Do you know your whisky from your whiskey?The St George’s Club’s bar and restaurant Griffin’s has already built up one of the most extensive Scottish single malt whisky collections on the Island. Now the club’s new managing director of restaurants Piero Casalicchio is building a menu around the fine scotch.Chef Piero literally came on board at the club after his yacht was forced to call in Bermuda to escape Tropical Storm Sean last November. The longtime New York restaurateur was planning on retiring on a farm in his native Italy once his ocean voyage to the Caribbean was over. But thanks to the storm, he and his wife are now settled into a new home in the historic Old Town.Chef Piero along with partners Steve Hollis and others have, through their management company, renovated The Beach House at Blackbeard’s to give it a new Island ambience and menu, and are revamping Griffin’s, including the addition of Thursday night Lantern Suppers by the pool with local entertainment, and creating dishes to compliment the whisky collection.The Beach House now serves a full Sunday brunch menu and is open 11am to 4pm and 6.30pm to 10.30pm.“Chef Piero has owned a number of successful restaurants in the US and is redesigning all the menus and putting in place a team of kitchen, wait and bar staff at Griffin’s Bistro and The Beach House to ensure that you get the best experience when you make the trek to the east end of the Island,” club managing director John Kyle said.Mr Kyle, himself a Scot, now has around 20 malts in his collection covering the five regions of Scotch whisky: Highland, Lowland, Islay, Campbeltown and Speyside.“I wanted to introduce several (malts) that had not been seen on the Island before,” he said.A look at some of his labels in the bar, and it’s clear there’s much more to good Scotch than Johnnie Walker and Chivas Regal.And as Mr Kyle explains, “Whisky without the ‘e’ is distilled in Scotland.” The rest, is distilled elsewhere like Jameson Irish Whiskey and Jack Daniel’s Whiskey from Tennessee.He added: “Whiskies do not mature in the bottle, but in wooden casks (or barrels), and you can’t call it a whisky until it’s aged three years.”Mr Kyle and Chef Piero offered us a taste of some of their finer malts (neat or - to enhance taste not dilute, with a little cool water) with special dishes to compliment them, including the rich and smoky (from the burned peat used in the malting process) Laphroaig to the sweet Glenkinchie, and the smooth (with a hint of orange) Monkey Shoulder.Our personal favourite was the 10-year-old Laphroaig.