Adding flair to whisky

THE FNB Whisky Live Festival, which took place Johannesburg and Cape Town last week, has come and gone. And those who attended the event are probably still nursing some "injury" from the indulgence, otherwise known as a big hangover.

That is if one took too much of the stuff without taking good amounts of water to tame the different whisky brands that formed part of this year's Whisky Live Festival.

Valpré spring water, winner of the prestigious international Monde Selection Gold Quality Award, was the preferred spring water at this year's FNB Whisky Live Festival for the third consecutive year.

Valpré spring water had a stand at the festival to educate new whisky drinkers, and polish the knowledge of more established whisky consumers through the exciting Valpré Whisky Sommelier's course conducted by Paula Howsey, a whisky sommelier from the Cape Town Whisky Academy.

Paula hosted these informative mixing sessions at both the Cape Town and Johannesburg festivals, and focussed on how to blend the right amount of the spring water to your preferred whisky.

"While wine 'breathes' when it's exposed to air, whisky 'awakens' and comes alive when mixed with spring water," said Paula, describing how a drop of Valpré, releases the fiery mystique of a great whisky.

Valpré's Sommelier's course shared the secrets of getting up close and personal with your dram; how to gently breathe in the whisky's hidden scents, sip it to let it slowly coat and caress your taste buds to reveal the whisky's spirit and gently swallow the spirit with a sigh of satisfaction.

Senior brand manager at Valpré, Linda Appie, described the partnership between Valpré spring water and whisky as a natural fit.

"What many consumers don't know is that water is a key ingredient in all phases of the production and distilling of whisky," she said.

"It makes sense then to mix your favourite whisky with spring water. Valpré has established a relationship with the Whisky Academy that will extend beyond this festival."