Scotch whiskey is made from either malt (malted barley) or grain (corn or wheat) and can be either a single malt/grain whiskey or a blended whiskey. Single malt or single grain are made at a single distillery while blended whiskies are made at multiple distilleries and then mixed together. Whiskey making in Scotland is a very serious endeavor. Laws distillers must follow include aging the spirit in an oak barrel for at least three years and including an age statement on each bottle that reflects the youngest aged whiskey used.
Entirely made in Scotland, Scotch is divided into five distinct categories that include single malt, single grain, blended malt, blended grain, and blended Scotch whisky. Scotch has an earthy and smoky flavor. Here are the main characterizations of Scotch:
There are five regions of Scotch whiskies:
- Lowlands’s malts are big and soft in body and aroma, perhaps a reflection of the region’s gentle terrain.
- Highland whiskies are as diverse as the area’s rugged geography, so it is impossible to characterize a single style. About half of Scotland’s single-malt distilleries are located in the area around Speyside, and their products are known for delicacy and elegance.
- Western Highland malts have light exposure to peat and a plummy aroma; Northern Highland malts are smokier and spicier in character.
- Island malts are from three islands: Isley, Orkney, and Skye. They are characterized as intensely smoky, with lots of peat reek, which means heavy wood flavors and an alcoholic bite. Distilleries near the sea also produce whiskeys with a briny (salty) flavor or aroma. Laphroaig is among the best known of the Isley malt Scotches.
- Campbeltown malts also feature the briny characteristic, along with a hint of sweetness. This region contains distilleries that have three stills but stop the distillation process after ‘‘two-and-a-half.’’ Campbeltown brands are rare since there are only two distilleries where there once were dozens.
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