Scotch Whisky

The art of Scotch Whisky

Originally known as “Aqua vitae” or “water of life” for it's healing properties, the first recorded reference to the ancient equivalent of what is today's Scotch Whisky is found in the Scottish Exchequer Rolls of 1494.

“Eight bolls of malt to Friar John Cor wherewith to make aqua vitae,” was the equivalent of several hundred bottles of whisky in today's standards.

This distilled beverage was used as a treatment for all kinds of ailments, with many of its users noticing the warm, calming sensation upon “treatment.”

Although the exact date of the first distillations are unclear, it is thought the Ancient Celts practiced the art for many centuries and the result - uisge beatha (water of life) - evolved into whisky.

Scotch can be divided into two categories: Single Malt Scotch Whisky and Single Grain Scotch Whisky. From these two types all whiskies are generated including 'Blended Whisky' (over 90% of all Scotch) and includes iconic labels like Johnnie Walker and Chivas Regal.

But it is single malt whisky that excites the true Scotch aficionado. Single malts are savoured for their beguiling flavours, mellow textures, smoky nuances and powerful tastes. Names like Talisker, Caol Ila, Lagavulin and Glenfiddich are honoured the world over.

A precise process

The lengthy production of quality Scotch whisky begins with malted barley. Steeping the barley in water, the distiller waits for the perfect level of germination to be reached. Starches are released from the grains, creating sugars for fermentation.

Once dried, the malt is ground into 'grist', mixed with hot water and steeped once again. This 'mashing' process produces, not surprisingly, the 'mash'. With the introduction of yeast, early fermentation begins creating the 'wash'.

Close to the end of the production journey, 'distillation' occurs - purifying the wash and increasing alcohol levels. Most producers distil their whiskies twice, although a third distillation is tradition in the Lowland region. At this time, the distiller chooses the final 'cut' to be matured in casks for a minimum of three years and one day.

Finally, bottling occurs when the choice is made to either 'vat' the whisky with others, or to bottle a single cask.

Single Malt

Regionality is said to play the primary role in giving each whisky its unique aroma and flavour profile regardless of whether it is a Blended Scotch or Malt Whisky. Single Malt however can be likened to the 'Single Vineyard' tradition adopted in winemaking; each expressive of a single region of origin. Malt Whisky must always be made from local water in a single distillery, produced entirely from malted barley. Water is regarded as the single most important vehicle for conveying regionality.

Other significant influences on the flavour of Malt Whisky include age, type of still used and how the malted barley is treated. It is this variation and individuality that makes the exploration of Single Malts so exciting. Each and every bottle is a new adventure, a different taste of Scotland.

Regions of Scotland

Just like a wine region’s celebrated unique characteristics, whisky lovers can discern individual distinctions created in Scotland’s varied whisky areas:

• Speyside - Home to half of Scotland’s distilleries, Speyside draws much of its character from a system of rivers. Here, water flows over granite hills and through moors of peat, providing a special smokiness that gives many of these malt whiskies their distinctive elegant and complex flavours. Distilleries include: Glenfiddich, Glen Moray, Glenrothes, Linkwood, Mortlach, The Glenlivet, and The Macallan.
• Highland - The largest region, with a rugged landscape and an ever-changing climate. Generally the whiskies are well-rounded and dry with an air of smokiness about them. The geography impacts greatly on the Highland flavour. Whiskies near the sea have a marked salty tang, however, in the north a leathery and spicy character is evident; and in the region’s middle the taste is fruitier. Distilleries include: Ardmore, Glengoyne, Glenmorangie, Highland Park, Isle of Jura, Oban, Strathisla, Talisker and Tobermory.
• Islay - The sea is a big influence on the malt flavours of this small west coast island. Constant exposure to Atlantic storm sprays, impregnate the peat affecting the taste and aroma. This gives Islay whiskies a unique and powerful taste. Distilleries include: Ardberg, Bowmore, Caol Ila, Lagavulin, Laphroaig and Port Ellen.
• Lowland - Located in the south of Scotland with lush countryside, Lowland malt whiskies are lighter in nature. Wonderfully soft and mellow, they are gentle on the palate. Distilleries include: Little Mill, Rosebank, Bladnoch and Glenkinchie.

Blended Scotch Whisky

The misunderstood craft of Blended Scotch Whisky, or Scotch as it is colloquially known, has long taken a back seat to its righteous older brother, the Single Malt. In more recent times however, the emergence of prestige Blended Whiskies such as Johnnie Walker Blue Label have deservedly earned this style greater respect.

Blended Scotch Whisky must always contain a portion of grain whisky made from Corn, Wheat or Rye along with malted barley whisky of one or more Single Malts. Generally Blended Whiskies are made up of about 60% grain whisky and 40% Single Malt. The process of blending is seen as beneficial in delivering a more complex, consistent, and generally smoother whisky.

The art of master blender can take in all corners of Scotland. Any individual blended masterpiece might march its way across the rolling hills of the Highlands or be buried knee-deep in the peat bogs of Islay. The blender typically allows each individual location to converse with others to create a whisky that speaks in harmony.

The art of blending

Blending was pioneered by Andrew Usher, a successful Whisky Distiller in Edinburgh in the early 1860s. Blended Scotch Whisky has since become more popular around the world than Single Malt due to its more subtle character and general approachability.

Over time the art of Blending has become significantly refined. You can now expect to find anywhere from fifteen to fifty different types of Single Malts in a Blended whisky. Grain whisky forms the base of a Blend and is used to impart a subtle cereal flavour to balance the stronger regional character of a Single Malt. The process of blending allows a marriage of flavours, creating a whisky whose overall personality is more complex than each of its parts.

From younger, more affordable famous brand names, through to limited edition aspirational whiskies of significant age and rarity, the diversity and quality of Scotch Whisky available today is truly remarkable.

How to best enjoy a good Scotch

Scotch whisky is best enjoyed on its own - without mixers. The distilleries have already done the blending for you! Some say the only liquid whisky can stand is water, which has the same effect on whisky as swirling a glass of wine, ‘aerating’ and lifting aromatics out of the glass. Serving with ice should be avoided as flavours and aromas are instantly killed; your taste receptors will be numbed and limit the flavours of the whisky.