I'm not a big fan of whisky. Or at least, I wasn't. But now I find myself seriously contemplating buying a few bottles of the good stuff. Ah, what a good tasting can do to your sense of judgment.

I'm sitting at Zest Restaurant in Knysna with four glasses of Glenfiddich whisky in front of me and a very passionate whisky aficionado guiding me through the process of appreciation.

Jason Duganzich — officially donning his cap as the Glenfiddich brand ambassador — is the love of whisky incarnate. Of Lebanese decent, Jason is charmingly debonair. With his black hair slicked back into a small ponytail, a deep Mediterranean tan, and immaculate grooming, he exudes the confidence of a man who knows that he has experienced the finer things in life.

When he gets on to whisky, his eyes begin to sparkle, his hands become animated, his intensity escalates and it's hard not to become excited about the distilling process of a good single malt whisky. Yes folks, excited.

Whisk(e)y basics

True appreciation, however, requires some vague background knowledge on the topic and I'm afraid to say that I have about as much knowledge as Paris Hilton does on the topic of African war zones. So, I put myself on the line and ask the stupid questions so that you won't have to.

Whisky versus whiskey. Now, perhaps this is only an issue for someone who actually has to write about the stuff, but the different spellings are not merely random designations.

Broadly speaking, Scots use whisky and the Americans and Irish use whiskey. The distinction originated when the Americans and Irish tried to differentiate their products in the 1870s when the Scottish flooded the market with cheap whisky. However, these days Scotch, which is Scotland's second biggest export (after oil), has a very good reputation.

The word whisky, which is a mispronunciation of the Gaelic, can be translated as 'Water of Life'. Scottish whisky is generally referred to as Scotch and most American whiskeys, which are made with maize and rye (instead of barley), are bourbons. The most significant difference between Scotch and Irish whiskeys is that peat is used in the Scottish drying process, giving the whisky a smoky, charcoal-ish flavour and aroma.

Whisk(e)y is distilled using a pot still method. Some whiskies are distilled two or three times to extract the 'good' alcohol. However, Duganzich ascertains that — contrary to popular belief — the number of distillations is not necessarily directly proportional to smoothness. A number of other factors, including consumer perception, play a role in the smoothness of a whisky.

After the distillation process, the whisk(e)y is matured in oak casks. If the cask has been used previously (for sherry or port) this will influence the flavour. American casks are charred before they are used, giving the whisk(e)y a vanilla flavour.

The place of origin is not the only way in which whiskies are differentiated; there are also different styles of whiskies.

Tasting tips

Like wine, whisk(e)y tasting involves both nosing and tasting. If your whisk(e)y is too cold you won't be able pick up all the flavours and aromas. Warm the whisk(e)y slightly by cupping the glass in one hand and placing the other hand over the top to trap the heat. When slight condensation appears in the glass, it is ready for tasting. It's also a good idea to add a splash of still mineral water to release the aromas and flavour compounds.

"The sense of smell is the most important assessor," says Duganzich, "and far more accurate than the tongue. One's nose can detect 32 primary smells, whereas the tastebuds can detect only four primary tastes.

"Nosing helps one to identify the elements in, and style of the whisky, be it floral, honeyed, peaty and so on. When nosing look for an overall fragrance. Is it light, fresh, mellow, or perhaps warm? Can you detect specific smells?"

Tasting lets you experience the texture and smoothness of the whiskey.

"And then there's the finish, which would describe the depth and intensity of the flavour and the length of time that the flavour stays on the tongue."

So, is there a 'right' way to drink whisky?

"There are no rules really, drink it how you enjoy it," says Duganzich. "Sip it solo and you get the explosion of flavours and alcohol together; enjoy it on ice which cools down your tastebuds and the whisky becomes more palatable in a gentle way; or enjoy it with a splash of still mineral water."

I, for one, am quite content to sip on a glass of silky sweet Glenfiddich Liqueur, while I wait for my lunch — tagliatelle with roasted butternut and gorgonzola. Go on, admit it, you're jealous.