Reddit reviews Whisky: The Manual

So... I'm rearranging my bookshelves, and came across my copy of, ["Whiskey, the Manual"](Whisky: The Manual https://www.amazon.com/dp/1845337557/ref=cm_sw_r_sms_c_api_EalQzbVMTWKX9), by Dave Broom. A fantastic book, but one I haven't browsed in a while. Decided to flip through and found something so outrageous, I simply had to try it.

Yes, none other than Dave Broom says to mix Lagavulin 16 with Coca-Cola 1:1 over ice. In fact he says, "The most astonishing revelation is how it goes so well with equal parts cola..."

So, I had to. I wish I could agree with Broom's ranking of this as a 5 out of 5, but I'd put it somewhere in the "easily drinkable, but nothing special" category. I'd rather have the whisky neat, or a cold Coke.

~ Cheers!

First off, I want to express the idea that there are many ways of learning, but two of the main ways I learn about a particular subject is by consulting experts in the field, and hands on experience. After months of trying out various whiskeys (thinking the only way to properly enjoy and taste every aspect of a scotch was by drinking it neat), I came to the conclusion that they were not for me. However, I didn’t want to give up, so I talked to a buddy of mine who appreciates whisky. He referred me to a book - Dave Broom’s Whisky: The Manual. It is important to note then, that I didn’t come up with all the ideas I’m about to suggest, but they were inspired by the work and words of Broom in said book. I can only reaffirm these ideas through first-hand experience (putting his theories to the test in my own home, and then comparing our palates).


Broom’s book explains some of the history of various whiskeys, but it is for the most part a guide on mixing (or in few instances NEVER mixing) scotch blends, scotch malts, Irish whiskeys, American whiskeys, Canadian whiskeys, and Japanese & Taiwanese whiskeys.


Examples? Broom taste tests many bottles of scotch with 5 different mixers: soda water, ginger ale, cola, coconut water, and green tea. He then rates each mixer with each bottle. When a mixer scored 4 or 5 with a particular whisky that I owned, I would try it neat (as a control), and then try it with the high rated mixers. What I found is that certain mixers either amplify notes or create bridges between notes hidden in the whisky. I am not an expert taster, and I don’t know all the terms or how to use them all correctly. This is all still new to me (within the last two years or so), so I’m sorry if I say something wrong here.


SODA: I concur with Broom that Soda often strengthens the florals, and the minerality of the soda brings out salinity. (Glenfiddish 12, Glenmorangie The Original)


GINGER ALE: I’ve also found Broom to be spot on with ginger ale too, being one of the best mixers. He explains that it works “horizontally, extending the palate.” I’ve found that ginger ale simply expands the aroma and finish. (Glenmorangie The Original, Glenfarclas 15, Jameson 12)


COLA: While the sugar in Cola obviously masks many flavors in many whiskeys, I’ve found that it sometimes works to bridge the natural vanilla and oak flavors in some whiskeys and can highlight smoke, spices, and especially fruits in others. (Gentlemen Jack, Monkey Shoulder, Lagavulin 16…don’t kill me please)


I can’t stand coconut water and I’m not very fond of green tea, so I haven’t actually worked up the courage to try them with whisky yet. From what I’ve read about them though, it appears that they are more of flavor adders, rather than enhancers (as Broom puts green tea can work “vertical[ly], adding flavors to the mix.”)


Broom’s book single-handedly opened my mind to trying new things in the world of whisky, and consequently I became a fan. I'm also a fan of some whiskeys neat. But even starts out his book with a section about the myths concerning the drink, one of them being that you MUST drink whisky neat to get its full flavor spectrum. It was like it let me off the hook with whisky and I had the liberty to expand my options.


If you think I’m full of crap, don’t try it. If you want to stretch your palate, be my guest.

Tea is good with whisky.

It's popular enough that Dave Broom, in his book, rates each whisky separately based on how it tastes with 5-6 different mixers, including tea (and including coconut water, I believe):

http://www.amazon.com/Whisky-Manual-Dave-Broom/dp/1845337557

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