The keys before taking a single malt and recommendations for a good pairing

The offer of drinks that today is in a warehouse or in a restaurant is not the same as a few years ago, the expansion of luxury brands has not abandoned Colombia and that is why there are several categories that can be found in types of vodka, gin and especially whiskey.

That is why many are surprised when blended or single malt services are offered at the table, the latter one of the new flavors that began to gain ground due to its prestige. In order not to go any further, the so-called ‘single malt Scotch whiskey’ is the one that was made in a single distillery, it does not have a mixture with other whiskeys and that is why its process is more pure, something that is present in Mortlach references , Singleton and Talisker, who entered Colombia.

Pablo Carrizo, brand ambassador for Talisker (a bottle that fulfills these characteristics), explained that “experts affirm that the quality of a luxury single malt is based on two important factors: complexity, that is, the differences that exist between nose and taste when smell it and taste it. The second factor is the finish of the mouth, a persistent sensation that remains after taking a sip ”.

But for that very reason, it is recommended that unlike other bottles, it be drunk in a different way. “A phrase that Scots always mention about how to enjoy this flagship drink of the country of Robert Louis Stevenson and Sean Connery, the best way to drink a Talisker is that the first sip just to smell it, taste it, experience its aroma and taste, then a glass of cold water to cleanse the palate, and at this moment add an ice cube to the glass ”, added Carrizo.

And it is that for this category, they also comment that for example, as seen in Mortlach, Singleton and Talisker, “its complex, persistent structure, with its notes of pepper and soft fruits, allow Talisker to have multiple pairing options to the time to accompany a lunch or dinner ”, added Carrizo. It even suggests that whiskey’s marine origin goes well with clams, oysters, seafood; and by contrast, it accompanies spicy oriental meals with ginger.