Single Malt Scotch - MGM Wine & Spirits

Single Malt Scotch

The Spirit of Scotland

The spirit of Scotland lives in each sip of scotch, this country’s native drink. It’s the gathering time for good conversation and contemplation; the unique flavor requires some attention. And, for the kid in you who loved to play in the dirt, the nose is like liquid earth-it’s an intriguing aroma.

Scotch whisky is made only in Scotland. Otherwise it’s just whiskey, not “scotch.” (Scotch whisky is spelled without an “e.”). So what does “single malt” mean? Many whiskies we know are blended. Single malt means that it is made exclusively from malt barley and was made in one distillery and has not been blended with products from elsewhere.

Malt whisky is made with barley malt, fermented with yeast, and distilled in pot stills. (American whiskies are generally made with corn.) The barley is allowed to germinate to release sugar then dried to halt further maturation. The unique smoky flavor of some brands results when the malted barley is dried over peat fires.

With scotch eliciting such descriptions ranging from earthy, peaty and smoky to light toffee, hints of ice-cream cone wafers and maple syrup, there’s certainly a taste to suit every mood. And aroma is an integral part of the scotch experience. Our nose is very sensitive as it can pick up 23 primary aromas, compared to our sense of four primary tastes.

Pour a glass of single malt Scotch, admire the golden amber color, and then let the nose begin with sweet, smoky and earthy richness. Your palate then joins the game and drinks in the heady rich sense of being somewhere else. It means you’re away from the everyday world, in the company of ancient Highlanders and good friends.

SIP ON THIS

The Angels’ Share

Whisky stored in barrels gradually evaporates at an approximate rate of 2 percent per year. This is referred to as the “angels’ share.”

Single Malt Scotch

The Spirit of Scotland

Scotch flavors are influenced greatly by region. There are traditionally five distilling areas in Scotland: Lowland, Highland, Island, Islay (pronounced EYE-luh) and Campbeltown. Each area produces its own slightly different flavor characteristics. For example, Speyside, in the Highlands, produces sweet and fruity whisky; Lowland whiskies are a bit drier; scotch from the islands is typically in between Highland scotches and Islay scotches, which tend to be smokier and the most assertive. Once single malt fans have mastered the “training wheels” of Scotch from other regions, they may be ready for a ride with Islay.

The southernmost of Scotland’s Western Isles known as the Hebrides, Islay is only three miles long but that translates into miles and miles of coastline-and a good deal of exposure to the effects of the sea. A good chunk of the island is made up of peat and the rivers and streams pick up these flavors as they flow through the land. Islay Scotch can be a powerful peaty pour-even a touch of sea air infuses the finished spirit as it ages in casks.

Of course there’s no single correct way to consume single malt Scotch whisky-it all depends on personal preference, but consuming it with food opens up a world of aroma and flavor opportunities, notes Matthew Fergusson-Stewart, Glenfiddich Regional Brand Ambassador Southeast Asia.

It’s important to note that pairing whisky with food is not quite as easy as pairing wine with food. They don’t fit into two neat categories, such as white wine and red wine, and scotch has higher alcohol percentage, which makes it a little more difficult. Difficult, but potentially very rewarding, says Fergusson-Stewart. He suggests avoiding anything very spicy, bitter or laden with garlic as it will kill some of the flavors in the whisky.

Don’t always try to match flavors. Matching a smoky whisky with a smoked salmon might sound intuitive, but the whisky smoke will kill the delicate salmon smokiness. Try a pairing where a component of the dish complements a note in the whisky. For example, a whisky with a note of apple will go very well with pork or strawberries, but not with apples.

Food cooked with fat generally pairs quite well with whisky. A lot of herbs and spices will release their flavors into oil, so a little bit of chili in a dish with some olive oil will dissolve into the oil. Remember that alcohol will amplify the chili, so be judicious. Try Scampi sashimi, garnished with extra virgin olive oil, coriander and a small shaving of red chili, for example.

Think about pairing based on aromas and mouthfeels, as well as just matching the core flavors of sweet, sour, bitter, salty and umami. Our experience of food and drink is far more than just the flavors that we experience on our tongue.

SINGLE MALT SCOTCH

Winter Warmer

Some folks say single malt whisky should only be enjoyed neat or with a splash of still spring water. But thanks to pioneering bartenders, the evolving cocktail culture is highlighted here in a well-balanced cocktail by mixologist Kevin Denton for The Glenlivet.

Winter Warmer

1 ½ ounces The Glenlivet Founder’s Reserve

¾ ounce Vermouth Bianco

¼ ounce elderflower liqueur

Stir ingredients in a heat-resistant mug.
Add 3 ounces of hot chamomile tea.
Garnish with dried chamomile flowers.

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The items offered in this sale can be purchased at the prices listed only at participating MGM, MGM Wine & Spirits, and MGM Liquor Warehouse locations, either from existing stock or by special order. Not all products are carried in stock at every MGM location, and not all products are offered at the sale price at every MGM location. Some products will be available in some stores only by special order. It is also possible that our stores and/or our suppliers may run out of some items or vintages. Thus, availability may change throughout the sale period. Call ahead to assure availability. We are not responsible for typographical errors. No additional discounts may be applied to sale products.