Scotch whisky evolved from a drink known as ‘uisge beatha’ meaning ‘water of life’ with the earliest record to be found in the Exchequer Rolls of Scotland for 1495 when Friar John Coe is named as the distilled at Lindores Abbey in the Kingdom of Fife. This recounts eight bolls of malt being used by Frair Coe in the previous year, sufficient to produce 1,500 bottles and suggesting that distillation was well established by this time. Production was first taxed in 1644 giving rise to illicit distillation so that by 1780 there were 8 legal distilleries and 400 illegal ones.
Malt whisky is made from a fermented mash produced primarily from a malted grain. Unless indicated it is generally assumed that the primary grain is barley, although whisky is also made using malted rye or other grains. All Scotch whisky must be aged in oak barrels for at least three years and any age statement must reflect the age of the youngest whisky used in that product. In 1823 Parliament ease restrictions on the licensed distilleries with the Excise Act while at the same time making it harder for the illegal ones to operate, thereby ushering in the modern era of Scotch whisky production. Two events helped increase the drinks popularity; firstly the introduction of the column still from 1831which performs the equivalent of multipole distillation steps in a continuous process resulting in a less expensive, less intense and smoother whisky; and secondly, the phylloxera bug which destroyed wine and cognac production in France in 1880.
There are two basic types of Scotch whisky, from which all blends are made:
Single Malt Scotch Whisky
A Scotch whisky produced from only water and malted barley at a single distillery by batch distillation in a pot still.
Single Grain Scotch Whisky
A Scotch whisky distilled in a single distillery but which in addition to water and malted barley may include whole grains of other malted or un-malted cereals, i.e., ‘single grain’ does not mean that only one type of grain was used, rather that it was produced in a single distillery.
For the purposes of whisky classification Scotland was traditionally divided into four regions: The Highlands, Lowland, Islay and Caompletown. However, Speyside, encompassing the Spey river valley in north-east Scotland, and which was originally considered part of the Highlands, has almost half of the total number of distilleries in Scotland (currently around 105) and consequently is now officially recognized as a distinct region.
The Islands is not a recognized region by the Scottish Whisky Association and is considered part of the Highlands, as an unrecognised sub-region it includes all of the whisky producing islands, excluding Islay classed as a distinct region, including Arran, Jura, Mull, Orkney and Skye.
AnCnoc, 12-year-old, 40% alc/vol
Region: Highlands
District: Speyside (Isla/Deveron)
Nose: Soft, very aromatic with a hint of honey and lemon in the foreground
Palate: Medium, good sweetness. Madeira, winter spices, mocha, crème de cacao, herbal hints and toasted granary bread
Finish: Medium length, great interplay between oak and barley
Body: Medium
Cask Type: Matured in ex-bourbon casks
Colour: Yellow gold
Measure: 50ml £ 9.50
Ardmore, 15-year-old, 43% alc/vol
Region: Highland
District: Speyside (Bogie)
Nose: Sherry influences with hints of charred oak, dried fruits and a lingering menthol note
Palate: Black pepper initially with apple, plum and dark chocolate flavours. Hints of walnuts and cinnamon develop
Finish: Medium and warming
Body: Medium
Cask Type: Refill sherry casks
Colour: Dark gold
Measure: 50ml £ 10.80
Balblair, 10-year-old, 43% alc/vol
Region: Highlands
District: Northern Highlands
Nose: Fresh and hay like, sweet marshmallow notes, hints of toasted malt and some stewed pear elements
Palate: Mouth warming- with a chilli spice, remains fresh with a defined sweetness. Hints of citrus fruits emerge
Finish: Long
Body: Light
Cask Type: American hogshead
Colour: Pale gold
Measure: 50ml £10.00
Benriach, 15-year-old, 46% alc/vol
Region: Highlands
District: Speyside (Lossie)
Nose: Sweet, spicy, citrusy. Oak, fresh fruit
Palate: Esters, eucalyptol freshness, toffee, sherry. Thick mouth feel
Finish: Long, clean, pine and hazelnut
Body: Medium
Cask Type: Matured in ex bourbon casks, finished in Pedro Ximenez Sherry butts
Colour: Amber
Measure: 50ml £ 12.30
Benromach, 10-year-old, 43% alc/vol
Region: Highlands
District: Speyside (Findhorn)
Nose: Rich sherry influence with fruit and nut chocolate and delicate spice – cinnamon. Fresh green apples, with a malty, digestive biscuit note and light peat smoke in the background
Palate: Delicious forest fruits – raspberries and brambles, sherry, malt creaminess with a stronger peat influence
Finish: Long and lingering finish with subtle sherry and peat.
Body: Balanced
Cask Type: 80% bourbon barrels, 20% sherry hogsheads. Final year in first fill Oloroso casks
Colour: Golden
Measure: 50ml £11.00
Benromach Cask Strength, 11-year-old, 58.2% alc/vol
Region: Highlands
District: Speyside (Findhorn)
Nose: Sweet vanilla, orange and pear and cherry aromas. An underlying peat smoke note is prominent
Palate: Black cracked pepper with sweet strawberry and ripe banana flavours. A creamy milk chocolate and cigar ash edge linger.
Finish: Medium with fruit and peat smoke
Body: Light to medium
Cask Type: First fill bourbon barrels
Colour: Pale gold
Measure: 50ml £ 11.00
Bruichladdich Ancien Regime, 12-year-old, 46% alc/vol
Region: Islay
District: Loch Indaal
Nose: Butterscotch and vanilla. Notes of toffee apple, smoke and cinnamon
Palate: Rich and very complex with oodles of intensely sweet spices, as well as more of those toffee apples, some black pepper and candy floss
Finish: Good length, rich, golden syrup and rum spices
Body: Medium to rich
Cask Type: Matured in ex-bourbon oak casks
Colour: Amber
Measure: 50ml £ 16.30
Bruichladdich Renaissance, 9-year-old, 46% alc/vol
Region: Islay
District: Loch Indaal
Nose: Sweet, spicy, notes of ginger nut biscuit, syrup and rum. Fruity and very rich. Soft cedar and oaks
Palate: Very robust with notes of butterscotch, sweet bourbon spices, vanilla cream, apple peels and candy floss.
Finish: Big finish with notes of custard and ginger
Body: Medium
Cask Type: Matured in ex-bourbon oak casks
Colour: Amber
Measure: 50ml £ 16.30
English Whiskey Black Label Peated, No Aged Statement, 43% alc/vol
Region: Norfolk
District: Roudham
Nose: Sweet and creamy with hints of ginger biscuits, aniseed and white pepper. Also vanilla and pear drops along with grappa nose.
Palate: Creamy and clean. Barley at first, then the peat and pepper slowly build and fill every corner of the mouth, without over powering. Ginger biscuits, lemon and lime followed by savoury dry peat and then more tropical fruits (pineapple and mango)
Finish: Sweet, lasting and satisfying.
Body: Full
Cask Type: Matured in bourbon casks
Colour: Pale
Measure: 50ml £7.80