Scotland is known for whisky rather than wine; the climate is too cold and wet to allow grapes to ripen sufficiently for the production of wine. Whisky has been made in Scotland for several hundred years and the question of whether it came to Scotland from Ireland or vice versa is a much-debated topic.
Scotland lies to the north of England, between latitudes 55°N and 60°N degrees, and is characterized by areas of moorland, highland and coastal islands. Despite these high latitudes, the Scottish climate is temperate and oceanic, due to the Gulf Stream bringing warm water currents (and consequently higher rainfall) to the west coast. This cool, damp climate, with little seasonal variation, is important for whisky production, as it allows for a long, slow period of maturation.
Whisky distillation had already been under way in Scotland for some time when the first recorded reference was made to the Gaelic uisge beatha ('water of life') in the 1490s. Whisky has been a huge part of Scottish culture since, although it has had a troubled history. In the mid-17th Century, taxes were imposed on whisky production, sending distillers underground – into remote caves and glens where they were hidden from the prying eyes of the Crown. This war between the smugglers and the excise men lasted until 1823, when taxes were reduced to a manageable level, and illegal distillation was all but ended.
Today, many of Scotland's most famous whisky regions are still located in remote parts of the country, where once-illegal stills have now become modern distilleries. Scotland is divided into six main regions: Highlands, Islands, Islay, Campbeltown, Lowlands and Speyside. While some of these regions pertain to a very small number of distilleries, others cover large expanses of land and require further subdivision.
Geography and climate affect whisky styles as they do wine styles, although in slightly different ways. The air and water around a distillery are of great importance, as they bring regional identity to the whisky produced there. Local spring water is used in almost every step of the distillation process, and the mineral content and 'softness' of the water is of vital importance to the quality of the whisky. Coastal distilleries buffeted by ocean winds often produce whisky with briny, 'sea-breeze' notes, while the thinner, fresher air of highland areas and the heather-scented air of the moorlands will also penetrate into the local liquor.
One key feature of whisky production is the use of peat, a kind of soil made up of decaying vegetation that is flammable when dried. Peat smoke lends a distinct flavor to the drying malt, which translates clearly through to the end product. This characteristic is most common in the west of Scotland where peat bogs prevail; a parallel might be drawn to the use of oak in wine production.
Modern whisky-making techniques mean that geographical location is not as much of a consideration in the style of the finished whisky as it is in wine. As such, regional styles are usually dictated by tradition rather than terroir. Very broadly speaking, whisky from the north and west is heavily peated, rich and oily with a maritime salinity, while whisky made on the east coast and in the Lowlands is lighter and more delicate, with notes of dried fruit and honey.
While other regions of the world – notably Ireland, Canada and Japan – have well-established or developing whisky production, none has yet posed a threat to Scotland's dominant status.
Information source from Wine-Searcher
Scotland lies to the north of England, between latitudes 55°N and 60°N degrees, and is characterized by areas of moorland, highland and coastal islands. Despite these high latitudes, the Scottish climate is temperate and oceanic, due to the Gulf Stream bringing warm water currents (and consequently higher rainfall) to the west coast. This cool, damp climate, with little seasonal variation, is important for whisky production, as it allows for a long, slow period of maturation.
Whisky distillation had already been under way in Scotland for some time when the first recorded reference was made to the Gaelic uisge beatha ('water of life') in the 1490s. Whisky has been a huge part of Scottish culture since, although it has had a troubled history. In the mid-17th Century, taxes were imposed on whisky production, sending distillers underground – into remote caves and glens where they were hidden from the prying eyes of the Crown. This war between the smugglers and the excise men lasted until 1823, when taxes were reduced to a manageable level, and illegal distillation was all but ended.
Today, many of Scotland's most famous whisky regions are still located in remote parts of the country, where once-illegal stills have now become modern distilleries. Scotland is divided into six main regions: Highlands, Islands, Islay, Campbeltown, Lowlands and Speyside. While some of these regions pertain to a very small number of distilleries, others cover large expanses of land and require further subdivision.
Geography and climate affect whisky styles as they do wine styles, although in slightly different ways. The air and water around a distillery are of great importance, as they bring regional identity to the whisky produced there. Local spring water is used in almost every step of the distillation process, and the mineral content and 'softness' of the water is of vital importance to the quality of the whisky. Coastal distilleries buffeted by ocean winds often produce whisky with briny, 'sea-breeze' notes, while the thinner, fresher air of highland areas and the heather-scented air of the moorlands will also penetrate into the local liquor.
One key feature of whisky production is the use of peat, a kind of soil made up of decaying vegetation that is flammable when dried. Peat smoke lends a distinct flavor to the drying malt, which translates clearly through to the end product. This characteristic is most common in the west of Scotland where peat bogs prevail; a parallel might be drawn to the use of oak in wine production.
Modern whisky-making techniques mean that geographical location is not as much of a consideration in the style of the finished whisky as it is in wine. As such, regional styles are usually dictated by tradition rather than terroir. Very broadly speaking, whisky from the north and west is heavily peated, rich and oily with a maritime salinity, while whisky made on the east coast and in the Lowlands is lighter and more delicate, with notes of dried fruit and honey.
While other regions of the world – notably Ireland, Canada and Japan – have well-established or developing whisky production, none has yet posed a threat to Scotland's dominant status.
Information source from Wine-Searcher
