It's a rainy, fresh and quiet night, Single Malt Club, Palette Vino wine shop&Bar jointly invited Mr.Kelvin Tam who is not only the vice president North Asia of InterBev but also a qualified sommelier accredited by WSET of UK to present a single malt testing.
80% of the attendees are non domestic people, they are from different countries and all have great interest in it.
Kelvin started his presentation by quoting some single malt experts:
it’s marketed as a traditional hand-crafted drink…People’s quality expectations are such that they expect a traditional product and industry. They are buying a complex romantic dream, not a bottle of lemonade.” – Graham McWilliams, previous Speyburn Distillery Manager
“Having a malt on sale does a lot for a distillery, we’ve always taken pride in what we do…there is a different feel about the place” – Malcolm Waring, Pulteney Distillery Manager.
And the most incisive point of view is from Stuart Harvey, the Master Blender of Inver House.
Kelvin roughly introduced the 6 single malt areas in Scotland:
• Speyside
• Highland
• Lowland
• Islay
• Campbeltown
• Island
Though each Single Malt is unique, those within the same area share some common characteristics.
And then the single malt production flow:
Here are the key points within the production:
Malt and Water
• Barley and malting conditions gives different flavours
• Different water means drastically different styles – will be elaborated during tasting
Use of Peat for Drying Malt
• Type and mount of peat, roasting temperature and time all contribute to final aroma and taste
• Fermenting in used oak tun gives unique flavours
• Temperature and time also determines final style
Distillation
• Use of copper stills improves the formation of aromatic materials in the spirit
• Size and shape of the still, length, height and shape of the neck all imparts different characteristics
• Type and length of the cooling tubes and cooling time all affects final flavours
Aging in Oak Barrels
• Choice of types of oak, new or old barrels, what they have been used for, are perhaps one of the most important factor affecting final flavours
• Length of aging determines the balance of flavours impart by barrels
Finally Kelvin leaded the testing for 5 single malts from Highland, Speyside and Islay.
During the free drinking and chatting time, I asked Benjamin who is from Dallas Taxes where and what time he would like to enjoy a glass of whisky. He said he’d like to have whisky in bar, where the romantic music and flittering light matching the feeling of the beverage right on the spot, sometimes, he’d also have a few bottles at home, so that he could share those with visiting friends…
Leo, the manager of Pallette Vino were also in some hot discussion with fellows around, and all made warm and light atmosphere in the club. And, some of them have started pledging for the next party.
In the end,it was Kelvin's Lucky Draw, A bottle of Balblair 1997, that brought out not only luck but also happiness and friendship!
