Bourbon, scotch, rye — with all the different names flying around, and elitists insisting there’s only one way to drink the spirit, getting into whisky can be intimidating. But like any spirit, whisky is meant to be enjoyed, and all those different types just equate to a world of flavours waiting to be explored. Here to banish the boy’s club of whisky and give us a primer on the golden liquid is Dave Mitton, Canadian whisky expert and global brand ambassador for Corby Spirit and Wine.
Why do you love whisky?
"What’s not to love about whisky? Just the process of how it’s made is incredible, from the farmers growing grain to sell to the distilleries, the whisky makers producing incredibly innovative expressions for us to enjoy, right down to the bartenders creating beautiful libations to sip on.
I’m also thrilled to see how the perception of being a whisky drinker is changing for the better. While the competitive sport of ‘my whisky is rarer, older, more expensive than yours’ does exist, a younger audience is drinking it in the spirit of fun. In the past, whisky was ‘your father’s drink.’ These perceptions are now being demolished. Whisky is the drink everyone wants to be seen with in hand."
What’s your favourite whisky?
"There are so many categories and styles of whisky to choose from. I find my frame of mind and surroundings can influence what I’m in the mood for on any given day. But anyone that knows me well, knows I’m an admirer of our national spirit, Canadian whisky. With our rules and regulations on producing whisky in Canada, we can be one of the more innovative whisky categories in the world.
I’m also a devotee of the unique, heavier rye style Canadian whiskies, such as Lot No. 40. Being 100 per cent rye whisky, it works perfectly in classic cocktails such as an old fashioned, manhattan or vieux carré. It holds its own up against big, full-bodied vermouths and herbal liqueurs. But where it has a soft and sweet elegance to it, it’s also extremely versatile in lighter and more refreshing cocktails, paired with sherries, citrus and bubbles."
What would you say to people who have tried whisky and didn’t like it?
"I always say, if we all liked the same thing, it would be a very dull world to live in. I’m a fan of most whiskies but there are certainly some I enjoy more than others. Same goes for my taste in wine or beer. Also, my palate has completely changed over the years. What I might have preferred in my early 30s wouldn’t necessarily be the same in my early 40s.
I recommend experimenting with different categories of whisky in the beginning to see where your palate leads you. Grab a friend and find a local whisky bar to saddle up to and try some different expressions from around the world — who knows what you’ll discover? Maybe you will be a fan of a lighter styled Canadian whisky or Irish whisky, perhaps you’ll prefer a big peaty whisky from Scotland."
What are the different kinds?
"There are many types of whiskies from around the world, and the whisky world is more dynamic than ever these days. Gone are the days where most whisky producers were from Scotland, Ireland, the U.S. and Canada. Japan, India and Australia have proven their distilleries deserve just as much attention and respect."
Scotch and Irish whisky
Most of the different kinds of whisky correlate to where the spirit comes from — scotch is made in Scotland, Irish whisky in Ireland.
Single Malt
Quite literally, single malts are whiskies made from a single malted grain at one distillery.
American whisky
"It’s near impossible to keep track of all the categories in each country and their rules and regulations. For instance, there are 39 different categories of whisky in the U.S., bourbon being their most popular." In order to be considered bourbon, the whisky has to be made in the U.S. using at least 51 per cent corn and it must be stored in new charred oak.
Canadian whisky
"Here in Canada, we only have one category of whisky. Most people think Canadian whisky is made of rye, but truth be told, the predominant ingredient in Canadian whisky is usually corn, with a small touch of rye added for that spicy, rich note most of us love in our whisky. But we have the ability here to use any cereal grain, which is usually corn, rye, wheat and barley. The cereal mash production must take place in Canada, the distillation must take place in Canada, but Canadian producers can distill any way they choose."
How should you drink whisky?
"You can sip it neat, with water to open it up or with ice to soften it up… Whatever blows your hair back really. There is no wrong way to drink whisky," says Mitton.
Neat
If you order a whisky neat, you’ll get a glass of whisky as is — no mixer or ice. It’s meant for sipping, not shooting.
On the rocks
This is a whisky poured over ice. As you drink it, the ice will melt and slowly dilute the whisky, softening it for an easier sip.
In a cocktail
"I’m very much an advocate of drinking whisky in cocktails as well," says Mitton. "Creating delicious drinks has the same theory as creating delectable food dishes — the higher quality elements and fresher ingredients make a far superior cocktail."
How do you taste whisky?
"Start off with a glass that’s narrow at the opening. A wide opening allows aromas to escape. Have neutral, palate-cleansing snacks on hand. Crackers or bread that are low in sodium are best. Have still water on hand to add to the whisky, and sparkling water to cleanse your palate and keep hydrated.
Take your time to savour it. Look at the whisky first and nose it with your lips slightly open. Give it a light swirl, not a big swirl, it’s not wine. Higher alcohol or cask strength whisky may have oily trails that cling to the side of the glass. This process also agitates the whisky, concentrating the aromas up to the top of the glass. Bring the glass to your nose and sniff gently. Then breathe in deeply, taking note of any aromas.
Take a sip (enough to cover your tongue) and roll it around your mouth, coating as many sensory areas as possible. Savour each drop, extracting every element of flavour and aroma. If you like, try adding a little water. The introduction of water releases aromas and flavours locked in by alcohol.
Once you’ve tasted the whisky, remember the flavour and texture on your tongue and in your mouth. Was it velvety, oily or waxy? Did you experience a finish that rounds off your experience? Was it a long, lingering finish or was it a short, dry finish? Or something else?"
What do you pair with whisky?
"Pairing whisky with food can be a lot of fun. Oysters are always a great choice when sipping on whisky. That soft spice, warming vanilla and sweet caramel work well with the salty and subtle sweetness of oysters. Cheese is also a natural accompaniment with whisky.
Rye whisky, being robust and spicy, pairs wonderfully with creamy milk chocolate. Apple desserts also work well. Butter tarts, being a decadent, Canadian dessert, work brilliantly with rye whisky."
Where to drink whisky in Toronto
Char No.5
75 Lower Simcoe St.
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Sample a few different serves here with whisky flights like the Whisky World Tour (Irish, Japanese and Canadian whisky and American bourbon), or ball out with the Quarter Life Crisis, featuring four different 25-year whiskies. For an easier entry point, this cocktail lounge in the Delta Hotel also has a few whisky-based cocktails on the list.
Toronto Common
Virtual tastings
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This online event platform holds Whisky Wednesdays every week. The virtual tastings are hosted by different whisky experts and range from World Whisky to The Ultimate Canadian Whisky Tasting. After purchasing your ticket, the whisky flight will be delivered right to your door. Then follow along from the comfort of your jammies.
The Caledonian
856 College St.
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Upwards of 200 different whiskies are available by the glass or bottle at this Ossington and College pub. Whether you’re after a Digestif Flight or a Whisky Tour of Scotland, there’s a tasting flight with your name on it. And about a dozen different whisky cocktails mean you can sip the golden spirit all night without getting bored.
