My Thoughts on Whisky Knowledge and Qualifications (Part 1)

Due to the influence of the NHK drama 'Matsuan,' there has been an unprecedented surge in whisky-related special features in magazines and other media recently. I find myself reacting to the word 'whisky' and often skim through most of these publications, usually just browsing (laughs). Many of these are general-interest magazines, so they often include basic knowledge about what whisky is, its ingredients, production methods, and the distilleries in various regions. Now, how much knowledge is necessary to deeply enjoy whisky and improve tasting skills? Additionally, do qualifications related to whisky hold any significance? I've often pondered these questions, and while opinions vary among enthusiasts, I'll share my thoughts here as a good opportunity arises. Firstly, I believe having a certain level of knowledge is beneficial. Of course, one can enjoy whisky without knowing much, and as experience grows, preferences will broaden. Also, through drinking, one naturally learns about favorite distilleries and their characteristics without actively studying. However, to efficiently accumulate experience, having foundational knowledge early on is preferable. Nonetheless, there are still people who casually state in bars that Macallan is owned by Suntory, or those who unintentionally spread clearly incorrect information online. Information obtained passively may lack credibility. If one intends to seriously engage with whisky over the long term, it's preferable to proactively acquire correct knowledge. These are some of the whisky-related books and magazines I've purchased. Revisiting them, the volume is surprisingly large. Specifically regarding knowledge about Scotch Malt Whisky: - The difference between Malt Whisky and Blended Whisky, what Single Malt is - How to make Malt Whisky (malting, mashing, fermentation, distillation, aging, etc.) - Regarding distilleries: - Where they are located in Scotland - Their production methods (shape of pot stills, degree of peat use, presence of floor malting, hardness of water used, etc.) - The company that owns them and their production policies (preference for sherry casks or bourbon casks, etc.) - Historical changes in production methods (floor malting up to a certain year, closure or reopening in a certain year, etc.) - Types of casks and their impact on flavor - Flavor changes due to aging duration - How to drink whisky and basic tasting methods These are some of the points that come to mind. Additionally, knowing about the history and global context of Scotch whisky and Scotland can deepen understanding and make it more enjoyable, though including all this might be excessive and less directly related to tasting. Even with partial knowledge of the above, one can reflect on it while facing a glass of whisky. 'This whisky has this flavor and is delicious,' becomes 'This whisky was aged in this type of cask for X years, produced in this region with these methods during that period, so it has this flavor. It's similar to the aroma of this distillery in the same region.' For example: - This whisky has a strong character compared to blended whisky, which is typical of single malts. - This whisky has a strong smoky aroma and hints of vanilla, which might be due to its production at an Islay distillery with a focus on bourbon cask aging. - This whisky has complex fruity aromas and less alcohol burn, which might be due to long aging. By considering these aspects while drinking, one can enjoy whisky not only based on personal preference but also by finding it interesting. This allows for evaluating whisky with more diverse values and being kinder to a wide variety of bottles. Moreover, tasting with knowledge-based deep thinking makes the experience more memorable. As previously mentioned, when drinking, one often unconsciously compares with past experiences and memories, which helps create deeper memories that enhance future enjoyment. Additionally, having an image of distillery house styles, vintage characteristics, and bottler-specific traits can deepen tasting. However, rather than memorizing these facts beforehand, learning them through experience and taste seems more memorable. As such experiences and images grow, one can further engage in thoughtful tasting. Reflecting now, I feel that the part beyond this directly contributes to deeper and more enjoyable tasting. It's about satisfying intellectual curiosity while drinking, gaining knowledge through drinking, then using that knowledge to drink more. This creates a positive cycle where deeper understanding leads to encountering stimulating new experiences. Incidentally, I still lack knowledge about old bottles and how to identify their eras, as well as fully grasping characteristics based on distilleries and vintages. It's still a daily pursuit of satisfying intellectual curiosity through drinking. Therefore, I think having some knowledge before drinking can lead to a more enjoyable whisky lifestyle. While general-interest magazine features often have substantial content, they rarely cover everything comprehensively. Instead, referring to specialized books with a certain depth on whisky provides systematic knowledge that can be used like a dictionary, reaching the itchy spots. What books are good? Currently, my knowledge base comes from texts used for qualification exams, but honestly, these are quite niche, thick black-and-white books that are hard to start with unless one is aiming for a qualification. Before that, I read 'Malt Whisky Companion' by the late MJ and 'The Complete Guide to Malt Whisky' by Morita Mamoru while tasting, mainly for distillery knowledge. Separately, there were books to gain systematic knowledge, but I don't remember their names now as they are over ten years old. I wonder if they're still available. Books that I read after having some knowledge, which I think would have been good to read earlier, include 'The Chemistry of Good Whisky' by Yoshimura Shunji. It's a compact full-color book easy to carry, covering terminology, production methods, distillery characteristics, and drinking methods. It's very readable. Personally, I would have liked more detailed information on cask types and resulting aromas, as well as the author's expertise in tasting. However, it covers many of the itchy spots for those interested in malt whisky. Additionally, I was told by a friend, Mr. Oshima, who has rapidly acquired impressive skills in recent years, that he used 'Companion' and 'Complete Guide.' For systematic knowledge, he repeatedly read 'The Complete Guide to Whisky & Single Malt,' which I also purchased and read. It's not overly niche, has many illustrations and photos, and covers essential information for understanding whisky, especially reaching the itchy spots for beginners. It also includes information about Scotland and its atmosphere, making one feel more connected to the region. However, since it's an older book, some information about bottles and distilleries may differ from current data (especially tasting notes often differ from today's). Still, it seems sufficient for acquiring knowledge to deeply enjoy whisky. Both books are highly recommended for those lacking confidence in basic knowledge or wishing to organize their knowledge. If there are other recommended books, especially recent ones, please let me know. Next time, I'll discuss qualifications related to knowledge.