Ah Scotch whisky! Anyone who has studied the history of the world’s greatest advancements knows that whisky is the best invention since fire. It soothes the mind, relaxes the body, and warms even the coldest heart. It puts a song in our hearts, laughter on our lips, and a warm glow of contentment in our eyes. Plain and simple, whisky is absolutely delicious. The Scots believe it is even medicinal. Multiple layers of flavour, initial burn of the alcohol, hints of vanilla and caramel give a sensory and sensual experience.

At this Ordre Mondial des Gourmets Dégustateurs (OMGD) event in the Turkish Mum Restaurant, Chaîne member Wenquan Zhang guided us through his own personal journey of discovery in the wonders of whisky which he began more than 30 years ago.

Our journey included 10 different whiskies from Scotland, ranging from light and almost fruity to increasing intensity and smokiness. Wenquan’s detailed descriptions of each whisky’s origin, production process and flavour profile truly enhanced our experience.

Whiskies listed in order of tasting:
- Tomintoul Seiridh 40% NAS OB
- Glendronach Forgue 10-Year-Old 43% OB
- Lagavulin 16-Year-Old 43% OB
- Springbank 10-Year-Old 46% OB
- Auchentoshan 21-Year-Old Limited Release 43% OB
- Lagavulin 12-Year-Old Cask Strength 2015 56.8% OB
- Highland Park 2000 17-Year-Old Single Cask by TWA, 51.6%
- Glenlivet 1995 20-Year-Old Single Cask by Signatory Vintage, 56.1%
- Beldorney 1997 21 year old “teaspooned” Glenfiddich by Duncan Taylor, 53.2%
- Ardmore 1987 30 year old 47.2% OB

After the tasting, Chef Shuzhou “Ben” Liu of Turkish Mum wowed us with masterful creations. Primarily Turkish in origin, the cuisine had all the bold flavours of the Mediterranean. Whilst not specifically intended to match the whiskies on offer, they paired well with many of those selected.

Overall, the tasting was a tour-de-force creating a very enjoyable, educational occasion.

Preston J. Thomas
Vice-Chargé de Presse