I have to admit, I knew virtually nothing about Scotch before I attended Old Town Whiskey‘s Whiskey School at The Saguaro this past weekend. The monthly event, hosted by head bartender John Christie, explores a different type of whiskey at each tasting, and I learned a ton about the Scottish libation at the Scotch-themed event.

The two-hour long tutorial, which included four different samples of Scotch plus a mixed cocktail, featured about a 30-minute lecture from Christie on the history of Scotch, the types of Scotch you can imbibe and how it’s made. Scotch is whiskey made in Scotland that has been aged at least 3 years and 1 day. There are single malts (100 percent malted barley from one season and one distillery) and blended Scotches (malt Scotch mixed with other grain Scotch whiskeys). Blended Scotch tends to be smoother, cleaner and more mild, while single malt Scotches tend to have slighter higher alcohol by volume percentages.

Different regions of Scotland provide different tastes and types of Scotch, and you’ll also notice a variety of hues in Scotches. The drinks can also be aged more than 3 years, so there is a large assortment to choose from. Christie told us the best type of glass to sample drinks from is a Glencairn glass, since its wide bottom concentrates the aromas. He also added that drinking Scotch with ice or with a little bit of water can open up the flavors of the Scotch more. And if you’re tasting, pay attention to what you sense with the nose, the taste and the aftertaste — you might pick up several types of aromas.

We started out with a shot of Dewar’s 12, a blend of 12-year-old whiskeys. This kind had a buttery aroma, with floral and honey notes. My table agreed it was a little stronger than the next shot of Glenlivet, a single malt, classic style with caramel and almost fruity flavors. The Glenlivet is a Speyside whiskey, made near the River Tromie, which also gives it a dry, almost salty finish.

We moved on to the Glenmorangie, from northern Scotland. This Scotch had a “hot finish,” with a strong lingering aftertaste. Surprisingly, it wasn’t as strong as the Laphroaig, a smoky Scotch that can overpower whatever you drink afterward — that’s why we tasted it last. It reminded me of mezcal, so if you’re into that, you’ll like this type of Scotch.

We finished the tasting with a “Pete Collins,” consisting of Springbank scotch, lime juice, simple syrup, soda water and orange zest. I loved this drink because it was actually refreshing and not nearly as potent-tasting as the actual shots. I would drink this again, though my palate isn’t as receptive to Scotch on its own.

The tasting, which cost $20 to attend, also featured several small bites plates of unique dishes, including pork sliders and crostini with olive tapenade. Considering the amount of alcohol and food you were served, the price made the event well worth it.



Check out the next whiskey school on Sunday, May 20, which will feature American whiskeys. For more info, go here.