The Wonderful World of Whisky Show 2019 ~ It Was Wonderful Indeed!

I’m back at my hotel and I am both happy and tuckered out. 😊 What a wonderful show indeed! The Master Distillers and Brand Ambassadors were ripe until overflowing with knowledge. Tonight I learned from Master Distiller Stephen Woodcock of Bunnahabhain that yeast makes carboxylic acids (fatty acids) which are distilled into the whisky and that’s what gives whisky its oily texture if the whisky is unchilled and unfiltered, because chilled and filtered whiskies remove the fatty acids to give a non-oily texture. Of note, pun absolutely intended, Master Woodcock mentioned he prefers whisky unchilled and unfiltered because the fatty acids provide a more three dimensional experience to the whisky. If you’re wondering, I did ask and the fatty acids have no impact on the whisky’s flavor profile. My gosh, isn’t that just astounding?! How interesting! #Bunnahabhain #Deanston #Tobermory

I also had the pleasure of speaking with Master Distiller Gordon Bruce of Ancnoc who explained to me the difference between phenol and cresol PPM in the barley vice in the bottle. For example, when the bottle says a whisky is, let’s say, 40 PPM that could mean either the PPM of phenol/cresol in either the barley from the peating process or it might mean the actual amount in the bottle and the only way to know is to ask the brand. Turns out a 40PPM might only have 13PPM in the bottle. The more you know. #Ancnoc

I was also able to spend time with the Brand Ambassador of Balvenie, Julie Johnson, who graciously walked me through her favourite whisky of the brand, the Caribbean Cask. She explained how many moons ago she used to drink primarily bourbon but one serendipitous night she tried the Caribbean Cask and was won over; a year and a half later she found herself working for the brand. What a wonderful transition! #Balvenie

I was also able to taste a few other whiskies and speak with other Brand Ambassadors. I don’t want any spoilers though. I’ll let that information come out over these next few days, giving you some tasting notes so you can really feel like you were part of the fun! Overall, it was a truly magical event. The NAV Centre did a spectacular job hosting the event. The food was out of this world; there was a steak that had been marinated for 100 days! I cannot wait until next year’s event. Be sure to mark your calendars for March 26-28, 2020! #WonderfulWorldofWhisky

Sláinte