NATHANAELKENNEDY
Uisge beatha or 'The Water of Life'...
Uisge beatha (pronounced 'Oosh-kah Bah') is one of the world’s leading spirit drinks and also regarded by many as the world’s most ‘noble’ spirit. It also happens to be the most delicious spirit!* (*DISCLAIMER* It may not be your most delicious spirit). It is exported to about 200 different markets and frequently outsells every other spirit category; particularly in Asia, where fluffy character-based slippers also frequently outsell any other footwear. Made from the most elemental of ingredients - water and barley, it has become inextricably woven into the fabric of Scotland’s history, culture and customs.
The word ‘whisky’ originates from the Scots Gaelic word 'Uisge Beatha' meaning the ‘water of life’, Anglicised over time to ‘Whiskybae’ until finally being shorten to ‘Whisky’. Uisge Beathe itself is believed to be a Celtic translation of the ancient Latin acqua vitae (also water of life). Regardless of what you call it, before Scotch Whisky of any type can be called as such, it must fulfill three main criteria which are defined by law:
1. It must be distilled and matured in Scotland;
2. Matured for a minimum of three years in oak casks; and
3. Be bottled at a minimum strength of 40% ABV (alcohol by volume).
Tips on Ordering a Whisky at a Bar
This is MORE IMPORTANT than what you think...so pay attention.
If you're a male, ordering one of Scotland's more Gaelic-sounding whiskies to impress your lady with your scotch drinking prowess, only to be corrected on pronounciation by the barman, is one way to make a tit of yourself.
(Lucky for you, I will be blogging a complete list of pronounciations of Gaelic-sounding distilleries).
But other than incorrectly pronouncing whisky names, there's no right or wrong way to order a whisky - the way you like it is the way you should order it. But seriously, give the Cola gig away...you're not on schoolies anymore.
When dishing out the big bucks on a single malt, you really should do yourself a favour as well as giving some credit to the distillers by trying it neat before adding anything to it. Should your malt need a little taming, add a few drops of still, cool (not chilled) water down the side of your glass. This will lower the alcohol proof a little and allow the flavours to 'open-up' a little also. If it's still a little rough or it's a sweltering day by all means add a lump of ice. Slainte!
Note: These maps indicate the locations of both working and closed distilleries. A closed distillery (labelled in italics) is one which has been permanently closed down, probably because it was uneconomical to run at the time of closure. When closure happens, normally the equipment is dismantled and sold off, so it’s very unlikely that the distillery could re-open in its usual form. One can only hope that benchmark producers like Rosebank and Port Ellen will one day, in the future, be revived.
*Nick's Online provided these maps for me. Thanks Nick's.
The Regions & their Distilleries
The best way to differentiate between Single Malt Whiskies is generally refer to region in which they where distilled, as each of the five distilling groups have their own specialist characteristics. These range from the lighter, sweeter Lowland Malt Whiskies to the heavier, smokier Islay Malt Whiskies. Below is just a brief looksy at the regions and their characteristics.
1. Lowland Malt Whiskies
Lowland Malt Whiskies are defined by a line following old county boundaries which run from the Clyde estuary to the River Tay. The line swings north of Glasgow and Dumbarton and runs to Dundee and Perth. Although the Lowlands is one of the largest regions geographically speaking (see above map), there are relatively few distilleries currently operating. Not my personal favourite for scotch, the Lowland Malts do tend to fall short of matching other regions for fullness of flavour. Auchentoshan and Glenkinchie are two famous Lowland Whiskies.
2. Highland and Island Malt Whiskies
By far the biggest of the distilling regions, Highland Malt Whiskies are sub-divided into Northern, Southern, Easterm, Western and Island. Due to the enormity of this region, it is a little harder to classify 'Highland' Whiskies as being of one particular character; the distilleries closer to the coast will be bolder, drier, more peaty, whilst those from the northern area of the Highlands tend to produces whiskies of a more spicy character. The Eastern area, which is more sheltered from the coastal winds, and into the Midlands, produce whiskies of a more fruity character. Glenmorangie, Oban, Dalwhinnie, Highland Park, Talisker are all famous for being distinctive of their respective sub-region.
3. Speyside Malt Whiskies
From the valley of the River Spey. Although these whiskies come from within the area designated as Highland Malt Whiskies, the concentration of distilleries and the specific climatic conditions produce a whisky of an identifiable character and require a separate classification. The region has unique topography of granite mountains flowing down into the heathery moorlands and valley that is the watershed of a system of rivers. The whiskies are noted for their elegance, exhibiting flowery, heathery-honey notes and a sometimes restrained, fragrant peatiness. All the big sellers - The Macallan, Glenlivet, Glenfiddich all come from Speyside.
4. Islay Malt Whiskies
Islay Malt Whiskies are the heaviest of all malts - the real bruisers. If you have come across a whisky that seems to punch your nose when you pop the cork on the bottle, chances are you've got yourself an Islay whisky. Although the island is only 40 kms miles long, it has nine distilleries; although Port Ellen, something of a cult whisky now, is no longer distilling. Islay Malt Whiskies are noted for their strong, smoky, peaty, seaweedy, leathery taste. Think Ardbeg, Lagavulin, Laphroaig.
5. Campbeltown
Campbeltown Malt Whiskies are something of an enigma to many whisky drinkers in Australia, I'm sure because of their hardness to get from bars that aren't whisky bars and from local bottle shops. At one stage Campbeltown, located on the peninsula called the Mull of Kintyre, on the west coast of Scotland, had about 30 distilleries! It now has three - Springbank being the most recognisable. (I have a Springbank 18yr). Campbeltown Malt Whiskies are generally noted for their briny character.
