Taking scotch sipping a notch higher, master blender Richard Paterson empties the bucket full of ice cubes in front of diners at a lavish sit-down. He minces no words and says, “I hate Americans for having whisky on the rocks. That’s not how it’s supposed to be had!”
The smooth talker, armed with the right potion of wit, moves around describing the art of whisky drinking at ‘The Scotch Affair’ organised by scotch brand, Whyte & Mackay at a city hotel, and whispers, “You know what, Indians don’t know how to enjoy their liquor.” Very true, we purr. “But the scene has changed for good in the last 15 years. When I first toured India two decades ago, people had whisky with soda. However, they still need to learn about different blends. Only then can one aim for sophistication,” says Paterson.
Having given multiple decades of his life to his passion, the Scottish expert tells us about Indian foods that complement scotch. “Indian curry complements it perfectly. The curry made from coriander, cloves, coconut and nuts goes well with scotch,” he shares.
Paterson, who’s also on The Scotch Whisky Association’s lecture panel, wants to educate adolescents about the whisky drinking culture. “We’ve done radio shows on whisky appreciation in Scotland. United Spirits may come up with an Indian television series on the same in future. But I want to introduce young adults to this culture. I’m not encouraging alcoholism but talking to them about this segment of lifestyle, thus making them responsible drinkers.”
{{/usCountry}}Paterson, who’s also on The Scotch Whisky Association’s lecture panel, wants to educate adolescents about the whisky drinking culture. “We’ve done radio shows on whisky appreciation in Scotland. United Spirits may come up with an Indian television series on the same in future. But I want to introduce young adults to this culture. I’m not encouraging alcoholism but talking to them about this segment of lifestyle, thus making them responsible drinkers.”
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