Whisky: Why some booze is just too good to drink
Most young people are introduced to whisky via the student favourite “whisky and coke” drink at a party or in a club, but as the drink has found popularity around the world, some whiskys should be seen as more of an investment than a party drink.
Once you upgrade from a “whisky and coke” to sampling some fine drams from north of the border, you will gain a palette for the varieties of the Scottish nectar of the gods – from the smooth tastes of a Glengoyne to the smokey, peaty and almost medicinal joy of a Lagavulin. You can pick up a great bottle of whisky for as little as £30 (remember that whisky drinkers don’t call it “Scotch”!), but with the more aged bottles ever more rare, some limited edition bottle can be worth hundreds of thousands of pounds.
Moreover, whilst Scotland may be renowned as the birthplace of whisky, there are some fantastic bottles being made all around the world today, with Japan creating arguably some of the best whisky available today. Just like Scottish whiskys, rare Japanese bottles are now going for over £200,000, and other countries are fast catching up, with India, France, and Russia all starting to produce better and better spirits.
When most people think of investing in some form of alcohol, they immediately think of fine wines that improve with age and mature in the bottle for years. However, whisky is increasingly becoming a popular choice for investment, with 20+ year bottles going for hundreds or thousands, and over the last 18 years, leading “investment whiskys” have grown in value by over 500%.
In contract to wines, whiskys do not age in the bottle and the years printed on the bottle are the number of years the whisky has been matured in the barrel,. And barrels lose an ever larger “angel’s share” each year from evaporation, making older more mature whiskys more expensive as well as generally smoother and more mellowed in taste.
What’s your favourite whisky?
Whisky as an Investment Object – an Infographic by hotukdeals
Photograph by Ernest_Roy