Tastings and bar offerings open up the world of whisky

You don’t need to drink Scotch whisky to appreciate its heritage. But it helps.

The Scots began distilling uisge beatha (Gaelic for “water of life”) in the 18th century, using malted barley as the grain of choice to create their liquor. Today, nearly 60 distilleries operate in the country, according to Scotland’s national tourist board, split into five production regions: Campbeltown, Highland, Islay, Lowland and Speyside.

Like winemakers, Scottish whisky producers have long relied on the concept of terroir to help market variations in flavor among their products. Whisky from Islay and Campbeltown, for example, typically has the strongest smoke and seawater brine flavors, while Lowland single-malt scotch is generally recognizable for more fruity and floral notes. Scotch from the Highland and Speyside regions can vary widely, especially with increased experimentation among distillers in recent years to create unique special releases.

The tinkering has paid off among American customers, with the overall sales volume of single-malt scotch increasing by 13 percent in 2015, according to the Distilled Spirits Council of the United States. Overall revenue in the U.S. for single-malt producers was up 13.5 percent, to $732 million. Still, that’s just a fraction of the overall market, which saw revenues increase by $2.7 billion since 2010.

And all that data doesn’t mean much when you’re in the saddle at your favorite watering hole and the bartender is waiting for your order. So here are a few tips on how to get into the swing of things with scotch, including my single-malt picks for beginners and one blended scotch worth searching out.

Go to a tasting

The easiest way to figure out what type of scotch you like is to attend an event like the Grand Scotch Tour, an annual fundraiser for the Hawaiian Scottish Association’s Scottish Festival & Highland Games held on April 1 at The Willows. While the nearly $100 ticket price might seem steep to the uninitiated, it’s actually a pretty good deal, with more than 25 different types of scotch poured for guests.

Another way to try something new without buying an entire bottle is to visit a local bar. For scotch, I’d suggest stopping by Murphy’s, O’Toole’s or JJ Dolan’s in Chinatown, Pint+Jigger if you’re looking for someplace else in metro Honolulu, and Leeward Bowl’s eight50 whiskey bar if you’re on the Leeward side.

Try a blend

Scotch snobs will scoff at the idea of encouraging someone to drink a blended whisky, but I’m firmly in the camp of those who believe you should drink what you like.

For many that means megabrands like Dewar’s and Johnnie Walker, which pump out the vast majority of blended scotch bought by American consumers. Blends are made of a mix of malt and grain whiskies to create a more consistent flavor profile.

One offering that is decidedly different is Monkey Shoulder, an all-malt scotch blend produced by William Grant & Sons in batches of 27 barrels at a time. The independent distiller also produces The Balvenie, Glenfiddich and Kininvie, so it’s able to draw upon these stocks of Speyside whisky to create an approachable and affordable option at about $35 per bottle. Monkey Shoulder does an excellent job of introducing the layered flavors of American oak, vanilla and fruit common in whisky from this region.

Stick with the singles

I have the most fun drinking scotch when age-stated single malt is in my glass. This means choosing whisky that’s spent anywhere from 12 to 18 years in a barrel — and sometimes more.

The Balvenie Doublewood 12, for example, is a fantastic introduction to single malts with its blend of 12-year whisky aged in a combination of American oak and European oak sherry wine casks. Its creamy mouth-feel and sweetness make this very approachable for newcomers, and it’s usually a bottle that can be easily found at retail for about $50. Another tip is to stick with my favorite Glens: Glenlivet, Glenfiddich and Glenmorangie. All three distilleries offer a wide range of products with prices starting in the $40 to $50 range for younger age-stated bottlings.

Looking to get into single malts without breaking the bank? Consider McClelland’s, which doesn’t own an actual distillery and instead sources its malt whisky from parent company Morrison Bowmore Distillers. This non-age-stated scotch also doesn’t list where exactly each bottle is from, but a little research shows the company’s Highland, Islay and Lowland whiskies come from Glen Garioch, Bowmore and Auchentoshan, respectively (the company’s Speyside source remains a mystery).

At less than $25 per bottle, McClelland’s is a good fit for scotch drinkers who need to develop their palate and learn the flavor characteristics that set each whisky-producing region apart. It’s a great entry point from which to start your personal Scotch journey.

Jason Genegabus has written about Honolulu bars since 2001. Contact him at jason@staradvertiser.com with suggestions of places to visit and drinks to try; read his blog at inthemix.staradvertiserblogs.com.