PW_2_2022

Article

View it, Nose it, Taste it Yvonne McGregor , Section UK VP (Social) What on earth is the title about? Let me explain. U nfortunately, due to the Covid restrictions , Tayside Branch’s annual Ceilidh weekend had to be cancelled. So, we decided to move the weekend’s planned Whisky and Gin Tasting online. I contacted Ewan McIlwraith, a World Whisky and Gin judge, from Robertson’s of Pitlochry, who agreed to host an evening Whisky Tasting. Twenty two members took up the offer, and were all sent five 50cl bottles of whisky. They also received a Tasting Mat, which gave descriptions of the drams, but not their names. This was to add a bit of fun, to see if we could identify the tipples. Ewan gave an insight into the Whisky distillation process, and explained the best way to get the flavours from the drink. He recommended the use of a whisky glass, or Glencairn type glass, and to always taste the spirit neat, to enjoy the full flavours as they are meant to be. Firstly, “View It”, which allows you to see the colour, and perhaps identify the type of barrel/cask it has been stored in. A darker colour could be red wine, or sherry, while a paler shade could be oak. Tipping the glass onto its side, without spilling it, then back up, allows you to see the liquid slide down the glass, demonstrating the viscosity or oiliness. The thicker it is the more voluptuous. Next is to “Nose It”. Never take a deep sniff because a drink with a high alcohol volume (ABV) may cause you some distress. Take small sniffs with your mouth open. Everything you smell comes from all the ingredients in the dram. Everyone’s detection will be slightly different. Then the good part, “Taste It”. Take a good sip, swirl it round your mouth to activate your taste buds. Taste comes from your tongue, while flavour comes from your nose. So breathe the aromas before letting it down. Then wait for the after taste to see how long the flavours last in your mouth. Some of the descriptions on the Tasting mat suggested “sweet with strawberry chewitts, caramel, butterscotch and bubble-gum”. “Lively, intense, Grassy freshness with citrus and spicy oak”. Honeyed fruits, citrus with soft wood” “Sprinkles of ginger dance with barley. Rich oak and sultanas’ cinnamon waltz slowly to a soft and creamy finale,” and “The high proportion of Oloroso sherry influence adding a balance of dried fruits and spices to classic, citrus, sweetness and peat smoke”. Could you identify a whisky from the tasting notes? Not wishing to upset the Gin drinkers, I arranged for Ewan to host this in February. We had over 20 participants, a good mix of men and women, proving that Gin is no longer just a ladies drink. Again, five 50cl samples were posted to members with Tasting notes on the mat. These ranged from “Classic dry gin which sings with traditional notes of juniper, supported with hits of citrus and liquorice, with a wee spicy kick in the end” “Distilled using 16 botanicals, touches of citrus

mixed with pine, slight coastal note from the Icelandic Moss” “Light, London Dry style botanic with juniper, lemon, orange peels, coriander and faint floral notes” “Sweet fruit, hint of spice, velvety smooth with lingering warmth” and “Orange, pine needles, rosemary, cinnamon, peppercorns. Ginger, freshly ground pepper followed by a hint of orange zest”. Some very colourful descriptions with tastes to match. We had some experienced Gin drinkers and absolute beginners, who wanted to know more about it. This was the right place to be. The same process applied to the “View It, Nose it, Taste it” for similar reasons. Included in the tasting box was a bag containing what appeared to be black peppercorns, but were in fact juniper berries, an essential ingredient in Gin. They have a very distinctive smell and taste. Ewan suggested that a Gin and Tonic should be 1/3rd Gin and 2/3rd Tonic. Someone did admit to getting the measurements the wrong way round for years. The type of Tonic can affect the taste of the Gin. Sugar markedly changes the flavour, and he always uses Diet Tonic, which allows the natural flavours of the Gin to remain. Once again, taste it neat before adding any Tonic. Both evenings were very informative and entertaining, with everyone participating in the discussions. They all enjoyed themselves and a lot of useful things were learned from Ewan’s expertise and vast knowledge of whisky and gin. Ewan offered a discount to anyone purchasing any Whisky or Gin. I hope to organise future online tastings, possibly Whisky paired with Chocolate, so keep your eyes open for the information being sent out.

POLICE WORLD Vol 67 No.2, 2022

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