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Why whisky tastes best in summer

Why whisky tastes best in summer

Category: Whisky blog
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Thoughts of a man of pleasure

Finally we have managed, the waiting has come to an end: Spring does not only seem to have been supported by the summertime, finally against winter, the evenings are longer and brighter, it is finally significant and increasingly stable warmer and the spirits of life awaken again. How beautiful! Welcome to the season when we can sit outside again without a thick jacket!

A proposing "thick jacket" and "cold": Did you know that the wonderful spirit "Whisky", especially in its perhaps most beautiful form, the Scottish single malt, is actually drunk/consumed much more often in the colder season than at temperatures above 20 degrees Celsius? I have a small, very fine whisky shop in the heart of Frankfurt, located between Dom and Main, with the beautiful name WHISKY FOR LIFE. And besides the annually recurring phenomenon of Christmas with the unsurpassed beverage gifts in the range of over 40% (yes, by definition a whisky must have that much like at least three years of oak barrel maturation) I can confirm that the purchases of whisky (and with it very probably the consumption) are - simply put - more intense in winter than in summer. Actually funny, or not?

Okay, with felt and actual 30 degrees "plus" a nice wine or beer can also be very tasty and thirst quenching; enough water for it is self-evident anyway, I can only recommend. By the way, I myself am not a friend of excessive "cyclist" enjoyment, since the sweet sugar component of this drink is first degraded by the body, so that the inclined "normal body" then later, perhaps unpleasantly late as far as the possible hangover is concerned, deals with alcohol degradation. But that's another thing.

I don't want to take up the cudgels for whisky as the new "trend thirst quencher 2017 in Germany", but especially when mild spring, summer or autumn evenings are coming to an end and the evening is still relatively young, …try  a nice whisky. Maybe a great single malt or something else special. You will be surprised by the variety of tastes, perhaps and probably even enthusiastic. Feel your way slowly and try something new, it's really worth it. And if you should already be a whisky fan like me, you don't really need to read any more, but you can choose something beautiful directly from the great variety. Whether with smoke, peat or wood, you can decide for yourself or let us advise you on the choice, but please free yourself from the cliché that (Scottish) whiskies are always smoky. Yes, whiskies mostly mature in barrels in which another alcoholic drink (bourbon whiskey, sherry, port, red wine, etc.) was allowed to mature before and whose staves were also lightly toasted or even strongly flamed out in the vast majority of cases. And yet there is a big difference between the delicate smoke of a whisky, which comes more from the wood and the long maturation, and the peatiness, which comes solely from the fact that in the early production process the malted barley is smoked via peat smoke from the kilns.

The point is: These wonderful, slow drinks taste at least as good in the warmer months of the year as they do in the cold, even though you might have a few more arguments to fight last night or Christmas Eve than in midsummer. Just give it a try.

I personally try every whisky first of all with a pure mini sip. Without ice anyway, because cooling reduces the great aroma of the whisky, which would really be a pity. But please decide for yourself if you like it that way or if you want to add a little still, ideally low-salt water. The way it tastes best to you, you should enjoy it. In this spirit I wish you great pleasure and best health. Or as the Scotsman says, "SLAINTE MHATH!" (Gaelic for: "Good health!")

Text from: Frank Jerger

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