Behind every exceptional whisky lies the mastery of a distiller who understands the intricate dance of tradition, innovation, and flavor. Allan Anderson, a celebrated Whisky Director, Master Distiller, and judge at the esteemed London Spirits Competition, embodies this mastery. With a career spanning decades, Allan has become a cornerstone of whisky excellence, shaping how spirits are crafted and appreciated around the world.

In this special guide tailored for bartenders, Allan shares his expert advice on identifying great whisky—a skill that can elevate your craft, enhance your guests' experience, and enrich your understanding of this storied spirit. From decoding flavor profiles to understanding production nuances, Allan offers actionable insights that will help you build a whisky program with confidence and expertise. Whether you’re curating a bar menu or guiding a guest to their perfect pour, this guide will sharpen your skills and deepen your connection to the world of whisky.

As part of our On-Trade menu intel series, Allan Anderson delves into what bartenders need to know about whisky, offering insights into flavor evaluation, brand storytelling, and guest engagement. Insights from Allan will help Bartenders with whiskeys in their menu and them to help grow whiskey sales.

Here’s what Allan had to say as he answered questions specifically curated for bartenders looking to elevate their whisky knowledge:

What are the most important characteristics bartenders should look for when evaluating the quality of a whisky?

The start-point is to understand and treat whisky like any other food - we assess it visually and make our mind up if we like the colour, we then smell it as we raise the glass to the nose, and we then taste it just like any other food product. If all these three things come together, then it is probably a good whisky for you and your palate. Look at the colour, viscosity, and how it coats the glass, the smell, and then the tasting notes. Add to this an understanding of the ‘Provenance & History’ and all these combined will deliver an evaluation of the product before you. Of course, there are more in-depth analyses, but for time-sensitive bar tenders, this would be a good start.

Allan Anderson, Whisky Director and Master Distiller of Carpathian Single Malt Whisky

How can bartenders identify and describe the key flavour notes in a whisky to better recommend or create cocktails for their customers?

Most whiskies have one flavour that stands out, such as spice, caramel, vanilla, and fruitiness identify this and use it to create the taste profile. Once that has been identified then it is easier to pair this distinct profile with a particular set of ingredients to create a cocktail. This pairing is down to the skill of the mixologist to make sure the drink he is preparing has the right balance. 

What role does the type of cask play in a whisky’s flavour, and how can bartenders use that knowledge to enhance their drink offerings?

From our perspective, it has just about supported and differentiated our entire range of single malt whisky. We are lucky enough to have our own winery in Romania, so we have access to freshly dumped wine casks mainly of European oak and we select only the best wineries to buy a range of finishing casks for our growing range of ‘finished whiskies’ in the Carpathian Single Malt Whisky range. So, the type of oak, maturation time, cask size, cask charring, and cellar conditions are all factors to consider for the master distiller and for everyone else to be aware of.

Approving casks for the next bottling of Romania’s 1st Malt Whisky

How do you suggest bartenders approach balancing the complexity of a premium whisky in cocktails without overpowering its unique characteristics?

As a master distiller, I am a purist so my advice is not to use premium whiskies in cocktails, as the flavour will be lost to the mixers. But that is only my opinion, I am sure there are many other whiskies suitable which will provide the necessary synergy with a range of cocktails. I am a man who only ever adds ice to a premium whisky. 

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What tips would you give bartenders for effectively communicating the quality and story of a whisky to their patrons?

Do some research and get the facts – Often I get bad or wrong information from bartenders who “simply wing it” when serving a customer – The customer might be a master distiller; I was in a bar in Manhattan and I asked the bartender for a shot of a relatively unknown Irish whiskey (at that time) and he gave me all the wrong information, he didn’t know I’d actually made it…and still doesn’t. To gain some great knowledge and insight, why not visit the many whisky shows which are organised annually, talk to the brands on display, and understand their individual stories and processes? Also, talk with other whisky enthusiasts, and join whisky tasting clubs/events/ masterclasses, both physically and online. These are all tips to grow your enjoyment and perspective on whisky.

For bartenders, mastering the art of whisky appreciation is not just about pouring a drink—it’s about creating a moment, sharing a story, and leaving a lasting impression on every guest. Allan Anderson’s expert insights offer valuable tools to help you elevate your whisky knowledge, refine your recommendations, and enhance your role as a trusted guide behind the bar. By applying the tips shared in this article, you can build stronger connections with your guests and curate a whisky experience that stands out.

Dùn Cana Sherry Quarter Cask Release by Isle of Raasay Distillery took away the award for the ‘Whiskey Of The Year’!

As you continue to expand your whisky repertoire, don’t forget to keep an eye on the winners from the prestigious London Spirits Competition, where industry experts like Allan Anderson evaluate the world’s finest spirits. The competition’s whisky winners set the benchmark for quality and excellence, making them a must-have for any ambitious bartender’s arsenal. Cheers to leveling up your craft and delivering unforgettable whisky moments!

Also Read:
Unlocking Distillery Secrets with Carpathian Single Malt's Master Distiller
Jordan Morris On Crafting And Perfecting Each Expression At Abingdon Distillery
Alasdair Day’s Commitment To Sustainability And Scotch Whisky At The Isle of Raasay Distillery

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