a few Indian varieties that won’t leave you worse for wear come morning time.
Unfortunately notwithstanding this influx of the fine whisky drinking culture, Payal and I have to admit that neither of us has really acquired a taste for it. The men in our lives, however, are devout whisky enthusiasts, always trying to educate us on the belching whisky boom. We now know that the smell of whiskys can range from smoky, to citrus, to toffee and that everyone has their own opinion on the subject.
All this whisky talk piqued our interest and we decided to do some research on the topic. Here’s the whisky trends we discovered:
The demand for super premium, exclusive and rare whiskies are at the forefront of this whisky progression. These include the aged single malts from Japan which since 2015 have been struggling to keep up with the demand.
The Smoking Game
The Scottish peat is definitely not the only smoke in town. There are all types of smoke being used to create new unique whiskies, resulting in more flavour complexity. Look out for the American peat whiskies hitting shelves in a big way.
This old classic is being reinvented: mixologists are using orange bitters and honey lemongrass syrups, as well as adding fresh pineapple juice to create optimum froth. Traditional whiskies are being switched with fruity and floral Japanese whiskies such as Yamazaki 12yrs or Hibiki Harmony, creating the sour of the season.
The rising prices of rare and high end Scotch, American and Japanese whiskies, have forced some consumers to look to nontraditional locations to satisfy their caramel spirit cravings. Countries like South Africa, India, Australia and Taiwan are tapping into the market with undiscovered flavour profiles through their robust distilling industries.
Whisky With Beer
Apparently this combination has been hitting bars for years. We were curious to find out exactly how this half and half concoction works. It is typically a half pint of beer, preferably ale paired with a dram of whisky. They are not combined as one drink but sipped and savoured alongside one another.
Truth be told, all this whisky jabber is tempting us to have our very own whisky-tasting affair. Inspired by our research we shall now set out to learn how to nose through whiskies like a pro and compare and contrast tasting notes.