Photo Credit: Meat and Poultry: The Allure of Smoke and Fire, 25 July 2016
What is a “Heavy Whisky?” I have conducted research and found there is no consensus on the matter. Essentially, it boils down to one of two perspectives and neither would be correct nor inaccurate as there is a lack of consensus within the whisky world. Here are the two perspectives:
1. Heaviness might refer to the oiliness of the whisky, the fatty acid content of the whisky. The more fatty acid content the heavier the whisky. One way to observe this is by tipping the glass to the side and then tipping it right side up and observing the legs of the whisky slide down the glass. If the legs move slowly then there is a high oil content and the whisky can be considered “heavy.” You will see this in unchilled and unfiltered whiskies.
2. Heaviness might also refer to the flavour profile of a whisky. Typically a whisky that is both deep in flavour and has a smoky/peaty profile, which is the result of the presence of a high concentration of flavour inducing molecular compounds, would be considered “heavy.” An easy way to think about it is that a light whisky is less complex on the palate and a heavy whisky possesses sincere depth and complexity.
Regardless of which camp you’re in, and perhaps you’re in both, the bottom line is that a heavy whisky is one that is considerably more complex in nature as compared to its lighter counterparts. Regardless of where you stand remember what all the Master Distillers say: the most important part about whisky is that you’re enjoying the drink! Whether it’s heavy or light, peated or unpeated, sweet or savory, the important aspect is that you’re happy! Cheers 🙂
How do you like your whisky: Heavy? Light? In a glass at your finger tips? 🙂 Feel free to comment below with your experiences.
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