The OCRFC’s whisky tasting evening organised by OC rugby club  stalwarts Derek Barnett and John Hall on Friday 22nd January in the OC Pavilion was a great success.

Derek had curated 6 whiskies for us to taste and club president John Hall gave a very enlightening and enjoyable talk on the production of whisky, the different whisky regions and individual comments on the 6 whiskies in the lineup.

Entering in to the spirit of the evening

We heard that just three basic ingredients are needed – water, barley and yeast – and about the five stages to the process – malting, mashing, fermentation, distillation and maturation. John also told us about blended, vatted and single malt whiskies, the influence of peat and wood and the six main whisky producing regions of Speyside, Lowlands, Highlands, Campbeltown, the Islands and Islay. This introductory talk put things very clearly into perspective when we came to taste each of the whiskies.

A good range of whiskies

After the fourth whisky we had a welcome break with a superb supper of haggis, neeps and tatties (from the excellent school caterers) – which was very appropriate as haggis is traditionally served as part of the Burns supper on or near January 25.

There was a good mix of rugby club members and OCs at this event which I gather is the fourth one organised by Derek and John and, from the response of those present, very likely to go in to a fifth year: well worth making a note in your calendars for next year.