A GROUP of City connoisseurs got to know what it takes one brand of Scotch whisky to differ from another and how. It was a wonderful and enlightening one-and-half hour session where master of Scotch whiskies Arun Seth explained fine nuances of various brands, their origin and the ingredients used.
It was a literally hands-on experience. For, six glasses filled with most famous Scotch brands in the world were in front of each participant. The master guided the participants to first observe, nose and then taste each glass. As aroma of each brand wafted through the glass, the master described its characteristics. The participants marvelled at the discovery and nodded in agreement. There were nearly fifty of them.
Some general notions about whisky were also corrected. Arun Seth informed that it is wrong to keep your expensive whisky in the cupboard for too long in the false hope of its maturation. “Whisky only gets bad, not matures in bottle, if kept for a long time, specially in the vicinity of phenyl, medicines or perfumes”, he explained.
Arun Seth is senior vice-president, International Trade (South Asia), Beam Global Spirits and Wine. The session was conducted by the company to educate customers about Scotch whisky at the Durbar Hall of the Hotel Jehan Numa Palace on Thursday evening.
“One of the secrets of a great Scotch whisky lies in the art of combining whiskies from several whiskies to produce whiskies of definite character and consistency. It takes years of nosing and tasting to produce best whisky”. He should know. Arun Seth is one of the top executives in the fourth largest spirits company in the world — the Beam Global Spirit and Wine Inc.