There is no denying Scotland is the home of whisky with its manufacture thought to hark back to the 1400’s. Known the world over, Scotch Whisky is a grain or malt whisky that has been distilled and matured in Scotland. The Scots are keen to keep with tradition. Their whisky must contain some malted barley and have an alcoholic strength by volume of 40% AVB. They also have international protection for the word ‘Scotch’.
Regions of Scottish Whisky
Scotland’s topography plays a large part in whisky production including the peat, grain, water source and proximity to the ocean. Other variables include the grain recipe, fermentation process, still size and skills of the distiller. But the one component that gives scotch whisky its classification is common characteristics of the malts produced in each region. The five main regions include the Lowlands, Highlands, Speyside, The Islands and Islay.
Lowlands
Being inland this region doesn’t have the salt air of their seaside cousins, so their whiskies are much less bold. Most other regions double distil while the lowlands are more inclined to triple distil giving the whisky a fairer flavour.
From the western lowlands, the Auchentoshan Three Wood is sweet and nutty with a slight cinnamon spice. Its finish is fruity with a vanilla oak sweetness.
Highlands
The largest of the five regions, it is situated closest to the sea. The whiskies generally have big, peat flavours. Being the largest region, those distilleries in the south-east have a more medium to full-bodied flavour while the western end is lighter.
Glendronach 12 year old has a dense, heavy sherried notes accompanied by sultanas and smoky toffee.
The Islands
Known for their swamps and bogs and obviously proximity to the ocean, this region offers bold peat flavours. The distinct and intense taste is more suited to a mature palate.
The Arran 10 year old offers a sweet with prominent green apple notes and subtle spice.
Speyside
While technically part of the Highlands, the Speyside region just to the south was named due to the vast number of distilleries in the area. Named after the second largest river in Scotland, the River Spey flows through the region. While the 60 odd distilleries can take advantage of the river water, there is a wide range of whisky flavours coming from the region.
The Balvenie 17year old is soft and quite sweet with dried fruits and subtle spice.
Islay
One of the southern-most islands of the Inner Hebridean group located off the west coast of Scotland, Islay was an ideal location due to its fertile land for growing barley, peat and pure water sources. This region is one of the most recognisable for its smokey flavour ranging from intense to subtle, almost sweet.
The Kilchoman Machir Bay begins with wonderful tropical fruit and a subtle spice and citrus note. The peat then opens up to add another level of complexity.
When it comes to tradition, you can’t go past a Scottish whisky. If you are looking for a particular region or flavour, ask one of the experts in store or online.
