I wish I could handle my alcohol but I cant but here's to living vicariously through yous;
The Home of malts
Greatness doesn't come easy. That's why Scottish Whisky makers have to adhere to strict guidelines for their product to be classed as Scotch. It has to be produced entirely in Scotland, contain no added substances (except for water and caramel), be aged at least three years and bottled with a ABV of at least 40%
It's not suprising the Scots place such standards on how modern Scotch is made - they have quite a reputation to uphold. The drink's origins lie back in the fourth or fifth century, when Christian monks introduced distillation to the Scottish Isles. Originally, the practice was used for making perfume and wine, but was adapted for grain and cereal mashes - paving the way for the first Whiskies. Early on, these spirits were used for medicinal purposes (some even claimed to cure smallpox!) and given the Gaelic term
uisce breatha (or 'water of life')
- At a glance:
- Historic
- Complex
- Versatile
- Regional
Scottish Whisky production slowly grew through the centuries, until it was harshly taxed in 1644. Not suprisingly, the feisty Scots didn't take well to this. Whisky production went underground, and in 1780, it was estimated that the nation was home to eight legal distilleries and over 400 illegal ones! Luckily, in the 19th century the taxman finally relaxed a little, allowing Scotch to (legally) grow into the world's favourite Whisky.
SCOTCH WHISKY EXPLAINED
Different years in wood (from no age statement to 25 years plus); different cask woods & finishes (sherry, Bourbon, port); varying peat levels (light to peaty monsters), and proof levels (40% to cask strength, usually around 57% ABV) to even specific barley varieties (bere, golden promise to organic). Never in the history of whisky has there been such an enormous range and high quality products to choose from.
Each malt distillery tends to have its historical house style from the heavily peated style of
Laphroaig on Islay to
Auchentoshan's triple distilled lighter Lowland Whisky. Many variables influence the flavour including malting, fermentation regimes, still design, condenser to wood policy. These hundred odd malt distilleries and their different wood programs can formulate an endless range of malts and
blended Whisky.
SCOTCH WHISKY REGIONS
When blended Whisky dominated sales from the second half of the 19th century Scotland was divided into geographic regions to aggregate malt distilleries and their Whiskies into production districts. Historically, some distillers produced flavour styles shaped by their isolation and natural resources. For example Islay used local ground peat to cure their malted barley giving Islay Whisky its distinctive smoky or phenolic taste.
It's Scotland's topography which defines Whisky regions and cumulates malt distilleries into the following five geographic indicators.
When it comes to variety, Speyside's got the rest of Scotland beat. Whiskies from this region can range from light and grassy, all the way up to rich and sweet. They're easy to enjoy, yet also complex, making them perfect for both Whisky newcomers, as well as seasoned experts.
Speyside's broad range of flavours is thanks to the large number of distilleries within its boarders. In fact, while Speyside is geographically a part of the Highlands its sheer number of distilleries means it's classed as its own region. Today, Speyside is home to more than 60 distilleries - that's over 50% of Scotland's overall number - all scattered across its rich vistas.
So, what makes this relatively small region of Scotland so popular? It's that vital Whisky ingredient that we know as water. The River Spey, Scotland's second largest river, flows through the region, supplying water to many distilleries - including Glenfiddich and Glenlivet, makers of the world's most famous (and most popular) Single Malt Scotch Whiskies.
Glenfiddich and Glenlivet are also prime examples of an unusual Speyside naming quirk: over a dozen distilleries in this region begin with 'Glen'. The reason for this? When building a distillery, Whisky-makers would look for a location that had a plentiful supply of water, ideally a river. This was often found in a valley, and the Gaelic word for 'valley'? That would be 'Glen'.
But it doesn't matter what language you're speaking, or how advanced you are in you Whisky journey, a Whisky from Speyside os a treat for everyone.
Covering the top two-thirds of the mainland, the Highlands in Scotland's largest Whisky region. With this ample space, the distilleries have room to spread out, meaning that the Highland's Whiskies often have highly individual flavours and ingredients.
In the North, many distilleries are situated by the seaside. This means big, peaty flavours, but still a nice twist of complexity. Down south and to the east, you're more likely to find medium to full-bodied Scotch that's smooth and sweet, while out west is home to light-bodied expressions, as well as peaty, powerful Single Malts.
For the answer as to why exactly there's a Whisky divide between the Highlands and the Lowlands, we have to go back to the 18th century. That's when the Highland line, which divides the two regions, was used for the purpose of introducing two different sets of taxes and regulations on spirit production. The Highland distilleries were taxed less than their Lowland counterparts, with the idea being that it would help encourage illegal distilleries to become legal ones. The tax incentive meant Highland distilleries were able to create higher-quality Whisky than their Lowland dwelling counterparts.
The only catch to this? In 1785, after Lowland Whisky-makers kicked up a stink (which, in fairness, they were probably entitled to do), the government enacted a new law. They decreed that the top-notch Whisky from the Highlands was, rather cruelly, banned from being exported out of the region.
Although, with the Scottish and their proud history of smuggling, you can guess how successful this ban actually was.
Although it's Scotland's second largest region, right after the Highlands, today the Lowlands only has four active distilleries: Alisa Bay, Auchentoshan, Bladnoch and Glenkinchie. All these distilleries offer a more gentle version of Scotch, ideal for Whisky newcomers.
The reason for their fairer flavours? While some other regions might be boarderline-obsessed with peat(Islay, we're looking in your direction!) the Lowland Whiskies ise almost none. This, along with their inland location - away from all the salt-imbued air - help keep the big and bold tastes to a minimum. However, the biggest factor comes not from ingredients and location, but from method. Many Lowland Whiskies are triple distilled (most other Scotch is double distilled), the extra attention giving them a more inviting taste. While this practice is hardly unheard of in other regions, it's a trademark of the Lowlands.
Back in the 19th century, the Lowlands was one of Scotland's major producers of legally made Whisky, with over 180 distilleries peppering the region. At one point, they were distilling at such a rate that they began selling surplus Whisky to Gin producers, who redistilled it for use in their product. Things became tougher, as taxes and bizarre laws made things hard for Lowland distillers to stay open. In the late 20th century, Lowland Whisky was almost wiped out totally, with eight Lowland distilleries closing between 1975 and 1995 alone. But thanks to a newfound popularity, today it seems these lasses still have their best years ahead.
Islay's (pronounced I-la) Whiskies are bold, brash and pack a punch you won't find anywhere else.
When describing the flavours of these Whiskies, critics use words like iodine, salt, smoke, seaweed and medicinal (yes, really). While these might scare off a novice, they're music to the ears of those with an experienced palate - or folks who don't mind a challange!
Islay Whiskies owe their distinctive flavour to a combination of location, ingredients and local expertise. It all begins in Islay's swamps, bogs and wetlands. That's where you'll find peat, a type of partially decayed vegetaion that helps give Islay Whiskies their distinct taste. While sitting in the wetlands, the peat is imbued with the notes of the sea, thanks to the powerful Atlantic winds that thump the island. This ocean-powered peat is harvested by the island's distilleries, who burn it to dry the malted barley used in their Whiskies.
The result is Whisky that's intensely smoky, powerful and not for the faint of heart. This is where distilleries like Ardbeg and Laphroaig - who seem to revel in challenging taste buds as much as delighting them - excel. If that sounds a bit off-putting, don't worry. There are also distilleries like Bruichladdich who, while still drawing on the power of peat, create a milder, less palate-pounding version of Islay Whisky.
Ultimately, it doesn't matter whether you're new to Whisky and want a challenge, or an old hand used to what the island offers, you'll experience flavours that are as intense as they are unique.