The Art of Whisky

THE ART OF WHISKY

A fine collection of different styles of whiskies

A good evening to each and everyone. I've been thinking about this upcoming blog post for quite some time now, trying to "plan" it to the best of my ability. I want it to be a bit more detailed and comprehensive than my usual "let's make a drink!" because the issue in hand needs to be explained better. Well, to be more exact I want to share this with you dear readers.

So where do I start??

Well, first of all, almost a year back I started taking proper notes regarding whiskies with the intention of self-quote "Not only do I find it interesting to take notes aka micromanaging with these kinds of products, I want to learn." This has been not only fun but also something very helpful and interesting. Moreover, last year I held my New Year's Resolution 2014 and pulled off the roughly ~70 whiskies (and other products in the process), learning more of the Art of Whisky. 

I'm no longer a 20-year-old lad. The liqueurs and other stuff (I could afford) have been put aside. My taste buds have matured with me and I can now afford the more expensive stuff as well! Don't get me wrong, I still love the creation and drinking of cocktails but in the past years they're turned from fruity and fancy long drinks into short(er) ones that have a bit of an oompf to it.

Also, with age and experience I've started to take a bigger and better liking to stronger alcohols i.e. cognacs and rums, but mostly whiskies. My collection has started to grow and I like it!

So why whiskies? The answer is quite simple. Of all the different types of alcohols in the world (rums, tequilas, vodkas, cognacs etc.), whisky is the only one which flavor spectrum varies so much depending on where you make it! Vodkas get smoother, cognacs/rums softer and fruitier but whiskies? Take any land where whisky is being made and you have a completely unique product at hand. Not to mention Scotland alone and its various types of different blends/single malts! You have the Islands, Lowlands, Highlands and Speyside and they're all so different. North American (bourbon), Japanese whiskies and in the last decades the rest of Europe has started to get some well-deserved recognition as well.

And I don't want to miss out on those flavors.

In September 2013 when I started my (first ever) bartending job at Teerenpeli I remember my boss ask me at the time "Would you be interested in becoming a whisky ambassador for Teerenpeli at some point?" I agreed with an open heart knowing this would be an excellent opportunity for me to learn more. To become more.

Teerenpeli Lahti restaurant & distillery

So in February, 2015, it happened. The Teerenpeli Whisky Ambassador course 2 was organized. I applied immediately, trying to summarize in the application my last two years of learning whiskies into four lines. I was accepted.

Three days ago I went to Lahti where the training was held. An intense two days of learning about our whisky and everything from the single grain of barley to the distillation process until you have a glass of whisky in front of your nose. We also visited the malting facility and the well where the whisky gets its ground water from.

Keep in mind that I am not any kind of ambassador at the moment. The training is still in progress but I shall keep you updated as soon as possible.

Not only am I sincerely happy for all of this to happen to me, but I feel confident about this too. I believe in our products and I can easily recommend our whiskies to people, especially to those who are living far away.

So if I were to summarize my feelings at the moment...Pride and moreover, a journey to a land of flavors that never end. Starting from our very own distillery in Lahti.