Learning about Malt Whisky

Once the well-kept secret of Scotland and a handful of aficionados, single malt whisky is now the drink of choice for a growing number of discerning tourists.

But Malt Whisky is somewhat of an acquired taste.

So just how and where can you acquire that taste? The fastest and most educational route is through the Whisky trail in Scotland, with stops along the way at distilleries and pubs for research.

Single malts, like fine wines are selected and valued for their flavor and age. Like a fine wine, where it's produced and who produces it influence the character of each single malt. Each of these factors appeals to fine wine enthusiasts.

In Scotland the natural characteristics of each region lend a hand in the mysterious process of distilling single malt whisky. The ancient alchemy of air, fire and pure water casts a spell over the distilling process, making single malts differ vastly in style, depending upon where in Scotland they originate.

Rather like a French wine map, Scotland has distinctive whisky regions. They cover The Lowlands, Islands, Highlands and Speyside--a small area teeming with distilleries on the edge of the Highlands. In much the same way that chateau bottled wines from the same family of grapes vary enormously according to sun and soil, premium single malts that can leave memories of salt, heather, honey or other flavors.

And just as the French start letting their children sip wines, so the Scottish children are imprinted with the flavors and tastes of the region.

But to someone like me, at first the "peaty" taste that is so prized seems strong and overwhelming.

Fortunately, at one of my first stops on the Whisky trail, the Distillery at Edradour, the "nose" (kind of like the chemist and chef combined) who blends the flavors and waters was there. He quickly noticed my reaction and suggested I dilute the Scotch to be able to understand the Scotch better.

At first, this seems strange. Diluting something so you can taste it better? But pouring water into the Scotch releases the esthers, which helps you experience the true essence of the Scotch.

A single malt Scotch whisky is the product of one unique distillery at a specific age. It is the result of a single distillation and can be compared directly with the finest chateau-bottled wines.

Every single-malt distillery produces its own distinctly flavored whisky depending upon its location, water source, type of barley, size and shape of the still and style of maturation. So two distilleries 500 yards apart in the same region can produce entirely different malts, Single malts in Scotland vary according to the regions in which they are produced.

LOWLAND MALTS are generally found in a line running from Greenock to Dundee and include the major urban areas of Edinburgh, Glasgow and the South. Overall, this style of whisky lacks a signature malty taste. Their light, and sometimes sweet and more delicate character makes them popular for use in blending.

ISLAND MALTS can be recognized by their peaty smell. The taste is an acquired one and perhaps best exemplified by Laphroaig and Lagavulin. If they originate from Jura or Mull there can be a hint of saltiness, even a kippery flavor in the after-taste.

HIGHLAND MALTS come from one of the most beautiful areas of Scotland, where a gentle blend of altitude and mountain water imparts a depth of flavor and quality. The Edradour--acclaimed as the jewel in the crown of Highland malts--Glenmorangie is a fine example of this smooth heather-honey style.

SPEYSIDE MALTS are acknowledged as perhaps the most outstanding of the single malts. Classic malts, such as Aberlour, are the result of a combination of natural elements that have set the region apart from all others.

Each natural constituent along with every man-made vessel contributes to the final taste of Scotland's individual single malts. Some are more fortunate than others in their choice of water and location. When this is combined with the dedication of the distiller and careful and generous patience of the proprietor, the result will delight the most discerning palate. To find it and to taste it is to appreciate the art of single malt whisky making its finest.

But for me, the highly valued aging which makes the single malt scotch taste more peaty, makes it less pleasing to my palate. Maybe this is like a sport, something you work up to. Or maybe I am just a cheap date, liking the younger single malts more than the "aged" ones. Please pour me a shot of the 10-year-old Aberlour ($25 a bottle) rather than the 18-year-old ($45 a bottle)

But maybe as my palate develops, I will move up to the older Scotch. Perhaps then I will appreciate the more intense and deeper flavors.

BEST WAYS TO LEARN ABOUT SINGLE MALT SCOTCH.

FOR MORE INFORMATION
Scotch Malt Whisky Society
http://www.smws.com

Adapted from: LEARNING ABOUT SINGLE MALT SCOTCH (How to be a connoisseur) by Madelyn Miller