If you’re in Scotland (or almost anywhere in Europe), you don’t need to identify it as Scotch whisky. Most connoisseurs prefer varieties of single malt Scotch, the taste of which depends largely on where it’s distilled: sweet Lowland, peaty Island, or smooth and balanced Highland. Single malts are seen as sipping whiskies and should never be served with ice or diluted with any thing other than a few drops of tap water. If you want a cocktail made with whisky, expect it to be a well-known blend, such as Famous Grouse or Bell’s, and not single malt, such as Glemorangie or Laphroaig. If you want a North American bourbon, rye, or sour-mash whiskey, you need to name the brand: for example, Jack Daniels or Makers Mark.
If you’re ordering whisky, simply ask for a “wee dram” and the bartender may think you’ve been drinking in Scotland your whole life. Again, the established way to drink the spirit is neat — that is, nothing added. But some say a few drops of tap water bring out the aroma and flavor. If you order a mixed drink (such as a gin and tonic), don’t be surprised if the barkeep hands you a glass with a little ice and the alcohol, and, to the side, a small bottle of mixer. That’s just how it’s done. Also, the expression “fresh orange” usually means bottled orange juice. Don’t ask me why.
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