Whisky has its place in every well-stocked drinks cabinet and is an excellent drink to offer as both an aperitif and a digestif. It is a drink that attracts connoisseurs and specialists, and premium single malt whiskies can be eye-wateringly expensive. If this is unchartered territory for you, here is some basic whisky lore:

Whiskey or Whisky?

The spelling is simply a way of denoting the source country. Use this simple mnemonic: if the source country has an ‘e’ in the name (Ireland, America), use whiskey, if there’s no ‘e’, (Scotland, Canada, Japan), use whisky.

Single Malt or Blended?

Single malt whisky is distilled from a fermented mash made entirely from barley from a single distillery. No other grains are used. Single malt whiskies must be aged for a minimum of three years in oak casks, though they are usually aged for much long longer (10–15 years). Irish whiskey is also made following the same principles.

Blended whisky is made from a blend of single malt and grain whiskies from multiple distilleries. Grain whiskies can be produced from any type of cereal grain, usually corn or wheat, with the addition of malted barley to aid fermentation. Skilled producers can create blended whiskies that have a sophisticated flavour profile that can rival single malts. Most Scotch whisky sold worldwide is blended.

What about Peat?

The peaty flavour of Scotch whiskies is the subject of much discussion amongst aficionados. Peated whisky is famously a product of the island of Islay (though some other distilleries produce it as well). It is produced by drying the malted barley using peat fires, which suffuse the whisky with a smoky flavour. This flavour can be controlled by the length of exposure to the peat smoke.

What about Bourbon and Rye?

Bourbon is an American whisky that is primarily distilled from corn, which tastes sweeter than barley.

Rye whisky used to be the most common American choice, but most rye distilleries were wiped out during the Prohibition era, but is now experiencing something of a comeback. Less sweet than Bourbon, it is a particular favourite for whiskey-based cocktails.

How to Serve Whisky

The most popular choice for serving whisky is a whisky tumbler, a straight glass with thick walls and a heavy base. Some whisky connoisseurs favour the tulip-shaped glass; it has  stem which keeps the drinker’s hand away from the bowl, and the tapered shape of the bowl concentrates the rich aromas around the narrowed rim. Following similar principles, a brandy bowl or cognac glass can also be used for savouring the unique taste of whisky.

Whisky should be drunk however you like it best; it is no longer frowned upon to add water or ice to a single malt, though a single substantial ice cube is better than crushed ice as the dilution when it melts is reduced. Blended whisky can be mixed with soft drinks such as lemonade or ginger ale  or may serve as the basis for whisky cocktails.

Whisky Cocktails

Manhattan

Thought to have been created in the 1880s, possibly in New York City’s Manhattan club, this can be made with either Bourbon or rye:

60ml rye whiskey

30ml sweet vermouth

2 dashes Angostura bitters

Lemon twist

Add the rye whiskey, sweet vermouth, and bitters into a mixing glass with ice and stir until well-chilled. Strain into a coupe glass and garnish with the lemon twist.

Old Fashioned

Bourbon is the go-to choice for this cocktail, as it sweetness helps counterbalance the more astringent bitters:

60ml bourbon

3 dashes Angostura bitters

1 teaspoon water

1 teaspoon sugar

Orange twist

Add the sugar and bitters into a mixing glass, then add the water, and stir until the sugar is nearly dissolved. Fill the mixing glass with ice, add the bourbon, and stir until well-chilled. Strain into a whisky tumbler over one large ice cube. Squeeze the oil of an orange twist over the glass, then drop into the glass to garnish.

Whisky Etiquette

Whisky enthusiasts take their favourite drink seriously and are prepared to pay for quality. It is a great compliment to be invited to partake in a glass of fine single blended malt whisky and, in some circumstances (celebrating your promotion with your boss, meeting your in-laws etc), a refusal might offend.

However, whisky is an acquired taste and not for everyone, so how do you drink whisky without causing offence?

•Take appreciative sips, and never gulp. Whisky should never be downed shot-style, and if you do so it may burn your palate; it is made to be savoured.

•If you find the taste difficult, make a conscious effort not to grimace, pucker your lips, sputter or shudder. If challenged, you can always fall back on saying the taste is “interesting”. You might even be able to muster an intelligent comment, such as “it’s tastes really smoky”.

•Get to the bottom of whisky’s appeal by nosing it like a professional. That means, before taking the first sip, placing your nose an inch or two from the tumbler, breathing out and then inhaling sharply a couple of times. If you notice a burning sensation, lower the glass slightly. Take a few seconds to appreciate the aromas; this will also give your taste buds time to adjust to the strong flavours before you take your first sip.