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Scotch Tasting Notes:
Scotch or Scotch whisky is as interesting and complex as wine but may take a little getting used to. Once you have learned about the different types, regions and styles you will be able to choose a Scotch that’s just right for you. Girls don’t be afraid to try Scotch. Savoring a few sips before bed or after a hard day can be very rewarding. As with any fine, adult beverage there is a “tasting technique” but before we get to that let’s get a little education.
Only whisky that is made in Scotland can be called Scotch whisky. Most Scotch distilleries are located along rivers in Scotland such as the Spey River. The reason for this is simple; most distillers believe the water from their part of the river is essential to the character of their Scotch. As a general rule this is the only water used in the fermentation process. The main ingredient in Scotch is malted barley, only other whole grains such as wheat, rice and corn can be added. Other than these grains, only yeast and caramel color can be added. Strict law prohibits Scotch from being aged outside Scotland and must be bottled at no less than 40% alcohol by volume but no more than 94.8% to retain the flavors of the raw grain. Scotch is aged a minimum of 3 years, most single malts are aged at least 8 years, obviously this is a clue as to the cost. Barrels used for the aging process are usually second hand. Formally used to age port, cognac, calvados, bourbon, Bordeaux wines and even beer. Some Scotch is transferred between different barrels to add a more distinctive flavor, one of my favorites is Doublewood.
There are a few key indicators on a Scotch label to identify a real Scotch. First, it must be distilled and aged in Scotland. Second, the word whisky is always spelled just this way. If you see it as whiskey or Scottish whiskey it’s a fake. Third, Scotch is finish distilled at 40-46% alcohol by volume or ABV, cask strength at above 50% ABV anything less is counterfeit. The label can also indicate the amount of aging in the cask. Sometimes there may be two different years indicated, one for the year it was distilled and one for the year it was bottled. Only the time spent aging in the cask is important as Scotch will not age once it has been bottled.
Let me describe to you what makes up the different styles of whisky. I have listed several types of Scotch that fit each particular style as well as the region they come from. The style is just as important as the region to the taste, which makes Scotch so complex and interesting. A little later I’ll explain the regions and you’ll see what I mean. This section is particularly important because you may find a whisky that has certain qualities you like but may be to strong or you don’t like the finish or maybe you are tired of the same Scotch and want to try something a little different. If this is the case you can move to a whisky within the same region or style, this gives you plenty of latitude to choose from without losing the qualities you like. If you want to try something completely different, you will at least know what to expect from each style or region.
- Single Malt: The term Single Malt identifies Scotch whisky made from malted barley of the region the distiller is located and can only be made by a single distiller. These have intense flavors and aroma and deep character. Because of limited production they are generally more expensive but well worth the price.
Lagavulin from Islay
Talisker from Islay
Cragganmore from Speyside
Oban from West Highland
Dalwhinnie from Central Highland
Glenkinchie from Lowland
- Vatted Malt Scotch Whisky: Vatted Malt Whisky is sometimes confused with blended Scotch these are two distinct methods of distilling. Vatted Malts are made with 100% malted Scotch whisky. They are a combination of malts from anywhere in Scotland. The challenge for the distiller is not consistency but rather to achieve the right combination of malts to give it a highly distinguishable character unlike any other Scotch. This takes years of trial and error to achieve.
Black Bottle
J&B J.E.T.
Sheep Dip
Tambowie
- Blended Scotch Whisky: In the 1800’s when grain whisky was invented Scotch distillers decided to make a lighter, easier to drink whisky made from grains other than malted barley like corn, rice and un-malted barley. In modern times distillers use a higher percentage of malted barley to improve the flavor. Modern blended Scotch is low in cost and less complex, lighter and has few discernable characteristics.
White Horse
J&B Rare
Cutty Sark
Chivas Regal
Dewar’s
Old Smuggler
Scoresby
Teachers
Now let’s move on to describe Scotch by the various regions. As with any wine, let’s take Merlot, there are hundreds to choose from. Each Merlot has a unique character, intensity and style. Merlot from California is very different from Merlot produced in Australia even though it may be bottled by the same Vintner under a different name. So it is with Scotch, even more so, Scotch is a tradition that the distiller holds very close to distinguish the region and the population of the locale. These traditions allow certain generalizations to be made about Scotch from different areas. This generalization by regions is the most widely used method of choosing a Scotch, although it may not be the mast accurate. Tradition is the key here.
- Islay: Pronounced eye-lay. These malts come from the Isle of Islay off the southwest coast of Scotland. Islay Scotch is the most pungent of all Scotch. Very peaty! The Isle has vast beds of peat that are consistently cultivated. The water used in the distillation process runs through these peat fields. Additionally peat is burned to dry the barley which builds upon the peat flavor and adds smokiness. These are not for the faint of heart. Want to know what peat tastes like? Visit your local nursery or garden shop, ask them to show you their Peat Moss. You’ll smell it way before you get there.
- Northern Highlands: There are two terms important to this region. Highlands and Inverness, both describe this region and are prominent on Scotch labels. Remember we talked about tradition? Highland and Inverness are the same area but the traditions of each distiller and their location are proudly displayed on the label. These distillers are located very near the coast but some say they are not influenced by that. Typically you’ll find saltiness in the flavor, probably picked up during the drying stage in the sea air that’s held captive by the mountains behind the coast. These malts are mellower than an Islay with a light hint of peat, malty sweetness and a little spicy with a flowery aroma.
- Speyside: The Speyside region is formed in a triangle by three rivers, Findhorn, Deveron and Livet. Usually considered the highest quality malts, Speyside is usually the sweetest whisky, very complex, rich in flavor yet subtle with a delicate aroma. Because there are a multitude of distillers in this region each with their own traditions, the flavor of each whisky can be quite different and well worth sampling each one. This Scotch is usually aged in old sherry or bourbon casks and or both. Look for Doublewood on the label. Probably from the casks these tend to be a little leafy, fruit tones followed by deep rich flavor.
- Eastern Highlands: These whiskies are from the east coast of Scotland along the North Sea. You would think this area is only for fishing. However, just inland there are vast fields of wheat and other grains planted in a variety of different landscapes from the valley to the slopes of the mountains. These malts are very fruity, big and bold, light smoky flavor and often a dry finish.
- Campbelltown: There are only 3 distillers left in this region out of 30 or more, which at one time made the finest whisky. Glengyle, Glen Scotia and Springbank are the only survivors. Very smoky, definite saltiness, moderate dryness and are of very high quality.
- Perthshire: Depending on who you talk to, this is not really a region but a sub-region of the Highlands. These malts tend to have medium sweetness, light, clean and fruity, kind of in between a Lowland and Speyside.
- The Islands: These include all of the Islands that produce whisky except Islay. Some consider these areas to be a sub-region as well, but because there are so many spread out over such a large area, each distiller can produce their own distinct flavors. Some very peaty others smoky, some refined with varying degrees of peat and every combination in between.
- Lowlands: These malts come from the southern end of Scotland. Generally this is the best Scotch for beginners. Dry and light, much lighter than other areas, little complexity, less flavorful, soft and mellow.
There are 12 flavor characteristics that you should be able to taste in varying degrees in any given Scotch. You will not be able to taste all of these in the same Scotch, you’ll have to do some trial and error to pick a Scotch just right for you. These flavors are as follows:
- 1. Body
- 2. Sweetness
- 3. Smoke
- 4. Medicinal
- 5. Tobacco
- 6. Nutty
- 7. Malty
- 8. Honey
- 9. Fruit
- 10. Spice
- 11. Floral
- 12. Wine
Experts say that by characterizing Scotch using a cluster chart, may help you to choose a Scotch.
- A. Full bodied, medium sweet, pronounced sherry and fruit, spice, malt, nut and smoky hints. Dalmore, Glendronach, Macallan
- B. Medium body, medium sweet, nut, malt, floral honey and fruit tones. Arberlour, Cragganmore, Glenfacas
- C. Medium body, medium sweet, fruity, floral honey, malt with spicy hints. Balvenie, Glenlivet
- D. Light to medium sweet, very little or no peat, fruity, floral notes with nutty hints. Auchentosham, Tobermory
- E. Light, medium sweet, low peat, floral malt tones and fruity, spice and honey hints. Glenkinchie, Inchgower, Tomintoul
- F. Medium body , medium sweet, low peat, malt notes with sherry, honey and spice hints. Ardmore, Old Fettercaim, Tomatin
- G. Medium body, sweet, low peat, floral notes. Glenfiddich, Glen Spey, Speyburn
- H. Medium body, medium sweet, smoky, fruity, spice notes, floral nutty hints. Glenmorangie, Oban, Old Pulteney, Tamnavulin
- I. Medium to light body, dry, smoky, spice, honey notes, nutty floral hints. Bowmore, Highland Park, Isle of Jura, Springbank
- J. Full bodied, dry, pungent peat, medicinal, spice notes. Ardbeg, Lagavulin, Laphroag, Talisker
As you experiment with different whiskies try to taste the twelve flavors and use the cluster chart to classify your tastes. This should help you stay within the flavors you like to experience. Obviously this takes a little experimentation and a pad to keep track of your experiences. Some Scotch is available in pints which can reduce your expenses while you taste.
The proper vessel to taste Scotch, is in a large brandy snifter. This type of glass holds the aroma of the whisky rather than letting it breathe as with wine. Swirl the whisky vigorously allowing the esters to release into the glass, you’ve seen this in movies. Hold the glass to your nose, slowly inhale and try to identify the aromas. Now add a tablespoon of bottled water to 1-1/2 ounces of Scotch. This is the proper blend, for some reason, and I’m not sure if anyone knows why, water helps improve the character of Scotch. I prefer bottled water because tap water has its own flavors of copper, chlorine, etc.. Now repeat the swirl, take a small sip while inhaling through your nose and over your tongue at the same time. Try to identify salt, dry and sweet. Hold the liquid on your tongue and lightly breathe in, this exposes your olfactory senses to the Scotch. Swish the liquid slowly in your mouth exhale through your nose and finally swallow. Practice you’re “tasting technique”, you will find this makes almost any beverage more flavorful.
Obviously with so many different Scotch styles, traditions and regions it may take you a little while to find one that suits your taste. Scotch is an excellent pre-dinner or after dinner beverage. Don’t be afraid to try a Scotch the next time your out for dinner. This will be less expensive than buying a 750ml only to discover you don’t like it, also there are a variety of whiskies available in pint and half pint sizes.
I have found that many of the qualities I like in red wine, port, cognac and brandy are also in Scotch, probably because Scotch is aged in the used barrels of these products. I also find that my palette grows tired and can no longer taste the subtleties of other beverages, Scotch is a welcome change from time to time and kind of resets my taste buds. When I switch back to wine or brandy or cognac I can once again taste their complexities because I have exercised my palette with Scotch. Finer Scotch whiskies are swiftly growing in sales especially with the younger crowd. We have quite a few under 25 year olds who are purchasing hard to get Scotch’s as they become available and are adding them to their collection. According to Big Phil J, as he calls himself, and his girlfriend, both students at Virginia Tech, they take occasional sips from this one then that one as the mood hits them. They have acquired the taste and thoroughly enjoy their collection.
A snifter of Scotch is perfect for taking the edge off a long day or to just relax as you enjoy a sunset. As always drink responsibly and enjoy!
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