The making of Scotch

"Scotch Whisky is the stuff that made the old gods of the Greeks and the Romans feel sure that they were gods." - C.E. Montague The Best of Scotland Whisky Foundation is a Guinness UDV SA education initiative that aims to instil in Guinness UDV's consumers a thorough knowledge of Scotch whisky so that they can fully recognise and appreciate its depth, complexity and uniqueness. It enables people to distinguish Scotch whisky from the other malt variants available and to pinpoint exactly what makes Scotch the intriguing and enduring spirit that it is. The Best of Scotland delves deep into Scottish history and the distillation process, all the while ensuring that consumers have the opportunity and knowledge to become true Scotch connoisseurs.

There’s a place which has been explored nearly as much in myth and verse as by tourist or traveller. A land shrouded in mystery and beauty, rich in legends of magic, monsters and bravery. Where the earth seems wrinkled by time, and narrow roads twist and turn through remote glens and misty lochs.

This is Scotland, where the winds still whisper tales of men and women who saw pleasure in song and honour in battle. It is said that if you listen closely, you can still hear the battlecries of a distant time when the great clans walked the earth.

From this beautiful, sometimes harsh land, something unique emerged - a drink of unrivalled quality and virtue. It had the colour of gold, the warmth of a summer morning and shone after dark as if the sun was still in it. The drink was called whisky because it gave inspiration to dreams and strength to the body.

Over the next few hundred years, the foundations of whisky’s empire would be laid and it would develop a history and heritage as rich as the land from which it was born.

This is the best of Scotland.
The making of Scotch

Scotland’s main whisky producing regions are the Highlands, the Lowlands, Speyside and the Islands. Each region has some characteristics that are unique among its whiskies, which is mainly due to the subtle differences in the ingredients. They also have their own traditions and craft skills which have been handed down through the generations to the Scotch whisky makers of today.

There are three categories: single malt, grain and blended whisky. Single malt whisky is made from malted barley and comes from a single distillery. Grain whisky is made mainly from wheat and is very popular in the USA and Canada. Blended whisky is a combination of the two.

A distinction however, needs to be made between whisky and Scotch. Whisky is made in many countries. But only whisky that was distilled, matured and bottled in Scotland can eventually be called Scotch. Interestingly enough, the term ‘Scotch’ is not favoured in the country to which it refers. Today, the Scots still prefer to describe their national drink as “whisky”, on the basis that no other country makes a serious competitor.

Scotland’s ‘water of life’, or whisky, is made from three basic ingredients – water, malt and yeast. The making of Scotch whisky is an ancient art which defies the formulas of scientists, and scotch is born from a sequence of procedures that arouse the senses at every stage – the slightly pungent pine smoke which comes from the peat, the smoky tinge of barley, the sweet rich aroma of malt and the sharp fruity scent during fermentation. It’s the task of the master blender to arrange and manage these variables, so that his whisky is different from anyone else’s.

The first and probably the most distinct characteristic which sets whiskies apart is the palate or taste. Here the location of the distillery is of primary importance. Aspects such as the water, the air or even the proximity to the ocean can influence the taste. Here we think of some of the island whiskies which have a slight seaweedy and salty nose and strong taste.

There are however, other characteristics which set whiskies apart. And to better your understanding and increase your enjoyment of the dram in your glass, take a look at our Tasting Guide.

"While the single malt revolution continues unabated, it is a shame that whisky lovers do not use this (Black Label) as a yardstick.... This is the Savoy, the Everest of deluxe whiskies: there is not a blender outside GUDV who would not give their right arm - or even their left one - for the recipe of this supreme whisky." - Jim Murray, "Classic Blended Scotch", 1999
The Best of Scotland’s guide to whisky tasting

There’s an old Highland saying which says that there are two things a highlander likes naked. One is his whisky. How you enjoy it – straight or on the rocks, with soda, Coca-Cola, lemonade or ginger ale - is a personal preference.

Colour Hold the glass of whisky up to the light. Whisky obtains its natural colour from the casks in which it’s matured and its appearance should give an indication of how it has been matured and for how long. The colour will also depend on whether the cask has been used before or not and can range from pale straw to a rich amber or bronze.

Nosing Now swirl the whisky in your glass and give it a good nose. It is important to note that whisky is ‘tasted’ or tested mainly by using the nose. The aroma indicates the strength of the whisky – how forward or shy, how intense or complex it is. The aroma can also vary significantly from being very emphatic to more mellow or spicy, depending on the malts used in the blending process.

Taste When it comes to the taste or palate, Scotch whisky can be as complex and intriguing as a beautiful woman. As you go through the tasting process, it can take several different directions and you will notice that even over a brief time, the flavour of the whisky might change slightly.

There are whiskies which have a sweeter, nuttier start and a more robust finish and then there are those with a longer finish. With some whiskies, the taste will fade quickly after swallowing. With others, the taste will linger like a golden sunset and previous flavours might even return. Inexperienced drinkers might also experience a slight medicinal taste. This is the peat, a natural fuel with which the Scots dry their barley and a defining characteristic of most Scotch whiskies.

For those who feel they’ve absorbed enough facts about whisky, you’ll be happy to know that there’s only one characteristic remaining, which is inherently similar in most Scotch whiskies; its enjoyment.

Cheers, or as we say in Scotland, “slangeva”.