Produced in five major regions, with centuries-old information, Scottish single malts benefit from geography and an infinite wealth of natural elements.
Whiskey is written only in Scotland; Elsewhere, in Ireland or the United States, whiskey is essential. An orthographic nuance that outlines all the eccentricities of this malted barley ow-de-wee produced by Scottish soil since the 12th century. It was not until 1494 that the first written record confirming the production of whiskey in Scotland was found. From the early 18th century, whiskey was marketed by barbers and surgeons who had a monopoly on sales. Very quickly, new water cooling systems increase production quality and new stills gradually remove impurities.
If the manufacturing process proceeded, Scotch whiskey was halted in 1642 with King Charles I of England’s decision to tax the production of wine. The distillery immediately hides what really does not constitute a break on production: there are 400 illegal pictures against 8 officers in Edinburgh! In 1823, King George IV, was visiting Speyside, This whiskey requires tasting, the benefits of which have been emphasized many times. Conquered, he calls for the legalization of underground distillery, others will follow suit …
Five core areas
Since then, Scottish whiskey has started conquering the world with its unchanging rules: the title of 40% minimum alcohol and at least three years of age in Pepe in Scotland. Since the early 1980s, which sparked a renewed interest in the production of single malts, five large areas are now home to nearly a hundred distilleries: the Terai that begin on the English border to Glasgow and Dundee, the very tourist highlands. , Campbelltown (to the west of the Scottish coast) and further west, Isle and the islands (Mull, Jura, Aran, Skye, Hebrides). To the north, the Spyside brings up the rear.
Each terroir has its own specialties. The Terai region punctuates the Eaux-de-V with light citrus notes, while those in the Highlands are floral and fragrant. Further west, towards the West Highlands and the Isle of Isle, the whiskey takes on a more smoky, salty and PT tone. Finally Speyside Stands out for its rich, fruity and sweet spirits. A great variety of tastes, so despite the uniform raw materials and production techniques. But, like any great terrain, the quality of natural elements, grains and water (of paramount importance), climate (in the aging phase) and environment (effect of the sea) have given rise to unique aromatic palettes in the world. .
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