Drink of the month: Whisky

File under: drink, nightlife, Wellington

Some have suggested that a month of absinthe may have been bad for my health, so for August I'm switching to something medicinal and health-giving: whisky. I'll leave it to good ol' Wikipedia to give you the background, but let's just say that there's a lot of variety (from bourbon & rye to Irish whiskey and the proper stuff - Scotch) and I'm thirsty.

I'm normally a bit of a purist, and I prefer my dram either straight up, or in the case of cask strength, with a splash of spring water. But for this month I'll broaden my explorations beyond my peaty comfort zone and try a few whisk(e)y cocktails. In some people's opinion, only American whiskeys are sweet and bland enough to lend themselves to mixing, but there are a few recognised cocktails that call for the use of Scotch.

The Rob Roy is a simple classic, and not just because it was invented at Moe's. Rusty Nails and Whisky Macs are appropriately warming for a late winter's night, and consideration must be given to the dangerously moreish Blood and Sand. For those less inclined to purity, the mixological mad scientists at places like Imbibe and Hawthorn Lounge have been known to play with dangerous ingredients (such as the fierce iodine and seaweed bomb that is Laphroaig) in their pursuit of the outer limits.

Of course, a good whisky is more than complex enough to savour on its own, and to seek the best selections around town it'll be worth venturing beyond my usual haunts into noted dens of malty goodness such as The Dubliner and The Dog & Bone. Where are your picks for the best selections and the most obscure drams that an old-time maltworm such as myself should try?