Glenkinchie 12 Year-old

Today I will be reviewing the Lowland Classic Malt Glenkinchie 12. As I spoke before, the Lowlands region only has 3 distilleries active. This malt is part of the "Classic Malts Collection" which are, well, malts that are classic. Classic Malts are Glenkinchie, Dalwhinnie, Cragganmore, Talisker, Oban, and Lagavulin. Lowland malts are distinctly delicate. The reason for this is they are triple distilled. Distillation is the boiling and evaporation of the barley mash, then collection again. 3 times the work, 3 times the loss of liquid. Every time you distil a whisky, you lose a bit to the air. This is nicknamed the "Angel's Share." If that's the case, angels are Lowland drinkers. The malt itself is called the "Edinburgh Malt." In my research, the distillery opend in the 1820s or 1830s in a farming community located in the glen of Kinchie burn. See what they did there: glen of Kinchie.

The triple distillation makes this whisky delicate, sublime, and...difficult to pin down. I'll give the standard review before getting too esoteric...

Color: pale gold; wheat colored

Nose: Grassy, dried flowers, light, a dash of honey with some gentle nuttiness

Taste: Light, light light; grassy and lightly fruity with a hint of smoke

Finish: smokier, gassier, calm; medium-long (but not heavy)

Now the Glenkinchie attracted me because I had only had Auchentoshan from the lowlands (12 and threewood). I wanted to expand my lowlands experience. also, I was (am currently) intrigued by having all the classic malts. I have owned every bottle except the Oban and the Glenkinchie. So I decided on the 12, their standard bottling. This malt, to me, is a summertime malt. The lightness and color is akin to the dry grasses of an ending summer's day. The Lowlands in Scotland are predominantly flat and densely populated. The flat ground led to farming, which is the well-spring of civilization. I find that in drinking the Glenkinchie while it is hot outside, it has an equalizing effect on me. Much like the hottest areas on Earth, the people drink hot tea to cause sweating, I feel this malt does a similar effect. It is quite herbal and grassy, but never overwhelming because (I think) due to the triple distillation. If distilled once, I think the grassiness would be overwhelming. The herbal qualities would take over and you'd lose the subtle nuttiness and underlying sweetness. However, with time comes temperance, and the malt is finely balanced. Currently, I sit sweating in the heat of an august evening and the Glenkinchie is a wonderful companion. Drinking it feels like drinking air: the liquid is so light that the only sensation I have entering my palate is one of tase, not temperature, weight, or texture. The liquid is not viscous, but quite watery (in a good way). Many people can drink this malt easily without being overwhelmed by its nose or taste. 

However...most lack the patience to search for the flavors hiding around the periphery. This is a coy malt, only yielding its secrets to those who search. Where Lagavulin ANNOUNCES ITS PRESENCE, the Glenkinchie is happy never speaking...unless you ask. And pry. And cozy up to it. 

A coy malt with a gentle reward, Glenkinchie 12 is definitely a classic worth trying.

The Regions

Welcome welcome. Today I will be speaking about the different regions of whisky distillation in Scotland. This discussion of flavors only applies to single malts. Blends are blends of different regions...so it's a mixture.

Now, there are 4 main regions of whisky distillation* (actually there is 5...but I'll explain later). They are the Highlands, Lowlands, Speyside, and Islay.

Lowlands: The most delicate of the regions. Light, herbal, and complex, the Lowlands region is the southern half of the main body of Scotland. There are only 3 lowlands distilleries active. They Bladnoch, Auchentoshan and Glenkinchie. The Lowlands is the only region using the triple distillation method. Each malt is distilled 3 times before being casked and bottled. I think the main reason other regions do not is that it's time consuming! 3 times the time necessary. Also, flavor-wise, other regions do not lend themselves to such delicacy. Lowlands are widely enjoyed by many, but they lack the romanticism of the Highlands. The Lowlands geography is flat, for from the dramatic hill and mountains of the Highlands or the craggy coasts of Islay. Lowlands are a perfect summer's day scotch. One can taste the grass in the heat, the delicate flowers from the breeze, the supple sweetness of the honey, and all without offending a delicate nose. Lowlands are underrated and underappreciated. One can only hope more distilleries find a foothold.

Highlands: The largest region, this region is smokey, fruity, heavier than lowlands, spicy, and varied. Since the region is so large, whiskies can vary from the heathery spice of Northern Highlands to the fruity flavors of Southern Highlands. Some famous distilleries are Oban, Glenmorangie, Dalmore, Dalwwhinnie, among many. They are more full-bodied than Lowlands and carry a more viscous feeling to the liquid on your tongue. This, compounded with the smokiness and spiciness of certain malts makes a Highland a sitting experience (or at least a stopping experience). Not one to drink on the go (nor is any scotch, really).

Speyside: Surrounded by the Highlands, the Speyside region  occupies a specific space within the scotch ethos. Speyside is the center of scotch whisky. Located along the river Spey, more than half of the distilleries in all of Scotland are located in this region. The flavors are strong of smoke, fruit, syrup, and elegance. Famous distilleries include Glenfiddich, Macallan, and Glenlivet. Speyside has a firm body followed by distinct flavors ranging from fruitiness to smokiness, spice with nuts and coffee. The most well-known.

Islay: Named after the island and pronounced "eye-luh", these are tastes of the sea. Salty, seaweed, iodine, smoke, PEAT PEAT PEAT, and warmth, Islay whiskies are the most distinct of any region. My personal favorite, Islay whiskies are NOT for beginners. They can be overwhelming to nostrils and tongues alike, but once conquered offer the most intense flavors (in my opinion). Islay often astound me because they are the same ingredients...but they taste so radically different. Amazing.

Now...for the 5th. Campbeltown was once a booming capital of Scotland for whisky, but has since fallen into near nothingness. As of recent, the distilleries are making a comeback. Whiskies include Glen Scotia, Glengyle, and Springbank. The whiskies from here are a cross between and Islay and the mainland whiskies. There is a definite peatiness and saltiness, but to a much lesser degree. The whiskies tend of be bright and light as opposed to the oilier, heavier Islays.

There are a few other islands where whiskies come from (notably Talisker), but not entire regions.

Now you're thinking, "Which is best?" Impossible to tell. That's like asking if I like to breathe. Ok, terrible simile. But what mood am I in? What's the weather outside? What time is it? Have I eaten? Lowlands are perfect for hot days. Highlands are wonderful paired with a cigar. Speysides are wonderful digestives. Islays are a meal in themselves! Campbeltown can be an aperitif. Is your palate sensitive? Do you like the beach? Do you like fruit? Nuts? Chocolate? The possibilities are endless. Currently I have 2 islays, a lowlands, a Campbeltown, and 2 blends. Next...perhaps a Highlands. I've had my eye on a few different ones. Amongst my friends, I have the affinity for islays (although I'm working on them!). They don't particulary enjoy the harshness that can be associated with many islays. Different strokes for different folks. 

So there you have it. My painless regional variations. What's you mood? 

Next time: a review!