Scottish Whiskey

Scotland is indisputably the nucleus of whisky-making. Here, a malt whisky can only be made from malted barley. If it comes from a single distillery the bottle is designated as single malt, but if any other grains are used it is termed grain alcohol. Scotch must also be aged in wood barrels for a minimum of three years. The vast majority of them, however, mature for much longer, lending them complexity. Today, many whisky producers are taking avant-garde steps by finishing their whiskies in unconventional rum casks to add an intriguing dimension.

Unlike single malts, which are always double distilled in pot stills, blended whiskies meld single malt and double distilled grain whisky in continuous stills. This accessible sphere of the Scotch category, including such iconic brands as Chivas Regal and Johnnie Walker, is even more popular for an everyday quaff.

The range of Scotches made throughout the country is immense. While one hailing from the Lowlands, like Auchentoshan, is light and bright, one from the island of Islay, like Laphroaig, puts peat-spawned smoky notes in the spotlight. The majority of Scotland’s whiskies are made in Speyside and the Highlands, yielding plenty of grass, raisin, and chocolate notes.

Quick Facts

• Scotch anchors cocktails such as the Rob Roy (vermouth and Angostura bitters) and the Bobby Burns (sweet vermouth and Bénédictine)
• The first written mention of Scotch can be found in Exchequer Rolls of Scotland, dating from June 1, 1494
• Single malt Scotches didn’t come into style until the 1960s, when Glenfiddich’s pioneering marketing encouraged sales