The Origins of Scotch
The term 'whisky' derives from the Gaelic word uisge beatha or usquebaugh, linked to the Latin word aqua vitae, meaning 'water of life'. Scotch is undeniably intrinsic to the geography, history, and soul of Scotland.
The earliest written reference to the concept of whisky comes from the Annals of Clonmacnoise from Ireland in 1405; where mention is made of the death of a chieftain from taking a surfeit of aqua vitae. On the other hand, Mr. J Marshall Robb in his book Scotch Whisky, says: "The oldest reference to whisky occurs in the Scottish Exchequer Rolls for 1494, where there is an entry of 8 bolls of malt to friar John Cor wherewith to make aqua vitae". A boll was an old Scottish measure of six bushels, a bushel being a unit of measurement of 36.4 litres.
The earliest reference to a Scotch distillery appears 1690 in the Acts of Scottish Parliament, when mention is made of the famous Ferintosh distillery owned by Duncan Forbes of Culloden.
The Stages of Distilling Scotch
Stage 1 Malting: Barley is steeped in water and then spread out on malting floors to germinate. It is turned regularly to prevent the build up of heat. During this process enzymes are activated which convert the starch into sugar. After 6-7 days of germination, the barley (now called green malt), goes to the kiln for drying. This halts the germination. Peat may be added to the fire to impart flavor from the smoke.
Stage 2 Mashing: The dried malt is ground into a coarse flour or grist, which is mixed with hot water in the mash tun. The water is added in three stages and gets hotter at each stage. The quality of the pure Scottish water is important. The mash is stirred, helping to convert the starches to sugar. After mashing, a sweet, sugary liquid is created which is known as 'wort'.
Stage 3 Fermentation: The wort is cooled to 20° and pumped into washbacks, where yeast is added and fermentation begins. The living yeast feeds on the sugars, producing alcohol and small quantities of other compounds known as 'congeners', which contribute to the flavour of whisky. Carbon dioxide is also produced and the wash froths violently. Revolving switchers cut the head to prevent it from overflowing. After about two days the fermentation dies down and the resulting wash reaches 6-8% ABV.
Stage 4 Pot Stills: The shape of pot still affects the character of the individual malt whisky. In distillation, the still is heated to just below the boiling point of water and the alcohol and other compounds vapourise and pass over the neck of the still into either a condenser or a worm - a large copper coil immersed in cold running water where the vapour is condensed into a liquid.
Stage 5 Distillation: The wash is distilled twice - first in the wash still to separate the alcohol from the water, yeast, and residue called 'pot ale' - the solids of which are saved for use in animal feeds. The distillate from the wash still, known as low wines and containing about 20% ABV, then goes to the spirit still for the second distillation. The more volatile compounds which distil off first - the foreshots, and the final runnings called 'feints' where more oily compounds are vapourised - are channeled off to be redistilled, then mixed with the low wines in the next batch. Only the pure center cut, or 'heart of the run', which is about 68% ABV, is collected in the spirit receiver.
Stage 6 Spirit Safe: All the distillates pass through the spirit safe. The newly distilled, colourless, fiery spirit is reduced to maturing strength at 63% ABV. It is then filled into oak hogsheads and then the maturation process begins.
The Styles of Scotch
There are six whisky-producing regions within Scotland, each with their own signature, trademark style of Scotch whisky, each style being easily distinguisable from the other. Coastal distilleries will produce a dram that will be vastly different from a dram produced by inland distilleries. These whisky-producing regions include: Highland, Speyside, Lowland, Campbeltown, Islay, and the Isles.
Highlands is the largest whisky-producing region in Scotland in terms of geographic area. Due to the sheer size of the Highlands, it is difficult to lineate all whisky produced within this region under a characteristic style. Instead, it makes more sense to divide the Highlands into styles from the north, east, south, and west. Highlands Scotch whisky does however tend to be sweet and rich and character. Some reputable Highlands Scotch whisky distilleries include Dalmore, Glenmorangie, and Aberlour. Highland single malts tend to display notes of fruit cake, malt, oak, heather, dried fruit, and smoke. Try the Glendronach Parliament 21yo for a full-bodied, matured dram.
Speyside is a region located west of the Highlands, surrounded by the River Spey, and produces the highest amount of Scotch whisky. Speyside Scotch whisky oftentimes will be sweet, with a little to no peatiness. Famed Speyside Scotch whiskey distilleries include Dalwhinnie, Glenlivet, and Glenfiddich. Speyside distillers have an avid fondness for using ex-Oloroso and ex-Pedro Ximénez sherry casks to mature their whiskys in; imparting tertiary notes of dried fruit, nuts, and baking spices. Speyside single malts are commonly known to exhibit notes such as apple, vanilla, oak, malt, nutmeg, and dried fruit. Try the Glenallachie 15yo for a fruity, spicy dram.
Lowland is the second largest whisky-producing region, but is only home to less than five distilleries. The Lowland region stretches from the south of Scotland to the north of Glasgow and Edinburgh. Lowland Scotch whisky is often characterised as being light, gentle, and having no peatiness. Well-established Lowland Scotch whisky distilleries include Auchentoshan and Glenkinchie, alongside newcomer distilleries such as Daftmill and Annandale. Lowland single malts are often defined by their characteristic notes of grass, honeysuckle, cream, toffee, toast, and cinnamon. Try the Bladnoch Vinaya for a light, buttery dram.
Campbeltown is part of mainland Scotland, located at the foot of the Mull of Kintrye, once a thriving locale for Scotch whisky with over 34 distilleries, nowadays it is home to a meagre three. Campbeltown Scotch whisky is known for its dryness and pungency, ranging from light and grassy styles to robust and smoky expressions. The sole three distilleries in Campbeltown include: Glen Scotia, Glengyle, and Springbank. Campbeltown single malts showcase typical notes of brine, smoke, dried fruit, vanilla, and toffee. Try the Glen Scotia Victoriana for a fruity, smoky dram.
Islay is an island located to the west of mainland Scotland, and is the smallest whisky-producing region in terms of area coverage. Islay Scotch whisky is known for its tell-tale characters of smoke and peat. The three most prestigious Islay Scotch whisky distilleries include Ardbeg, Laphroaig, and Lagavulin. Islay single malts express typical notes of seaweed, brine, carbolic soap, apple, smoke, and kippers. Try the Kilchoman Sanaig for a rich, peaty dram.
The Islands is not recognised by the Scotch Whisky Association as one of the main whisky-producing regions in Scotland. However, their style is extremely diverse and very distinctive so many choose to allocate the Islands as a self-ascribed, combined region. There are nearly 800 islands off the coastline of Scotland, with only a few of them being inhabited. Although there is a plethora of distilleries in the Islands, they all tend to have characteristic notes of peatiness and salinity. The most well-known Islands Scotch distilleries include Highland Park; found on Orkney, Talisker; found on Skye, and Jura; found on Jura. Islands single malts commonly includes notes of smoke, brine, oil, black pepper, and honey. Try the Arran 10yo for a sweet, spicy dram.
By Lucas Barker, a passionate mixologist with 6+ years experience in hospitality. 26/06/23
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