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!

The House of Walker

Today I'll address the best-selling scotch whisky on the planet: Johnnie Walker. The history is rich and the whisky plentiful. And affordable to boot. http://www.johnniewalker.com/en-us/AgeGateway.aspx

Historically, blended whiskies have always been more profitable. Initially, single malt scotch whiskies were inconsistent at best, making the final liquid out of the barrel either great...or awful. In order to give a more consistent flavor profile, distillers began mixing grain whiskies (whiskies malted with grains such as wheat or rye or corn rather than barley) to give every bottle the same flavors. Alexander Walker, the father of Johnnie Walker, began working at his father's grocery store (father being John Walker), he was struck with an idea after a flood decimated the business. He suggested that his father and he go into making whisky. Alexander had experience as a tea blender, so naturally it worked into scotch blending.

The JW line-up is as follows. There is a reason for where I put them as I will explain in the coming weeks.

Red Label
Black Label
Double Black
                           Green Label
Swing

Gold Label
                                                          Platinum Label
                             Blue Label
                                                          King George

If they are left aligned, their flavors generally follow a progression. If they are in the "center" column, they are different. And finally, I have yet to have the Platinum or King George varieties.


"Keep Walkin'" is the creed of JW. Never stop pressing forward. Experiment, try, and never fear what comes next, for the world does not stop turning; neither should you stop walking. Obviously the "Walker" in the name lends itself for the obvious association. Yet, there's more to it. JW has the largest variety of blends on the market by far, and each one offers a distinct flavor. Even the lowly Red Label can be drunk neat without cringing. Since I have begun my journey, I have watched 2 new label be created and 1 label die. Double Black was released not too long ago as a development off of Black Label. Platinum is a new release, initially tested in the Asian markets as a super-premium blend. And as I have seen on the JW website, Green is not longer on their website (along with Gold, but that's silly. Gold's still there. Has to be).

OK BUT NOW WHERE ARE THE REVIEWS YOU SPOKE SO MUCH ABOUT?!

Patience.



Ok, a story and a review.

My first scotch experience.

It was a scotch and cigars night when I was newly 21 organized by a fraternity brother at the house rented by a few people nearby. The 137. $15 got you a glass of scotch and a cigar. Nothing fancy as far as cigars go, but I remember the scotch. Johnnie Walker Green Label. At the time, I knew nothing. I got it on the rocks (little did I know any better). A taste...confusion. Usually liquor tastes...strong. Overwhelming. This tastes like...applejuice? Smokey, but a kick of...salt? Yes, salt. Seawater. And a distinct flavor I cannot place. Ever since then, my palate has been afixed to the sneaky  liquid. Usquenaugh, Gaelic for "water of Life."

Green Label is a vatted malt or pure malt. Meaning there are only single malts (I'll explain later).
The flavor profile is one of harmony, not blending.
The nose is strong of peat, smoke, seaweed, biscuits.
Color is dark gold/amber
Taste is fresh, salty, iodine, deep butter, slight hints of nuts
Long finish of smoke

It saddens me to see it discontinued, but it will always have a special place in my heart.

Next time: Blended? Single? WHAT'S THE DIFFERENCE!

The Why

What is it about whisky? Why does it create such a vivid image in the minds of those from all walks of life? The smell is powerful (good or bad), but certainly memorable.

Think: what do you see? An older gentleman, well-dressed, in a study perhaps?

Well, as a whisky enthusiast under the age of 60, I have certainly gotten my share of derision, ridicule, and outright disbelief at my love of scotch whisky. My aim here (besides writing about something that is near and dear to my heart and my palate) is to explore the why of whisky and to keep record of my whisky journey. I have been on this journey for 4 years, so I'm a bit behind my catalog, but I'll do my best.

As inauguration, I'll explore the why. Well, whisky is malted barley distilled into whisky. Barely. The seed of civilization. Ancient Mesopotamian beer recipies were the first discovered recipies in history http://en.wikipedia.org/wiki/History_of_beer (I cited wikipedia...deal with it). It was agriculture that allowed the human civilization to develop. And barley was the instrument of that change. So, barley and civilization are tied together.

Then we have alcohol, a substance that (I'd bet) every culture has a version of. Hell, even animals eat fermented fruit (even elephants raid human booze shed to get drunk http://www.theguardian.com/world/2010/dec/03/elephants-drunken-rampage-india). Maybe we're born-and-bred alcoholics.

But scotch whisky has a tradition dating back hundreds of years (near around late 1490s). At fist, it was thought to be medicinal. Which I highly agree. First thing I do when I feel a cold coming on is grab a dram. It isn't good for you necessarily, but damn well it isn't good for whatever is making you sick. A double of Lagavulin will kill anything. As it evolved, the tastes became more refined, more differentiated.

What other drink made of the same ingredients has such varied taste? Water, barley, yeast. Malt, ferment, distil. That's it. No more, no less.

But the approaches, oh how they vary! Scotch is not something to be rushed. The LEAST amount of time a Scotch can take is 3 years. From a corporate standpoint, that's a large set-up investment, 3 years of labor cost, and finally, the selling. What a gamble! And 3 years is hardly standard. Lowest normally seen is 8 years, standard of 12 (10 for islays).

So maybe it's the risk taken that makes the drink exciting. Maybe it's the history of tradition. Maybe it's the time of which it was created put in a bottle. The harsh saltiness of Islay or the floral smell of the Highlands. The dry fruitiness of the lowlands, or the sweet smoke of the Speyside (or the oft forgotten spice of Campbeltown). Scotch is a drink that will make you listen, make you think before you speak, make you appreciate the fine craftsmanship. Sure, there are garbage whiskies (as with anything), but for my taste, there's nothing near a whisky.