New Zealanders are an energetic and enthusiastic lot when it comes to drinking single malt whiskies, scotch whisky author and specialist Charlie MacLean says.
One of the world's best-known whisky writers, the Scotsman has seen a phenomenal increase in whisky drinking around the world for 30 years.
That wave of interest swept him to New Zealand this month, where he hosted a series of tasting sessions.
"There is clearly enthusiasm here from what I gather from talking to Kiwis. There is great interest. Single malt whisky drinking is novel, it is cool and it is appealing to young people as well as older people."
Scotch whisky now accounted for about a quarter of all food and drink exports from the United Kingdom, and more than 80 percent of those from Scotland.
As a newish market, sales to New Zealand sales were expected to grow, Mr MacLean tells NZPA.
"In many markets blended whiskies have become static, and in traditional markets malt whisky drinking is increasing as it has an appeal and a flavour of its own," he says.
The appeal in single malts was simply down to flavour, says the man who "noses" nearly 1000 samples of whisky a year.
As such, he enjoyed the refreshing New Zealand air, which gave him the chance to clear his head after stints whiffing whisky.
"Some people smell their own skin, so you'll find a lot of nosers (noses) smell the back of their hands. I go outside and sniff fresh air from time to time to clear my head. A few deep breaths help me get the tasting notes done."
Quirky facts like the one that the French drink more scotch whisky in a month than they do cognac in a year, amaze him, as does the growth of the industry.
"In 1978 the Macallan single highland malt whisky had a promotions budget of Stg50 ($NZ113). It is now millions and millions of pounds," Mr MacLean says.
Northern Europeans were the most enthusiastic and knowledgeable consumers of Scotch malt whisky and MacLean says that was because it was seen as a "sexy" drink.
"It's everyone from bikers to businessman who all share a passion for whisky, particularly malt whisky."
MacLean's 10th and newest book, Whiskypedia explores the flavour and character of every malt whisky distilled in Scotland with a reference to how it is made.
Like wine, each whisky's characteristic was a "harmony of different chords". Everything played its part from the terroir or region where it was made, the distilling equipment itself, and each stage of the process.
A key point he makes to single malt whisky drinkers -- a whisky does not necessarily taste better the older it gets.
"The general perception is the older the whisky the better but that is not necessarily the case. You do get changes during maturation and some would say the whisky has peaked.
"Some whiskies, say after 25 years, tend to flatten out a bit and they also tend to be influenced by the flavours coming from the wood rather than the distillery character."
In many ways, 18 years-old might be an ideal age to drink a whisky while some 15-year-olds with a lot of distillery characters, vibrancy and individuality might simply lose their character if they got older.
"Ultimately, it is want you want - some much younger whiskies can be absolutely divine."
Mr MacLean's malt mileage for tastings was up to about 1000 a year -- it was more nosing than tasting, as most of the work was done with his nose.
"Blenders would very rarely put liquid in their mouths and they rely totally on their noses. Most of the work I do requires that I do put in mouth but I don't necessarily have to swallow it except if I need to judge the finish."
Mr MacLean "fell" into whisky writing after a protracted stay at university where he studied art and law. It was after he completed his articles and while he was busy with a law apprenticeship that he got to know author Alexander McCall Smith (of the No 1 Ladies Detective Agency fame). The pair set up a company called MacLean Dubois Literary Agency to indulge their passion for books and Mr MacLean gave up law.
Turning to commercial copywriting and ghost-writing books to make ends meet, Mr MacLean's first job was writing a brochure for Bell's Whisky. Within 10 years he felt he knew enough to pitch a book on whisky to a publisher.
"They accepted and from there my career really took a swerve towards whisky. Now I devote myself full time to it."
Following training in the "sensory evaluation of potable spirits" by the Scotch Whisky Research Institute in 1992, part of Mr MacLean's work was to assist whisky companies and brand owners to evaluate bottled products or cask samples.
Mr MacLean's passion has seen him recently been named Master of the Quaich - an exclusive and prestigious award conferred by the industry on individuals for services to Scotch.
There are around 1500 Keepers of the Quaich, including New Zealand's Michael Fraser Milne from Whisky Galore, Christchurch, and only about 100 Masters of the Quaich.
NZPA