Whisky Magazine Issue 15
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You'll notice a small change in the leader column this issue: the picture next to it is not of The Walrus of Whisky, Charles MacLean, though he continues in his capacity as Editor-at-Large.
I've just organised a whisky tasting in three continents. For all three events we ended up using wine glasses. Why? Still no definitive glass has been devised for its nosing and, perhaps more surprisingly, consumption. Whereas Pip Hills is accurate in his assertion in Appreciating Whisky that the copita “works well, and I think we can conclude that it is best suited to the job” he is referring to the use of the glass for professional purposes. We'll ignore the problems faced by those tasters with unfeasibly large hooters and the fact that,although the tulip shape concentrates the nose, flavours for some of the heavier whiskies like bourbon or powerful Irish become overpowering. But what about glasses for less formal enjoyment and appreciation?
With a few notable exceptions, if you are in a pub, bar, club or restaurant and you order a whisky it appears in an unsuitable tumbler. Ask for it in a sherry copita and you brand yourself a pompous snob. There is controversy over the best vessel to use to appreciate your dram.
Charlie MacLean states in Malt Whisky: “The right size and shape of a glass is vital and makes a huge difference to one's ability to nose effectively.” Tumblers were designed for whisky and soda for which they are ideal. The majority of Whisky Magazine readers do ...