In last week’s edition of Scotch 101, we covered the key distinctions between Blended, Single Malt, Single Cask and Cask Strength whiskies. Now that you’re clued up, you’re probably salivating at the chance of sampling a fine dram of your first single malt.

But, oh eager whisky connoisseur, we’re not at that stage yet. Chances are, if you’ve been to your local off-license or liquor store lately, you’ll have noticed that there are a lot of different Single Malts on the market. And, that the majority of those Single Malts are labeled by region.

Single Malt whiskies are not dissimilar to fine wines in that they’re grouped by region. There are six Scottish whisky-distilling regions; the Highlands, Speyside, the Islands, Islay, Campbeltown and the Lowlands. Key to understanding the flavor distinctions between various Single Malts is knowing those regions, and the kind of whiskies that they produce.

So that’s what the next two editions of this series are about. Over the course of them, we’ll run down the whisky regions, what you can expect from them, as well as recommending some good bottles to try out.

At this point, we should offer up a disclaimer. While we compared whisky regions to wine regions earlier, whisky regions are not as clear-cut. That’s because, with whisky, the flavor is also determined by equipment and methods used to produce each bottle. Understanding regions is still important to understanding what kind of drink you’re getting, but this is more of a broad guideline than a set-in-stone rule.

Right, with that out of the way, let’s dive into our first three regions: the Highlands, Speyside and the Islands.

Highlands:

Number of Distilleries: over 25

Ranging from north of Glasgow all the way to Thurso, the Highlands is the largest of the Whisky producing regions in Scotland. Unsurprisingly, the Highlands also produces the greatest variety in terms of Whisky flavors, and it’s hard to attribute a particular style to the whiskies of this region.

If we were pressed to put a label on them, (though, as per our previous disclaimer, take this with several grains of salt), Highland whiskies are full-bodied, with deeper notes of peat and smoke, than say, their Lowland counterparts. The Highland region is characterized by wild seas and dense moorland, which, as Flaviar notes, “[create] a breeding ground for powerful peaty drams, whilst still leaving room for floral, silky elegance.”

Photo by George Hiles

Whiskies from the Northern Highlands can take on a more extreme character, which is heathery and spicy. If that sounds like something that suits your palette, then a bottle of Glenmorangie might not be a bad place to start. Dalmore, meanwhile, is a big flavored, sweet and malty, as well as a tad dry.

The further South you go, and the closer to the Lowlands you get, the lighter and fruitier Highland whiskies tend to become. Tullibardine has a sweetness and subtle nuttiness to it, while Edradour is big on smooth, fruity flavors, sometimes with gentle notes of peat.

Speyside:

Number of distilleries: 84

Stretching from Inverness in the west to the watershed of the river Deveron in the east, Speyside is the most concentrated area for distilleries in Scotland. A whopping 60% of the country’s malt whisky distilleries are found here, making it the most densely populated Whisky producing region in the world.

Speyside is a valley of rivers and glens. Due to the location, as well as the low mineral content in the water, Speyside whiskies are very low in peat, if not totally unpeated, meaning that they don’t have the intense smokiness of Highland or Islay varieties.

Photo by Philip Swinburn

Given the sheer range of Speyside distilleries, there are plenty of flavor variations between whiskies from this region. One consistent characteristic, though, is their nutty, fruity sweetness. Other than that, Speysides tend to be broken down into two categories. On one side, you’ve got heavier malts, rich in flavor from the sherry casks that they are distilled in, of which The Macallan is exemplar. On the other, you’ve got the lighter, grassier, so-called “lunchtime” whiskies such as Glenlivet. And of course, we’d be remiss not to mention Glenfiddich, the world’s best-selling Single Malt, known for its creaminess and smooth, mellow finish.

Subtle and smooth, a Speyside is a good choice if you’re unsure what you want from your first bottle. As The Whisky Shop notes, they tend to be “a great ‘entry level whisky’ for those beginning to discover their tastes when it comes to drinking single malts.”

The Islands:

Number of Distilleries: 7

Amongst whisky connoisseurs, debate still rages as to whether the islands count as a distinct whisky region in their own right, or as a sub region of the Highlands. We’ve opted for the former, but don’t be surprised if people try to tell you otherwise.

As the name suggests, these whiskies come from Scotland’s small islands, such as Arran, Jura and Mull in the West and Orkney in the North. Island whiskies are an eclectic mix. Proximity to the sea has a big impact on flavors, which range from light citrusy notes to full-blown peaty smokiness.

Photo by Danka & Peter

Highland Park, from Orkney, is a malty and smoky, sweet tasting whisky, while Talisker, the largest whisky distillery of the islands, produces a spirit that is powerful, peaty, with citrus sweetness and a sea-water saltiness. Jura, meanwhile, is light and fresh, with nuttiness and hints of spice and sea-salt. Arran provides a rush of vanilla sweetness, with distinctive citrus notes cutting a cinnamon spicy-ness.

Defying generic categorization, Island whiskies are worth exploring for the sheer variety of flavors on offer. Full of maritime notes, and ranging from sweet and herbal to smoking and peaty, if you’re looking for a drink that isn’t subtle, and Island malt might be for you.

That’s it for this edition of Scotch 101, but we’ve still got plenty more ground to cover. Next time, we’ll be covering Islay, Campbeltown and the Lowlands and getting to grips with such legendary names as Auchentoshan, Bowmore, Laphroaig and Glen Scotia.

Scotch whisky is in the midst of a global renaissance and there’s never been a better time to sample a dram (or glass for all you whisky newbies out there).

But where do you start? To the uninitiated, the world of scotch is overwhelming. There are so many varieties out there at so many price points. Picking a first bottle can feel like a lottery, and you don’t want to spend a small fortune on a scotch that is ostensibly “good,” but you can’t bear to drink.

Fear not intrepid whisky adventurer. That’s what Scotch 101 is for. In this edition, we’re defining the main types of Scotch whisky on the market, as understanding the distinctions between them is key to finding a good first bottle.

What’s the difference?

If you’ve ever browsed the scotch isle at your local supermarket or liquor store, chances are you’ve seen the terms “Blended” and “Single Malt” on the majority of the bottles. If you’ve frequented a specialist retailer, the terms “single cask” or “cask strength” might also have been bandied about. But what do they all mean?

A blended whisky is, as the name suggests, a blend of several scotch whiskies. Crucially, those whiskies all come from different distilleries.

A single malt whiskey is a whisky that is the product of a single distillery. Many people assume that a single malt whiskey comes from a single batch or barrel of whiskey, but that’s not true. The reason whiskies from many barrels are mixed is to provide consistency of flavor, matching a distillery’s “house style.”

Single cask whiskies, as the name suggests, come from a single cask. This results in a more distinct and less-consistent flavor than what you’d normally expect from the distiller. The casks used in the distilling process for scotch are wooden barrels that were previously used to age other spirits (typically bourbon or sherry, but sometimes port or rum). While the mixing of whiskies in single malt production is meant to diminish the distinctions of an individual cask, single cask bottles are intended to take on the cask’s unique flavor.

Finally, cask strength whiskies are distilled in the same manner as single cask whiskies. But, unlike single cask whiskies – and, indeed, every other type of whisky on this list – they’re not diluted with water after being drained from the cask. This results in a much stronger flavor, as well as a higher alcohol content. While you’d expect a single malt or single cask whisky to be between 40% and 50% ABV (by law, a scotch whisky is a 40% ABV minimum), a cask strength bottle might be as much as 60% or 70% ABV.

Which is best?

Typically, the order of these whisky types from most expensive to cheapest goes; cask strength, single cask, single malt, blend. With that in mind, it’s easy to assume that cask strength whiskies are “the best” on the market, while blended whiskies are “the worst.” But in reality, it’s more complicated than that.

Blended whiskies have a bad reputation amongst connoisseurs. While blends were the scotch de rigeur across the world for many years, they became unfashionable in the late 1980s thanks to a growing global awareness of single malts. But, there’s been some kickback against that in recent times and an increasing recognition of the art involved in creating a great blended scotch. (If you want to know more about that debate, check out this Daily Beast article). Generally, blended whiskies are lighter, sweeter, and generally more accessible than your average single malt, a major factor in their mass popularity.

On the flipside, while cask strength whiskies have boomed in popularity in recent years, and become the gold standard for some whisky purists, there are those who don’t buy into the hype. As this opinion piece on Scotch Whisky highlights, while the appeal of cask strength is having total control over how much water you add to your glass, this appeal is misleading. Different mineral waters can color the flavor of your drink and drinking a 64% ABV tipple neat is not necessarily the most pleasant experience.

For our money, the best place to start is in the middle, with a single malt bottle. The advantage with a single malt is that you get the distinctiveness of flavor that’s lacking from your average light, sweet blend, but without some of the more extreme characteristics you’d expect from a cask bottle (if you’re a whisky newbie, that’s something to build up to). A decent single malt isn’t going to break the bank, and you’re getting a quality whisky to savor and enjoy.

Read the next post: Understanding Scotch Whisky Regions (Part One)

“Whisky is liquid sunshine.”
― George Bernard Shaw.

Whisky is a sipping type of drink. Contrary to college days, it should not be taken as a shot. Before you add any ice, water, or any other mix, take a moment to smell the aromas and take a small sip. Enjoy the different taste, the effort, the love and care that was put in to make this magical mixture. Take your time. Don’t rush the process, enjoy it. Once you are familiar with a whisky, you can experiment with various drinking mixture and techniques. The common terms and drinking style are: Neat, On the Rocks, with Water.

How to Find Your Favorite Way to Drink Whisky

Finding your favorite whisky consumption method begins with trial and error. You have to both try different types of whiskies and different ways it is served. Like wine, there are many combinations, different types and different origins. Read out beginner’s guide to whiskies to learn about the origins, types and how it is made. The taste varies especially if you are having different kind of whiskies from Scotch, Bourbon, Rye and depending on the blend each distilleries use. The following ways are methods of whisky consumption.

Whisky Neat

Asking to be pour a glass of whisky neat means a straight pour by itself. No added ice or mixture, just the whisky and you. The “neat“, “straight-up“, “up” style is popular amongst whiskey enthusiasts because its the purest form of the whisky from the bottle, the way the distillery would want you to have it. If you are having a new whisky for the first time, I recommend drinking it neat first. Adding ice or water lowers the ABV of the whisky and changes its taste (sometime for the better). Taste it as is and if its too strong or you don’t like the current taste, add couple drops of water to change the flavor and strength. How you enjoy the whisky is up to you.

Whisky On the Rocks

Ordering a whisky “On the Rocks” is simply ice with your whisky. Ice chills the liquor and can enhance or detract from the taste.I usually find that it hides the smell of the whiskies. On the Rocks is a well liked way to drink whiskies by many drinkers. The ice is usually made from tap water and full of chlorine helping to mask the flavor of strong whiskies. Ice also melts down as you keep sipping on your whisky and diluting the taste. It is recommend to use large ice cube or ice ball as they melt at a slower pace than small ice cubes. If you prefer to drink your whiskies chilled but not diluted, you can remove the ice with a spoon after the spirit has been chilled.

Whisky With H2O

I loved this Blackadder Raw Cask. Had to add a drop of H2O to make it open it up.

The first time I added a few drops of water, I was surprised by the sudden change of flavor of the whisky. How can adding just a few drop of water change its taste so much? Adding a single or few drops of water opens up the whisky by breaking its surface tension that hold its molecules together. When you break apart the molecules, the process releases small amounts of heat resulting in more fragrance out. Its like adding oxygen to wine, it opens up the flavors and changes the aromas. With the aromas released, you can enjoy and appreciate the whisky even more. Its easy to add drops until you find the flavor profile that suits you but be careful not to add too much and over dilute your whisky. For high-proof whiskies such as this Blackadder Raw Cask, adding water to dilute this 126.8 proof whisky soften the kick of the whisky while letting the flavors come to you. It makes the whole experience better because drinking this whisky straight is like drinking a punch to your mouth! It is hard to enjoy a strong whisky if every sip taste like it will smack you upside down. However, If you find yourself to have added too much water and over-diluted the whisky, simply add more whisky!

Whisky As a Cocktail

Are you out about with friends at a local bar? Perhaps on a date or just simply enjoying happy hour without the want to get all drunk? Take a sip of a whisky cocktail my friend! Its a perfect way to enjoy whisky with a twist (pun intended)!

“Here’s to alcohol, the rose colored glasses of life.”
― F. Scott Fitzgerald, The Beautiful and Damned

A cocktail follows your mood. How do you feel that day? Do you feel it went like an old-fashioned or was it more of a Manhattan? Perhaps an awful day and you need the Irish Royale or a Japanese Highball? You can have a favorite brand of whiskies and be able to enjoy in many different ways by drinking different cocktails made using that one whisky. Its good to know a few good whisky cocktails you would enjoy for those classic cocktail parties or group gatherings. Holding a cocktail gives you the impression of being more approachable and down to earth as oppose to the fellow with no drinks in his hands.

There are moments for simple whiskies and there are moments for whisky cocktails. The trick is to differentiate the two. Plus there is a fun element of getting a cocktail made just for you, a brand new taste with sugary delight.