Presenting a glass of Scotch Whisky.
Nikon D700/15mm Fisheye, 1/40s, f/2.8, ISO 6400, EV 0.
Hard to believe after almost five and half decades of life, there are still so many things to experience. Last week, I enjoyed my first whisky at a Whisky Tasting held in the Suds Factory River Grill in my hometown of Baldwinsville, New York. When I found out about this event, I contacted my friend, Dave, who carries a whisky encyclopedia when traveling. He was eager to attend as the tasting included matched food items with each flight.
A Diageo Master Of Whisky, Gina Unverferth, was our host and guide. She explained the history of whisky and how it is made. Before each tasting of the six different whiskies, Gina would explain where the whisky was made and what defined it via smell and taste. Below was our line up (click to see a larger image):
The Suds Factory River Grill Scotch Tasting.
While my name is of Walsh decent, I do love Scottish heritage, history, stories and folklore. I was looking forward to seeing if I would love whisky, too. Like all alcohol, whisky is a distilled spirit. Anyone who has used a condenser in Chemistry 101, knows how to produce it. The trick is in creating flavoring to make it both safe and enjoyable to drink. Scottish whisky makers for centuries have learned to use the natural resource of peat moss to add a distinctive smokey flavoring.
Whisky trivia: Whisky in the Scottish Gaelic is uisge beatha meaning “lively water” or “water of life”.
Which whisky did I like? I must admit after the first three I was not too sure I would like whisky. The whisky drinkers trick of adding a drop or two of water helped some. In fact, the forth flight of the Dalwhinnie Highlands Whisky almost knocked me over! Added a couple of drops of water which smoothed it right out. Not sure if it was the accumulation of whiskies or the game meat foods which accompanied each flight but the fifth whisky turned out to be my favorite.
Lagavulin 16 Year Islay Single Malt Scotch Whisky, the author’s favorite from The Suds Factory River Grill Diageo Whisky Tasting in Baldwinsville, New York.
Nikon D700/15mm Fisheye, 1/60s, f/2.8, ISO 6400, EV 0.
The Lagavulin 16 Year Single Malt Scotch Whisky from the Isle of Islay with its smokey flavor and smooth taste without the need for any water won me over. Of course, I found out later my taste in whisky does not come cheap as a 750ml bottle runs around $80.
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I’ve tasted it before, but never found a whisky to my liking. It must have been an interesting experience – too bad (or maybe its a good thing, lol?) that the one you liked is so pricey.
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It’s a good thing. At least, now I will have something to ask for for an after dinner drink when the occasion calls for it. 🙂
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Scott, are you going to play in the Photo Hunt this month? Still have a couple days left… 🙂
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I was on the run all last week so was unable to participate this time. I loved the concept and hope to be able to do the next one.
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Cheers, Scott ! I am not a great fan of whisky but last year my eldest son brought back a small – and pricey – bottle of Malt Scotch Whisky from Edinburgh. Quite tasty but so very strong !
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I like scotch in the winter. It pairs well with the 1930s writers I enjoy. Sadly my budget is more comfortable with a nice cold Labatt’s Blue.
I remember a hundred years ago going to dinner with a client of my then-husband’s. The client was very grateful for the outcome of his legal matter, and treated us to an excellent meal with a different single malt scotch presented with each course. Astonishing experience, never repeated but remembered now. Strange to remember that very different lifetime, but pleasant.
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Very cool experience to write about, and nice that you like it (and picking out the expensive bottle shows you have taste for it as well!).
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