Some time past, my Dear wife and I traveled to Scotland to gain first-hand knowledge of the rustic inhabitants thereof. To my surprise, I found that Scots, while somewhat Peculiar and fond of outlandish cuisine, garb and music, are a very Learned society, placing great store in education. In point of fact, their Universities in Edinburgh and Glasgow are widely regarded as superior institutions, rivaling Oxford and Cambridge in England.
Determined to fully Absorb the culture of the country, I procured the native dress, known as a “kilt” (a dress-like garment woven in native patterns of wool known as Tartan) from one of the many purveyors on the Royal Mile (the High Street in the Scot’s capital city), and dined on every uniquely Scottish victual I could find, including, “Haggis” and “Neeps”. The receipt for Haggis causes one pause for it includes sheep’s lungs, liver, kidneys, oatmeal grains and divers other “tasty” morsels cooked in the stomach of a sheep. Neeps are simply mashed and cooked turnips. Admittedly, I approached the dish with no little sense of Trepidation, but can honestly report that I found Haggis delightful!! I obtained my sample at the “Last Drop” on Grassmarket Street in Edinburgh, near the location of the local Gibbet, where felons were hanged. The origin of its Name needs no Elaboration!
While dining in Scotland was certainly an Adventure, I had the Opportunity to gain a most Favourable acquaintance with its national Drink. “Uisge beatha”, literally the “Water of Life”, pronounced, “oosh-kee-bah” or corrupted to, “whisky” is a marvelous beverage indeed, and I felt that the Society should become acquainted with it and its History in the event they would choose to seek out a source to sample for themselves. I encourage you to investigate the Malt Whisky Appreciation Society Museum in Edinburgh should it prove Convenient. One can acquire a tremendous knowledge of the drink and its History in the span of an Hour.
It is likely that the true origins of distilled beverages will never truly be learned. Some speculate that the Ancient Chinese distilled a rice wine, and other Cultures are credited with its discovery as well. We can be reasonably certain that at least by the 12th or 13th century, the Art of distillation was known throughout Europe.
Any whisky essentially starts as Beer. Barley is moistened and allowed to germinate. The “malt” which is created by this Process was historically dried over fires stoked with Peat, thereby adding a rich, oily, and smoky taste which gives Scotch Whisky its distinctive taste. Malted barley grains are added to water and yeast, the yeast converting the starches in the malted grain into alcohol, and cooked. The resulting “wash” can then be boiled in a Vessel, the steamy Vapours rising to the top of the vessel, condensing back into liquid in a “worm”, consisting typically of a coiled copper tube, which drains into a container for collection. This is actually done two or three times to increase the Alcoholic content of the finished product.
Various configurations of the so-called “still” have been Crafted over the years, usually based on the personal Experiences of the Distiller. In recent years, stills have become far more similar, if not Entirely standardized. The pots to boil the wash have evolved into a pear-shaped copper container, of considerable Size, with the worm passing through a cold water bath, which yields a greater Volume of the liquid whisky than could be obtained through cool air alone. The stills in Scotland today must be of a minimum size – smaller stills are assumed to be used Only by the illicit Distiller wishing to evade the Excise-Man!
For the past few hundred years, the yield of the stills has been allowed to age in oak barrels, some of which were previously used to age sherries, port, Madeira, and even Bourbon whiskey (with an “e”) from the American colonies. Prior to this, the raw whisky (no “e”) would probably have been stored in stone crocks. Ageing in wood imparts a richer, smoother flavour to the whisky, as well as colour to the liquid.
Today’s whisky likely tastes far different from the Highland concoctions of old. Then, it was probably consumed shortly After distilling, a rough quaff more likely to etch the finish on one’s Claymore or dissolve one’s sporran than to provide welcome refreshment after the Toils of the day.
Whisky is sold either as a single malt (meaning only one variety of whisky is used) or as a blended whisky (using the offerings of multiple distilleries to create the finished product). The distillery relies on the nose and taste of the Master Distiller to assemble the proper whiskies and their proportions for blended whisky.
The whisky in Scotland is usually classified according to the region of its origin. Each region imparts its own unique characteristics to the drink. Although there are “sub-regions” that some choose to further define their whisky, the primary Regions are Speyside, Highland, Island, and Lowland whiskies. As may be deduced from its name, Speyside whisky is crafted in the region of the Spey River (an excellent trout and salmon river to haunt with a fly-rod and skilled ghillie!). Some of the more famous single malts Originate here, such as Glenlivet, Glennfiddich, Belvenie, and The MacCallan. Likewise, Island whiskies are born in the islands of Western Scotland such as Skye, Mull, and Islay. Laphroiag, Bowmore, Talisker and Laguvulin are Island favourites.
Highland Scotch whisky comes from the region roughly North of a line drawn from Stirling to Perth (excepting the Speyside region), while Lowland whisky originates from that line South to the English border. Dalwhinnie, Royal Lochnagar, and Glenmorangie most capably represent the Highlands (I should be remiss should I fail to mention the tiny distillery of Edradour, the smallest and most picturesque in Scotland, down to its white-washed stone Buildings with slate roofs, bottling less than 100,000 litres per Annum – very difficult to find in the colonies and I consider myself fortunate to own a Bottle, well, a half bottle now, of unfiltered, Cask-strength 18 year old which I ration severely!). The more famous of the few Lowland offerings are Auchentoshan and Glenkinchie.
While all Scotch whiskies share certain characteristics (such as a “peaty” aroma and taste) Speyside whisky typically has a sweetish, often floral and fruity taste, Highland a somewhat spicy and slightly more delicate flavour. Most Lowland whisky is used in blends and therefore difficult to compare with the rest.
I’ve saved my personal Favourites for last! While I certainly am fond of all the wonderful Single Malts of Scotland, if pressed, I would confess to a preference for a Fine Island malt, most particularly those crafted by the Masters of the Laphroiag distillery on the island of Islay (pronounced Eye-Lah). The Island whiskies have a very strong peat aroma and taste, much more so than any other Scotch. Some have compared it to the scent of Tar flavoured with the salt-water of the Atlantic. While not for everyone, and somewhat of an Acquired taste, I find it much to my liking and am carefully hoarding a bottle of 57.5%, 15 year old – not available here in the colonies.
Gentlemen, I again beg your indulgence for my absence of late. I pledge to be more diligent in the Future in contributing to the Magazine. And once again, should any of the Society find themselves in the Vicinity of Beechwood Hall, I should be most pleased to share a dram or Two of my Scottish treasures. In the mean-time, secure a bottle of single malt Scotch Whiskey and sample for yourself one of the treasures of the Northern Kingdom. There is something for all!!
Until next we meet,
I remain, &c., &c.,
John Edwards, Laird of Glencairn