The Thirsty Explorer heads to the Scottish island of Islay where he learns the important differences between malt and whisky – and how to order it in a bar.
The first time I tasted Scotch whisky I was a broke student, chugging direct from a £3 bottle, lying outside my tent at the foot of Ben Nevis, Britain’s highest mountain. It was after a meal of tinned macaroni and cheese – hardly a sophisticated sampling considering I was sipping the world’s most venerated style of whisky. I promised myself that the next time I returned to Scotland, I would drink the best the country had to offer, in great abundance and straight from the source, no matter what it took.
It turns out, for me, all it took was a smile and a stiff right thumb.