Every third Saturday of May is celebrated on “World Whiskey Day”, this wonderful distilled drink that captivates millions of people around the world. For that reason, we share a series of tips to understand this classic and, in addition, we share a series of recommendations from a prestigious bartender, Jonathan Riambau (from Aldo’s Restorán), ideal for enjoying a good whiskey in the best way and with the best combinations.
What do you recommend, scotch, irish or bourboon?
Jonathan Riambau: The main difference between these three distillates is the raw material used: malted barley is used for scotch, malted and unmalted barley is used for irish, and bourbon must have at least 51% corn in its composition. Undoubtedly, this affects the final flavor and aroma: Scotch tends to offer more complex aromas and flavors, incorporating a lesser or greater measure of spicy and/or smoky notes (depending on where they come from or the aging time), while Irish and bourbon have softer, caramel notes.
A “sigle malt” or “Blended Scotch”?
Riambau: These two types of Scotch whiskey are also distinguished by the raw material: the single malt is made using drinks from a single distillery and the blended combines products from different distilleries. In turn, it should be noted that the scotch is aged in barrels and, according to the legislation, it cannot be less than 3 years. This allows to round off its flavor and provide notes that only wood can provide.
What is the ideal whiskey for beginners?
Riambau: To start in the world of whiskey, I always recommend cocktails that are based on this distillate. The choice of the type of whiskey will depend on the final flavor you want to achieve and all of them are very versatile. An easy cocktail to try at home is the Highball that is made in a tall glass with plenty of ice, 60 ml of whiskey and soda until the glass is full. Also, the one I like the most: whiskey with cola and ice. You can also start by trying an Irish or a bourbon without much aging, since they have softer flavors and aromas, friendly to the palate.
How is it recommended to serve a whiskey at home?
Riambau: To serve whiskey at home, I recommend using a short, chilled glass. This is done by filling the glass with ice, leaving it for a while to cool, and then discarding the ice and any water that has melted. Then add a large ice cube, pour in 60ml of whiskey and enjoy, always consuming responsibly.
Next, for those who want to go out to celebrate, we recommend four corners of Buenos Aires where whiskey is the absolute protagonist.
The bar at Aldo’s Restorán (Arévalo 2032, Palermo) has more than 30 alternatives, including single malt, blended scotch, Irish and bourbon. Its menu is dominated by Scotch from prestigious distilleries such as Macallan, Glenlivet and Singleton in presentations from 12 to 18 years old. There are also standout blendeds, such as Johnnie Walker Black, Double Black, Gold Reserve, 18 Years, and Blue Label. If the idea is to try a cocktail, the house bartender makes classics at the client’s request, such as the Old Fashioned or Penicillin.
At the Peruvian restaurant Jarana (Fitz Roy 1722, Palermo), the tour of its ceviches, tiraditos and more typical dishes can end with a measure of interesting high-end whiskeys, such as Jim Beam bourbon; blended scotch Chivas Mizurana (raised in Japanese oak) and Jonnie Walker in all its variants (there is Double Black, Gold Label and Green Label); single malts such as Macallan 12 Year Old Triple Cask (matured in European and American oak barrels that were previously used to age bourbon or sherry) and Glendfiddich Malt 15 Year Old, among others. To start, we suggest cocktails like the Andromeda, with JW Red Label, soursop, simple syrup, lemon and tea, or classics like the Mint Julep and Old Fashioned.
The Palermo headquarters of the French restaurant Bagatelle (Av. del Libertador 4101, Palermo) invites you to taste an exquisite selection of whiskeys and innovative cocktails by bartender Aaron D Montijo. Its imposing bar houses Scotch (Chivas Ultis; Macallan 15, Glenlivet 18, Royal Salute, among others), Irish (Jameson Caskmates or Black Barrel and more) and bourbon (Wild Turkey, Evans Williams, Makers Mars or Elijah Cray). Among the cocktails, the Banhattan is recommended, with banana-infused Irish whiskey, white vermouth, Angostura bitters and toasted sesame.
In addition to its impressive room with a view of the river, its jungle deck and its quality cuisine, Enero Restaurant (Av. Rafael Obligado 7180, Costanera) offers a careful selection of drinks with 40 whiskey labels for all tastes. Some of the most exclusive labels are the exotic Scottish Talisker and Caol Illa 12 Years; single malts The Glenrothes Sherry Cask Reserve and The Macallan Rare Cask, different blends from JW and Chivas, and Premium Maker’s Mark bourbon, to order neat or on the rocks. In addition, they offer classic or signature cocktails such as the Boulevardier, Old Fashioned, Rusty Nail, the original Old in Enero (Scotch whiskey, chocolate bitters and citrus oil) or the 21 Black Jack (cinnamon macerated whiskey, rosso vermouth and bitter of chocolate).
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by RN
