Among those things that stereotypically distinguish the “men” from the “boys” are a way with women, dominance at fisticuffs and appreciation of fine whisk(e)y. Of the three, that last one seems the most approachable task, at least in terms of reward for effort.

Always first to mind is the single malt Scotch whisky. Indeed, few spirits have achieved such legendary status. Here, then, a brief introduction to this powerhouse of spiritdom, followed by adventures at an event dedicated to Scotch and Scotch cocktails.

In order for a Scottish whisky to be designated a single malt, it must be made from one hundred percent malted barley and must be produced by one single distillery in Scotland. The whisky must be distilled at least twice, in pot stills, with the final product not exceeding 140 proof (or, 70 per cent alcohol by volume) and aged in oak barrels for a minimum of three years. That said, most single malts are aged much, much longer. Connoisseurs will argue about what period of aging is best, but generally agree that the prime age of most single malts falls in the range of 12 – 20 years.

Perhaps for single malt whisky more than any other spirit, the flavour profile of each brand depends on its region of origin — terroir, if you are a wine aficionado — and therefore almost every bottling is unique in some way. The study of this Scotch, in short, can be the starting of an adventure as limitless as the taster chooses. With all the resources available on the topic, and fairly decent selections in most major Canadian urban centres, one can take it as lightly or as seriously as they wish, enjoying reasonably priced single malts by the fire on weekends, or becoming an auction junkie with a library of texts and a cellar full of rare vintages. Mayhaps you will be tempted to start with one of the ones listed below.

Recently, I attended a tasting event at posh Toronto restaurant Sassafraz, showcasing the single malt whiskies Bowmore and Auchentoshan (pronounced “ock-en-tosh-en”), as well as various complementary spirit offerings from the Lifford portfolio, among them liqueurs, port, gins and a beautiful Mezcal. In addition to all this splendour was a series of stations dedicated to cocktails, headed by two very accomplished members of Toronto’s mixology elite: prolific author and mixological authority Christine Sismondo (Mondo Cocktails, America Walks into a Bar) and Dave Mitton (one of Toronto’s top bartenders and co-owner of The Harbord Room).

On offer was an impressive variety of both classic and innovative new cocktails, and it was suggested that we taste in a certain order so as to not kill our tastebuds with the most aggressive and flavourful libations before getting to the more delicate ones. The cocktails proved the highlight, as the preceding guided tasting of the Bowmore and Auchentoshan selections was a disappointment. The presenter sped through five single malts in under fifteen minutes, offering only basic label- or website-tasting notes and moving on to the next whisky often before the previous liquid had a chance to slide down our throats. (It wasn’t entirely the presenter’s fault, as the tasting was originally to have been guided by Bowmore Brand Specialist David Clelland, whose plane was grounded south of the border due to Hurricane Irene.)

My preferred whisky of the evening was the Bowmore Tempest: a rare release of 2,000 cases, 10 years old and surprisingly smooth and gentle for a cask strength Islay malt. The Bowmore Tempest is laden with all the flavours of toasted oak — due in no small part to the first-fill bourbon casks used for its maturation — such as subtle vanilla and heavy spice, set upon a solid foundation of hearty peat smoke.

Here, one of my own custom Scotch cocktail recipes. Enjoy!

The Autumn Funeral (Wes Galloway)
1.5 oz Glenmorangie Single Malt Whisky
.5 oz Cinzano sweet vermouth
.25 oz Luxardo Maraschino liqueur
2 dashes Angostura bitters
1 inch piece of cinnamon stick
3 cloves
3 wide strips of orange peel

*Crack and gently muddle the spices in a mixing glass with the vermouth, bitters and Maraschino. Add ice and Scotch. Stir well. Fill an Old Fashioned glass with good, solid ice cubes. Express the oils from the 3 strips of orange peel over the ice, seasoning it with orange essence. Insert peels down the sides of the glass as a garnish and fine-strain the cocktail in. Garnish with 3 thin petals of candied ginger. Enjoy!

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Image courtesy of JuniorMonkey.