The best brands of whiskey. Scotland: Regions for the production of whiskey

The magic of whiskey, among other things, is based on the fact that the drink is endemic to the land on which it is produced.

Five traditions

Brooks and rivers flow through the Scottish manor slopes, feeding mountain lions and providing crystal-clear waters with fertile lands of Scotland, generously giving malted barley. All these ingredients combine to create a jam which, thanks to the alchemy of the distillation, will become much larger than the simple sum of the constituent parts of the whiskey.

Scotland is divided into five main regions, each of which leaves its own unique imprint on the product created there. These areas, defined by geographical boundaries established at the legislative level, can be considered as terroir regions in France where wine, say, Burgundy, can be produced exclusively in Burgundy, because the local soil and microclimate are so unique that on the grapes grown here they leave the recognizable " Stigma ".

The following are briefly described the main regions of Scotland for the production of whiskey, allotted according to the Regulations of 2009, which determined the 5 main traditional localities and regional characteristics of this drink.

Lowland

This area was once crowded with distilleries (in the register of the XVIII century, there are 215 plants listed), and no one knows exactly why the production of whiskey in Scotland has so sharply fallen. Many point to the successive acts of the British Parliament, which helped to build up the release of English gin, which deprived local producers of their largest market. Among other reasons, the change in consumers' preferences is called - they prefer the stronger flavors of Highland to taste.

Low-lying regions are located south of the invisible border, which extends from Greenock on the west coast to Dundee in the east. Currently, three main whiskey manufacturers are active here : Auchentoshan, Bladnoch and Glenkinchie, and two more start working at Daftmill and Aisla Bay.

The region is famous for its light and soft scotch without the smack of smoke. Writer Charles Macklin spoke of the local whiskey as an ideal aperitif. This is an excellent option for those who are just beginning their acquaintance with this drink, as well as for experienced connoisseurs - triple distillation is more common in the lowlands than in any other region of whiskey production.

Scotland is divided into Highland and Lowland due to the producers of Scotch tape, since the border between them was defined by the law of 1784, according to which various duties were imposed for the north and south. The purpose of the act was to encourage legal distillation in mountain regions and reduce illegal distillation. Smaller enterprises, to the north of the division line, began to apply lower tax rates.

• The typical style of Scotch Lowland is light, floral and fruity.
• The main active producers of whiskey: Auchentoshan, Bladnoch and Glenkinchie.
• Closed or canned distilleries: Inverleven, Littlemill, Rosenbank and St Magdalene.

Auchentoshan

Distillery was organized in 1823. Since that time, six owners have been replaced, which carefully stored the unique production technology. The taste and flavor of whiskey here is revealed in the process of triple, not double distillation, as is customary in Scotland. Produced single-mal Auchentoshan 10-year-old exposure has a golden color, soft freshness with shades of oak. The clear, fruity taste ends with a delicate sweetness of aftertaste.

Bladnoch

The distillery was founded in 1917 by the McClelland family and since then has changed several owners, from time to time it was closed until it opened in 2000 to produce a limited number of outstanding single malt whiskey. Bladnoch 15-year-old exposure has a deep yellow tinge with a mild oily, herbal, lemon and fruity aroma with floral tints. Long licorice aftertaste. There are tons of melons, raspberries, strawberries and citrus.

Speyside

The largest number of whiskey manufacturers and two-thirds of total malt production is located in the most densely populated region of the country - in the Spey River valley, or Speyside. Charles Macklin defined the local scotch as "sweet, with pronounced notes of esters, fragrant with pear drops, cloves, Parma violets, roses, apples, bananas, cream soda and lemonade." Recently, this region began to produce many different versions of classic malt whiskey, and it is often possible to see highly peat drinks side by side with traditional ones. Scotch Speyside has an incredible range of flavors, from aged in barrels from under sherry Aberlour and Mortlach to smoky Benriach and Benromach.

• The typical style of Speyside Scotch tape is rich and fruity, although the use of peat is becoming more common.
• The main active distilleries are: Benromach, Balvenie, Glenlivet, Glenfiddich, Macallan, Glenfarclas and Mortlach.
• Closed or mothballed enterprises: Dallas Dhu, Caperdonich, Coleburn, Banff, Convalmore.

Glenlivet

Glenliveth, perhaps, is the most famous single malt scotch whiskey in this region, and its name was so popular that many other distilleries began to appropriate it. When JG Smith, owner of the distillery, tried to claim ownership of the name, he achieved only partial success. The court's decision to transfer the title to it also allowed other producers to use the name "Glenlivet" next to the name of their plant. It can still be seen on some old bottles from this region.

The founder of the enterprise, encouraged by Duke Gordon, was the first to apply for a license in 1824. He went against the public mood of the time. Illegal producers, unhappy with this act of Smith, threatened him with death, and Duke Gordon even gave him to protect 2 pistols, which can still be seen in the visitor center at the distillery. Legalization gave Smith the advantage that led the brand into the leaders. Today the company belongs to the group Chivas and Glenlivet, acquired by Pernod Ricard in 2001. The plant was closed only during the Second World War due to the lack of barley. Glenliveth is used in the best mixtures, such as Chivas Regal and Royal Salute.

12-year-old single-malt whiskey is light-golden in color and has a floral aroma and notes of sherry, spices and vanilla. Taste with a light haze, delicate, a little sweet and fruity, clean and well balanced. Finish is long, but soft and warm, with peat trails at the end.

Campbeltown

Campbeltown is located near the end of the peninsula of Mull of Quinteir on the west coast of Scotland. There used to be more than 30 whiskey factories, of which only three currently work: Glen Scotia, Glengyle and Springbank.

Campbeltown malt scotch from Springbank is rich, complex, full of flavor with shades of sea salt and soft peat. Hazelburn from Glen Scotia and Springbank is a triple distillation and is an easy alternative for those who prefer greater freshness. When the drink historian Alfred Barnard visited this area in 1885, he named Campbeltown Whiskey City. At that time, 21 enterprises were working there, it took him two weeks to inspect it.

Demand at the beginning of the twentieth century increased production in Campbeltown so much that impurities began to penetrate into the final product, which inevitably led to a decline in product quality. Because of this, whiskey has a fishy smell, and buyers have accused manufacturers of using a barrel of herring to rip a drink.

• A typical style is strong, rich and marine.
• The main active enterprises are Springbank, Glen Scotia and Kilkerran.
• Closed and canned distilleries: Ballegerggan, Dalaruan and Glen Nevis.

Glen Scotia

Distillery was founded in 1832. In 1979-82, For its modernization was spent almost 1 million pounds sterling, but in 1984 it was closed. Having opened in 1989, the enterprise was again mothballed in 1994. But recently trial batches of whiskey were distilled. The quality of alcohol was so good that it is planned to start regular production. So far, Glen Scotia has been working 3 months a year thanks to the employees of the neighboring Springbank distillery.

12-year-old amber-golden scotch has a very spicy, peppery scent with notes of sherry. The taste is spicy, with chocolate and plum shades and a warm pleasant finish.

Springbank

Founded in 1828 by Archibald Mitchell, is the oldest independent whiskey production plant in Scotland and to this day remains under the control of the descendants of the founder. Here make 3 different brands - Springbank, Longrow and Hazelburn. Springbank distilled 2.5 times. Sprouted barley is dried over burning peat only 6 hours, and then within 24 hours - warm air. The result is a smokier whiskey than is usually produced in Campbeltown. Springbank is one of two factories that bottles whiskey at the source, using original water to reduce the strength of the drink. Another such manufacturer is Glenfiddich. Whiskey, made in Springbank, is sold as a single malt. 10-year-old drink has a light golden hue, aromas of citrus fruits, pears and peat. The taste of smoke, vanilla, nutmeg, a little bitterish. The aftertaste is full, rich, long-lasting, warm, slightly salty.

Highland and the Isles

This region, which also covers the islands, probably has the widest range of flavors, from the light Glengoyne and Deanston to brackish coastal varieties such as Old Pulteney and Oban.

Malt whiskey is also distinguished by its own styles, ranging from the lightness of Arran and ending with the sweetness of Jura and Tobermory, rich in the complex flavors of Highland Park whiskey.

• Typical style is diverse.
• The main active distilleries are Highland Park, Glenmorangie, Dalmore, Jura, Tobermory and Oban.
• Closed or canned plants: Brora, Glen Mhor, Millburn and Glenugie.

Highland park

Founded in 1798 on the island of Orkney, the distillery is the most northerly in Scotland. The company itself is engaged in the extraction of peat for drying brewing barley. The result of the production process is a malt whiskey with a heather odor and gentle smokiness, which allows it to remain a favorite drink of enthusiasts. Approximately 60% of the enterprise's products are single-malt Scotch tape, and the remaining 40% goes for making a one-and-a-side and mixed drink. Highland Park no longer sells its products to independent bottling plants.

There are very few other brands of single malt Scotch that would be so consistently praised by connoisseurs and experts for its 12, 15, 18, 25, 30 and 40-year versions.

The 30-year-old Highland Park whiskey has a coppery-amber hue, a spicy, muscat flavor with notes of dark chocolate. Taste of toffee, dark chocolate, orange and peat. The aftertaste is long, rich, smoky and surprisingly sweet.

A connoisseur of whiskey, columnist and expert Michael Jackson once called Highland Park "the greatest universal in the world of whiskey."

Dalmore

The distillery was founded in 1839 by Alexander Mathison. Located on the coast of Cromati Ferta opposite the island of Black. The scotch produced here is full of taste and body. A long, generous aftertaste makes it a classic highland whiskey. Today 62-year-old Dalmore is the most expensive adhesive tape in the world. In May 2005, a bottle of whiskey was purchased, the price of which was 32 thousand pounds sterling. 12-year-old Dalmore has a deep golden shade of mahogany. The aroma is intense and persistent, well structured with even malt tones - sherry oloroso, orange, marmalade and spices. Elegant taste of seasoned sherry with a generous aftertaste.

Islay Island

Currently, eight factories for the production of whiskey are operating on the Island. Scotland is famous for the world-famous varieties produced here. It's fair to say that Ailei lives with scotch, as most of the local population somehow participates in its production, either growing barley, or distilling whiskey, or by distributing it. Even it is believed that the island was one of the first places where in the beginning of the XIV century monks began to smoke Uisge Beatha. This was due to the almost perfect combination of several factors: an excellent soil that is necessary for growing barley, the availability of peat used as fuel, and a constant source of clean water.

The island itself exerts a great influence on the aroma of the drink produced here. The soil here mainly consists of peat, and most of the water is colored brown because of its excess, while winter storms often introduce sea salt far into the interior of the island, adding brackish notes to the smoky after-taste. However, not all local whiskey is mass processed with smoke. For example, when making such varieties as Bunnahabhain and Bruchladdich, peat is used very little or not at all.

• Typical style of Scotch Ailean is smoky (with the exception of Bunnahabhain and Bruichladdich).
• The main active distilleries are: Ardbeg, Bowmore, Bruichladdich, Bunnahabhain, Caol Ila, Kilchoman, Lagavulin and Laphroaig.
• Closed or conserved distilleries: Port Ellen.

Laphroaig

Distillery was founded in 1815 by Donald and Alex Johnston. About 10% of the production is single malt whiskey, and the rest is sold for making famous mixtures such as Long John, Black Bottle and Islay Mist. Laphroaig can either be loved or hated. Some of its original character may seem superfluous. Beginners should try lighter options, for example, Bowmore. But if the whiskey is to taste, then another such, definitely, no longer found. The 15-year-old Laphroaig has a rich, bright golden hue, a soft aroma of smoke and a pleasant sweetness of fresh hay. The taste of oak, peat smoke, nutmeg, roasted almonds, brackish. The aftertaste is long, resonant, juicy and expressive.

Bowmore

The distillery was founded on the island of Islay in 1779 and is one of the oldest in Scotland. It is located on the seashore, which is essential for determining the character of single malt whiskey, as traditional technology is used here. This is one of five distilleries, which still makes its current barley malt. The production uses water from the Laggan River, which absorbed the aromas of local peat, which is also used for drying barley. Whiskey ripens in wet cellars, located below sea level, in barrels of Spanish and American oak. Peat, barley, water, wood, people and traditions together create the strong, warm and smoky character of the single malt Bowmore Islay.

Bowmore Dusk has the color of polished teakwood, the aromas of apricot, honey melon and litchi. The taste of claret, the peaty heat of the island is replaced by the tones of dark chocolate and licorice. There are notes of Tangerine, Caribbean cane sugar. The aftertaste is long, juicy, smoky and sweet.

Lagavulin

The distillery was founded in 1816 by a local farmer John Johnston. This was the first local legal enterprise for the production of whiskey. The drink, created here, received a lot of prizes, including 9 gold medals at the International IWSC Contest. The 16-year-old Lagavulin is considered to be the best single malt whiskey of the island because of its balanced taste - a bit of iodine, a little smoke, mild earthen notes and a long, even, elegant aftertaste full of peaty, salty tones with shades of seaweed.

Blends

There are several categories of whiskey. Scotland legislatively established five types of this drink. Single malt is produced only from water and barley malt on the same distillery in batch distillation apparatus. Single grain may include a single-grained and ordinary grain. Mixed whiskey (blended scotch whiskey) is a blend of one or more types of single malt and one or more types of single-grained scotch tape. Before the adoption of the new rules, any mixture was called that, regardless of the material of its manufacture. Also distinguish between mixed malt and mixed grains Scotch whiskey.

The most popular blend in the world is Johnnie Walker, first produced in Kilmarnock in 1820. The Black Label contains up to 40 types of malt and grain scotch, each of which is aged for at least 12 years. The mixture is soft and very high quality, with a rich taste and light peaty aroma.

Chivas Regal (whiskey, Scotland, 12 years old), produced since 1801, is one of the best mixed types of Scotch tape in the world. A drink of warm amber with aromas of wild herbs, honey and greenhouse fruits, with the taste of ripe apples, vanilla, hazelnuts and toffee. In the composition - 40% malt scotch, of which at least 4% - Strathisla Speyside.

An example of mixed whiskey is White Horse - one of the best-selling brands in the world. Contains more than 40% malt scotch, based on the unique taste of Lagavulin from Ailea. Other brands that most influence the final character of the drink are Talisker and Linkwood. The individuality, the quality of the ingredients and the care with which White Horse is made have made it a symbol of quality and age-old traditions.

The second most popular whiskey in the world is made from a mixture of the best single-malt Scotch Speyside J & B, the favorite drink of Frank Sinatra, Dean Martin and Sammy Davis Jr.. Light, balanced, fragrant style with a long heathery finish and delicate, soft finish.

Another popular type of blended Scotch whiskey is Long John. The mixture was created in the twentieth century at the Tormore plant in Speyside. Bathing Long John has 48 kinds of malt whiskey, including Laphroaig and Highland Park. The latter two varieties determine the special taste of the refined drink.

In Russia, blended Mount Keen - whiskey, which is produced by Distillers Co. From Edinburgh.

Whiskey Ballantines, whose history can be tracked since 1827, today is among the ten largest brands in the world. This drink is light-golden in color, with deep spicy notes and well-balanced tones of chocolate, apple and vanilla, and a floral finish.

Scotch Highland Cup manufacturer Glasgow Whiskey bottled in Belarus in OJSC "Minsk Kristall."