“One good thing about rain in Scotland. Most of it ends up as scotch.” – Peter Alliss
If I were a consummate professional, I would plan each week’s column in advance, smoothly transitioning from one whiskey-related topic to another with seamless segues. Well, that’s not the case. I know. I’m all over the place.
In this case, I was tossing and turning through a sleepless night with my brain refusing to turn off. At some point during my insomnia it dawned on me that we should pay a visit to Scotland. After all, that’s where it all started (kinda). It also dawned on me that Scotland probably should’ve been discussed before Japan (see first paragraph).
Anyway, here we go!
As with bourbon, scotch has a long and complex history. Suffice it to say here that it is believed the distillation process began in Ireland during the 12th century (hey! another topic) and spread to Scotland somewhere between then and the 15th century. This early distilled spirit was known as “aqua vitae,” Latin for “water of life.” Apparently, the Scots were hooked too, especially a rather important one named King James IV. Yada, yada, yada, he really liked the stuff, so did a lot of others, and the rest is history.
Let’s get to today. Malted barley is the main grain used in scotch, supplemented by wheat, rye, and other grains. By Scottish law, scotch must be made in Scotland, aged in oak barrels for at least three years, and bottled at a minimum of 80 proof. There are also five legal categories/types of scotch, but they’re not really that exciting. You can give them a Google.
The interesting part is the five regions where scotch is made. Why? Glad you asked. Because each region is known for a particular taste profile that it gives the whiskey based on the environment of that particular area. Believe me, the taste profiles run the gamut.
They are*:
- Speyside: Known for sweet, rich, and fruity whiskies
- Highland: A vast region yielding everything from light, grassy drams to heavy, robust whiskies.
- Islay: Famous for highly peated, smoky and salty whiskies.
- Lowland: Produces smoother, lighter and unpeated whiskies.
- Campbeltown: A small but historic region known for complex, slightly salty, and briny whiskies. (Never heard of this one.)
When one adds in blending, aging in different types of liquor/wine barrels, mixing of different regions, or changing the malt/grain profiles, then today there is a dizzying array of scotch whiskeys.
One more topic before we get to the good stuff: weather.
It isn’t that rare to see Scotches on the liquor store shelves that are aged 12, 15, or even 20-plus years at reasonable prices. If one was to see a bourbon with these ages, it would be exorbitantly expensive. The reason for this has everything to do with weather and climate.
Scotland has a fairly temperate climate with very little extremes. Whereas Kentucky’s clime goes through dramatically intense changes with the seasons. Imagine being on the upper floors at a rickhouse in Eastern Kentucky when it’s 90 degrees outside … it’s going to be stifling hot! The same extreme applies during winter. This all affects the way whiskey ages.
With all of these temperature changes, the bourbon in a Kentucky barrel slowly loses its contents through evaporation. This is called the “Angels’ Share.” Barrels can lose as much as 4 percent of their volume per year. Have a bourbon that’s aged 20 years? You’ve lost 80 percent of your product. Yet … you’ve gained something rare, flavorful, and expensive. Not so with scotch, it takes longer to age. Okay, you get the point.
Enough of this, Jon. Let’s get to the booze!
Okay, my favorite scotches are …
Got to leave you hanging for now. Hopefully you’ve enjoyed this little primer on scotch. We’ll resume where I left off next week.
Until then, Cheers!
*From Wikipedia. I know, I know, but Wikipedia is fine for something as benign as Scotch.
Jon Smyrnis is a lifelong Indianapolis area resident. He enjoys traveling, hiking, biking, kayaking, dining out, and, of course, fine cocktails and great bourbons.
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