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Scotland's whisky: malt, oak, and time, from honeyed Speyside to smoking Islay.
Scotland, first recorded 1494
The first written record is 1494: the Exchequer Rolls log eight bolls of malt to Friar John Cor of Lindores Abbey 'to make aqua vitae', by order of King James IV.
Made in Scotland from water, yeast, and cereal grains, matured in oak at least three years, bottled at 40% or above. Single malts come from one distillery's malted barley and pot stills; blends marry malt and grain whiskies.
Orchard fruit, honey, and malt in the middle; sherry casks stack fig and spice, bourbon casks vanilla, and peat, where it appears, brings tar and iodine smoke.
Did you know
The law caps distillation at 94.8% alcohol: any purer and it would be neutral spirit with nothing of the barley left to taste. The rule keeps Scotch tasting of somewhere.
Also known as: blended scotch, scotch whisky, aberfeldy, malt, glenlivet 18, buchanan s pineapple
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