Scotch
About Scotch Whiskies:
It is rumored that St. Patrick introduced the art of distillation to the Scots
around the fifth century. It is clear that the Scots were already well accomplished at
making ale from fermented barley malt. The production of Scotch Whisky from
fermented barley malt probably started around the 11th century.
The first mention of the production of Scotch Whisky
was in 1618 in an account of a chieftain‟s funeral. The
mention refers to the drinking of Uisge beatha, Gaelic for the
“water of life”. It was much later that the English corruption of
the Gaelic name Uisge became Whisky.
The premier Scotch Whiskies are Single Malts. These
are very noble whiskies, many with very historic and colorful
pasts. A Single Malt is very much different than a Blended
Whisky or a Vat Malt Whisky, (Pure Malt Whisky). Single Malts are Whiskies
from a single distillery. Often Single Malts are cut with water to achieve a certain
proof, some are not cut at all and are bottled at “Cask Strength”. Because these
whiskies are sometimes from a single distilling, they can vary from year to year
like fine wines. Unlike wine however, once a single malt is bottled, it stops
maturation, and will never change.
Blended Scotch Whisky is, as the name implies, blended whisky. A distillery
or whisky merchant will blend a number of single malts,
sometimes with other neutral grain spirits to achieve a desired
profile which is consistent from batch to batch. Brands like
Dewars, J&B, Cutty Sark and Pinch are all fine examples of
Blended Scotch Whisky.
Vat Malts or Pure Malts as they are sometimes called are also blends. These
whiskies diver from Blended Scotch in that they are never cut with any other
whisky than a barley malt whisky. That is, whisky made only from malted barley,
nothing else. Often times they are blends from the same distillery, just from
different barrels of different ages.
There are hundreds of distilleries and brands of Scotch Whisky. Each one is
as unique and different as the next; many share, however, similarities. In the
making of these great whiskies there are many factors which create different
nuances in the whiskies. For example, factors like water, the type of still used,
climate, the wood used to age the whisky, and so on. It is common to find within
certain geographic regions of Scotland similarities between distilleries, and thus
classification of these whiskies.
When referring to Single Malts it is often helpful, and common to break
them up by region. There are four main regions or styles of Scotch Single Malts:
Highland, Lowland, Islay and Campbeltown.
Highland: When Scots refer to the
Highlands, they are talking about the
upper two thirds of the country.
Everything which one associates with
Scotland, customs, language and plaid
comes from this region. These
whiskies are renowned for their strong
character, classic depth and
complexity. The Highlands are broken
into four subcategories.
Speyside: This is the heart of all
malt whisky distilling. Over half of the
distilleries are located in this region.
Most are centered around the rivers of
Findhorn, Lossie, Livet, Deveron,
Fiddich, Dullan, and of course the river
Spey which runs a hundred miles from
Badenoch north to Spey Bay on the Moray coast. The whiskies from this area tend
to be sweet, clean, rather subtle and layered with pronounced fruity and honey
notes. The Speyside produces some of the greatest whiskies in the Highlands:
Glenfiddich, Glenlivet, Macallan, Aberlour and Cardhu just to name a few.
The North: Highland Park and Scapa on mainland Orkney and the coastal
distilleries of Glenmorangie and Dalmore are a few of the Northern Highland
Malts. The malts from this region tend not to be as sweet as the Speyside malts and
a bit stronger and more full-bodied.
The East: The land of Aberdeenshire on the eastern seaboard produces the
distinguished malts of Glengarioch, Lochnager and Glendronach. These are often
smooth, dry, well rounded malts with warm hints of peat.
The West: Glengoyne and Oban are only two of a handful of distilleries still
left in this region. More like the malts of the North than the East, the whiskies from
the West are full-bodied and well rounded.
Lowland: These malts are made below the “Highland Line” which runs from
Greenock on the west coast to Dundee on the east. Lowland malts tend to be
lighter, drier, softer and less heavily peated than the Highland Whiskies. Most of
the Lowland Whiskies are used in the blending of Blended Scotch although in
recent years many Lowland Whiskies such as
Glenkinchie and Auchentoshan have been made available
from individual distillery bottlings.
Islay: Located on the southern coast of Scotland in view
of Northern Ireland, Islay produces whiskies that are
easily identified because of their intensity and very
specific flavor profile. The eight distilleries which reside
on this island produce whiskies which are briny, peaty, salty, and sometimes
medicinal. At the majestic end of the spectrum are the full and oily Laphroaig and
the powerful peaty Lagavulin; and the other end is the lighter and delicate
Bunnahabhainn. For some, the intensity of these whiskies is a bit too much, but for
those serious about their whiskies, one favorite is likely to come
from this region.
The Islands: Specifically, the islands of Skye, Mull and Jura.
While the whiskies like Talisker, Isle of Jura and Tobermory
from this region range from the heavily peated, briny Islay styles
to the full-bodied stronger Northern Highland style, all of the
Island Malts share a smoky aroma and flavor with an oily mouth-feel.
Campbeltown: At one time over 20 whiskies were made in the region of Kintyre
known as Campbeltown; now only two remain: Glen Scotia and Springbank. The
full-flavored whiskies from this region were in strong demand for blending with
grain whiskies. Reminiscent of an Irish Whisky with an initial sweetness and
aftermath these are very well sought after whiskies.
Oban: A Highland/Western whisky, Oban is fourteen years old and bottled
at 86 proof. Oban claims to hold the record for continuous operation
beginning in 1794. This is a very distinctive and complex single malt with
nutty, smoky and spicy aromas. Oban is very smooth and well balanced
with a full body and smoky charm.
Talisker: An Island whisky from the Isle of
Skye. Talisker is aged ten years & bottled at
91.6 proof. A huge malt of great distinction, Talisker
explodes on the palate with flavors of peat, wood,
smoke and saline with a long finish. With a very
masculine nose of dark earthy tones and smoke this is
a very strong and powerful, unmistakable whisky.
Dalwhinnie: A
Highland/Speyside single malt
aged fifteen years and bottled at 86 proof, Dalwhinnie is
Gaelic for “meeting place”, and this is a whisky well worth
meeting. Dalwhinnie has a nose that is very light, fresh and
just a hint of peat, with flavors of sweet malt, floral honey
and a medium finish. This is a very gentle, aromatic, and
very sensuous malt.
Glenkinchie: A Lowland single malt aged 10 years and bottled at 86 proof.
Glenkinchie is a classic Lowland malt, very light with a dry mouth feel but with
surprising spicy, caramel-vanilla flavors and a very spicy clean nose. Glenkinchie
has only been available as a single malt since 1989— until then Glenkinchie‟s total
production was used for the blending of Haig & Haig‟s Dimple Pinch.
Aberlour: A Highland/Speyside single malt aged 10 years and
bottled at 86 proof, Aberlour has a spicy hot nose with hints of
grassy florals. Aberlour is peppery, caramel-toffee, medium to
full bodied with a long finish. Aberlour is smooth and soft and is
the ideal whisky for curious cognac drinkers who want to
experiment.
Aberlour 15 Year: Bottled at 86 proof and aged an extra five
years. This continued aging develops the pepper nose and
moderately high alcohol burn while retaining a long finish and full body.
The Glenlivet: A Highland/Speyside single malt of renowned fame. The 12 year
old is bottled at 80 proof. This whisky has an oily, fruity, floral, perfumed nose and
a sweet, fruity, caramel finish.
The Glenlivet 18 Year: The 18 year old is bottled at 86 proof and only available
in the United States. Characteristically peaty and nutty with a
hint of honey and vanilla in the nose backed with strong flavors
of smoke, wood, coffee and tobacco.
The Glenlivet French Oak: Aged 12 years in new Limousin
casks, this whisky has a complex richness enhanced with a
fragrant sweetness that develops into a spicy oakiness.
The Glenlivet 21 Year: This special limited release is awash
with the hallmarks of The Glenlivet and offers depth, multilayered flavors and a creamy texture that can only be attained after 21 years of
patient aging. The most oaky and least floral of the range, the aromas of The
Glenlivet 21 Year Old are perfectly melded, especially when enjoyed without
water.
The Glenlivet Nadurra: Nadurra is a small batch, unique single
malt bottled at natural cask strength (over 57% alcohol by volume)
and aged for a minimum of sixteen years in first-fill American oak
casks.
Cardhu: A Highland/Speyside single malt aged 12 years and
bottled at 80 proof. Cardhu is the perfect beginner‟s malt: light
and fruity with a lively palate and just a touch of wood.
The Dalmore: A Highland/Northern single malt which does
not enjoy the popularity it deserves. Aged 12 years and
bottled at 86 proof, The Dalmore is a very pleasing whisky
with a light, soft fruity nose and a full, rich finish with just a
hint of peat.
The Dalmore 26 Year: Labeled as “The Stilman‟s Dram”
bottled in the 26th year and at 90 proof. Aging in oloroso
barrels produces incredible rich and fruity flavors.
Glenfiddich: A Highland/Speyside single malt aged at least 8 years,
no official age designation given, and bottled at 80 proof,
Glenfiddich is far and away the best selling single malt worldwide.
Soft and pleasing, it is very well balanced. Glenfiddich is a very
good everyday single malt and a good introduction to anyone just
beginning to sample single malts.
Glenfiddich Ancient Reserve 18 yr: The 18 year has a pleasing reddish
gold color, nice edge line on the glass when you swirl it and a smooth
layer of whiskey on swirling. The first impression is of light-to-medium
peat smoke with honey, heather, sherry malt/toffee, pepper, and oak. With
a nice oily feel to the malt and medium-weight mouth feel this scotch has
an excellent initial taste. This is followed by nice layers of oloroso sherry
and a touch of sweetness then malt and heather. Overall a nice malty body
with a finish of buttery nuts, oak, spice, a little pepper.
Glenfiddich 30yrs: Aged 30 years in the very finest of oak casks, this
whisky has a very well developed palate with profound complexity of
fragrance and flavor. “Distilled over a generation ago it is an
inheritance we are proud to share”-The Glenfiddich.
Glenmorangie: A Highland/Northern single malt. Glenmorangie is situated on the
edge of the Dornoch Firth at Tain, where legend has it alcoholic beverages of one
type or another have been made since the Middle Ages. Glenmorangie
is self-colored, lightly peaty, matured in American Bourbon barrels in
earth-floored warehouses and made from very hard water which
bubbles out of the ground into a small crystal clean pool in the Tarlogie
Hills. Glenmorangie is one of the finest malts available. Soft, flowery
and fragrant, it is the restrained ideal to which many lesser spirits
would dearly love to aspire.
Glenmorangie 10 yr.: Bottled at 86 proof and aged 10 years, this is a very friendly
whisky with a light, sweet, floral nose. Notes of toffee, caramel and
vanilla give hint of the pending flavors of malty sweetness and
lively fruit tones in the front with a sweet finish of vanilla, toffee
and caramel.
Glenmorangie 18 yr.: Bottled at 86 proof
and aged 18 years, this is a stunning
example of a well aged whisky. The nose
reveals just a slight hint of peat and salt
while flavors of peat, smoke and iodine are
prevalent before a long finish which is thick, oily, woody
and sweet.
Glenmorangie Sherry Wood Finish: Aged 12 years in sherry casks and
bottled at 86 proof, Glenmorangie demonstrates the influence of the type
of cask used in aging. This whisky has a very soft nose which is fruity,
smoky and peaty with warm vanilla. The flavors are of spicy clove,
orange and sweet caramel with a medium body and long finish.
Glenmorangie Quinta Ruban: Aged 12 years in port wine casks and
bottled at 86 proof, this whisky in rich with color, flavor and body. The
nose is sweet and floral with rich earthy, peppery notes. The aromas of fine
port wine really show through. The flavors are heavy and hearty; peat,
smoke, iodine and tobacco are all long and hot on the finish.
Glenmorangie Nectar D’or: The smooth, melting creaminess of
lemon tart leaves the mouth full of citrus tang that gives way to
crème caramel and zesty lime. This is replaced by warming ginger
coupled with the mellow nutty flavors of nutmeg and toasted
almonds that add warmth and chewiness that melts into oozing
lemon meringue and melting honeycomb. The finish is languid and
sweet with lemon zest, vanilla cream and delicate hints of ginger and nutmeg.
Glenmorangie Lasanta: The full, sweet flavor typical of Spanish sherry
with sultanas, orange, walnuts and butter toffee. The bite of hazelnut
tasted through a chocolate coating, spice notes and hints of leather add the
overwhelming sense of richness. The finish is satisfyingly long with
spiced orange and chocolate enrobed hazelnuts.
Laphroaig 10 Years: An Islay single malt aged 10 years and bottled at 86
proof. This whisky, perhaps over all other whiskies, is truly a love-it or
hate-it whisky. This, over all other Islays, is an overpowering whisky.
Laphroaig is powerfully peaty, seaweedy, phenolic and medicinal with a
smoky, salty strong finish. Those who love Laphroaig, really Love
Laphroaig, and those who do not, Hate it.
Laphroaig 15 Years: Deep, rich gold color, Laphroaig 15 has a nose
that is mildly smoky, toasty and pleasantly sweet, like new hay. The
body is full and suave. The palate reveals zesty oak & warm peat
smoke top notes, with sweet undertones reminiscent of fresh nutmeg
& toasted almonds. Faintly salty with prolonged resonance, mellow
and utterly distinctive.
Lagavulin: In the still mainly Gaelic speaking community around
Port Ellen, on the island's south eastern shores, twelve men today craft pungent,
dark Lagavulin, made on this historic site at least since 1816. It has a powerful,
peat-smoke aroma. It is described as being robustly full-bodied, well balanced and
smooth, with a slight sweetness on the palate.
The Macallan: A Highland/Speyside single malt
which is a masterwork of impressive fullness and
complexity. Some say this is the greatest single malt
ever. The 21 small stills, the insistence on maturing the spirit only in oloroso
sherry casks, the care with which every aspect of the operation is conducted, have
given this prime whisky the title of “the Rolls Royce of single malts” and nobody
these days would refer to it with any less respect than The
Macallan.
The Macallan 12 Year: Aged for 12 years and bottled at 86
proof, this is a very lively and fruity whisky with hints of
heather, vanilla, citrus and smoke with a long, slightly oily
finish.
The Macallan 15 Year: Bottled in 1984 at 86 proof. Aging takes
place exclusively in matured sherry oak casks from Jerez. Deep
color and malty aromas give hints of the
wonderfully full flavors to come. A lasting finish
with hints of vanilla comes from the sherry casks.
The Macallan Cask Strength: Selected by master whisky maker Bob
Dalgarno to reflect The Macallan as it was originally conceived. Drawn
exclusively from oak sherry casks from Jerez, Spain, The Macallan Cask
Strength has a characteristic rich resinous taste.
The Macallan 1975 Anniversary Malt: Bottled at 25 years
old and at 86 proof this whisky is proof that the Macallan,
above all other single malts, improves with age. This single
malt displays amazing character and heavy, rich chocolate,
orange and molasses tones with a long, dark finish.
The Macallan Fine Oak: Aged 15 years and brimming with overripe fruits and a
perfect balance of malt and wood, the 15 is a fine example of whisky
craftsmanship.
Aberfeldy: With a warm gold color and a heather honey nose
with a fruity softness, notes of pineapple, toast and cereal. The
palate is syrupy, lingering on the tongue like a liqueur. Full
bodied with a full flavor finish, the perfume characteristics
become more spicy, with a bitter hint of Seville oranges in a
decidedly dry finish
Springbank Distillery: Springbank Distillery is unique. It is the oldest
independent family owned distillery in Scotland. Founded in 1828 on the site of
Archibald Mitchell's illicit still, the Springbank Distillery is now in the hands of his
great-great-grandson, Hedley G. Wright. It produces the most handmade whisky in
Scotland, with traditional production methods being used throughout the process,
and human involvement at each and every stage. It is the only distillery in Scotland
to have never chill-filtered, nor are any artificial colorings added to any of the
single malts.
Springbank 10 year: Known and loved amongst whisky enthusiasts
the world over, Springbank is produced using lightly-peated barley
and a unique two-and-a-half-times distillation. Using the most
traditional of production techniques, from floor malting all the way
through to the bottling stage, Springbank can best be described as a
"hand-made" single malt. The 10 year old has the classic Springbank
complex, rich character and is matured mostly in bourbon casks, emphasizing the
distillery's character.
Speyburn: A Highland/Speyside single malt aged 10
years and bottled at 86 proof, Speyburn is a very mellow,
sumptuous and gentle malt. Speyburn has a very light and
clean nose with light body, saltiness and peat.
Glenrothes Single Malt: Glenrothes is noted for its ripe fruits, citrus,
vanilla, an exquisite spicy finish encased in the creamiest of textures and a
complex, well-poised balance
Bruichladdich: This whisky is light, fresh and full of vitality. The
assertive youthful bouquet with honeysuckle, myrtle, green apple,
garden mint, dry hay and oak shavings, salt and crushed sea shells
and the simple, succulent and sweet flavors of homemade tablet,
toasted malt and mead, followed by fresh citrus fruits and ozone
make Bruichladdich an energetic experience with a finish full of action.
Balvenie: Highland/Speyside single malt
from Scotland‟s whisky capital, Dufftown, Banffshire.
Balvenie was built in 1892 by William Grant, the owner of
Glenfiddich, and sits just down the hillside from the
Glenfiddich distillery. Balvenie malts are excellent
representatives of the milder school of whiskies, in which the malt flavor thrusts
the peaty tones into the background without loss of strength or sweetness.
Balvenie 10 yr.: Aged 10 years and bottled at 80 proof.
The 10 yr. Balvenie is aged in bourbon casks and has a
very strong nose. Coffee and carmel tones are apparent
with alcohol flavors.
Balvenie 15 yr.: Aged 15 years and bottled at 100.8
proof, Balvenie 15 year is a single
cask bottling from very select casks
and is a limited edition. This whisky
is strong, intense and perfumey. The
nose is very alcoholic, reflecting the
proof, and this helps bring forward
the rich honey flavors.
Blavenie Double Wood: Aged 12 years first in bourbon casks
and then in sherry casks, and bottled at 86 proof; this whisky is complex and
elegant. The blending of flavors from the two different types of casks make for and
exciting palate and rich nose while remaining true to Balvenie‟s character as being
a sweet malty whisky.
Balvenie 17 yr.: Aged 17 years this whisky is rich,
warming, malty and sweet. Malt and creamy vanilla
high notes. Attractive in the glass, with a pleasant nose,
rich in dessert notes, but is let down by a slight
astringency in the palate.
Auchentoshan: A Lowland single malt aged 10 years and bottled at 80
proof. Achentoshan is triple distilled and is thus very light and clean
tasting. Auchentoshan is lightly peaty, light gold in color and has a gentle
flowery nose with perceptible sweetness.
Glen Kirk: This whisky is aged 8 years in oak casks and bottled at 86
proof. Speyside whisky gets its unique flavor through the age old process
of warming malted barley over a smoky peat fire. This whisky has a
light, smoky, peaty palate and a very smooth finish.
Glenfarclas: A Highland/Speyside single malt aged 12 years and
bottled at 86 proof. Glenfarclas could be described as extraordinary—
a classic highland malt that has everything you could hope for in a
highland malt: strength, mildness, character and complexity.
Glenfarclas has a very flowery, sweet nose which is also light and
delicate. The long fragrant finish is accompanied by light, sweet,
simple tones.
Original Cragganmore owner, 'Big'
John Smith choose the distillery's
private location high on the Spey for a few great reasons. Barley is naturally a
major crop in the area, the presence of Scotland's fastest flowing river - together
with peat from the uplands to the south is what lured Smith to this ideal location
along with access to Strathspey railway line. It is the perfect place for the perfect
distillery. And who could argue with his genius? Successive managers of
Cragganmore have strived to continue his vision to deliver the sweetest, most
complex malt whiskies: fruity, honeyed notes are often found. And many a taster
of has talked lyrically of fruitcake and toffee flavors. In the late 1980s,
Cragganmore was deservedly chosen by United Distillers (Diageo) to represent
Speyside in their Classic Malts series.
Cragganmore 12yr.: Is a silky, elegant and rich whisky with a nose
of: currant bushes, sweet fruits, honey, cream, leather, rich malt,
chestnut. Water makes it smokier. It is fruity with a savory edge. The
palate has lovely weight with honey, blackberry, cooked fruits, walnut,
dried apricot. A mid- to back-palate whisky which is robust, yet silky;
meaty but elegant. The word is complex.
Caol Ila 12 yr: Caol Ila is the Gaelic name for the Sound of Islay,
which separates the island from Jura in one of the most remote and
beautiful parts of Scotland's West Coast. The distillery is situated
on the shores of the Sound, a spot originally chosen in 1846 partly
because of the clean water from Loch Nam Ban, which still
provides its main supply. And even today you can still watch the
seals in the Sound from the still room.
Nose: Subdued, citric fruitiness; a whiff of bath oil and dentist's
mouthwash. A fresh and appetizing nose, with little or no trace of
smoke. A little water raises almond oil and old-fashioned oilskins;
still a fresh fruitiness (lychees?), a trace of olive oilBody: Firm,
smooth, light to medium. Palate: Drinks well at natural strength; sweet start;
pleasant, light fragrant smokiness and a lengthy finish. Smooth, pleasant mouthfeel; with water light acidity, some salt and still the sweeter notes. A complex
balance of primary tastes. Finish: Sweet smokiness in the lingering, slightly sour
finish.
Clynelish 10 yr: You can almost taste the sea air in
Clynelish, with its crisp, medium-bodied, mustard-fresh
style. Although the forward, pungent smokiness of Islay
seems to be absent at first, there are notable traces of it.
Don‟t think that this is a heavy malt, though. Its clean
taste makes it a fine aperitif.
Ardmore: Ardmore uses the aromatic smoke from natural, Highland peat fires to
dry the malted barley and is the only Highland distillery that still
routinely fully „peats‟ its standard malt. Ardmore is double matured,
first in the more usual oak barrels, and then in much smaller „Quarter
Casks‟, delivering a unique smoothness to the whisky. Bottled at 46%
ABV, Ardmore® is only barrier rather than „chill‟ filtered thus
preserving all the natural flavors. These methods, combined, create a
uniquely complex and rewarding single malt whisky.
McClelland: Aged 5 years and bottled at 80proof. This
whisky has garnered a significant market share in the U.S.
France and Japan.