Whisky Whispers

Annabel Meikle was a 10-year-old when she first crept up to her father to steal a sip of his Glenmorangie,a single malt Scotch whisky. That decided her career,as a whisky taster. At The Hyatt for a tasting session of the Glenmorangie whisky range recently,Meikle,39,was confident that despite India’s current fixation with wine,there was scope for whisky. This is her first official visit to the country since Glenmorangie started retailing its four ranges — The Original,Lasanta,Quinta Ruban and the Nectar D’Or — in 2007. Meikle has been a whisky creator with the company in Tain,Ross-shire,in Scotland for three years.

Though whisky is recommended as an after or before dinner drink,best enjoyed with two cubes of ice and a dash of water to open the flavours,Meikle is experimenting with food pairings. “The Original works quite well with acidic and oily food as it is like silk on the palate and blends well with moderately spicy dishes,” she adds.