More booze!

Eager as I am to divulge even more secrets from the enchanted kingdom that is Whisk(e)y, I just could not help myself from so quickly adding another edition of Drwhyn's Drink Time (DDT for short)!

Let us begin!

First of all, a few tips on the consuming itself of whisk(e)y.
You should always make sure that your whisky is room tempered, not a degree warmer or cooler, lest it loses a vast majority of all its flavour. Preferably refraim from drinking it out in the cold, and when inside, remember not to clutch the glass entirely in your hand, instead grip it by the foot and you avoid it getting too warm.
As for ice, it's a big fucking NO NO NO! Not only does it cool down the whiskey as mentioned, it also waters it out, which is just a bloody waste!

Whisky without ice is referred to as "Plain", and if the barman ever asks you if you want it on the rocks, then just say "No, plain, of course!" in your most condescending and disrespectful tone, because he deserves it!

The barman will, however, most likely offer you a small glass (read: shot glass) of water with a straw in it. Do not frown upon this, because it is most considerate! It serves twin purposes; first, it allows you to take a small sip of water now and then so you don't kill off all your taste buds, second, it allows you to deposit a small quantity of water into your whiskey, but ignore that for now, we'll address that in a later lesson!

On to the beverages, shalln't we go?

Grant's! You've all seen their commercials on TV, you've all looked at those beautiful triangular bottles and thought they look great.
Let's get one straight: It sucks!
Grant is simply not a good whisky, it is quite bad. That could be rather surprising since 'tis a reputable scotch, but don't let that fool you. The flavour has a strong element that makes it much worse than most others; bitterness. If there is one thing a whisky should not be, 'tis bitter.
No matter if you are a beginner or a veteran, just stay away from this one!

To counter that dreadful thing, let us look at a rather good, though still not splendid, one.
The Macallan!
It is also a reputable scotch, this one being from the Speyside region. Also, it is the first one on our list to be primarily a Single Malt Whisky, IE it is only made out of malted barley and distilled at a single distillery, not from any other types of grain and not mixed together from different distilleries.. Other types of whisky are instead made from combinations of a few types of grain, most commonly barley and corn.
The Macallan is not as mild as the other ones we've touched upon, and has generally more flavours packed into it. While still not being anywhere near the stronger versions from other parts of Scotland, it is potent. It is, however, smooth as well, making it part of what I would like to call the mainstay of the scotch whiskies. Not one fit for beginners, perhaps, but it doesn't hurt at all to try this one at any time if you want to try out something really good.
If you offer a friend a drink of Macallan, he, or she, will not be disappointed!

Who knows when the next lesson will come along, but I assure you that it will be soon, and I will be back with two a little more distinctive spirits next time!