Let us get started! I hope you enjoyed my last blog post because I really enjoyed writing it. It feels so good to be in my element and share it with you. This next whiskey experience is going to be fantastic. I am overjoyed because I have included some very special flavours for us this time. Prepare yourself, bring your favourite liquor, and settle in.
I promised you all that I would talk about taste palates before we went to the taste test. To avoid getting too geeky, I will keep it simple. The reason we taste flavour profiles in our mouth, in this case, whiskey flavours, is that there are taste pores on our tongue that collect all of the liquid sunshine that we adore. Taste buds are also found throughout our mouth and throat. There are over 8000 taste buds in total, with 5 steps in each bud to help us recognise the flavours of the whiskey. The point is that because there are several stages before we get the right note, we must let the liquid rest on our tongue for 15-25 seconds. Not only do we get a better sense of the flavours, but we also get a better understanding of the body’s context. The weight, texture, and richness. It is also easier to detect the finish, which can be the most important part of the entire tasting journey. Without a great finish, this step can quickly turn upside down and spoil everything. Now that we have addressed that, let us talk about whiskey.
Today I will be tasting the incredible 15-year-old Glenfiddich Vintage Cask. It is a peated single malt scotch, and believe me when I say it is peatier than you think. Let me know what you think of the colour, which appears to be rich gold. The nose for that whiskey already feels so rich, and so many different flavours come immediately to mind. But some flavours were definitely present for me. I definitely detected a smoky element, as well as an oak scent with a slight touch of citrus. When I attempted to get a better smell, I got something that resembled orange vanilla. I could not wait for any longer after that part, I needed to taste it. I am glad I did it because the moment the spirit touched my tongue… wow!
It is incredibly smooth and rich. The whiskey is silky smooth. Rich, because after holding the scotch in your mouth for a few moments, you can identify a variety of powerful and pleasant flavours. Sweet honey is followed by creamy caramel, citrus, and a glimpse of pepper. Complete the sip, and it is time to party. I am not sure if you like woody whiskey, but if you do. Let me assure you that you will absolutely love this outcome. It is not as smokey as Laphroaig or Lagavulin. But it is not far away. Normally, you would not expect such a peaty note from a Glenfiddich. You might think that drinking Glenfiddich will only give you a sweet and fruity taste. The oak in this aftertaste is very enjoyable, and the combination of smoky notes and oak also makes it hot. The whole experience is so wonderful that the evening is so enjoyable and satisfying.
To make this evening even more memorable, I prepared something juicy and delectable. You can see from the photos that I made a steak, specifically an Argentine entrecote beef steak. I was using garlic butter, olive oil, and rosemary to prepare it. To add some more flavour, I sprinkled some pepper and salt on top. On the side, I chose an award-winning aged smoked cheddar, thinking it would go well with the scotch. First and foremost, steak and whiskey. The aromas released from both the whiskey and the meat. All-time favourite blend.
The rosemary flavour improved it so much that I almost did not want to do anything else except smell the food and whiskey. I was still starving, so I started with the tasting. Okay, so I took a bite out of the steak, which was medium-rare, and then added the whiskey. The mouth felt pretty good, the rosemary in the steak left a good aftertaste for the whiskey, and they all performed really well. I closed my eyes and saw myself in a pine forest.
But… since this blog is all about being truthful. I have to confess that the ending was a letdown. After I drank the spirit, I began to experience very unpleasant flavours. It tasted too sweet, and not in a good way, like a banana with steak. As a result, I do not suggest this mixture. They both tasted great on their own, and there was one point where I took a slice of fat-filled beef. The fat piece went well with the whiskey, so pair it with some appetisers, that has fat on it, before serving the steak.
So the steak and whiskey were a letdown, but I still had the smokey cheese that I had been waiting for. In my judgment, the cheese itself was really tasty. Smoky and not too creamy. I took a sip of whiskey after the cheese. That is what I would encourage! The mixture of the smokey aftertaste of the cheese and the scotch was fantastic. As a result, the peaty taste was strengthened when the whiskey was enjoyed alone. It does not have to be the same cheese, but it should be smokey at the very least.
The tasting is done and it was eye-opening for sure. I sincerely hope you learned something from this post and loved reading the journey. I did enjoy myself and this experience. I am going to try something out of the United States the next time. If you want to keep up to date with everything going on in this blog, check out the blog’s official Instagram page for some awesome content.
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