A Toast to Scotch
In the world of fine spirits, few drinks compare to whisky, and in the world of whisky, few whiskeys compare to Scotch Whisky. In this guide, which we have crafted by drawing on expert opinions and personal experience honed through years of scotch enjoyment, you will learn how to appreciate the complexities and intricacies of scotch by learning about its history, its varieties, how scotch is made, and how best to enjoy it.
Please note that this guide is not about whisky generally, and will focus exclusively on Scotch whisky, and its particular rules and conventions, with an emphasis on single-malt Scotch whiskeys.
Interested in other spirituous beverages? Check out our Bourbon Guide, our Brandy Guide, and our list of 10 Essential Cocktails and Mixology Books.
Are you a Scotch whisky novice?
What Exactly is Scotch Whisky?
There is “Whisky,” and Then There is “Scotch Whisky”
Most generally, whisky is any distilled alcoholic beverage made from fermented grains that have been ground together, mixed with water, and heated to form a mash.
It is sometimes assumed that any whisky that is made in Scotland is automatically Scotch whisky. This, however, is not the case.
“Scotch whisky” is defined and regulated by a document created on November 23, 2009, called the “Scotch Whisky Regulations 2009” or SWR. Not only regulating production, this act also governs the labeling, packaging, and advertising of Scotch whisky within the United Kingdom. While the SWR is technically only valid within its jurisdiction, international trade agreements have been put in place that effectively makes some provisions of the SWR apply in countries outside the United Kingdom.
The Legal Definition of Scotch Whisky
There are four general components to the Scotch Whisky Regulations:
1: Scotch whisky must be produced at a distillery in Scotland from water and malted barley (to which only whole grains of other cereals may be added), all of which have been:
– Processed at that distillery into a mash
– Converted at that distillery to a fermentable substrate only by endogenous enzyme systems
– Fermented at that distillery only by adding yeast
– Distilled at an alcoholic strength by volume of less than 94.8% (190 US proof)
– Wholly matured in an excise warehouse in Scotland in oak casks of a capacity not exceeding 700 liters (185 US gal; 154 imp gal) for at least three years
2. Scotch whisky must retain the color, aroma, and taste of the raw materials used in, and the method of, its production and maturation.
3. Scotch whisky may not contain any added substances, aside from water and plain (E150A) caramel coloring.
4. Scotch whisky must comprise a minimum alcoholic strength by volume of 40% (80 US proof).
What Do These Definitions Mean?
For the uninitiated, we understand that terms like “mash,” “fermentable,” “distillation,” and “aging” might seem a little obtuse. Never fear! These definitions will all make sense once you have a better understanding of the history of whisky and how it is made. So, read on!
The History of Scotch Whisky
Uisge Beatha: The Earliest Accounts of Scotch Whisky
Celtic people have been enjoying alcoholic beverages for millennia, but the definitive history of Scotch whisky begins a little later than that. The precursor to modern scotch was a distilled beverage known, in Gaelic, as uisge beatha, which means “water of life.”
In the Latin language, which was used extensively in Europe throughout the Middle Ages, “water of life” is translated as aqua vitae, and this term was applied during this period to dozens of strong distilled beverages. In Scotland, however, aqua vitae effectively meant Scotch whisky.
“To Friar John Cor, by order of the King, to make aqua vitae VIII bolls of malt.”
The first known written reference to Scotch Whisky
The first explicitly written mention of scotch was found scribed on June 1st, 1495, on page 487 of Volume X of the Exchequer Rolls of Scotland, where it reads, “To Friar John Cor, by order of the King, to make aqua vitae VIII bolls of malt.” The Exchequer Rolls were records of all royal income and expenses and are an invaluable resource for scholars of material history.
In this particular entry, we learn that a man named Cor was given eight bolls of malt to make aqua vitae throughout the months of 1494: with this malt, the good friar could produce about 1500 bottles! This casual reference also shows that despite being the earliest written reference, the distillation of this drink was well established by the fifteenth century, implying that scotch production was actually much older.
The Excise Act and the Expansion of Scotch Whisky
The popularity of whisky began to increase as the centuries wore on, and in 1644 the state authorities began taxing the production of the spirit. Unfortunately, despite the government’s attempt to regulate and draw income from such a popular drink, distillers began to sell it illegally, and untaxed sales flourished across Scotland. By 1780 there were eight legal distilleries in all of Scotland competing against more than four hundred bootleg operations.
“My daddy, he made whisky, and my graddady did, too / We ain’t paid no whisky tax since 1792”
From the folk song “Copper Kettle”
By 1823 Parliament realized that the success of the untaxed operations was negatively impacting the legal operations, so to allow for more fair competition, they eased restrictions. The resulting Excise Act stipulated that whisky could be distilled with a £10 licensing fee and a set payment per gallon of proof spirit.
Equitable taxation made Scotch whisky production more lucrative and accessible, and this, in turn, spurred new innovations. The invention of a new distillation process that utilized a more efficient type of still, known as a column still, allowed for the production of a smoother spirit at significantly less cost, and Scotch whisky production accordingly skyrocketed.
Scotch Whisky Becomes a Global Phenomenon
Devastation for Wine and Brandy Means Success for Scotch Whisky
Up until the mid-19th century, the two most popular beverages in Europe and North America were wine and brandy While various types of whisky, including Scotch whisky, were certainly known and enjoyed, they could not rival the stranglehold on adult beverages enjoyed by the former.
That all changed in 1880 when a microscopic insect that preyed on grapes ravaged Europe. These pests, known as phylloxera, decimated vineyards across the globe, effectively halting the production of wine and brandy, which are both made from grapes.
A blight upon all grapes
Phylloxera
Slightly smaller than an aphid, phylloxera is a pest that feeds on the roots of grape vines. Damage to the roots causes the grape vines to die, resulting in the eventual loss of the entire plant. In the middle of the 19th century, a phylloxera blight crippled wine and brandy production in Europe for several decades.
With its main competition effectively eliminated, whisky was quick to fill the void, and soon the spirit was being enjoyed by drinkers all across the globe. By the 20th century, whisky was one of the most popular drinks in the world, loved by both blue-collar workers in pubs and ritzy elites in fine drawing rooms. And, because scotch was one of the finest examples of whisky, it enjoyed a privileged position in the pantheon of mash spirits.
Scotch Whisky Today
Today, scotch maintains its popularity, favored as a complex and multifaceted drink closely associated with sophisticated and discerning drinkers. In 2018, Scotland exported almost £5 billion worth of scotch, and it is clear that drinkers the world over still love the warm tones, unique taste, and singular experience of enjoying scotch.
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Scotch Whisky FAQ
What is the difference between whisky and scotch?
A whisky is any distilled spirit made from fermented grain mash. Scotch is a particular type of whisky, produced in Scotland according to certain rules, regulations, and standards.
Is any whisky from Scotland automatically scotch?
No, it is not. While scotch does have to be made in Scotland, there are additional standards that must also be followed in order for a spirit to be called Scotch Whisky.
What does “mash” in scotch mean?
Mash is a mixture that is made by combining particular grains or a mix of grains with water and then heating the mixture into a mash. This process releases chemicals in the grains that give the scotch its flavor.
How many types of Scotch Whisky are there?
There are technically six types of scotch that are all produced in different ways. The most common types are Single Malt, Blended, and Double Malt, which is more correctly referred to as Double Wood. The less common varieties are Single Grain, Blended Malt, and Blended Grain.
What does “malt” in scotch mean?
Malt refers to grains that have been allowed to germinate and dry as part of the scotch production process. The malting process changes the flavor of the grains.
What does “single malt scotch” mean?
Single malt means that the scotch was made only with barley and water.
What does “single-grain scotch” mean?
Single-grain scotch is scotch made from water, barley, and at least one more type of cereal.
What does “blended scotch” mean?
Blended scotch is made from at least one single malt scotch that has been blended with at least one single grain scotch.
What are the Scottish regions in which scotch is made?
Scotch is primarily produced in five major geographic regions in Scotland, and each region imparts unique characteristics to the scotch made there. The regions are the Highlands, the Lowlands, Speyside, Campbeltown, and Islay.
Can scotch go bad?
Like many alcohols, after a bottle of scotch is opened, the liquid inside undergoes a chemical change as it is exposed to oxygen. As it oxidizes, the flavor profile of the scotch will slowly but surely change, especially if the bottle is more than half empty. Therefore, to maintain the superlative quality of scotch, you should try to enjoy it within two years of opening the bottle. Unopened, airtight bottles of Scotch whisky will not oxidize or go bad and can be stored for decades.
Should I drink scotch with ice?
Ultimately, you should enjoy scotch in whatever way makes it taste the best to you. Many connoisseurs, however, feel that excessive ice can water down and spoil the taste of scotch. Therefore, we suggest that you first try scotch with no ice, or no more than one or two small cubes, first.
How do I learn to appreciate scotch?
Like all things in life, developing an appreciation for scotch takes time. Simply drinking and enjoying scotch is, technically speaking, all that you need to do, and you will eventually develop an appreciation for it. To expedite the process, however, we are happy to offer this guide as your ultimate resource on how to understand and savor scotch!
The Production Process
Knowing the Process Will Help You Process This Information
At this point in our guide, we will be explaining how Scotch whisky is made, and by better understanding the step-by-step process and how all of the individual ingredients come together, we hope that you will be better able to retain the information that we will impart to you.
1. The Impact of Scottish Spring Water
The production of Scotch whisky begins with water. It is for this reason that many of the distilleries still found today are located adjacent to pure water sources such as a river or even a borehole. While transportation is far more effective today, when the vast majority of Scottish distilleries were erected, having to transport large quantities of fresh water proved to be difficult, thereby requiring the distilleries to be built near a plentiful source.
One of the things that separate Scotch whisky from other whiskeys is that the water in Scotland tends to be much softer, with significantly lower mineral and calcium contents. For the distilleries located on the west coast of Scotland, particularly on the Islands, the water has a much higher peat content due to the water running through peat bogs, which causes it to have a slightly brown tinge. While there is no direct evidence to suggest this natural peat affects the flavor of the whisky, many distilleries believe it to be special, and for that reason, they are very protective of their water supply.
2. Malting and Germination
Malting requires cereals and water. While there is no legal obligation to use Scottish barley to produce Scotch whisky, the vast majority of barley used to make whisky around the world is from Scotland, therefore making it cost-effective to utilize local barley.
In order to successfully malt barley, the grains are soaked in the water, which causes the starch to convert into a type of sugar called maltose. At the same time, the water feeds the seeds and causes them to start sprouting in the process of germination.
Over the next six days, little shoots begin to grow all over the grains, indicating to the producer that the barley is ready to be dried. To do this, the distillery will elect to use hot air or peat smoke to dry out the grains, which stops further growth of the shoots and prevents them from rotting.
While the majority of distilleries now purchase their barley pre-malted, there are still a small handful of producers that choose to malt the barley from scratch. Despite the process being painstaking and lengthy, distilleries such as The Balvenie and Highland Park view it as a tradition and pride themselves on their malting floors.
3. The Mash Tun
Now that the barley is properly malted, it gets ground until it resembles something like flour and is then mixed with water to make a mash. The entire mixture is then poured into a vessel called the Mash Tun. As the barley mixture steeps in the hot water, the mashing tun separates the solids from the sugars, and the process is repeated at least twice more. By the time this part of the production process is completed, the mash has been converted into a hot, sugary liquid called the Wort.
4. Fermentation
The next step in whisky-making is called the Fermentation Process. The wort is pumped into a wooden or stainless steel receptacle called the Washback, and dried or creamed yeast is added to the mix. Once the yeast is added to the liquid, it begins to multiply rapidly, using up the oxygen in the washback and creating carbon dioxide. As blades mix the yeast into the wort, over the next 48 hours, the yeast begins to devour the sugars turning the wort into alcohol. The distiller now chooses whether or not to remove the liquid or let it sit for up to another 70 hours, which produces a fruitier flavor.
5. Distillation
The next step is the actual distillation of the whisky. This is when the alcohol is poured into a copper pot still to undergo a series of two distillations, or in some cases, three. The first distillation, called the Wash Still, is where the alcohol is heated until it boils, and its vapor is condensed into liquid and carried through the coiled pipes. The new liquid is then dumped into cooling vats and is now typically around 28% alcohol. Then, the process is repeated, and the spirit is re-distilled until it reaches approximately 70% alcohol. As it distills, the vapor is pumped into a rectifying column, making its way through a water-cooled condenser to the spirit safe. The spirit safe then captures the purest portions of the stream that will eventually mature into Scotch whisky.
6. Aging
In the next step, the best cuts of the spirit are slightly diluted with more water. This process makes the spirit more palatable generally, although the ratio of spirit to water will vary based on the desires of the producer and what kind of flavor profile he or she wishes to create. The diluted spirit is then poured into wooden oak casks. Some of the most prized casks are taken from Bourbon whiskey or Spanish sherry. The spirit will, effectively, marinate in the cask and mature for at least three years, developing a complex range of flavors and aromas as it soaks up the hidden spirits still buried deep in the wooden casks. While Scotch whisky must, by law, age for three years, it can remain in the casks for much longer, and doing so will often produce a more unique, unexpected, or intense flavor profile.
7. Bottling
Having completed its desired aging process in the casks, the Scotch whisky is ready to be bottled, labeled, and sold. While whisky can continue to develop with age in the bottle, note that most of the impact on the flavor and texture is imparted during the cask aging and not after the scotch has been bottled.
Is this scotch the world’s
Oldest?
In 2022 whisky maker The Macallan announced that they would be selling an 81-year-old scotch that had been aging in casks since 1940. According to media reports, only 288 bottles were released, with a suggested retail price of $125,000. The rare spirit is said to open with notes of dark chocolate, sweet cinnamon, and aromatic peat, leading on to treacle toffee, crystallized ginger, and charred pineapple, before giving way to an intensely rich, sweet, and smoky finish.
Types of Scotch Whisky
Scotch Type | Notes |
---|---|
Single Malt | Single malt Scotch whisky is, today, the most popular choice in North American homes. This is an aged whisky made by a single distillery using only malted barley and water. It contains no other cereals and must be distilled, produced, and bottled in Scotland. |
Single Grain | Single-grain Scotch whisky is less commonly found on the shelves of your local liquor store. It starts out with water and malted barley but then has additional whole grains or cereals added to it, which prevents it from complying with the laws that would permit it to be called single malt. Just like with single malt scotch, it too has to be bottled in Scotland in order for it to be able to use the “Scotch” name. It is this type of scotch that most blended Scotch whisky is made from. |
Blended Scotch | A blended Scotch whisky is made from at least one or more single-malt Scotch whiskeys that is blended together with a single-grain Scotch whisky. |
Blended Malt Scotch | A blended malt Scotch is actually one of the most uncommon types of Scotch that can be found today. Previously called a “vatted malt” or a “pure malt,” it is made when the blender takes two or more single malt Scotch whiskeys from at least two separate distilleries and blends them together to create one batch of whisky. |
Blended Grain Scotch | A blended-grain Scotch is similar to a blended malt, except it utilizes two or more single-grain Scotch whiskeys from at least two separate distilleries. They are then blended together to create a single batch of whisky. |
Double Malt Scotch | Many people have heard of a Scotch whisky referred to as a “double malt” Scotch. It should be noted that these do not actually exist in the world of Scotch whisky. Whenever a bottle of single malt Scotch is referred to as “double malt” or “triple malt” it simply means that it was aged in two or more types of casks. The true term for this is double wood or triple wood. This is very common in the whisky world, and despite being aged in multiple casks, it still remains in the single malt category. |
Learn more about blended Scotch whisky!
The Impact of Scotland’s Regions on Scotch Whisky
Location, Location, Location
Divided into five distinct Scotch whisky regions, Scotland produces a variety of whiskeys that take on certain flavor profiles based on the region they’re distilled in. Oftentimes, you can tell a great deal about a whisky’s characteristics just by knowing where it was made.
Region | Notes |
---|---|
The Highlands | Known as a medium-bodied whisky, Highlands scotch is typically lighter and more luxurious than examples from Islay, but stronger than the ones in the Lowlands. Today there are many highland distilleries, some of which include Aberfeldy, Balblair, Ben Nevis, Clynelish, The Dalmore, Dalwhinnie, Glen Ord, Glenmorangie, Oban, and Old Pulteney. In the Islands portion of the Highlands, you can find Arran, Jura, Tobermory, Highland Park, and Scapa, as well as Talisker, still operating today. While many whisky connoisseurs believe the Islands should have their own region, they are still technically classified as a part of the Highlands. |
The Lowlands | Generally considered the lighter and most delicate whiskeys, the Lowland distilleries often produce spirits with very little to no peat. Today the only distilleries still in operation are Auchentoshan, Bladnoch, and Glenkinchie, as well as Daftmill, a distillery of very recent pedigree. |
Speyside | Home to whiskeys reputed to be some of the most elegant and inspired in Scotland, Speyside is also home to the most distilleries in the Country, some of which include Aberlour, The Balvenie, Cardhu, Cragganmore, Glenfarclas, Glenfiddich, Glenglassaugh, The Glenlivet, Glen Moray, and The Macallan. |
Campbeltown | Once a major center of whisky production, the vast majority of distilleries that operated in Campbeltown have since closed down. With the majority of its bottles aged at the 10-year mark, the region is home, at the time of publishing, to just three active distilleries, which include Glen Scotia, Glengyle, and Springbank. |
Islay | Considered some of the most intense examples of Scotch whisky, these spirits are usually heavily peated, often oily, and even sometimes compared to iodine. Islay is home to eight major distilleries, which include Ardbeg, Bowmore, Bruichladdich, Bunnahabhain, Caol Ila, Kilchoman, Lagavulin, and Laphroaig. |
“Whisky is liquid sunshine”
George Bernard Shaw
How to Properly Taste and Appreciate Scotch
The Correct Method Will Make Your Scotch Taste Even Better
Today, Scotch whisky is tasted in a variety of ways. From drinking it neat or on the rocks to mixing it into a range of cocktails, Scotch whisky can now be enjoyed in any way that the drinker pleases.
We here at the Gentleman’s Gazette, however, believe that taking certain simple steps will allow you to derive the greatest enjoyment and pleasure from your Scotch whisky. Therefore, this guide does not feature any recipes for scotch cocktails, and will instead focus on how you can achieve maximum pleasure while drinking the Scotch whisky itself.
Sourcing the Right Glass
The Vessel Matters!
While often enjoyed in a simple rocks glass, there are certain benefits to sourcing a glass that is specially designed for the consumption of Scotch whisky. These glasses will heighten your enjoyment of the spirit, and set you apart as a genuine connoisseur.
The Copita Nosing Glass
Originally called a “Dock Glass,” the copita was developed in the 17th century for merchants to nose, or assess quality by smell, a spirit or wine at the dock before accepting the shipment. Today, a copita is still used by many distillery managers or master blenders when testing or planning new blends. Because of its unique tulip shape bowl, the copita allows you to swirl the spirit while facilitating the retention of alcohol vapors. Prior to tasting the whisky, the drinker will generally cover the glass with its accompanying watch glass cover and allow it to sit for a few minutes.
The Glencairn Glass
Considered the most innovative whisky glass on the market, the crystal Glencairn glass is an official product specifically designed for Scotch whisky. With a tapered mouth and wide bowl, the quality of the whisky is enhanced, allowing the connoisseur to identify hidden aromas and flavors in the spirit. The one negative aspect of the Glencairn is that it has a very short, wide stem, which can cause the whisky to warm from the natural heat of your hand, which in turn can affect the flavor.
Ice or No Ice: How Not to Spoil Your Whisky
With the increasing ubiquity of iced drinks, it is typical for many scotch drinkers to enjoy their beverages “on the rocks,” or with ice. With each ice cube added, however, the scotch becomes diluted and cooled, changing the flavor profile and masking the aromas. Therefore, we recommend, if it suits your taste, taking your scotch with only one or two small ice cubes if any.
Are they worth it?
Whisky Stones
In an effort to cool scotch without also having to dilute it, many drinkers rely on chilled cubes of various materials known as “Whisky Stones.” Whisky stones are made from many materials, but two of the most common are metal and soapstone. Note that metal whisky stones often have their own distinct metallic taste that can affect the flavors of the scotch, so if you want to employ whisky stones, we recommend that you use soapstone varieties.
Watering Whisky: The Benefits of Diluation
Historically, judges at spirit competitions would water down their whisky, mixing the Scotch with up to an additional 50% distilled water. While many people think this is done to eliminate some of the alcohol content, the fact is that by adding a splash of slightly cool still water, the flavors, and aromas of the spirit will be elevated, opening up the spirit and allowing you to enjoy your dram properly. While we don’t recommend diluting your whisky with 50% water, a splash of cool, clean water can help the scotch open up.
The Benefits of
Glass Cutting
Because even superficial detritus on the drinking glass can affect the experience of drinking quality Scotch whisky, many devotees will carefully “cut” the inside of the glass with the scotch itself. Into a clean glass, pour about half of an ounce of your desired whisky and then swirl it around every surface of the interior of the glass. Then, dump the scotch out of the glass. This may seem like a waste, but the small amount of Scotch whisky you have employed in this way will act as a purifier, eliminating any odors or flavors already in the glass that could alter the taste or aroma of your dram.
How to Properly Fill and Hold a Whisky Glass
When pouring Scotch whisky, be sure not to overfill the glass. An overly generous portion will overwhelm your senses and diminish your enjoyment of the beverage.
If using a designated whisky glass, we suggest filling the vessel so that the high water mark of the scotch sits just below the widest point of the bowl of the glass.
For glasses that do not have bellowed bowls, like rocks glasses, we suggest filling the glass with between one and one-and-a-half fluid ounces. This amount will be approximately equivalent to the height of your two fingers when pressed against the glass while gripping it from the bottom – hence, the expression “two fingers” of whisky.
When holding your whisky glass, be careful to hold its base and not the bowl to ensure your hand doesn’t warm the spirit as it’s poured in.
Assessing the Whisky Before Tasting
Full Whisky Appreciation Starts Before Your First Drink
To gain the greatest possible enjoyment from your Scotch whisky before even tasting it, you can follow these steps to learn more about your whisky based on how it looks and smells.
1
Assess Cloudiness
After pouring your scotch, you can gently swirl it in the glass to check for cloudiness. A cloudy spirit will indicate that the whisky has not undergone chill filtration. The purpose of chill filtration is to conform whisky so that there is no cloudiness once water is added. However, a spirit that is cloudy tends to offer an enhanced element of flavor, and being aware of this fact can improve your enjoyment, as well as serve as a potential marker for quality.
2
Observe the Legs
The most important reason for visually examining your whisky is to look at its “legs.” After swirling the whisky in its glass, you’ll notice fine beads that will form on the sides of the glass. The legs then slowly ooze back into the glass, forming lines called “legs” as they move. The thicker and slower the legs move, the more vivacious the liquid is, which tends to indicate a bolder whisky.
3
Sampling the Aroma
After visually inspecting the scotch, hold the glass up towards your nose, taking a deep breath in through your mouth and your nose. While inhaling, appreciate the complex aromas coming from the drink. Be sure not to bring the glass too close, as the strength of the alcohol can numb your senses. Then, lower the glass and swirl it. Repeat this process at least three times, each time bringing the glass closer to your nose and breathing in more through your nose and less through your mouth. By the final nose, you should allow the rim of the glass to pocket your nose, and with your mouth closed, breathe in as the spirit engulfs your senses. By following these steps, you’ll notice that the aromas change with each nose, and you will be able to experience each of the divine and complex aromas of the Scotch whisky.
Assessing the Whisky When Tasting
Diluting the Spirit
After savoring the aroma, add a splash of pure, clear water that’s slightly cool and take your first taste of the spirit.
Sloshing in the Mouth
As the Scotch whisky hits your tongue, swirl and splash it around every part of your mouth. Let it touch your cheeks, the roof of your palate, and the bottom of your mouth under your tongue. Allow it to stream in front of your teeth and touch your gums and the inside of your lips. Then let it sit in the middle of your mouth before slowly swallowing the spirit.
This process may seem involved and somewhat affected, but engaging in this ritual ensures that you are able to taste all of the complexity of the Scotch whisky, with its diverse flavor profile. For subsequent tastes, you can continue this process or simply sip your glass with relish as you see fit.
“The light music of whisky falling into glasses made an agreeable interlude”
James Joyce
Common Whisky Tastes
A Shared Vocabulary Makes Sharing Easier
Ultimately, how a Scotch whisky tastes is often a matter of personal perception. To help whisky drinkers share and speak clearly about their experiences and insights, it can be useful to employ a shared vocabulary with which everyone is aware. These universal terms make it easier for whisky drinkers to convey to each other what they are tasting.
Generally speaking, there are four broad whisky flavor profiles, which consist of many individual flavors. You may or may not taste all of these flavors when you are drinking Scotch whisky, but it can be helpful to know the types of flavors that other drinkers have noticed, in addition to what you can pick out.
Flavor Profile | Flavor Examples |
---|---|
Fruity | Banana, mango, pineapple, grapefruit, orange, apples, pears, persimmon, raisins, sultana, and prunes. |
Smoky | Iodine, tar, barbecue fumes, tobacco, cigar smoke, roasted coffee, and dark chocolate. |
Sweet | Toffee, vanilla, honey, butterscotch, ice cream, caramel, and honey. |
Spicy | Chili peppers, cloves, cinnamon, and nutmeg. |
Our Recommended Whiskeys
Some of Our Favorites, Arranged by Region
The popularity of whisky has exploded in the last two decades, and Scotch whisky remains one of the most popular drinks on the market. Therefore, you will find yourself swamped with countless options to try.
While we encourage you to experiment and seek out the advice of friends who know and love Scotch whisky, we are happy to provide the following suggestions of some of our favorites.
In general, if you are new to whisky and scotch drinking, gentle, more subtle bottles will be an easier entree for you. Glenlivet 8 Year, Auchentoshan Three Wood, and Dalwhinnie 15 Year are particularly nice starting points. Meanwhile, the Dalmore Cigar Malt Reserve pairs beautifully with most full-bodied cigars, while the Aberlour 12 Year is a great option at its price point, and The Macallan 12 Year is one of our absolute favorites.
Region | Our Suggestions |
---|---|
The Highlands | The Dalmore Cigar Malt Reserve Jura Superstition Highland Park 12 Year Scapa 16 Year Talisker 18 Year |
The Lowlands | Auchentoshan Three Wood Glenkinchie 12 Year Rosebank 12 Year |
Speyside | The Macallan Fine Oak The Macallan 12 Year The Macallan 25 Year Aberlour 12 Year Aberlour A’bunadh The Balvenie Doublewood |
Campbeltown | Glen Scotia 12 Year Springbank 10 Year |
Islay | Bowmore 18 Year Lagavulin 16 Year Caol Ila Moch Laphroaig 12 Year |
“There is no such things as bad whisky. Some whiskeys just happen to be better than others.”
William Faulkner
How to Research and Buy Whisky
As with many products, prices for Scotch whisky will vary widely based on where you live. Here are a few of our preferred online retailers who may be providing their services in your area.
Conclusion
Now that you know more about the history, production method, and types of Scotch whisky, as well as how to enjoy and savor it properly, we hope that you are ready to start experimenting with this delicious and versatile spirit. Whether you are sampling scotch while on a whiskey tour through the Scottish Highlands or sipping a glass while relaxing in your living room, we hope that this guide has left you better informed about one of the most interesting and unique spirits that the world has to offer. Cheers!
Let us know in the comments what your favorite Scotch whiskeys are!
Want to learn even more about Scotch whisky?
Outfit Rundown
In today’s video, Raphael is wearing a double-breasted flannel suit with a wide window over pane and a 6-by-2 button arrangement. The suit was custom-made, and the fabric comes from Vitale Barberis Canonico. Raphael is wearing it with a white dress shirt, to which he has added a pop of color with the red carnelian balls in his sterling silver eagle claw cufflinks. The rest of Raphael’s jewelry complements this choice, as he is wearing a sterling silver ring with a malachite stone.
For neckwear, Raphael has opted for a unique texture with his mottled cri-de-la-soie silk necktie with magenta, pink, and grey mottling, which is set off by the darker burgundy body color of his silk pocket square. The blue and green paisleys in that pocket square are further highlighted by the green shoelaces in his suede shoes. Raphael’s socks are a two-tone shadow stripe in charcoal and turquoise that perfectly pick out many other tones in his ensemble.
*Editor’s Note: This post was written by E.J. Daniels, adapted from an earlier version by J.A. Shapira.