With Craft Cocktail Texas (info here) heading into full force today, there’s going to be some sleepy dads this weekend. But so what. Sunday is Funday, er, Father’s Day for us guys, and, hell, there’s no good reason why we shouldn’t all be toasted with something special.
My choice? Balvenie Doublewood Scotch whisky. That’s whisky without the “e” because this bottle doesn’t need anything extra to make it perfect.
Like your dad, Balvenie is dark and broody and mysterious and just a little bit edgy. But 12 years stuffed first in a oak cask and then in an old sherry cask will do that to you
This is a Scotch whisky with character: soft, sweet Oloroso sherry aromas that lead to cinnamon, spice and a nutty sweetness. Of all the whiskies in the world, the Balvenie Doublewood is among my favorites. It’s handcrafted from scratch right at the distillery. They mill their own grains, make their own mash, cooper their own barrels. No one else does this.
Of course, I’ve been swayed over the years by my friend Andy Weir, a failed child actor from Scotland who served as one of Balvenie’s Ambassadors in America.
Until I spent time with Andy and some of his mates drinking our way through Scotland a few years ago, I didn’t fully understand how to properly taste the Water of Life, as any good Scotsman will call it. Now I do.
Like wine, I evaluate the color and the aroma. Then I sip it neat. Then I add a little water–a few drops at first–which helps volatilize the alcohol and flavor molecules and smooth the mouth feel. I add more water, a few drops or even a tablespoon at a time, until the liquor looses any rough edges. Don’t need to add any ice.
No reason to avoid adding water, either: the bottled whisky was diluted from barrel strength to bottle proof by adding water.
But don’t trust me. Trust Andy. He’s the expert. Here he is, explaining how to properly taste good Scotch whisky. And by that, we mean Balvenie.
You can pick up a bottle of Balvenie 12 year-old Doublewood whisky at Sigel’s stores for $52. Isn’t your dad worth $52?