Produced in five major regions, with a century-old know-how, the Scottish Single Malts benefit from a geography and natural elements of infinite richness.
Whiskey is written only in Scotland; Elsewhere, in Ireland or the United States , whiskey is needed. An orthographic nuance that underlines the singularity of this malted barley brandy produced by the Scottish terroir since the 12th century. However, it was not until 1494 that the first written record confirmed the production of whiskey in Scotland . From the beginning of the sixteenth century, whiskey was marketed by ... barbers and surgeons who had a monopoly on sale. Quite quickly, new water cooling systems increase the quality of production and new stills gradually eliminate impurities.
If the manufacturing process progresses, the Scotch whiskey undergoes a stopping with the decision of the king of England Charles I to tax, in 1642, the production of alcohol. The distilleries immediately switch to clandestinity, which is not really a brake on production: Edinburgh thus counts 400 clandestine stills against 8 officials! In 1823, King George IV visited Speyside and demanded to taste this whiskey, which he had many times emphasized. Conquisition, he demanded the legalization of the clandestine distillery, the others will follow suit ...
Five major regions
From then on, Scotch whiskey set out to conquer the world with its immutable rules: titrate 40% minimum alcohol and have aged at least three years in casks in Scotland. Since the early 1980s, marked by renewed interest in the production of Single Malts, five large regions now have a hundred distilleries: the Lowlands which start on the English border as far as Glasgow and Dundee; (Highlands), Campbeltown (to the west of the Scottish coasts) and further west, Islay and the islands (Mull, Jura, Arran, Skye, Hebrides). To the north, the Speyside closes the walk.
Each terroir has its specificities. The Lowlands give brandy with light notes of citrus, while the Highlands are rather floral and aromatic. Further west, toward the West Highlands and Islay Island, the whiskeys take on more smoky, iodized and peaty tones. Finally, Speyside stands out for its rich, fruity and sweet spirits. A great diversity of tastes therefore, despite a raw material and similar elaboration techniques. But, as in any other terroir, the natural elements, quality of cereals and water (of capital importance), climate (in the phase of aging) and environment (the influence of the sea) gave rise to a palette Unique in the world.
Source: Lepoint.fr
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