 It is one of the most flavourful, warming, complex, interesting drinks around
Whisky is one of the oldest spirits in the world. As well as being a favourite drink in the UK, it has earned a place in the hearts of spirit drinkers all over the world. So, what makes it so special? Quite simply, it is one of the most flavourful, warming, complex, interesting drinks around. All you have to do is stick your nose into a glass of it and sniff, and it brings your senses alive with a host of aromas: wood-smoke, peat, sea air, honey, fresh, green leaves, tea, even iodine - the list is endless. And much of that complexity comes from how it is made. Styles of whiskyEssentially there are two basic types of whisky: blended whisky and single-malt whisky. A blended whisky is made from a mixture of malt whisky and grain whisky, with the latter being the largest element. Grain whisky is made using wheat or maize, which is then fermented and distilled. Malt whisky is made using the more expensive barley, which is 'malted' (essentially, roasted by a peat-fuelled fire) before fermentation and distillation.  Single-malt whiskies (often just called 'malts') are whiskies made purely of malted barley. What makes them special and so distinctive is where they come from and how they are distilled. So, for example, a malt from the island of Islay will be quite briney, almost salty, while a Speyside malt will be slightly sweeter and more delicate. A malt from the likes of Deeside will be slightly more smoky and a little more peaty. The ageing process helps to accentuate each single-malt whisky's individual characteristics. A blended whisky, conversely, is a mix of some mature malts, along with some very young grain whisky. Did you know? The earliest distilled spirit from grain was recorded in Ireland in 1100, whereas the first recorded sale of malt for distillation in Scotland was in 1494. That doesn't necessarily mean the Irish invented whiskey though, so be careful what you say when visiting Scotland! Celebrating with whiskyAs Hogmanay and Burns Night raise their hung-over heads and prepare for another year's over-imbibing, the question arises: which style to drink on the big occasion? For Hogmanay it's worth splashing the cash for something special to help celebrate midnight. Go for a nice single-malt from somewhere like Islay or Jura, perhaps, but if you're planning to drink whisky through the night, opt for a good-quality blended whisky. Aim to spend a few pounds more than the normal £12 or £14 for a bottle of standard blended whisky - the extra cash will buy added complexity. Did you know?The first licensed distillery in Scotland was in 1823, and was Glenlivet. Until then, most stills were illegal and whisky was smuggled throughout the Highlands and Lowlands of Scotland. On Burns Night, however, you've got the challenge of food. Whisky is a surprisingly good match with a vast array of foods, from smoked fish to roast meats. Obviously on this very traditional occasion the menu is set: haggis, neeps and tatties. Go for a single-malt if you can. Something like a Speyside malt, which has a touch of sweetness to it, will stand up to the meatiness of the haggis, but has a light smoky touch to provide a delicious savoury edge. As with wine, it takes time to get to know the complexities and personalities of different types of whisky, particularly single-malts. But at this time of year, the phrase 'there's no time like the present' couldn't be truer. And you can drink to that. RecipesWhisky isn't just good for a tipple - try out this selection of both sweet and savoury whisky recipes.
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