Appreciating the finer things in life

 As easily as a leopard changes its spots, these lovers of Pinotage, Chardonnay and Shiraz were about to exchange the grape for grain as they embarked on a whisky tasting adventure of grand proportions.
Whisky is best tasted and drunk with friends both old and new, and as George and I took our places at the last available table, we knew we were in for a jolly evening with some exciting new ‘nosing and tasting’ experiences thrown in for good measure. Tables were set with crisp white linen cloths and sparkling glassware, strategically placed on whisky tasting mats, with spaces numbered one to six. Bottles of mineral water were on hand to clear the palate between each dram. So what if the whisky was to be poured into wine glasses instead of tumblers? I was not about to let a small detail interfere with an opportunity to taste six different varieties of the ‘water of life’, a name derived from the Gaelic uisce beatha.
Paul Chambers, former president of the Winemakers’ Federation of Australia, is also an authority on the making and tasting of whisky. Leading our tasting adventure, he described in detail the process by which fermented grain mash is distilled and matured in oak casks. Different grains, such as barley, malted rye, wheat and maize are used for different varieties: blended whiskies are made from a mixture of grain and malt whiskies.
While there’s no right or wrong way to drink Scotch whisky, it’s generally agreed that a dash of soft spring water, preferably from the same spring used in making the particular whisky, enhances flavour and aroma. Tap water, with its chlorine additives, is a no no, and ice cubes also detract from the fine chemistry achieved by every distiller. Purists reject the addition of soda water to whisky, and mixing with Coke or Fanta is absolute anathema!
Skilled waiters poured the first offering, a tot of Highland Way, in style. Before tasting, Chambers invited us to ‘nose’ the whisky. We had all come well prepared to the ‘nosing room’: nobody was wearing perfume or aftershave, and beneath the starry skies above the Pool Deck the air was unlikely to be redolent with the scent of wood smoke or pungent curries. Accustomed to the luscious chocolate nuances of Shiraz and Cabernet Sauvignon, I was unprepared for the powerful kick from this blended whisky. Its creation inspired by a walk from Glasgow to Fort William, it is said to ‘capture the flavour of the glens, lochs and mountains’ encountered along this West Highland walk.
A taste of the aggressive Black Douglas was next, followed by a smoky dram of Cutty Sark, smoothly blended with 30 percent malt. After a tot of soft and subtle White Horse, we sniffed and tasted the refined blend of Teachers. Our instructor had kept the best for last — a taste of Glenfiddich, said to be the world’s favourite single malt Scotch whisky. Set in the heart of the Scottish Highlands, Glenfiddich (meaning Valley of the Deer in Gaelic) is surrounded by hills and forests and has its own bubbling natural spring. The smooth, seductive taste of its whisky is no less romantic and enticing.
An array of biscotti, chocolate truffles, dainty rusks and cheese straws from Meikles kitchen paired effectively with the whisky, while a sip of spring water before each tasting assisted in discovering the varying smoke, fruit, wood and peat flavours associated with different distilleries.
Although Japan and America are said to be the biggest consumers of Scotch whisky, this is also a popular drink in Zimbabwe. As chilly winter weather sets in, a tot of single malt whisky, sipped with friends in convivial surroundings, would seem to be the perfect tipple.
Meikles Hotel
Tel: 707721
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