Purists who say don't mess with malt should think again, says Don Kavanagh.
I've often been accused of being a snob about whisky. It's a fair call, although I would point out that I'm not as snobbish as some about the great spirit. Some people refuse to acknowledge blended whiskies as being worthy of respect and some complete fanatics refuse to countenance Irish whiskey as a drink at all.
But when it comes to drinking whisky I've tended to stick to malts - neat or with a drop of water.
This isn't necessarily snobbery, but I've always had an issue with drowning really good spirits of any sort in fizzy sugar-water. I've often begged people not to put coke into malts and I've even stared aghast at bartenders who offer me ice in my malt. That's because single malts all have an individual flavour and no two taste quite the same.
The type of barley used, the water, the size and shape of the stills and the barrels they age in all combine to give a distinct flavour to each malt and I hate to lose that in a drink.