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アルコール度数はそれぞれ高めだが、スポイトで2、3滴水をたらすと、不思議とまろやかになり、香りにも華やかさが増す。少量の水を加えることで、香りと味わいの変化を楽しむことができる。

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今回、ペアリングフードとして、燻製したオリーブ、ビーフジャーキー、マスカットが用意されていた。ロースト香が強いワイルドターキーは燻製させた食材と好相性だ。特にオリーブやビーフジャーキーは食材の脂が口の中に膜を作ってくれるので、度数の強いウィスキーを飲んでも、口当たりがまろやかになる。

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テイスティング会場となったのは東京・青山にあるバー「TOKYO Whisky Library」。左はワイルドターキー8年をベースに使った同店オリジナルカクテルの「ラルゴ」。アフロディーテレッド、モナンブルーキュラソー、ハイビスカスティーをブレンドし、さっぱりとした味わいに。光を当てるとヴァイオレットカラーが際立つ。

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