Image of whisky barrels courtesy of Project 404Drink in the Details is a monthly column highlighting spirits and classic cocktails written by DC Craft Bartenders Guild members Adam Bernbach (Bar Pilar) and Chantal Tseng (Tabard Inn).
George Bernard Shaw wrote, “Whisky is liquid sunshine.” Robert Louis Stevenson called it the “king o’ drinks.” Many experienced drinkers, young and old, famous and unknown, often speak with the same great passion regarding one of the most consistent, great distillates of the world: Scotch whisky. Whether in coveted single malt form or in the more prevalent blended form, Scotch gives a singular indication of its origin – glen or isle – and its production process.
Unfortunately, when it comes to cocktails, Scotch whisky is rarely in the mix. With such an expansive array of styles, we believe that there ought to be much more “spiritual” experimentation within the mixology field, especially considering the results are absolutely delicious.
Similar to tequila and mezcal, Scotch whisky has a very pronounced flavor and presence. One must always search for ingredients that will not only complement the base spirit, but also won’t be overwhelmed by its intensity. For Scotch, this intensity comes from peat; the flammable dried earth from what is, essentially, a bog. This dried earth is often used to fuel the kilns to dry freshly-malted (sprouted) barley, in a process known as “malting.” Hence, malt whisky. The main flavor note is one of smoke.
