At Home With Lorraine Kelly 2017 - 191
FOOD & DRINK ▲
NO LONGER THE RESERVE OF GENTLEMEN'S
CLUBS, FINE LIQUORS ARE OFFERED IN ALL SORTS
OF ESTABLISHMENTS THESE DAYS - BUT DO YOU
KNOW YOUR WHITE RUM FROM YOUR WHISKY?
ost adults were young once and
many of them were students,
iving off co d i a and chea
a coho . owever des ite
intoxication being a frequent
occurrence a ong young eo e their
knowledge of what they are drinking is
usua y air y i ited.
s eo e ature they start to rea ise
that the wor d o i uor is a co
one, and while there's no
need to de ve too dee
a basic knowledge
o the ost o u ar
s irits and their
on y be he u .
One of the more complex beverages,
whisky takes on many forms. From the
year old malts sipped behind
the closed doors of dra ing rooms to the
bottles of t o eek old paint stripper
sat beside the
s in bargain off licences.
enerally, the darker the li uor, the more
mature it is, and the better the uality.
hen there are the blends , hich are
created by blending different hiskies
to give additional avours.
here are also a number of distillation
methods some hiskies are filtered
through ighland heather, for e ample
hich provide different tastes. ost are
sold at an alcoholic strength of
o a person drinks hisky is do n to
personal preference, so it's a case of
e perimenting. e it ith ice on the
rocks , ith ater or straight be sure to
smell, sip and savour it. oca ola is often
added to bourbons, such as ack aniels,
ho ever top brands do not need mi ers.
www.athomemagazine.co.uk AUGUST 2017 | 191