Scotch whiskies are among the world’s most revered spirits. There are varying styles, though all can be delectable masterworks in their own right. Some are flavoured heavily by peat and smoke, others are light and fruity. Coastal whisky is often flavoured by the sea and a refined salinity can be found. There is always a sweetness; sometimes in omnipresence, sometimes lurking in the substrata.
Scotch whisky must be aged in oak casks for at least three years. The longer it is aged, the more complex and smooth the flavour will be.
There are regional distinctions in Scotch malt whisky much like the wine appellations of France. The robust, aromatic clarets of Bordeaux can be paralleled with the pungent, powered single malts from the Highlands. The sweet, fragrant, floral whites of Alsace are comparable with the gentle, fruity expressions from the Lowlands. The profusion of Scotch whisky distilleries is such that it is difficult, and unwise, to make broad generalisations. To truly become a master of Scotch whisky, one must first embark on a lifetime’s journey - a journey of knowledge, history and experience.