“Whisky is liquid sunshine.” —George Bernard Shaw

If you’re adding anything other than water or ice to your whisky, then you’re probably not drinking “Scotch” whisky, but one of those inferior American whiskies. Bourbon and rye whiskies tend to have a hard time standing up on their taste alone, and thus often need a mixer to enhance (or cut) their flavors. Scotch, on the other hand, is explicitly savored for its unique, exceptional taste variations, and, with a few exceptions such as the “Rob Roy” cocktail, is enjoyed straight up or with a bit of H20 to draw out its flavors.

Interestingly, scientists have studied how adding a little water enhances the flavor of Scotch. Researchers at Sweden’s Linnaeus University determined that water drives a specific organic compound in Scotch known as guaiacol to the liquid’s surface. Guaiacol is linked to Scotch’s smoky taste, so its interface between the fluid and air enhances the overall aroma and flavor.

So, now that you know how water may be used to improve your Scotch whisky drinking experience, what are some other ways to get more out of it? Well, you don’t need to conduct any scientific experiments, because we’ve got five more ways to get more out of your Scotch whisky drinking experience right here:

How Is It Made and What Goes Into Making It?

So, what exactly is “Scotch?”

Strictly speaking, Scotch is a distilled alcoholic beverage made in Scotland from fermented grain mash and aged in wooden casks for a minimum period of three years. Scotch is divided into five distinct categories:

• Single malt—produced only from water and malted barley at a single distillery by batch distillation in pot stills.
• Single grain—similar to single malt, but includes the addition of a mixture of grains.
• Blended malt—a blend of two or more single malt Scotch whiskies from different distilleries.
• Blended grain— a blend of two or more single-grain Scotch whiskies from different distilleries
• Blended— a blend of one or more single malt Scotch whiskies with one or more single grain Scotch Whiskies. 

The distillation process begins by spreading soaked barley over a heat source (often peat) that encourages the barley to sprout, a process known as “malting.” Warm water is added to the malted barley to produce mash, which extracts its sugars to create a liquid known as “wort.” Yeast is then added to the wort to induce fermentation, turning the liquid sugars into alcohol that at this stage is known as a “fermented wash.”

While you could theoretically drink this wash as an alcoholic beverage, you would have to overcome its sour taste. You might also encounter a touch of gastronomic distress from leftover yeast, nitrates, and other substances. This explains why the wash is then heated in copper stills to purify the alcohol by vaporization, a process repeated to produce what is known as “young whisky.” The young whisky is then allowed to age for a minimum of three years in oak casks, which, depending on the distillery, may have been used to store other alcohols such as sherry or port to impart further seasoning. After ageing, the Scotch is bottled and ready for consumption; unlike wine, once bottled, the Scotch no longer ages or changes flavor.       

Know Its History

No one knows who first distilled what we know as Scotch whisky today, but the drink evolved from a Scottish drink called “uisge beatha,” which means “water of life,” according to the Scotch Whisky Association. This drink may have been initially used as a medicine, prescribed for health preservation and the relief of colic, palsy, and perhaps smallpox, among other maladies. The first written historical mention of Scotch whisky is in an entry into the 1494 “Exchequer Rolls,” listing a large quantity of the product under the tax records of Friar John Cor.

Taxation proved to be an intrinsic part of Scotch’s development and history, with distillers engaged in a de facto war with various tax authorities for well over a century. Distilling was driven underground as a result of English taxation policies starting in 1707, and “moonshining” (distilling by moonlight) and smuggling became big business. By the 1820s, authorities confiscated or destroyed up to 14,000 illegal stills annually. Yet it is estimated that up to half of the Scotch produced in Scotland was being consumed tax-free.

The Duke of Gordon, on whose land some of the finest illegal Scotch was reportedly being produced, helped bring common sense to the United Kingdom by helping enact the 1823 Excise Act, which allowed the distillation of Scotch whisky for a reasonable 10-pound license fee and set payment per gallon. This helped bring Scotch back into the open and allowed the industry to flourish legally. In the 1880s, Scotch enhanced its international appeal after French vineyards were devastated by a beetle infestation. With the worldwide loss of French wine, brandy, and cognac stocks, Scotch whisky quickly became a popular replacement.

Today, Scotch whisky is known as one of the “premier international spirits of choice, enjoyed in more than 200 countries throughout the world.”           

Know How to Drink It

You already know that a bit of water can enhance the flavors of Scotch whisky, but there are other means of improving its flavors, as well. Of course, it’s all about personal taste, and everyone will likely have a different opinion about how to enjoy the perfect drink of Scotch. Thus, the best advice is to try Scotch in various ways until you find your “perfect.”   

Consider, first, the glass. Some people prefer “rocks” glasses, some “snifters,” or you could go professional with the “Glencairn.” The Rocks glass, also known as the “Old Fashioned,” is perhaps the most utilized glass for Scotch and, while designed for the ice cubes (rocks), works equally well straight or for cocktails. This glass is the all-around go-to for most alcohol and has a thick base, a wide brim, and typically holds between 7 and 12 ounces of liquid.

Snifters are used more by the Scotch connoisseurs looking to capture the whole sensory experience of the drink. A short, stemmed glass with a wide base and a narrow top induces evaporation as it is held and swirled. The gases are trapped by the narrow opening, allowing the drinker to smell the flavors with each sip. Similar to the snifter, the Scottish-made Glencairn is endorsed by the Scotch Whisky Association and has a more tapered mouth, making it easier to drink.

Going back to mixers, most Scotch aficionados say that straight up or with a few drops of water to release the flavors is best. However, some people like their drinks cold. While adding a cube or two of ice may seem like a reasonable option, it can inhibit the release of Scotch flavors, dull the taste, and dilute the overall experience. Again, though, it’s a matter of personal taste. However, to get around the dilution, you can consider ice rocks that add chill without dilution, or ice spheres that slow and limit dilution.

Finally, if you’ve just got to have a mixer in your drink, then consider the Rob Roy. Named after a Scottish outlaw, a Rob Roy is the signature Scotch cocktail, much like the martini is the signature cocktail for gin. Both rely on vermouth to bring out their distinctive flavors.   

The Importance of “Pairing”

Much like fine wine, Scotch whisky can be paired with food for enhanced taste sensations. And, like wine pairing, finding the perfect Scotch pairing for various foods is almost an art form. But again, it’s all a matter of personal taste.

In general, it’s a matter of balancing, as you don’t want the Scotch to overpower the cuisine, and vice versa. For example, you would probably not want to pair a heavily peated Scotch with gamey meats. Still, a medium-bodied, lightly peated Scotch often works nicely with various smoked foods because the two help bring out the smoky flavors of each without overpowering the overall experience. Light, fruity Scotch whiskies pair nicely with delicate seafood dishes and sushi. Cheese goes beautifully with many Scotches, though avoid pairing with sharp, raw cheeses, as the flavors tend to clash rather than complement each other.

And, of course, pairing your Scotch with that after-dinner cigar is considered a heavenly dessert by some. Those not inclined to cigar smoke should consider a pairing of dark chocolate with a full-bodied Scotch.  

Get the Best!      

So, which Scotch whisky is the “best?” As suggested throughout this article, it all depends on your personal taste. One Scotch lover’s perfect might be a Lagavulin single malt, while another’s might be the fruitier flavor of a Glenmorangie.

The perfect option for a budding Scotch whisky aficionado to determine the best is to keep sampling them. In fact, most connoisseurs of fine Scotch are always more than willing to sample an untried Scotch.