407: In "Savour," Kristiane Westray reveals: Is smelling whisky different from smelling a glass of wine?

Is smelling or nosing whisky different from smelling a glass of wine? How did a 1960s marketing campaign convince generations of whisky drinkers that single malt was better than blended whisky? What is it like to step inside a working whisky kiln and experience peat smoke firsthand?

In this episode of the Unreserved Wine Talk podcast, I'm chatting with Kristiane Westray, author of Savour: A Guide To Tasting and Exploring Whiskies of the World.

You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.

Giveaway

Two of you are going to win a copy of Kristiane Westray's terrific book, Savour: A Guide To Tasting and Exploring Whiskies of the World. To qualify, all you have to do is email me at natalie@nataliemaclean.com. I'll choose two people randomly from those who contact me. Good luck!

Highlights

What was it like stepping inside the smoky kiln at Bowmore and experiencing peated whisky production firsthand?

Why did Kristiane write Savour for flavour lovers rather than whisky geeks?

How did writing the book reinforce Kristiane's belief that whisky needs to welcome new drinkers?

How did Kristiane go from an aspiring fashion and beauty writer into a whisky obsessive?

Why should you approach nosing whisky differently from nosing a glass of wine?

How can the type of peat used in different regions create dramatically different aromas in whisky?