Pt 2 of 2 - How to Taste Whisky with Richard Paterson

I'm going to show you something very rare. Okay, this is just for you. Okay, right. This is exceptionally good. Alright, you keep that there. Just go over here. Alright. Yeah, alright. This is just for you. Alright, so what we're going to do is we're going to put this in here. This is very very rare. Now, what I want you to do is just to relax you. Everything, make sure the hair's alright. Everything's okay. Can I chuck this one out too? No, no, no. Don't chuck this one out. Okay, so what you want to do is hold it there. Hold it there. Just swirl it around and bring it up the way I showed you and really put your nose right into it. Gently, gently. Hold it back. Okay. One more time. Okay, now as it's going over there, it's going over here and Charlie's definitely collapsing the corner because this is very rare, very you know, delicate bouquet that's going out. Okay, just one more time. Alright, now what I want you to do this time, Sue, is I want you to take a big mouthful and hold it in the mouth. But what you mustn't do is swallow it. You must keep it in the mouth. Without water. Yeah, this is what makes it special. Alright, so don't worry about it. Just keep it there. Keep it there. Keep it there. Keep it there. Alright, chew it around. Make sure you get it into the middle of the tongue, the sides of the tongue, the tip of the tongue and then back of the tongue. Alright, you got there. You're used to it. You're used to it. Alright, just one more time. One more time. Swallow it and then take a big deep breath. Big deep breath. Open the mouth. Wait for it. Wait for it. Wait for it. Okay. Alright. Okay. Wait for it. Wait for it. Wait for it. Okay. Alright. Okay. Wait till we get this. Okay. Wait a minute. We've blown the whisky away. Where's the whisky gone? Yeah. Gavin just had it before. Right. Okay. So just to get over that way. You've got it there. Just to bring it up. Bring it up. Bring it up. Okay. So when you smell it this time. Okay. When I pulled the cracker it wasn't to be stupid. What I wanted you to do was to make sure you took a big deep breath. That's what you're happening now. And it's coming up. 10, 9, 8, 7, 6, 5, 4, 3, 2, 1, 0. Okay. Now it's beginning to open up. So when in fact you smell it again, you'll see it's open like a butterfly. It's opened up. It's going to reveal more of its qualities. More of its inner warmth. This is not just any whisky. This is a single malt whisky. This is Dalmore. It's not 10 years old. It's not 20. It's not 30. It's not 40. It's not 50. It's not even 62. This is 64 years old Dalmore. Now the last bottle sold was for £32,000. So this shouldn't be in excess of that. Okay. But when you go to bed tonight, before you go to bed, after brushing your teeth, you put your head in the pillow, suddenly, bang, it'll come back again. Because this is 1868, 1878, 1926, and 1939. Very old. Very old. Okay. But what you've done here is what you've made to do is, let me just wash this out. Probably haven't got enough water here, but let me just do this. Alright. So this is what you do. What you did, you took it straight. Okay. You took it straight. But you've always got to make up your mind how much whisky should I actually add to the water. Have you seen this before? No. Okay. Alright. Okay. So you go like this. Alright. You go like that. You wait for it. Okay. Take some dull water. Just pour it. Pour it. Pour it. Pour it. Okay. Just keep it there. Okay. Go like that. You wait for it. You wait for it. You wait for it. And there you have it. It's totally separate. Okay. Yeah. My goodness. Right. So what? It doesn't matter if you go up or down. Up or down. The whisky isn't totally separate. This is to show you that whisky is lighter than water. But really, this only works with White Mackay, Jura or Dalmore whisky. Okay. Remember that. Okay. But it just shows you. So what you do is you get a straw. You put it through the whisky. And you suck the amount of water that you think goes with it. Alright. I tell you. See, when you put it in your mouth, okay. See this one here. Let me show you this. Alright. You put this one in your mouth. Let's make sure. Let's make sure that's alright. Just need a spot of water. I just want to show you this. Alright. Just take the whisky this time. Take the Dalmore. Because you still get some of the 62. Just put it in your mouth and just keep it there. Alright. This will be much easier. Okay. So then what you do is you think you've had coffee. Remember Colombian coffee, Java, Nicaraguan or Rwanda coffee. Two mouthfuls. That warms the pal up. Got the whisky in your mouth? Think of the coffee. Warm it up. Swallow it. Big deep breath. Then you take a nice chocolate. 60-86% cocoa fat. What's going to happen now is the chocolate is going to combine with the whisky and the coffee. And you'll see it coming up. I'll give you some more, but Katia's actually eaten most of it. And you see it coming up? It's different. So if you've got the coffee and everything and all that warms it and makes it much more enjoyable. This is so, so important when you have a dinner like this. If you want to make a dinner, a special occasion, don't just think of the first course, the second course. Think of the last course. The coffee, the sweet and the single malt whisky. And of course the blended whisky. This will really make it, not just in any ordering dinner, but a really special one. Okay. Yeah. I'm going to have to start drinking this stuff. Yeah. Yes, you've got to try this because you're going to Islay tomorrow, aren't you? Yes. Alright, this is very special. This is Jura. This is a 30-year-old Jura. You've got to try this. This is a 30-year-old Jura. Yeah, don't worry about that. This is a 30-year-old Jura. I wanted to give it to you. Normally I would take this at a little bit of water, but it is, I'll tell you right now, it's 55% alcohol. 55% alcohol, but quite different from the other one. Alright? And this is, the reason for it is because this has been maturing in sherry butts. This is from Gonzales Baez. You can see this is the wonderful butts that will hold 600 litres. 600 litres, and in fact will give the sherry-soaked wood, it will come out and it will go into the whisky. And this has actually been in the whisky for about nine years. We've actually let this marry for a long, long single malt for nine years. This will give you the style that we're looking for. You see the difference? Quite different. Look. This is the sherry here, look. This is the actual sherry. This is the actual sherry. This is Methuselahm. This is Methuselahm sherry. 30 years old. Minimum 30. Very expensive. But you'll see how rich it is. Very rich, nutty. You know, lots of crushed almonds. And what you do is you actually bring it over from Spain. I leave 5 litres in the wood. Keep it soaked. It arrives at the bond. I then let the sherry out because you're not allowed to add sherry to the whisky. You must, you know, get rid of all the sherry. You leave it for maybe a day. Let it soak in. And then you put the whisky in and you leave it for two years. At least two years. And that will draw it out from the wood. But what you mustn't do is let the sherry dominate the spirit. It only makes a contribution. You shouldn't be saying, I smell sherry. It should only be hidden and masked by the spirit. So you can let the character of the single malt emerge up. That's very important. So that's the typical style of Jura coming through after 30 years. Again, very expensive. So don't throw this one over your shoulder. No. Okay.