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The best way to learn about scotch, Millar says, is to start drinking scotch — as many kinds as possible. “You don’t really know what a whisky tastes like until you compare it to another whisky side by side,” he says. “The best way to do that is to go to your favourite bar and order several whiskies. Ask your bartender to suggest some. There’s nothing better than the hands-on approach.” For an even more thorough lesson, Millar recommends bringing the schooling home. Host a scotch night. Invite some open-minded friends — and ask them each to bring a different bottle. “Build a list of five or six scotches, try them together, and discuss what you like,” he says. “A bottle of scotch can be expensive, and it adds up if you want to try a lot of them. This a great way to try a lot of whiskies without going all-in on the cost.”

Scotch is 40 per cent alcohol — and what’s more, it’s a highly aromatic spirit, much more pungent than gin or vodka. Such a complex drink has to be approached delicately, lest one take a cavalier whiff and instantly wince. “Give the glass a little smell,” Millar advises. “Lean away. You need to program your nose: this isalcohol.” On a second pass, things begin to reveal themselves. Honey. A citrus note. The third time the subtleties emerge: ginger, orange peel, baking spice. “It’s kind of like solving for x,” he says. “You are finding out what’s in there and peeling back the layers slowly. All you smell is alcohol? Fine. Try again. It’s an art, and it takes patience and practice.”