Scotch whiskey is the national drink of the Scots, with a heritage dating back over 500 years. There are over 130 active whiskey distilleries in Scotland.
Scotch Whiskey is renowned for its rich heritage, diversity of flavors and regional styles, which result from the different distillation techniques, ingredients and climatic conditions in different regions of Scotland.
Scotch whiskey – produced exclusively in Scotland from 100% malted barley (single malt) or mixed with whiskey made from other grains (blended), matures in used or new freshly fired oak barrels for at least three years. In a smaller number of cases, Scotch whiskey is matured in European oak barrels (e.g. sherry or port wine barrels). For a whiskey to be called Scotch Whisky, the following conditions must be met:
*must be produced from water and malted barley (with the possible addition of other cereals), from which the mash is made. Thanks to the activity of malt enzymes, the sugars formed are fermented with the help of yeast
*it is distilled in a distillery located in Scotland
*it is aged in Scotland in oak barrels with a volume not exceeding 700 liters for at least three years
*does not contain additives except water and simple caramel as a coloring agent
*contains at least 40% alcohol
WHISKEY PRODUCTION REGIONS
Speyside:
This region, rich in renowned distilleries, allows all connoisseurs to become acquainted with an incredible variety of flavors, aromas and colors. Among the alcohols called – due to the place of production – Speyside whiskey, there are brands such as Aberlour, Balvenie, Benromach, Cardhu, Cragganmore, Dufftown, Glenfiddich, The Glenlivet, The Macallan, The Speyside and Tormore. Many of them are real giants of the alcohol industry!
Highlands:
The Highlands are the largest whiskey-producing region by area, encompassing the entire area of Scotland above Edinburgh and Glasgow. There are many distilleries in the Highlands, but generally speaking, the local whiskeys are stronger, spicier and more intense in flavor than those from Speyside. The most important distilleries from the Highlands: Aberfeldy, Ben Nevis, Brora, Clynelish, Glenmorangie, Old Pulteney, Tomatin.
Lowland:
The Lowland region lies south of Dundee and Greenock. Local whiskeys are typically light, dry whiskeys that can have quite a strong flavor. The Lowlands is a more regional region with only a few distilleries available. Characteristics of the region and the influence of the prevailing climate on the produced whiskey.
The lowlands are home to many cereal crops such as wheat, oats and tongue, which are grown in the fertile River Forth valley. The mild climate of the southernmost lowland region allows barrel-aged distillates to mature more quickly than in other areas of Scotland.
The Lowlands contain two main distilleries: Bladnoch and Daftmill, which are small private plants.
Campbelltown:
Campbeltown is a very small region on the Kintyre Peninsula. There are currently only two distilleries (Springbank i Glengyle) operating in the Campbeltown area. Whiskey from this region is characterized by a complex nature, with flavors of peat, iodine and sea salt. Whiskeys from this region are rated the highest by connoisseurs.
Islay:
This small island in the Inner Hebrides archipelago is flat and consists mainly of peat, which distilleries use as fuel for malting barley. This gives the whiskey a strongly smoky, peaty flavor, very different from most Speyside whiskies. The island is also hit by sea winds and rain, which also affects the whiskey, giving it a salty, seaside flavor. Islay whiskeys are known for being the most strongly flavored of all Scotch whiskies. However, it is worth remembering that only half of the distilleries on Islay produce peated whisky.
Best Bar
There are plenty of bars throughout Scotland that specialize in serving whiskey. A visit to such a place is a unique opportunity for lovers of this drink for endless tasting. One of such places is the Ben Nevis bar located in the West End of Glasgow.
