Het
was al weer van mei 2011 geleden dat
ik nog te gast was in het Centrum voor Volwassenenonderwijs te Landen
(dat lag niet aan hen, maar aan mijn drukke agenda). Ik mocht opnieuw een
whisky tasting leiden (lijden?) in het Engels, wat perfect aansloot bij hun
cursus. Op hun verzoek is de rest van deze blogpost dan ook in het Engels.
For this second episode in our
whisky journey, we focused on the casks, used for maturation and finishing of
whisky. We discussed the influence of the different kinds of casks on the
colour, aroma and taste of the whisky, but also dispelled the myth that a
darker colour means that the whisky is older or better. This does not have to
be the case, as we have seen.
I was pleased with the many
interesting questions and group discussions as this enabled us to learn even
more. Ice in whisky, yes or no? Add water or not? All these things were
interesting topics. But remember. If you add too much water to your whisky, do
not panic! Add more whisky.
One of the questions I did not
have an answer too is where the term ‘dunnage’ (as in dunnage warehouse) comes
from. But Wikipedia is my friend
and should be yours too.
The line-up for this session was:
- Dalwhinnie 15 Year Old (bourbon
cask) - Dalmore 15 Year Old (sherry
cask) - Auchentoshan 11 Year Old (Bordeaux
cask) - Tyrconnell 10 Year Old (port
cask) - Westport (Malts of Scotland)
(sherry butt) - Celp, the
Seaweed Experience
After the tasting, we voted by
raising hands and came up with this top three: (1) Westport (Glenmorangie), (2) Auchentoshan,
(3) Dalmore. You all have an obvious sweet tooth, it seems. The young and peaty
whisky with the twig of seaweed inside was your least favourite (except for one
lady, who is clearly a peaty whisky aficionado).
Everybody seemed happy enough at
the end of the session, so I am sure we will meet again. Until then,
may the malt be with you!
Een
dikke merci aan Katty en Juf Marleen, die er voor gezorgd hebben dat alles
organisatorisch wederom vlekkeloos verliep.
