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a journal of single-malt whiskies
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a journal of single-malt whisk...
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Scotch
a journal of single-malt whiskies
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Scotch
a journal of single-malt whiskies
Alma Lee
STONE Fox PUBLISHING
The pubLijhcr ^rjtdul.y acknowleidp£s the support
Copyright © 2001 by Alma Us
Canadian Cataloguing in Publication Dala
All rights re-SErved. No pat of this publication
L«, alnu. 1910-
and Department of Or.ad ai HcrEiage tKrough
may be reproduced, slorcd jix a retrieval system or
Scotch: a journal of smglt-rnalt whiskies
the Book PuMiiEiinc (nduslry Development Pro-
of the Oriadi Council, the OnUr.u Arli Council
cram.
transmitted, in any form or by any means, nittaul ttie prior writiea rx~m:^ion of the publisher or,
ISBN 1-895837-57-1
in (he case of photocopying or other reprographic copying, a license from G^NCOPY (Canadian
1. Whiskey - Scotland. 2. Dlarits IBbnt-boofcs).
Copycigiil Licensing Agency!, 1 Yongc S:.. Sime
I. Title.
1900, ToTDDto, OnUtio. Canada, M5E 1E5. Copy edited by Matia Ljodin
TP6Q5.L43 2000 COO-932236-l
Ml«2 52 09411
Designed by Fle« Media, Toronto
Prinlcd and bound in Canada Slant Fa* Publishing is an imprint of Insomniac Press, 192 Spadina Avenue. Suite ^1)3. Toronto, Ontario. Canada, M5T 2C2 wffw.sloncfoxfi u bli^ h i cig.com
DEDICATION To my Mum 6 Dad. who gave me confidence lo go into th< world and try anything.
TABLE OF CONTENTS
Foreword by Ian Rankin
-1
Introduction by ]ack Whyte
2
Scotch: A Brief History
•)
Influences of Location
6
Tasting Guide
7
Scotch-producing Regions
8
Lowlands
8
Highlands
9
Campbeltown Islay
10 ifi IU
Speyside
10
Collecting, Independent and Unofficial Bottlings
12
Scotch Chart
13
Your Scotch journal
-. .t,
23 123
Bibliography
12l
Afterword by Alma Lee .
125
VII
SCOTCH: A IOUHNM. OF SINGLE-HUT WHISKIES
SCOTCH: A JOURNAL OF SINCLE-MALT WHISKIES
V.II
3fes*etiws^
museum in Aviernore where, for a small
ished crystal tumbler of your own
fee, we sampled the tasting menu
favourite, and prepare to be enlightened
ten
and entertained. You re in the hands of
by Ian Rank in
different malts, running the gamut from the smoothest, subtlest spoils of Spey-
A mall whisky tasting journal what a great idea! I came to love malt whisky in
side to robust and peaty offerings from the Western Isles.
the summer of 198*1. I was twenty-four years old, studying for a Ph.D. at the
I |ust wish 1 d had a journal, because ten minutes after leaving, I d no
University of Edinburgh. A friend from California came ID visil. and I asked him
idea which malts 1 d tasted. But that session lingered in my memory, as did the
books when he was a kid, went on to
what he wanted to do. He had a prelty
whole fun trip, and I returned to Edin-
write lyrics for an imaginary pop group,
good idea: get me lo borrow my aunt s
burgh with a real taste for the cratur.
and eventually graduated to poetry and
car so the pair of us could drive all
1 ve just been downstairs to check rny
fiction. He is best known for his Inspec-
around the Highlands sampling malt
drinks cabinet: a bottle each of vodka,
tor Rebus mysteries, whose bestselling
whisky. It was a great way to see Scot-
brandy, tequila, sake... and seventeen dif-
titles include Dead Souls, The HanoinE O D
land. Basically we drove north up the
ferent malts. I know my preference, but
Garden, and most recently. Set in Dark-
west coast, stopping off at the main
that 5 never stopped me from experi-
islands (Islay and Skye), then headed
menting, and it s amazing how different
ness. Prior lo hittiiieo his stride as a novelist, Rankin had jobs ranging from tax
south again through Strathspey. It was a
vintages can produce such different
collector and grape-picker to alcohol
crash-course in appreciation. Fortuitous-
results. Just like fine wines.
researcher. He now divides his time
ly, almost our first stop was a whisky
So sit back, preferably with a cher-
i,
an expert. Slainte!
Ian Rankin Edinburgh, Scotland IAN RANKIN started off writing comic
between Edinburgh, London, and France.
SCOTCH: A JOURNAL OF SINGH-MALT WHISKIES
f
<'""7
i^&^ttfl6t'&£>Sfr by Jack Whyte
Things began to change. Scotch
ain are still there, but the single-malts Cr
ft
began to grow popular, although it was
are front and centre: Lagavulin and Bal-
always blended Scotch, since single-malt
vennie, Clenfiddich and Laphroaig, The
simply was not available on the Prairies
Glenllvet and Glenmcrangie. The Sln-
When I arrived in Canada, back in 1967,
at the time. The best you could get in
I landed in Alberta, where I lived for
those days was Dewars Ne Plus Ultra,
cleton, Morlbch and a score of other, p glorious brands. r> When Alma Lee mentioned what
many years. I started out being the only
Haig s Pinch, Johnny Walker Black
Scotch drinker ! knew. Back then, every-
Label and, of course, Grant s Ancient
she wanted to do with ihis book, I saw
body on the Prairies drank either rye or
Reserve, of which the youngest whisky
the solution to my Christmas list, next
rum. I was a musician and entertainer
was twenty-one years old. I remember
year at least. Scotch: A Journal of single-
there during the early Seventies, and we
the horror with which I watched one of
malt Whiskies is intended lor the pleas-
used to throw plenty of parlies, in the
my wife s friends preparing to pour Coke
ure and personal satisfaction of the sin-
days before rising prices brought about
into a large glass of nectar from the sin-
gle-mall lover. It is not a handbook per
the birth of the BYOB phenomenon.
gle bottle I had received as a birthday
se, but a receptacle for gloating reminis-
We brought no wine, no gin and very lit-
gift. Fortunately, my scream reached her
cences and the contemplation of pleas-
tle bottled beer. The single bottle of
ears before she could pour, and although
ures known and as yet unknown.
Scotch on my bar, purely for my own
her hair turned white overnight, the
enjoyment, always raised eyebrows and
Grant s was saved.
almost half a century now, and one of
In the three intervening decades
generated groans, which 1 quickly learned
I have been sipping single-malts for [he greatest and simples! pleasures of life
to ignore as the plaints of the untutored
between then and now, single-malt has
is to relax in a comfortable chair on a
and unbeknighted.
become the thing to drink. The rye and
cold evening with a bright fire, a good
SCOTCH: A JOURNAL OF SINGLE-MALT WHISKIES
2
book and a glass of velvety malt. On
JACK WHYTE was born in Scotland and
in Roman and post-Roman Britain. Jack
occasions like that, as my old uncle used
educated in England and France. He
to say, I wouldnt call the Queen my
came to Canada in 1967 as an English
Whyte is also an aficionado of Robert Burns. He wrote and performed the one-
Auntie. So. find yourself a fire and a glass. The good book s in your hands.
teacher but switched to the entertainment business shortly thereafter. In 199!, he
man show Rompin Robin, based on the life of the Scottish pact. Mr. Whyte
won two New York Film Festival Awards, one of them for narrative poetry.
is also a former President of the Vancouver Burns Society, a group of men who
Jack Whyte
He is the author of The Dream of
are all Burns enthusiasts and connois-
Vancouver, British Columbia
Eagles, a quartet of historical novels set
seurs of single-malt.
3
SCOTCH' A JOURNAL OF SINGLE-MALT WHISKIES
*3vwfy^ fS&J&vy&&btoyf From the bonny bells of heather They brewed a drink long-synt, Was sweeter far than honey. Was stronger far than wine
ROBERT Louis STEVENSON I85M8W)
land date from the fifteenth century. In the early days its production was linked la monastic orders and the spirit was often used for medicinal purposes. It was known as aqua vitae. the water of life, or in Gaelic, uisge beatha {pronounced ooshka bayl. Uisge in time became anglicized to whisky. Scotland S Renaissance king, James IV, was fond of ardent spirits and early records date back to H9*), specifically
History is somewhat vague about how the making of whisky started. One
for the sale of malt to make aquavitae. There is a record of a payment to a local
thing is certain: there are two Iraditions one legal and one clandestine. Early mythology suggests that St.
barber in Dundee for supplying aquavitae
Patrick introduced distillineD to Ireland in the fifth century A.D. and that Dalriadic Scots brought the process with them around 500 A.D. However, the earliest records of distillation in Scot-
ing became a common practice throughout Scotland, In 1579 ihere was a barley crop failure, which led to ihe Scottish Parliament banning distillation for a year, although lords and gentlemen were still allowed to drink it during that time. In 16"H the first tax on spirits was imposed and the levy was used to finance the Royalist army. This levy stimulated illegal distillation and soon inventive freebooters were making ten times more spirit. Many of these illegal stills were to be found in the remote Highlands and o Islands of Scotland, regions almost inac-
to King James while he was on a visit there. This may/ seem strange o but the records show that the Guild of Surgeon o Barbers was given the exclusive righi to
cessible to the prying eyes of the Excise men. The distilling of whisky in these
distillation in Edinburgh at that lime. During the fifteenth century the design of stills was improved, and distill-
of these areas and the water, peat, minerals and rock formations thai make for some of the very best of the Highland
SCOTCH: A fOL'RNAl OF SINGLE-MALT WHISKIES
A
remote areas became an integral part of tne economy. It is partly the remoteness
and Islay mails. However, in 1707 the Act of Union
knowledge of former freebooters to run
golden nectar is undergoing a major ren-
these enterprises. Once these legal dis-
aissance. Long may it continue. In the early ISOOs and well into the
between Scotland and England provided
tilleries were open for business, smug-
that English duties on liquors should also be levied in Scotland. This tax led to what has become known as The
gling decreased rapidly. Production was small in scale and was considered an extension of farming activities. In 1827
Whisky Wars which lasted well into the 1820s. Smuggling was rampant, illegal
one Robert Stein developed a method
Most Scotch drinkers were in fact drinking blended or vatted whiskies.
that allowed for continuous distillation. By the 1810s whisky was being exported
After World War I! more discerning drinkers began to become interested in
to the colonies Canada. Australia,
what made up Scotch. Now there is an
and personal distilleries continued to produce. There were eight licensed dis-
Victorian era, single-malt whiskies were practically unknown outside Scotland.
tilleries in Edinburgh, and more than D
South Africa and India. The great
almost infinite variety. Owners of this
400 illegal stills. The licensed distillers
whisky boom was about to begin. How-
journal are encouraged to find these,
banded together to defeat smugglers who
ever, it was short- lived; (or the next cen-
taste them and enjoy writing their own
were flooding the market with cheap
tury and until well after World War II,
stories about how the)' think the uisge
grain whisky. In the mid-1820s landowners in
the whisky industry had many ups and
beatha taste, where they found them, the
downs, both in terms of revenue and
company they were in when drinking or
Scotland supported the building of new distilleries. Many of them relied on the
popularity. Of course, here and now, in
simply how much they enjoyed them.
the year 2000, the consumption of the
5
SCOTCH: A IGUBNAL or SINGH-MALT WHISKIES
t>^#4««3i'Je/V!? t^=~£>&f£t/SS!St Any study of single-malt whisky invokes many more sensory recollections lhan one might expect of merely sipping from a glass. Lush mountains, fast-flowing rivers and peaceful country scenes are the stuff of postcard tore, though many may not realize that the influence of location on single-malt goes far beyond the picture on the label. Single-malt discussions arouse centuries of passion and tradition, since almost every stage between sowing and bottling has a unique influence over the final product. Some are obvious, even to the outsider an area s water is bound to affect quality and tasle while others are so subtle as to be debated amoneo experts, such as the size and shape of ihe copper pot stills. The closer your single-
malt experiences come to this inner scotch-expert sanctum, the greater the number of the subtleties of influence you will be able to determine. single-malt is Scotland s natural drink as well as its national drink. The environment surrounding a particular distillery has the greatest influence on its
land mountains rises up through the granite to feed mountain streams, producing a clearer and crisper flavour. Peat is often used as fuel during o the initial drying stages. A single-malt may obtain its smokiness as much from the peat used in this process as from traces of peat in the water itself. This may con-
whisky distilleries only a few miles apart can produce vastly different single-malts.
tribute to the flavour as much as the barley used in the malting process the primary ingredient from which ihe spirit
The primary facto; here is water. After distillation, only water is added before a single-malt is bottled. Before its arrival at the distillery it will be affected by a myriad of environmental circumstances, such as the rock from which it rises, the surfaces over which it travels and the minerals it gathers along the way. Water flowing over peaty, heathery or mossy moorland produces a single-malt with a grassier taste. Snow melting from high-
SCOTCH: A JOURNAL OF SINGLE-MALT WHISKIES
6
lakes its name. Any product so reliant on natural ingredients is also at the mercy of the climate, and here location plays yet another significant role. Mountains not only produce water, ihey may also shade the distillery to produce a naturally cold environment and a crisper, cleaner whisky. A seaside location will produce a damp atmosphere in the maturation
warehouse some so closs to the seaside
i^id&njr &u#ede
as lo produce an ocean-like flavour. Affecting both indoor and outdoor
water to approximately four percent alcohol, sniff each glass, concentrate and list
The fine wines of the whisky world are
the aromas you can identity. Then taste
the single-malts. Tasting notes are meant lo be a guide to one s appreciation of
each one, rolling the liquid over your tongue. Take note of your impressions.
the single-malts. Tasting can be approached in two ways: analytically or
Out of the five lists, your list of impres-
hedonistically. The first is objective,
longest. o Aroma and flavour are two important elements in the tasting of malt
processes, a rapidly-changing climate thai moves between the extremes will expand and contract the barrels holding the maturing spirit, breathing yet another important quality into ihe process. Ironically, the location of Scotland itself may come into play as distilleries
while the second is subjective, based purely on personal pleasure and prefer-
sions of the malt will likely be the
whisky. The tasting is done by smell
around the country battle new European
ence. For ihe purpose of this journal I am assuming the subjective tasting style
Union restrictions and standards on
will apply, appropriate since the single-
the expression nose. The nose is
water access, which some say threaten
malts do seem to have become part of a
what defines ihe variety of aromas to be
the very nature of single-malt whisky.
hedonistic lifestyle.
found in any particular whisky. Flavour is
The environments of single-mall distilleries may become even more jealously guarded as each bottle absorbs its unique local environment and heritage.
Iby using the olfactory glands), hence
a combination of taste and smell but the
' '(yyw&ewz&tW'
nose detects the aroma and records such things as fruitiness and smokiness. The
Put a small measure of good quality
tongue or palate records things like body
brandy, gin, malt whisky, rum and vodka
and texture.
in individual glasses, then dilute with
1
SCOTCH; A JOURNAL OF SINGLE-MALT WHISKIES
L^5 &rsst&e/fi ._^?4&si&
'jfe&&fc drs'&desxxTt^f
.A&te
What do you look lo record when lasting any particular brand of single-malt in terras of the variety of flavours and aromas? There are several books and web sites from which to glean information about lasting single-malts (see Bibliography), but generally you should look for colour, nose, body, palate and finish. Each, distillery can be said to have a house style, which takes into consideration where the distillery is located, how long it has been making the particular brand and whether or not the whisky is a before or after-dinner drink or simply a pleasurable sipping whisky.
Over lime il has become routine to categorize the single-malts according to the regions where their distilleries are located. A useful guide is to draw a line between Highlands and Lowlands using the oid county borders. The Lowlands run between Glasgow/Greenock on the west coast of Scotland lo Dundee on the easl coast. With the current craze (or single-malt, tasters are more knowledgeable and there are now decreed lo be five official regions thai produce single-malt: ihe Highlands, Speyside (home of what is known as The Whisky Trail), Islay (pronounced eye-luh), Campbeltown and the Lowlands. This journal is offered to drinkers
SCOTCH; A JOURNAL OF SINGLE-MALT WHISKIES
8
of the uisji; bealha, readers and aspiring writers 10 find some of Scotland s best single-malts.
. l^f> ~£twa&MM The house style of the Lowland rnalts tends to be much lighler, softer and less peaty and briny than that of the Highland distilleries. There are also fewer distilleries in the Lowlands than there are in the Highlands, partly because in whiskys early history the Highlands were so removed from the snooping of the Excise men! However, Lowland malts are excellent as aperitifs or as pure, light sipping whiskies. Some names to nole in the Lowland malts are Auchentoshan, Bladnoch (not an easy findh Clenkinchie, Litllemill and Rosebank. Some of the
other egood Lowland distilleries have ceased production, but if you are a collector some bottles go (or large suras at auction.
(j/F iXif
^5^SJ? ~S. •SofjfAcasf.tfd
The Highlands comprise much of Scotland s area. In fact, these two words are among the most evocative in the country, especially to foreigners. Even the stranger to Scotland will hear faint bagpipes at its mere mention. The word whisky itself likely emerged from ihe
Gaelic spoken in this region. Because of & this comparatively large geographic area, it is impossible lo generalize about the taste and character of Highland singleo o
malts. The region is nearly always broken down into sub-sections, namely Northern Highland, Eastern Highland, Perthshire (sometimes called Central
Highlands) and Island. The Speyside region may also be counted as part of ihe Highlands, although it warrants ils own description. Legends and Bravehsart-style cliches aside, the Scottish Highlands include almost all Scottish territory north of Glasgow. The Northern Highlands o
describe the mosl remote parl of Scotland and it includes all mainland areas north of Loch Ness. The Western and Eastern Highlands take their names from their respective Scottish coasts south of the Loch, with Central and Speyside between them. The Islands, gathered along Scotland s west and north coasts, are known for their niceed, BO storm-lashed landscape with pounding seas and harsh climates, producing what may be the most welcome single-malt drinking environment of all. 9
«.-''> (fW^fe-W .j^§^&&&«*9
With the exception of the southernmost distillery, Tomatin, (which is regarded as having a more Speyside-type character), all Northern Highlands distilleries are coastal. The region s reputation reflects this, typically offering mellow, full flavours and a briny (sometimes unattractively called seaweedy ) influence.
9P" ,f C&?- f^ .S, G>etijfaf?t •3*Fx&nas&ietA ^ The Eastern Highlands lie northeast of Edinburgh, east of the Speyside region, more sheltered from the elements than other coastal Highlands regions. Eastern Highlands distilleries share with their Speyside counterparts a fragrant, fruity character while maintaining the more Highlands tendency toward full-bodied ness with a touch of smoky, peaty characler.
SCOTCH; A JOURNAL OF SINGLE-MALT WHISKIES
^*^&*
/^^3%%rf&u&J
Anecdotal history claims that some of the earliest references to whisky came from Perthshire, where it was used as rental payment on farms more often than
rueeed wesl coasl of Scotland, lashed by! OO
whiskies in character, with heavier peaty and smoky, full-bodied tastes. There are
wind and sea, this island is typical of
fifteen distilleries nestled in and around this region, including Oban, Lagavulin
Scotland s Inner Hebrides. The Hebridian islands are deep with the peat and the
and ihe Isle of jura.
whiskies produced there reflect this flavour. Islay has no fewer than eight dis-
in other Highland regions. Closer to the Lowland Regions, Perthshire single-malts
6avryt.&i$<0tt'st:
tilleries, although nol all are currently
Campbeltown is on the peninsula called
producing.
are perhaps ihe leasl Highland-like
the Mull of Kintyre Iclose lo where Sir
tending towards lighter and cleaner char-
Paul McCartney lives' which once had
acters. The Central Highlands are the
about thirty operating distilleries. Today
Islay. They each come in a beautiful
only landlocked single-malt producing
il has only two: Glen Scotia and Spring-
amber colour with a rich peaty, smokey
region.
bank. Springbank is ihe easier of the
flavour lhat leaves a powerful finish.
.%}/*&>*«& tet*&t> t^OgpAfattaQ/
<
%t&&*n
Not to be confused with the small but
Bowmore, Lagavulin and Laphroaig are the best-known malts distilled on
two to find in North America. The
Bowmore is probably the lighter of the
Campbeltown mall? are quite distinctive with a briny, smooth taste and are excel-
three but all have the rich texture, body and colour that echo ihe place where
lent appetite enhancers.
they are produced.
distinctive Islay Region, the Islands include Skye. |ura. Mull and Orkney,
iM&z& piswsr&ftsi,fee/t!pf!-cb#/
u^Mptfiw
single-malts produced in these disparate
Islay probably produces ihe greatest
A further word on The Whisky Trail
areas are mosi similar ID Highland
malls of the whisky islands. Off the
ihis is a signposted tour along Speyside.
SCOTCH: A JourowL OF SINGH-MALT WHISKIES
10
There are several distilleries along the
Dufflown, Rothes and ElBiri6 The Spey is the fastest-flowing river
ing some to refer to that elastic glen ).
way and members include Cardhu, Glenfarclas, Glenfidtljch, Glen Grant,
in the United Kingdom, and is famous
two very distinct single-rnalt flavours
The Clenlivet, Strathisla, Tamdhu and Tamnavulin. The drive is about seventy miles and is well worth it if you are vis-
for Its salmon fishino. With the western D Monadhliath mountains towering nearby,
from adjacent distilleries using the same water supply, single-malts would not be
the local scenery is regarded as among
famous for their unique identities if this
iting Scotland. All of these distilleries are open to visitors, but calling ahead is
the most beautiful in the country. Less remote than the Northern Highlands
were not the case. Generally, though,
a good idea.
and less rugged than the west, the Spey-
Nestled between the Northern, Central and Eastern Highland regions, o o
side region is also more accessible to visitors.
Speyside Is geographically part of the
Once again, it is possible to have
Speyside whiskies are reputed to have heavier, more perfumed flavours than those of other Highland regions. They
Given the name and significance, it
are amongo the sweetest whiskies: takingo influences from fruit and honey they
Highlands itself. Its reputation as Scot-
is surprising that most Speyside distiller-
remind the taster of violets, roses and
land s single-malt heartland, however,
ies do not use water from the river Sp=y
carnations. Like single-malts from the
has assured its own distinction within
or any of its tributaries. In fact, several
Lowlands regions, they tend to have less
the region. The area surrounding the
Speyside distilleries are more than ten
river Spey, though small in physical
miles away from the famous river. Other
area, claims over half of Scotland s sin-
well-known rivers, such as the Livet. also
body as compared to most others from the Highlands although perfumes add a complexity to local flavours so
gle-malt distilleries. Among them are
flow through the region and have necessi-
readily recognizable that the tastes are
some of the most internationally-famous
tated restrictions on which distilleries may
easily appreciated by experts and non-
whisky-producing towns, such as
refer to the river in their names (prompt-
experts alike. Speyside whiskies, unlike
n
SCOTCH: A IOUDNAI or SI\CU:-MALT WHISKIES
their other Highlands counterparts, respond better to maturation in sherrv' wood barrels one of the primary influences on single-malt flavour.
S^fea^ .J&M&ft42fr/.9$ftftfarjfJ
are likely from independent bottlers. It is unusual for a distiller lo reserve all the whisky produced for bottling as a single-
stores all over ihe world where they may have been. For example, there is a store in London s Soho that specializes in
malt. Part of the production is often
unusual or no longer available whiskies,
used in blends, and part of it may find
wines and other spirits. Two famous independent bottlers in
its way into independent bottlings. These bcrttlings often contain a specific dis-
and MacPhail in Elgin holds thousands
be of the strength or age he would deem
of casks of whisky in stock and bottles
reflective of his distillery, or perhaps it is
rarer malts under the label Connois-
not from a preferred cask. Some independent bottlings are
You may have seen some single-ma Its.
Scotland ate still in operation. Gordon
tiller s whisky, hut it may not necessarily
filled from a very small parcel of
seurs Choice. William Cadenhead, who shares premises and ownership with the Campbellown distillery, Springbank has
perhaps broughl from the U.K. thai you
casks. Hence, you might find a malt dis-
collected a wonderful selection of odds
can t find in any liquor store or speciality
cussed in a whisky guide. Malt whisky
and ends over the years.
store In North America. These whiskies
collectors look for bottles in bars and
SCOTCH: A JOURNAL OF SINGLE>MALT WHISKIES
12
*jTC&/€!fr &M€&tf ,/Jl®OT^
dfhx&eew
MMSM
C&Z&*M
Aberfeldy
Dewar s
Highland-
Midlands
Aberlour
Campbell Distillers
Highlands
Speyside
Ardbeg
Glenmorangie
[slay
South Shore
Ardmore
Allied Distillers
Highlands
Speysidc
Arran
Isle of Arran Distillers
Highlands
Island Aiian
Auchentoshan
Morrison Bowmore
Lowlands
Western Lowlands
Auhmore
Dewar s
Highlands
Speyside
Balblair
I river House
Highlands
Northern Highlands
Balmenach
Inver House
Highlands
bpeysidc rV
.^ifauteJ
-,
13
SCOTCH: A JOCKNAL OF SWCLZ-MALT WHISKIES
••I--"1 v/t-eemf The Balvenie
'•rpffdetcet* William Grant 6 Sons • >
<3& .^Gf^ffvt
!:&2&re£
Highlands
Speysidc
Banff
DCL
Highlands
Speyside
Ben Nevis
Ben Nevis Co
Highlands
West Highlands
Benriach
Chivas
Highlands
Speyside
Beqriaat;
UDV
Highlands
Speyside
Bladnoch
Raymond Armstrong
Lowlands
Borders
Blair Alhol
UDV
Highlands o
Midlands
Bowraore
Morrison Bowraore
I slay
Loch Indaal
Brackla
Dewar s
Highlands
Speyside
Bruichladdich
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<S9->^ ^ iJwe&fsx^sttpt/ttp h It p:/Arww.scotch wh i sky. co m/ This web site features a complete history of Scotch aloneo with an excellent Scotch-lasling section. There is a good explanation of the different ages and blends of Scotch along with an associates program that provides discounted travel packages and distillery tours. http:/ /www.scotch -whisky.org
containing ratings and information on whisky brands as well as a whisky store where you can buy Scotch accessories and resources. There is also a useful Whisky Live section which answers frequently-asked questions. http: //www.wh i skyweb. com/ This site has a comprehensive facts and figures section that details sales and distribution numbers, whisky-drinking statistics and a list of how ownership in the industry is structured.
http ://www. rzuser.uni-heidelberg.de/ cbau man I/ wh i sky. h t m I The Scotch Whisky Cottage is a German-based information-rich site devoted to the drinking and appreciation of Scotch. There is a good drink recipe section for those who prefer to mix their Scotch. http: //www, whisky-heritage.co.uk The Scotch Whisky/ Heritage o Centre is located in Edinburgh. Scotland. It is a common tourist destination and features guided tours and tastings.
The Scotch Whisky Association was established in 1942. The association is comprised of 95 percent of the scotch
h tl p://www.s m ws .com
production industry. The association s official web site has an excellent section of scotch-related news stories,
The Scotch Malt Whisky Society s official site has excellent links to everything
http: / / www2 .sbbs.se/hp/buxrud/linklib.htm
from distilleries to scotch whisk)' golfing
This site is a central link resource with links to Scotch makers, sellers, societies, reference resources and other Scotch connoisseurs.
http:/ /www. whisky-world.com/ Whisky Magazine is housed on this site,
tours. The SMWS has branches in Switzerland. The Netherlands, England, o Scotland, Italy, japan, USA and France.
SCOTCH: A JOURNAL OF SINGLE-MALT WHISKIES
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pollute it with anything bui a splash of fresh water, the other is to have it wilh
ALMA LEE was born in Edinburgh, Scot-
ice. single-malr whisky should be enjoyed for ils colour, nose, tody, palate and fin-
After movingCi to Canada in 1967 she dlScovered her passion for writing and has
ish. I encourage you to go out into the
since worked as a lobbyist and fundraiser
malts from each of them! The uisge
world to your local speciality store, to Scotland and take as much time as you
for various writing causes. Alma worked as the executive director of the Writers
beatha Is nectar of the gods, h is the water of life. It is one of the most pleas-
can to learn about and enjoy this won-
Union of Canada, ihen as head of the
ing, interesling, complex and downright
derful drink the drink o( my homeland and one that has travelled to the far cor-
Writers Trust and she is currently the artistic director of the Vancouver Interna-
tasty drinks on the planet. And just a note: there are a couple of things that I
ners of the earth.
tional Writers Festival, which she founded in the 1980s. Alma Lee has spent a
would consider sacrilegious one is to
Alma Lee
long and healthy life partaking of the
Vancouver, British Columbia
pleasures of ihe single-malt, and has
JT&j&feeffwetf I have in no way attempted to covet all the distilleries in Scotland in this journal nor do I claim to have drunk single-
land, the daughter of a bagpipe-maker.
found lhat her passion for writing and writers is the perfect partner for her passion for single-malt whiskies.
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