[NY65912]

I went to a awesome class on Scotch, Whiskey and Bourbon last night at ICE (Institute of Culinary Education) in NYC.

I was amazed at the complexity of the fermentation and distillation process.

We had to sample 24 different brands of Scotch. I found the methods of imparting the wood, peat and smoke flavors into the alcohol amazing. The head, body and tail of the distilled product.

It was very informative. Some points discussed were the differences between Highlands, Islay, Campbell and Lowlands type. Sherry casks, used casks, blended, single, American whiskey, Canadian whiskey, Irish whiskey. All Scotches are whiskeys but not all whiskeys are Scotch.

Coopers are highly paid and respected in Scotland, superstars. How the Japanese are determined to reproduce true Scotch.

Bunnahabhain and McCallan 12 yr were my favorites.

The Laphroaig was very very smokey, "like licking an ashtray" as described by someone in the class.
Oh, just because a Scotch is older and more expensive does not mean it's better, it's expensive to store and maintain.

Adding water to quench the burn and bring out the flavor of your drink is the "preferred" way to get the most from a whiskey.

All very educational. I am no way a Scotch snob, but it is nice to learn the history and chemistry of how it is produced.

It was a fun night.