Cape Town - Whisky has for long been considered a matured gentleman’s drink, but attitudes are changing.
Young people are starting to show an interest and whether it’s Irish, Scotch or bourbon, there are many ways to enjoy the versatile spirit - neat, with water, or as a cocktail.
Andy Watts, master distiller of the Three Ships range of whiskies, says the world has embraced whisky, including young peopleacross all demographics.
“With the vast number of whiskies available, differing in style, finish and offering, consumers are drawn to the excitement of the industry, the stories each whisky has to tell and discovering the various taste profiles.
“It most definitely has moved far from just being an ‘old man’s’ drink or reserved only for those who play golf,” he says.
Watts will be sharing his journey of producing some of South Africa’s top whiskies at the Whisky Live Celebration, at The Lookout at the V&A Waterfront fromThursday until Saturday. Visitors will have a chance to taste the Three Ships 10-year-old single malt, to be launched later this year.
“Over the years, the profile of the consumer has changed from one who did not embrace change to one who now demands it. South Africa specifically has a very unique and inquisitive demographic and that interest in the development of world whisky has grown through the emergence of whisky shows like Whisky Live, which debuted in South Africa in 2002 and is now up there as one of the largest attended shows in the world,” he says.
According to the 2014 Scotch Whisky Industry Review, South Africa was rated the seventh largest market by volume and the sixth by value for Scotch whisky exports in the world.
Watts started crafting whisky in Wellington during the winter months of 1982. “I had been released from my contract by Derbyshire County Cricket Club and the grass certainly looked greener on this side. I had been working part-time with the then Stellenbosch Farmers Winery (SFW), now Distell, in their spirits blending division and they offered me a full-time position while still giving me the time off to play provincial cricket in the Boland. It really was the best of both worlds back then for me.
“We do not have the over 500 years of tradition which the Scots and the Irish have and although we have the utmost respect for that tradition, we are not held back by it. What that means is that as a relatively young industry, we can be innovative in the way we do things.”
Watts says the first Three Ships whisky was launched in 1977. “But we have come a long way since those early years.
“New technology, a better understanding of the challenges and opportunities of whisky making and investment in upgrades and barrel selection have all allowed us to craft whiskies in the Three Ships range that offer interesting styles and blends. And all our other whiskies are garnering gold and double gold medals at all the major international whisky competitions where the whiskies from around the world are all tasted blind and judged by the best whisky palates globally,” he says.
With all the whiskies available it can be intimidating for new drinkers, but Watts explains there are three types – malt whisky, which is made from malted barley and distilled in copper pot stills, grain whisky, which is made from maize or wheat and is distilled in a column and still and blended whisky which is a combination of malt and grain whisky.
“Although the romance of the whisky industry lies in malt whisky, it is the blended whiskies which are by far the most popular. Personal taste is everything and it’s important to find a style of whisky you like and not necessarily one which your friends say you must like.”
Capetonian Bradley Jacobs, reserve brand ambassador for Johnnie Walker and other brands, developed his love for whisky while working in the bar industry for a decade.
“Whisky is definitely not only for old men in smoking jackets. It can be enjoyed by all and should be consumed any way you prefer. This old perception of whisky is challenged consistently these days as the younger generation and the fairer sex are finding whiskies they enjoy and new ways of enjoying it.
“The way I enjoy my whisky really depends on the time of the day or the occasion. If I am out for lunch or it’s during the early evening, whisky and soda is a very refreshing and light drink to have. I also enjoy whisky cocktails, of which the sours is my favourite. But I mostly drink my whisky with a dash of water and no ice. The water softens the whisky ever so slightly which allows the whisky a larger platform to show its natural flavours on,” says Jacobs.
For beginners, he suggests lighter styled whiskies from Scotland’s distilleries Speyside and Lowlands, such as the Glenkinchie 12 and the Singleton 12.
“Personally, I look for flavours that remind me of fond memories. What I also look for in a great whisky is the length of the finish and how long flavours last on your palate. I really love smokey whisky like Talisker 10 and Lagavulin 16, as their complexity is second to none. The aroma reminds me of beach side bonfires and trips up the east coast with my family,” he adds.
A number of mixology experts, such as Owen O’Reilly and Samantha Holman, will be sharing their expertise at the event, conjuring up cocktails at the Black Bottle stand as well as whisky experts Tommy Larkan and Vincent Motau.
The Whisky Live Celebration takes place at the The Lookout from Thursday until Saturday, from 6pm to 10pm. General access tickets are R190 a person and includes entry to the deli area and tasting hall. All tickets include a tasting glass, a 500ml bottle of Valpré spring water and 15 tasting vouchers.
There’s also a designated driver ticket option, offered at R105 a person. It includes all of the above, except the tasting glass and vouchers. To book your ticket visit www.whiskylive.co.za or www.ticketpro.co.za.
For more information – Facebook: Facebook.com/Whisky Live Africa; Twitter : @WhiskyLiveSA; Hashtag: #WhiskyLiveSA2016
Beginner’s guide to whisky tasting
Step 1: Pour some of your chosen whisky into a tasting glass, neat with no ice and have a bottle of room temperature mineral water on hand.
Step 2: Have a look at the whisky to determine what colour it is. Is it golden, amber, tawny or caramel? In general, the longer a whisky has been aged in old casks, the darker it will be - so this will give you an indication of how old your tasting sample is.
Step 3: Hold your glass firmly, and swirl the whisky around. This will aerate it - an essential step to bring in the flavours after it has been confined in a bottle. Hold the glass still, open your mouth slightly (to avoid being overpowered by the alcohol) and gently inhale the aromas that have been released through your nose. Does it smell smoky or peaty? Fruity or chocolatey? Spicy or citrusy?
Step 4: Take a sip - a relatively large one - and move the whisky around your mouth to make sure that all your taste buds get a chance to experience the drink. Move beyond the taste and think about the texture: Is it smooth, astringent, spirity or dry?
Step 5: Don’t spit - swallow. Pay attention to how it feels as you swallow the whisky and enjoy the experience of waiting to see how long the flavours linger in your mouth. What do you taste now? Smoke? Vanilla? Citrus? Wood?
Step 6: Add a splash of the mineral water - no more than an equal volume to the whisky. This will release those pent-up aromas even further, giving you the full range of aromas and flavours to enjoy
Nontando Mposo, Cape Argus