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SINGLE MALT SCOTCH
There are two types of scotch whisky, grain based and malt based.
Scotch distillation was first introduced by Irish monks in Scotland. Over time, scotch has been recognized in two categories:
single malt and blended scotch. Of the two, blended scotches are more popular in the United States. Blended scotch is mixed
with malt and grain whisky.
SINGLE MALT SCOTCH are produced from malted barley and grinded with warm water in a mashturn. The scotch is stored in ask sherry or
bourbon casks left to age for a minimum of 3 years.
SINGLE MALT SCOTCH were established in a number of regions in Scotland: Highlands, Lowlands, Speyside, Campletown, and Islay.
HIGHLANDS
The Highlands is divided into four categories: North, East, South and West each with a distinctive character from an another.
 Northern Malts draw from the sea air and heathered peach soil thus producing a scotch that is both spicy and flowery. A popular northern malt to try is Dalmore.
Eastern Malts tend to be slightly sweet and smoky. Ideally, its medium body and smooth, dry finish is most appreciated after dinner. Lochnagar and Glendronach are very popular, noted as 'first class' malts.
Southern Highland or Midland regions are better known for its blended malts such as Dewars or Famous Grouse which tend to be fruity, nutty and medium sweet.
Western Malts are few and hard to categorize. They are generally firm and dry having some peatiness. Try Oban, or Glengoyne.
LOWLANDS
Lowland scotch is recognized for its sweet, soft fruity spirit relying more on the flavor of the malt itself. Its aromatic intensity
is low and is compared to an herbal scent with grainy floral notes. It's characteristic of Lowland malts to take on a very long
maturation without becoming woody. Three popular Lowland scotches to try are: Auchmtoshan, Glenkinchic and Ladyburn.
SPEYSIDE
Speysides are essentially sweet whiskies. They have little peaty character (although some have a whiff of smoke) and their salient
characteristic is estery - typically, this aroma is compared to pear-drops or solvent (nail varnish remover, particularly). They
can be highly perfumed: scents of carnations, roses, violets, apples, bananas, cream soda and lemonade have all been discovered
in Speyside malts.
CAMPBLETOWN
Campbeltown scotch is traditionally a full-flavoured and full-bodied whisky, famous for their depth of flavour and for their
slightly salty tang in the finish. They were referred to as "'The Hector of the West', the deepest voice in the choir". The
overall impression is often compared to 'sea mist'.
Springbank is the senior offering. It can take long maturation to great advantage, becoming raisiny and rich.
ISLAY (pronounced 'Eye-la')
Islay whiskies generally reverse the characteristics of Speysides, tending to be dry and peaty; behind the smoke, however, can be
gentle mossy scents, and some spice. The southern Islay distilleries produce powerfully phenolic whiskies, with aromas redolent
of tar, smoke, iodine and carbolic. Bowmore, in the middle of the island, shares these characteristics but is not quite so powerful,
as does Caol Ila. Bruichladdich and Bunnahabhain are lighter and much less smoky. All Islays have a dry finish, the southern ones
with quite a bite.
RECOMMENDATIONS
Blended Scotch:
The Famous Grouse, Finest Scotch Whisky. Retail Price: $18.99
(Gold Taste Award, Blended Scotch Whisky Category) American Tasting Institute, 2002
Highland Scotch
Glen Garioch 21 Yr. Retail Price: $62.95
Lowland Scotch
Auchentoshan 3 Yr Wood. Retail Price $57.50
Speyside Scotch
Cragganmore 12 Yr. Retail Price: $42.50
Campbletown Scotch
Springbank 15 Yr. Retail Price: $85.00
Islay Scotch
Laphroaig 10 Yr. Retail Price: $44.99
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