Scotch whisky is one of the world’s great spirits and Scotland’s most famous export. To carry the name, a whisky must be distilled and matured in Scotland, aged in oak casks for a minimum of three years and bottled at no less than 40 per cent alcohol. Within those rules lies an extraordinary diversity of styles, shaped by more than a hundred distilleries, each with its own equipment, methods and traditions.
Single malt and blended Scotch
There are five official categories. Single malt Scotch is made from malted barley, distilled in copper pot stills at a single distillery; it is the style most prized by enthusiasts. Single grain is made at one distillery from other cereals, such as wheat or maize, usually in a continuous still, and is lighter in character. Blended Scotch combines malt and grain whiskies from a number of distilleries and makes up the great majority of sales. Blended malt contains only malt whiskies from different distilleries, and blended grain is the equivalent for grain whisky.
The whisky regions
Speyside, in the north-east, is home to around half of Scotland’s malt distilleries and is known for elegant, fruity, often sherry-influenced whiskies. The Highlands, the largest region, produces a wide range, from light and floral to rich and robust. The Lowlands make gentle, grassy, delicate malts. Islay, an island off the west coast, is famous for powerfully smoky, peaty, maritime whiskies. Campbeltown, once a major centre, has a small number of distilleries making distinctive, slightly briny malts. The other islands, including Skye, Orkney and Jura, are officially part of the Highlands but have their own characters.
Casks and age statements
Most Scotch is matured in casks that previously held bourbon, which lend vanilla and honey notes, or sherry, which gives dried fruit and spice. An age statement on the label refers to the youngest whisky in the bottle.
How to drink Scotch
Pour a measure into a tulip-shaped glass and nose it gently before tasting. Adding a little still water releases further aromas. Single malts are generally sipped slowly; blends are excellent with soda water or ginger ale over ice.