Tips on whiskey appreciation from maestro Jim Murray

Tips on whiskey appreciation from maestro Jim Murray

Heer Kothari shares tips on whiskey appreciation from the maestro Jim Murray himself

Heer KothariUpdated: Saturday, June 15, 2019, 02:46 PM IST
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Jim Murray |

The sun sets on the sultry Mumbai skyline, and the evening comes alive with light-hearted banter. The city’s swell set gathers at Sofitel, sipping on the ‘glint of gold’ keenly awaiting a blind whiskey tasting with Jim Murray.

The whiskey legend was in India earlier this month giving insights on whiskey tasting. His all India tour was spearheaded by Nikhil Agarwal, and his company All Things Nice.

“Wine is overdone, and it’s now time for people to appreciate and enjoy whiskey in a way they never have before!” believes the charismatic Murray.

About the legend

Sometime in the ’90s, the Fleet Street journalist decided on quitting his job, to become the world’s first ever whiskey writer. Extensive visitations to famed distilleries around the world, made him one of the most prolific whiskey writers and consultants ever.

“It might amuse one to know that I have made many enemies in the world of whiskey. But this is simply because opinions are unbiased, and don’t change,” he quips.

In an interaction with Murray we learn that it isn’t the markets that drive him, but his words that fiercely drive the fate of a brand. “Today Amrut is one of the best whiskeys in the world! That’s simply because it genuinely is! Brands like Paul John are fast taking over the global charts,” he informs.

Jim Murray’s first book on whiskey was released in 1994, titled the ‘Irish Whiskey Almanac’. Since 2003, he got onto the serious project of penning the ‘Whiskey Bible’, which he updates every year. This volume gives insightful updates on the character of whiskies that are available from around the world.

#WhiskeyTips

Some of the whiskies served include Paul John Kanya, Glenmorangie 10, Ballantine’s 17, Glen Grant 18, Aberlour 16, The Quiet Man and Jack Daniel’s Gentleman Jack. At the blind tasting session, we learn that whiskey should ideally be served in a tulip glass with a stem.

The glass should be cupped between the palms of your hand to get the drink to its appropriate temperature. Holding the glass in the above-mentioned fashion for a couple of minutes, excites the molecules enabling the complexity and natural sweetness to emanate.

It is funny how people unknowingly swirl their glasses, like they do with wine. However, this should not be done with whiskey, as you lose character and flavour.

It is essential to cleanse your palate of the sugars before sipping on your whiskey. This can be done by sipping on unsweetened coffee or chewing on minimum 90% dark chocolate.

From left to right Mr Manoj Jangid, Mr Jim Murray, Mr Nikhil Agarwal and 
Mr Biswajit Chakraborty

From left to right Mr Manoj Jangid, Mr Jim Murray, Mr Nikhil Agarwal and Mr Biswajit Chakraborty |

Find a room that is clear of any aromas from flowers or any sort of cooking, in order to soak in the flavours better. Keep from using a heavily scented soap, perfume or after-shave in order to understand the aroma and fla-vours of the chosen libation better.

Adding ice to the whiskey tightens the molecules locking in the flavours. This could also impart an unnaturally bitter flavour. Adding water dilutes the alcohol levels, and hence whiskey is no longer whiskey.

The Murray aim

Ask Jim Murray what exactly he has achieved on this trip, and he delivers a rather prompt reply stating, “I have managed to convert a roomful of people and encouraged them to sip on their whisky in a manner that is fitting, doesn’t get them drunk, but are yet able to impart that narrative that every ardent lover of libation is looking for!

I have taught people to cherish their whiskey and not just to gulp it in a go! I have taught people to sense and savour every sip, and unravel the narrative in each drop of libation.”

Murray’s words... about as heady as a classic single malt.

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