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Whiskies of Distinction
at The Balmoral Hotel, Edinburgh
‘What matters the jug, if drunkenness be within?’
When it comes to quality whisky, the French poet
and writer Alfred de Musset got two things wrong.
First, drunkenness is frowned upon by those who
really appreciate whisky. And second, the bottle is pay’, which simply means ‘eau de vie’. But
actually more important than you might think. A
Macallan was recently sold at Sotheby’s Hong Kong
for $681.850. The bottle was a custom-made crystal
design by French glassmaker, Lalique.
Perhaps a more affordable approach is a tasting
at the superb Hotel Balmoral in Edinburgh in
the company of recognised experts. Choose a
theme, for example, region, finish, age o rarity
and you’ll be given four or five (small) glasses
to compare. It’s best to explore just one theme
per day, but of course for as many days as you
like. Carefully-chosen amuses-bouches such as
wild boar salami, fine Swiss chocolate and the
best Scottish cheeses are provided as accompa-
niment to bring out the flavours….
The word ‘whisky’ is an Anglicisation of the
Gaelic world ‘uisquebaih’, pronounced ‘wi-ski-
before the eau de vie, we mustn’t forget the
spring water. The Gaelic for water is ‘uisge’,
pronounced ‘wi-ski’. The quality of the source
of the water used plays a important role in the
magic that gives the whisky its refined, highly
individual taste. It determines the final aroma
of the greatest single malts including Highland,
Speyside and Islay. If you want to open up
your whisky with a little water, it’s best to use
‘uisge’ from the same region, to find your very
own whisky. With so many remarkable ones
to choose from, it’ll be a challenge to find your
favourite. Pierre Talmay
The Balmoral Hotel
1, Princess Street
Edimbourg EH2 2EQ
Tél: +44 131 556 2414
www.roccofortehotels.com
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