It’s a mind-numbing world, scotch whisky, isn’t it? There are age-statement bottles, there are no age-statement bottles. There are cask strength releases, there are 40% releases. There are Port Pipe finishes. There are Tequila cask finishes.
Of the varying scotch whisky opinions found across the world, we can all agree on one thing: There are so many drams and so little time.
A question I’ve been asked by those new to scotch whisky is, “Where do I start?”. My suggestion would be to time travel Scotland.
Unfortunately, I am not talking about real time travel (though wouldn’t that be cool). This kind of time travel involves looking at Scotland and its whisky regions as a clock. Working in an anti-clockwise direction in the Lowlands, starting at 6, working back in time, and finishing at 5 in Campbeltown.
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This can be a great way to explore what each scotch whisky region has to offer and find out if scotch whisky is something that you enjoy.
So, let’s take a journey around the clock to each whisky region, and see what kind of scotch whisky is produced in each corner of the country.
The Lowlands
The Lowlands whisky region offers a soft, smooth, sumptuous spirit. For the texture lover, Lowlands whiskies can be compared in texture to aperitifs, port, liqueur, and creams. The palate sends honey, ginger, toffee, boiled sweeties, and toast.
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Something of an overlooked region, the Lowlands is currently experiencing something of a renaissance. The reopening of ‘King of the Lowlands’, Rosebank, made headlines across the whisky industry, and visitors have begun to flock to Falkirk for a chance to see the new plant.
Other new Lowland distilleries include Kingsbarns, Lindores Abbey, and Ardgowan. Together with operations such as Glenkinchie and Auchentoshan, these distilleries are re-establishing he Lowlands as a whisky destination.
The Highlands
The Highland whisky region is such a vast expanse of land, which really, in my humble opinion needs to be characterized individually.
The Southern Highlands: This region packs a bit of punch in its spirit, and is also home to some approachable historic greats. Aberfeldy of 1896, Glenturret of 1763 and Edradour of 1825. The Perthshire distilleries perform well on the field of dryer, lighter spirit. Not to mention the stunning scenery as you circuit the countryside, the whiskies make a superb companion on the hip.
The Eastern Highlands: This section of the country is acclaimed to have “From Mountain to Sea, the very best of Scotland.” It is a very noble and bold claim, but The Eastern Highlands plays host to Glen Garioch, Glendronach, and Glenglassaugh, so I’m finding it hard to argue the point.
Here, full, dry, and heavily fruity whiskies originate. The drams here are so accessible to the beginner, but they also offer a journey in themselves, as the longer they mature in the casks, the palate begins to achieve more complexity.
The Northern Highlands: Here, you’re taking the train to Breakfast Dram Central. Punching out Special K with oat milk vibes. Sugary cereal and rich in its complexity, you get a real feel for ‘windy coastal crofts meets Viking invader’. Old Pulteney, Scapa, and Glenwyvis scotches all deliver Frosted Corn Flakes with the stiff upper lip of the northern hemisphere crusader.
The Western Highlands: Oban, Ben Nevis, Nc’nean. Now we’re exploring the coastal notes known on the west coast mainland. These drams certainly have a unique character about them. They pack a punch on the nose and pull up in the heavyweight division in the Highland Region.
Speyside
If you haven’t heard of the term ‘Speyside scotch whisky’, It is arguably the international favorite of all the regions. It has a soft palate and grassy tones, and when treated well by the distiller, you are served vanilla and lightly charred oak. Orchard fruits like apples, pears, and cherries all play out their influence in the taste of Speyside whiskies, and the spirits mature exceptionally well in the sherry cask.
The Islands
Here comes the emerging challenger in the market. I think the best thing about the Island single malts is that they all vary, despite being clubbed into one category. Isle of Raasay, for example, tastes, feels, and presents entirely different from an Arran malt.
The beauty of whisky is that there are so many different points where a whisky can be different from the rest. Water source, peat source, barley strains, and the conditions it endured growing over the seasons. The entire pigeonhole of Island distillation, to me, is an injustice. The similarities are few and the experiences we have as enthusiasts are vast in likeness.
Recently, I have been trying drams distilled using St. Fergus peat, rather than Islay peat. This can open up a whole new avenue of exploration.
Islay
Imagine a world where the west coast scotch we talked about earlier, could be smoky, and more peated, and then have characteristics of the Island malts… You have reached Islay.
Islay is renowned for its peated whiskies and, despite the fact that peated whisky can be (and is) produced on the mainland, Islay is the true destination for peated whisky lovers. The smoky, briny, salty, coastal nature of these whiskies captures something in a whisky drinker’s imagination when combined with the wild, rugged beauty of the island and the folklore that saturates it.
Laphroaig, Bunnahabhain, Lagavulin, Bruichladdich, and Kilchoman – all a nightmare to pronounce if you’re not Scottish, but after a few drams from any of these distilleries, it gets easier. I promise.
Peated scotch may taste like the fire of a quaint little cottage in rural Scotland. They might evoke the feeling of needing a blanket and slippers in front of said fire as you nurse the dram. Much like the Scottish tradition of ‘Coorie’ (appreciating the comfort and coziness of the small things in life), peated whisky can tuck you in and warm your heart. Whether a gentle 35 ppm or a smoky 70 ppm, peated whisky had something to offer. Don’t knock it until you’ve tried it.
Campbeltown
Campbeltown was, prior to the end of the 19th century, the Whisky Capital of the World. Once home to over 30 distilleries, just three now operate in the small region. However, plans for additional Campbeltown distilleries are underway.
The working distilleries in Campbeltown produce a spirit that delivers a different feeling from all other regions. Its transmission of sea salt and heavy oak mixes with the inland grassy notes carried in the Atlantic wind from Machrihanish and Drumlemble down over the town. The spirit is so free to interpretation that I feel that this is where every single malt journey has to end. The flavor profile is something completely unexpected, and it is wonderful fun to explore said flavors on the palate.
Scotch Whisky Beginners Flight Recommendations
So, now that we have talked about each whisky region of Scotland, it is time to put my time travel recommendation to the test. Below is a whisky per region that I would recommend starting with. These whiskies offer the profile of each region, whilst easing you into the world of scotch whisky tasting and readying you for something more experimental. It is time to find out: is scotch whisky right for you?
Lowlands: Auchentoshan American Oak – $30.99
Highlands: Glendronach 12 Year Old – $47.95
Speyside: Glen Moray Port Cask Finish – $26.99
Islands: Isle of Raasay Lightly Peated – $64.99
Islay: Lagavulin 8 Year Old – $74
Campbeltown: Glen Scotia Double Cask – $53.99
As you advance through the journey of nosing and tasting, work these drams up to either cask strength whiskies, or explore cask finish selections, something that independent bottlers are great for.
Independent bottlers will often finish whiskies in casks that the distillery may well have access to, but won’t use for fear of inconsistency with what their fans already enjoy. Tasting independent bottlings as well as official bottlings can broaden your palate as you continue on your scotch whisky journey.
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