Highland High

There are whiskies, and then there are whiskies, and Scotch whisky is a most wonderful treat, an acquired taste, but one well-worth the exploration. Scotch must be made in Scotland, for there are many places around the globe where whisky is produced, but none quite like those lovingly produced in the Lowlands and the highlands of Scotland, and they must be made in a manner specified by law.

All Scotch was originally made from malt barley, though commercial distilleries began introducing whisky made from wheat and rye in the late eighteenth century.   Scotch is divided into five distinct categories: single malt, single grain, blended malt, blended grain and blended.   And, all Scotch must be aged in oak barrels for at least three years.

By the way, the first written mention of Scotch whisky is in the Exchequer Rolls of Scotland, 1495, by a friar named John Cor, who was the distiller at Lindores Abbey (shown at right).

Independent Scotch Whisky bottlers started bottling Scotch in the 18^th century, most of these bottlers where traditionally wine brokers and shop owners. Demand for the “water of life” was quite high, and in the natural progression of commerce, store owners began to blend single malts to make their own particular product. Smoother, more palatable blends were produced that are still around today, including Johnnie Walker and Dewar’s.

But for the cognoscenti, there is nothing like the true single malt. My particular favorites come from Speyside, or the north east region of the Highlands, The Balvenie, Aberlour and The MacCallan.