Laphroaig is like drinking fresh from a peat bog. It definitely isn't starter Scotch.

 

Dalwhinnie is good starter Scotch and not too expensive. It is on the sweeter side and easy drinking.

 

Thank you!

 

THERE IS NO SUCH THING AS SCOTCH.....

Scotch Whiskey.
but no Scotch.

Learn it, Know it, Own it.

To legally be called Scotch whisky in the United Kingdom, the spirit must conform to the standards of the Scotch Whisky Act 1988, which mandates that the spirit

1)Must be distilled at a Scottish distillery from water and malted barley, to which only other whole grains may be added, have been processed at that distillery into a mash, converted to a fermentable substrate only by endogenous enzyme systems, and fermented only by the addition of yeast,
2)Must have an alcoholic strength of less than 94.8% by volume so that it retains the flavour of the raw materials used in its production,
3)Must be matured in Scotland in oak casks for not less than three years, and
4)Must not contain any added substance other than water and caramel colour.


Start with some well know brands. Add small amounts of water to cut the whiskey. Try different kinds.

 

Here's one area that I must disagree with you. If you're dealing with a starter Scotch Whiskey than yes cut it, it's cheap so it doesn't matter. You however DO NOT want to dilute a fine single as listed above with water. You'll ruin the notes and finish.

Best bet is to pour yourself a snifter of your fav malt, then seperately get a glass of ice cold water. Sip your scotch whiskey, let it develop. Then grab a sip of your ice cold water. This should help.

Mixing is NOT recommended for fine malts.

 

My favorite is to pour it through a strainer of ice into a chilled glass.

 

Here's one area where i must disagree with you Most times it is recommended that you add water. Most use a teaspoon to tablespoon in a 1.5 ounce pouring.

Scotch tends to "dehydrate" when stored in their casks. I believe loosing about 15-25% of their overall volume due to evaporation. Hard core Scotch snobs will always add water to their glass. It opens up the aromas. I always start with a splash, 5-10 drops. I don't like to "drown" my single malt. I love Lagavulin and Oban.


Borrowed from Scotch Doctor but just google "Single malt add water" and you'll come up with a bunch:


Depending on the quantity and strength of character of the whisky, add some good quality water that is at room temperature, to the glass and repeat the preceding step. For a typical bottling of eighty or eighty-six proof single malt, I begin with a tablespoonful of water in an ounce-and-a-half of single malt. Some tasting experts, especially Britains, recommend up to forty percent by volume of water. The "correct" amount of water will be what the taster decides and will vary with each malt and taster. One can always add MORE water. You should notice an increase in the intensity of the aromas with the addition of water.

 

Once or twice a year I'll have a Dewars. Vodka is my drink of choice.

However, I went to the SuperBowl this year and the sports marketing company that arranged our trip also hosted 'Diageo' - - - importer of Johnnie Walker. We had an open bar with JW-Blue. I have to say, it was one of the smoooooooothest drinks I've ever had. A splash of water. Nice.

They had Red, Black, Green, Gold, Blue. I didn't try them all but the Blue was going fast.

 

I was waiting for this one Yeah, you can add a few drops of room temp water. However with the Islay malts, it is often recommended not to.

That being said, you'll always have camps that say the best way is neat, water or rocks. I belong to the neat camp. Adding water to the Islay's always removes the peaty-ness of the dram rendering it just another malt.

 

Another vote here for the Islays, my absolute favorite. Not for the beginner, though.