Whisky is a very personal thing, some cant stand the peaty or smoky highland malts, some much prefer them. Age is usually a good indicator of a fine whisky but again, it shouldnt be taken as the only indicator. The best method is to taste for yourself and discover

Islay malts have a tendancy to be smoky too.

Dont be afraid to open up the whiskey with an ice cube or a drop of water (preferably not from the tap), depending on the strength and type of whisky this can release a lot of flavour.

Whaat?!!!!!!!!!!!!! :shock:  :shock:

Fish swim in water

You have to be careful, adding the wrong kind of water isnt a good idea and can affect the flavour adversely.

I always served a bottle of spring water with the higher proof scotches at the pub. It took some talk to convince the snobs--but even they realized after a taste, that diluting a 55% casking back down to 40% awoke all kinds of new flavors.

It must be a neutral water though, and with a few whiskeys, a naturally carbonated, calcium rich mineral water, such as Gerolsteiner, can be of benefit.