The executive director at a leading investment bank - and whisky connoisseur shows us how it's done

“Single malt or a blended whisky? That’s the question. I like both but prefer a single malt. Regardless, whisky should be served with a glass of cold water—and a good friend or two. The glass should expose enough of the spirit’s surface area to allow the evaporation of vapours, ensuring you can get a good nose. If there’s less than 50 per cent left in the bottle, then the alcohol may become oxidised. Some may rebottle the remaining spirit in a smaller vessel to reduce the air-to-spirit ratio. Or just drink the remaining whisky while it’s still good. Study the colour. I love a whisky matured in former sherry casks, which often results in a dark amber or reddish hue.”

“For the serious taster, write everything down, as you’re bound to forget bottles you experienced a few weeks ago, let alone several years ago. A Scottish whisky is generally lighter and more delicate on the nose and palate than American varieties. Japanese whisky usually has a cleaner taste, which I believe makes it more appealing to the Asian palate. Feel the whisky in your mouth. I was once instructed by a whisky master to chew the whisky like food. Take note of the basic flavours as well as whether the whisky is dry or not, soft or not, and whether the different tastes happen at the beginning, middle or end. Lastly, after swallowing the dram, note the length of its finish. The most important factor when assessing a whisky is its nose, as one’s sense of smell is always more delicate than one’s palate. Give the whisky a swirl and carefully bring the aromas to your nose. But make sure you don’t bury your nose in the glass, as the smell of alcohol will dominate if you get too close. When it comes to food pairing, the sky’s the limit. I’ve recently experimented in pairing whiskies with Japanese food such as sushi and sashimi. A good Talisker or Ardbeg can definitely give sake a run for its money.” 


Read the full story in the October 2015 issue of Hong Kong Tatler  


Photography by Nic and Bex Gaunt