Regional Characteristics of Single Malt Scotch

A guide to the regional characteristics of single malt scotch whisky.

Single malt scotch whisky can be a very intimidating drink. With well over 100 distilleries in Scotland, it’s easy to get lost in the selection. Here are a few key points to remember when it all seems too much.

What Is Single Malt Whisky?

By law, single malt whisky (the preferred spelling of the word in reference to scotch) must be aged in oak casks for a minimum of three years. The only grain ingredient allowed in production is malted barley. Unlike blended scotch, which is a blend of whiskies from up to 50 distilleries, single malts can only be the product of any one distillery.

While the minimum age for a single malt is only three years, it’s rare to find a malt less than eight-years-old.

Regions

There are at least 5 distinct regions in Scotland in reference to single malt distilleries. Each region is known for distinct characteristics in its whiskies, which are the result of geographical differences such as water sources and proximity to the sea.

Speyside

The Speyside region of Scotland is located along the River Spey in northeast Scotland. This small region has the highest density of distilleries, and in fact more distilleries than any other region in Scotland. Speyside whiskies are most noted for their smooth bodies and notes of fruit, supposedly the result of the fresh water provided by the river.

Well-known distilleries from this region include Glenlivet, Glenfiddich, and Macallan.

Islay

A small island off the western coast in the Inner Hebrides, Islay (pronounced eye-luh) whiskies provide the proverbial other-side-of-the-coin in a stark contrast to Speyside malts. These whiskies are known for the peaty (very smoky) character, as well as notes of iodine and sea salt. Such characteristics are attributed to the peat used in the fuel and the exposure of the casks to strong sea airs.

Perhaps best known of the eight Islay distilleries are Ardbeg, Lagavulin, and Laphroaig.

Lowland

The Lowlands are the southernmost region of Scotland. With only three distilleries continuing operation, Lowland whiskies are a dying breed. These malts are traditionally distilled three times, giving them a very light body and taste.

The distilleries remaining in operation are Glenkinchie, Auchentoshan, and Bladnoch.

Highland

Hailing from the largest geographic region, Highland whiskies are difficult in terms of pinpointing uniform characteristics. They can be peaty like an Islay or delicate like a Speyside. On the whole, these whiskies have heavier bodies than their Lowland counterparts.

Aberfeldy, Dalwhinnie, and Old Putney are among the more recognizable names of this region.

Island

Island malts are often classified as a subset of the Highlands. However, these whiskies have certain underlying characteristics that deserve not to be ignored. Encompassing all of the islands but Islay, there is undoubtedly a good deal of variation, but you can typically count on Island malts to retain some of the iodine and salt of Islay whiskies (though not as intensely). Again, this is due to the proximity of the distilleries to the sea.

Some go-to distilleries from this region are Talisker, Arran, and Highland Park.

Remaining Conscious of Your Choices

As you explore the world of single malt scotch, you will likely find that you have a preference to one or two regions—or more likely a preference against one. Don’t think that just because you don’t like the Islay peat bomb your scotch-fanatic friend keeps telling you about means you don’t like scotch. When it comes to single malts, there’s something for everybody.

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Posted on Aug 25, 2010