Scottish Whisky Making Process
All Scotch whisky starts from malted barley which is soaked in water and allowed to germinate. This unlocks natural sugars and enzymes. The soggy grains are then dried in a kiln to halt germination. The dried grains, now known as malt, retain caramelized flavors from the kilning process. Malt is then milled and mixed with hot water in a mashing process which converts starches into fermentable sugars. Yeast is added to the liquid, known as wort, and left to ferment converting sugars into alcohol.
Once fermentation is complete, the low wine passes through the stills for distillation. Scottish whisky is unique in that it is distilled twice - the spirit is first distilled in a wash still before passing to the spirit still for the second distillation. This results in a smoother, less harsh spirit. After distillation, the new make spirit is matured in oak casks, formerly used for sherry, bourbon or other liquids. As the spirit interacts with the wood over time, it gains color, flavor and complexity. A minimum maturation period of three years is required by law before it can be called Scotch whisky.
Popular Regions of Scottish Whisky Production
Highlands
The Highlands region in northern Scottish Whisky has scenic landscapes and many historic whisky distilleries. Cooler temperatures mean a slightly slower fermentation and maturation. Highland single malts are usually lighter bodied with fruity, floral notes. Famous distilleries here include Glenfiddich, Dalwhinnie and Balvenie known for their approachability.
Speyside
Speyside in northeast Scotland is renowned as the top whisky producing area in the world. The perfect climate and local water source results in crisp, elegant malts with honeyed, vanilla flavors. Leading distilleries are Glenlivet, Glen Grant, Macallan and Aberlour. Maker's Mark, Chivas Brothers and Dewar's source some of their blended whisky from here.
Islay
Being located off the rugged west coast of Scotland, Islay has a rugged, windswept landscape and peaty soil. Most famous are its intensely smoky, phenolic Islay single malts that embrace the local peat. Distilleries to try include Lagavulin, Laphroaig, Bowmore and Bruichladdich.
Lowlands
The Lowlands south of Glasgow benefit from a mild climate suitable for agriculture. These are lighter, more approachable drams with cereals and vanilla notes. Auchentoshan, Glenkinchie and Bladnoch are renowned Lowlands distilleries
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