Whisky or whiskey is a type of distilled alcoholic

beverage made from fermented grain mash. Various

grains (which may be malted) are used for different
varieties, including barley, corn (maize), rye,
and wheat. Whisky is typically aged in wooden casks,
generally made of charred white oak.
Scotch or Irish Whiskey :
Barley / Wheat or whiskey

Canadian Whiskey : Rye

American Whiskey : Corn

Malt is germinated cereal
grains that have been dried in
a process known as "malting".
The grains are made
to germinate by soaking in
water, and are then halted
from germinating further by
drying with hot air.[Malting
grains develop
the enzymes required to
modify the grain’s
starches into sugars
Malting is the process of converting barley or other cereal grains
into malt, for use in brewing.

1. Drying the grains

2. The grain is immersed or steeped in water
3. Transferred to the malting or germination floor
4. Spreading it on a perforated wooden floor
5. Smoke, coming from an oasting fireplace (via smoke channels)
is then used to heat the wooden floor and the sprouted grains
Where is Scotland ??????
 Bourbon (Jim Beam)

Tennessee whiskey “ Sour Mash” (Jack Daniels)

Cocktails with Whiskey

MANHATTAN
Before Dinner cocktail
•5 cl Rye Whiskey
•2 cl Red Vermouth
•1 dash Angostura Bitters
Pour all ingredients into mixing
glass with ice cubes. Stir well.
Strain into chilled cocktail glass.
Garnish with cocktail cherry
Cocktails with Whiskey
RUSTY NAIL
After Dinner Cocktail
•4.5 cl Scotch whisky
•2.5 cl Drambuie
Pour all ingredients
directly into old-
fashioned glass filled
with ice.
Stir gently.
Garnish with lemon twist
Cocktails with Whiskey
WHISKEY SOUR
Before Dinner Cocktail
•4.5 cl Bourbon Whiskey
•3.0 cl Fresh lemon juice
•1.5 cl Sugar syrup
Dash egg white (Optional: if used
shake little harder to foam up the
egg white).
Pour all ingredients into cocktail
shaker filled with ice. Shake well.
Strain in cocktail glass.
If served ‘On the rocks’, strain
ingredients into old-fashioned glass
filled with ice.
Garnish with half orange slice and
maraschino cherry.
Cocktails with Whiskey

OLD FASHIONED
Before Dinner Cocktail
•4.5 cl Bourbon or Rye whiskey
•2 Dashes Angostura Bitters
•1 sugar cube
•Few dashes plain water
Place sugar cube in old-fashioned glass and
saturate with bitters, add a dash of plain water.
Muddle until dissolve.
Fill the glass with ice cubes and add whisky.
Garnish with orange slice and a cocktail cherry.
Single Malt
Regions of Scotland
Scotland’s whisky producing regions are as
diverse as the wine regions of France. They
give us single malt whiskies with distinct
qualities and characteristics borne out of their
location, climate and hundreds of years of craft.
The different personalities of the Classic Malts
reflect these distinctive regional variation
 Known as one of the most scenic regions in
Scotland, this land of rugged peaks and heather
covered moor-land is geographically the largest
of the whisky-producing regions.
It covers three major areas and a variety of warm,
rounded single malt whiskies:
The West Coast (West Highlands) with its
maritime influence on malts such as Oban.
The Central Highlands, including the heather and
honey from one of Scotland’s highest distilleries,
HIGHLANDS Dalwhinnie. Speyside and its ‘Golden Triangle’
Smooth & Floral of distilleries – so concentrated are the distilleries
here that their malt whiskies are considered to sit
within a region of their own
The Clynelish offers sweet floral fragrances and maritime flavors with a
light, dry finish. A classic coastal malt with a subtle island character.
Food pairing : Tataki of tuna loin with wasabi, barbecued sardines, kedgeree

NOSE
Light candle wax, with some sugar. A faint floral
fragrance. Scented candle wax comes up with water.
Dried flowers on a beach. Later, brown sugar.

BODY
Firm, light to medium.

PALATE
Pleasant creamy mouth-feel; maritime generally.

FINISH
Some salt, dryish yet an attractive, even slightly bitter
finish.
CLYNELISH
14 YEAR OLD
 Smooth and soft with heather, honey and delicate spice, creamy not
dry. A single malt with smoothness and depth
Food pairing : Chocolate cakes and other chocolate desserts, especially if served chilled.

NOSE
A big, crisp, dry and very aromatic nose with hints of
heather and peat.

BODY
Light to medium.

PALATE
Smooth, soft and lasting flavours of heather, honey
sweetness and vanilla followed by deeper citrus-fruit
flavors and hints of malted bread.

FINISH
DALWHINNIE Long, lingering, surprisingly intense finish that starts
15 YEAR OLD sweetly, then gives way to smoke, peat and malt.
Set up home in a fishing village, this West Highland single malt is a
combination of light smoke, medium richness and appetizing spice.
Food pairing : buttered pasta and Parmesan or bolognese, Italian sausage or black pudding

NOSE
Rich sweetness and fruits - oranges, lemons and
pears, with sea-salt and peaty smokiness.

BODY
Full, rich.

PALATE
Mouth-filling late autumn fruits - dried figs and
honey-sweet spices; followed by a smoky malty
dryness.

FINISH
OBAN Long, smooth-sweet finish with oak-wood,
14 YEAR OLD
dryness and a grain of salt.
 Royal Lochnagar 12 year old is a fragrant Highland
single malt with a delightful balance of fruit and spice
Food pairing : Samosas with fresh mint chutney, Kashmiri lamb, parma ham or goats cheese.

NOSE
Not obvious to begin with. Planed wood, light toffee,
boat varnish. Linseed oil behind, even putty, and later a
lychee-like acidity. With water the acidity comes
through (acid drops), and the nose sweetens. Still a
pleasant fresh woodiness, followed by warm sand. After
a while, coffee with brown sugar.

BODY
Medium.

PALATE
Pleasant; an initial sweetness is quickly overtaken by
acidity.
ROYAL
LOCHNAGAR 12 FINISH
YEAR OLD Dry; medium-length, with an attractive lingering
sandalwood aftertaste.
 The terrain of the Lowlands is characterized
by rolling fields which are ideally suited to
growing grain for whisky. The softer
landscape is mirrored in the region’s single
malts which tend to be lighter in both color
and body, than those of the Highlands.
With little or no peat used in the drying of
the malt, the whiskies distilled here are
generally fresh and light, fragrant and floral
LOWLAND with cereal flavorings
Light & Fesh
This subtly sophisticated Lowland single malt is a light, delicate
whisky; sweet and creamy with a subtle floral fragrance.
Food pairing : Sushi, scallops wrapped in bacon, or tempura prawns.

NOSE
Aromatic, vanilla, cut flowers and beneath, a clean,
toasty note. Increasingly sweet and creamy, with fresh
citrus, lemon cheesecake.

BODY
Light, smooth.

PALATE
Sweet, soft start becoming flowery. Crisp mid-palate
then butter icing, lemon cheesecake and freesias.

GLENKINCHIE FINISH
12 YEAR OLD
Herbal and drying, a little like pot-pourri.
 Sitting amongst the Inner Hebridean
Scottish Isles, are the malt whisky
producing islands of Islay and Skye.
Rugged, windswept and barren, the island
landscapes generally produce single malt
whiskies with strong peaty, maritime
aromas.
The Islands malts are unmistakably
powerful, bursting with flavor, from the
recognized smokiness apparent in almost all
ISLANDS (ISLAY & SKYE) offerings, to the more surprising notes such
Peaty & Maritime as the black pepper found in Talisker
Fresh, sweetly fruity and smooth-bodied with a delicate balance of tastes. The clean,
appetizing nose shows subtle citrus fruit with just a puff of smoke. Firm and smooth, it
begins sweetly then yields a fragrant smokiness and a sweet-smoky, lingering finish.
Food pairing : Gravadlax, roll-mops or taramasalata. Also enjoyable with chorizo sausage.

NOSE
Subdued, citric fruitiness and lychee. A fresh and appetising
nose, with little of smoke. A little water raises almond and
olive oil, and then pot pourri

BODY
Firm, smooth, light to medium.

PALATE
Drinks well at natural strength; sweet start; pleasant, light
fragrant smokiness and a lengthy finish. Smooth, pleasant
mouth-feel; with water light acidity, some salt and still the
sweeter notes. A complex balance of primary tastes.
CAOL ILA
12 YEAR OLD FINISH
Sweet smokiness in the lingering, slightly sour finish.
A massive peat-smoke that's typical of southern Islay - Intense, smoky-
sweet single malt with seaweed flavors and a huge finish.

Food pairing : Salty blue cheeses (Roquefort, Stilton, Gorgonzola) and anchovies on toast.

NOSE :
Intense peat smoke with iodine and seaweed and a rich,
deep sweetness.

BODY :
Full

PALATE :
A rich, dried fruit sweetness with clouds of smoke and
strong, barley-malt flavors, warming and intense. At the
back of the mouth is an explosion of peppery smoke.

FINISH :
LAGAVULIN Huge, long, warming and peppery with a distinct appetizing
16 YEAR OLD sweetness.
Full of peatiness and smokiness with just enough pepperiness. It’s
smooth with a comforting afterglow.
Food pairing : Strong blue cheese

NOSE
Powerful peat-smoke with just a hint of sea-water
saltiness, fresh oysters, and a citrus sweetness.

BODY
Full.

PALATE
A rich dried-fruit sweetness with clouds of smoke
and strong barley-malt flavours, warming and
intense. Peppery at the back of the mouth.

FINISH
Huge, long, warming and peppery in the finish
TALISKER with an appetizing sweetness.
10 YEAR OLD
 Over half of Scotland’s malt whisky
distilleries can be found within this one
region. Speyside – the lush, fertile valley of
the River Spey - is undoubtedly the heart of
single malt whisky distilling in Scotland.
It’s classic flavors of honey, vanilla and fresh
fruits (apples, pears) combine to create
whiskies that are both sophisticated and
elegant. With age, and especially when
SPEYSIDE matured in sherry casks, they evolve to deliver
dried fruit and sweet spice flavors
Fruity & Delicate
The Cardhu has a flavor of luscious rich fruit, sweet honey and nut
all smoothly balanced by a delicious dry freshness.
Food pairing : Parma Ham, or alternatively try with figs, foie gras or goats cheese.

NOSE
Heather and sweet honey and nut.
Notes: Enticing. Intriguing. With water, still
harmonious but softer; malt-cereal; spicy wood,
moorland and faint traces of wood-smoke.

BODY
Soft, pleasing, medium.

PALATE
Well balanced, smooth mouth-feel; sweet and
fresh, then drying. Moorish. Enjoyable with a
little water or ice.
CARDHU
12 YEAR OLD FINISH
Quite short. Some lingering sweet smoke in the
attractive, drying aftertaste.
 Hugely complex, rich with layers of flavor and a whiff of
smoke in the finish.
Food pairing : Cumberland sausage, prunes in bacon, or Chinese beef in Oyster sauce.

NOSE
A combination of sweet floral fragrances,
riverside herbs and flowers with some honey and
vanilla.
“The most complex nose of any malt
whisky.” Michael Jackson, Whisky Writer

BODY
Firm, rounded, light to medium.

PALATE
A strong malty taste with hints of sweet wood
smoke and sandalwood

CRAGGANMORE FINISH
12 YEAR OLD A long, malt-driven finish with light smoke and
hints of sweetness
An easily accessible Speyside single malt with
tangerine fruitiness and sweetness.

Food pairing : chicken satay and Spanish omelette.

NOSE
Sweet. Almonds, or maybe marzipan? Some
orange juice. Perhaps a trace of sawn wood. With
water, Speyside esters, nut oil and buttery fat,
prawn crackers, traces of fresh pears; a whiff of
smoke or steam; dense.

BODY
Smooth, medium.

PALATE
Pleasant mouth feel; sweetish, then dryish, with
some acidity between; all well balanced.
GLEN ELGIN
12 YEAR OLD FINISH
Dryish, balanced finish
Especially delicate, fruity and subtle Speyside. Smooth but complex
layers of flowery, nutty and slightly smoky notes.
Food pairing : Scottish haggis, or alongside bratwurst with sweet mustard.

NOSE
Fruity-floral with a hint of blackcurrant. Some ash, then a
trace of damp linen. Water brings up cereal notes and
meaty aromas. Develops towards scorched paper.

BODY
Light

PALATE
Light mouth feel, pleasantly sweet, central palate. Drying
lightly with a trace of acidity.

KNOCKANDO FINISH
12 YEAR OLD Relatively short. Clean and easy to drink.
A smooth, spicy single malt that becomes soft and pleasantly sweet. A
good spread of flavors with a creamy smooth, slightly drying finish.
Food pairing : Fresh buffalo mozzarella or air-cured hams.

NOSE
Toffee, roasted nut and spice aromas. Some soft
fragrant notes too; scented leather, sandalwood
and vanilla.

BODY
Light to medium.

PALATE
Fresh, spicy then soft and pleasantly sweet
throughout. Fruity with citrus and raisins, then
vanilla and a hint of honey with just a trace of
wood.
THE SINGLETON OF
GLENDULLAN FINISH
12 YEAR OLD Creamy smooth and slightly drying with a long
peppery fade.
This smooth, naturally rich single malt whisky has sweet fruity notes and
a lingering, pleasurable warmth.
.
Food pairing : Crème brulée

NOSE
Toasted nut and rich fruit aromas. Adding a
touch of water brings out the classic Speyside
fruit-sweet aromas.

BODY
Light to medium.

PALATE
Sweetness and crunchy nuts, then smooth fruity
richness. Firm, with a balancing sweetness;
hints of blackcurrant, brown sugar and espresso
coffee. Warming and pleasant.

THE SINGLETON OF FINISH

DUFFTOWN Medium to long, elegantly drying and crisp
12 YEAR OLD with a delayed, lingering warmth
The Anmon Resort Bintan
By Tody m Bastian