Single Malt Whisky: How To Store And Serve Liquor Preserving Its Flavour & Aroma
Single malt whisky is made from 100% malted barley from a single distillery, while regular whisky is a blend of different liquors. Single malt whisky is made with barley, yeast, and water only. Although there are various types of single malt whisky, most of the variants go through similar processes of malting and distillation.
First, the barley is malted by soaking the grains in the water, allowing them to germinate for 2 to 3 days as it releases enzymes to gather unfermented starch. Then, the liquid goes through mashing. The extraction is done in large tasks with hot water. Following the extraction, fermentation is done with yeast, and lastly, the liquid is distilled in a pot still.
Most malted whisky undergoes different maturation processes, differentiating varieties by age and casks. Know how to serve and preserve the flavours by proper storing and other handling tips.
5 Tips To Store And Serve Single Malt Whisky
1. Maintaining The Proper Temperature For Whisky Storage
Excessive negative temperature can mellow its rich flavours, while extreme positive temperature might induce expansion and oxidation. To preserve its flavours, whisky should be kept at 15°C to 20°C. Temperature variations can also affect the cork, drying it out and letting air in, which, over time, may change the whisky's profile. The standard location to store whisky is a chill, dark area away from sources like radiators, kitchen equipment, and direct sunshine. Although whisky doesn't need a cellar like wine, a controlled environment helps avoid unintended chemical reactions.
One must know that prolonged cork contact with whisky can cause degradation, bottles must be kept upright when stored for an extended period. Tightly capping the bottle reduces oxidation, guaranteeing that the spirit maintains the flavours. Since low temperatures can muffle scents and textures, whisky should never be kept in a refrigerator or freezer.
2. Guarding Against Air And Light Exposure
Over time, exposure to light and oxygen can substantially affect the quality of single-malt whisky. The chemical components that give whisky its rich flavours can be broken down by direct sunlight, resulting in a flattened and diminished flavour. Long-term exposure to light can also change its natural colour and reduce its hue. When stored in a dark, confined area, such as a cabinet or box, whisky retains its character.
The flavour of a bottle progressively changes as air interacts with the liquid after it is opened. Depending on the amount left, whisky should be consumed within six months to two years of opening to slow oxidation. Moving a bottle to a smaller, airtight container minimises the surface area exposed to oxygen. By forming a protection barrier, vacuum sealing systems or inert gas sprays can further increase its shelf life.
3. Selecting Appropriate Serving Glassware
The single malt whisky tasting is impacted by the glassware used. Tulip-shaped glasses, such as glencairn or copita, concentrate the whisky's bouquet and increase its richness, unlike conventional tumblers that let scents escape too soon. The broad bowl of these glasses lets the whisky oxidise, and the tapering rim guides scents to the nose, making it simpler to pick up on subtle flavours.
Before drinking, give it a little swirl to release the oils and bring out the subtleties. Certain flavour constituents can be unlocked by adding a few drops of water, exposing peat, fruit, or spice layers that are otherwise hidden.
4. Water Addition And Serving Temperature
The development of flavours on the palate is influenced by the temperature at which single malt whisky is served. While serving it too high temperature might enhance alcohol vapours and obscure subtle nuances, serving it in low temperature can muffle scents and textures. The temperature to fully appreciate the taste of a whisky's profile is room temperature, usually between 18°C and 22°C. Allowing whisky to sit for a few minutes before consumption if it has been kept in a cold environment helps the flavours develop organically.
5. How To Keep An Open Bottle
Careful handling is necessary to maintain the original essence of a single malt whisky bottle once it has been opened. The primary problem is oxidation, which occurs when air interacts with whisky and progressively changes its flavour and aroma. While bottles with lower levels should be used within six months to avoid apparent changes, those with more than half full will stay steady for up to two years. Whisky's profile is preserved when stored in a smaller glass bottle, limiting air exposure and slowing down this process.
By storing whisky correctly and serving it, every cocktail drink retains its intended character while making it. Taking these steps ensures that the flavours and aromas remain intact, preserving whisky for the future.
Drink Responsibly. This communication is for audiences above the age of 25.
