Scotch—the Perfect Gift

Borrowing from Michael Jackson's two definitive books on whisky, The Complete Guide to Single Malt Scotch and The World Guide to Whisky, we have divided Scotland into six main regions, Campbeltown, Highland, Islay, Lowland, Speyside and the Western Islands. Four of these six are further subdivided into useful sub districts, as well. Good reading, and the inventory is below.

Johnnie Walker Blue Label

For the holidays, we are selling an engraved bottle of Johnnie Walker Blue Label for only $199.
Retail price is $230 

Blended Scotch Whisky

While the distinctive single malts produced by individual distilleries are becoming increasingly popular, blending creates over 90% of the Scotch whisky enjoyed throughout the world.  By nosing samples in tulip-shaped glasses the blender selects from a wide palate - from the numerous Highland and Speyside malts to the strongly flavoured and peaty Island malts, and the softer and lighter Lowland malts. These malts are combined with grain whiskies (a whisky made of 18-20% malted barley and 80% whisky from corn or wheat)- usually 60-80% grain whiskies to 20-40% malt whiskies, and are then left to 'marry' in casks before being bottled as one of the world-renowned blended whiskies.  A blend of a range of malt whiskies, with no grain whisky included is known as a blended malt.  The way we make Scotch whisky has evolved over several centuries, but the history of Scotch whisky embraces a much wider heritage; that of Scotland and its people.

Single Malt Scotch Whisky

Single Malt Scotch is a type of single malt whisky, distilled by a single distillery in a pot still, using malted barley as the only grain ingredient in Scotland. As with any Scotch whisky, a Single Malt Scotch must be distilled in Scotland and matured in oak casks in Scotland for at least three years (most single malts are matured for longer). All single malt Scotch goes through a similar batch production process. At bottling time various batches are mixed together or vatted to achieve consistent flavours from one bottling run to the next. Even so, some variation does occur.

WESTERN ISLANDS (Jura, Skye, Orkney)

This region consists of the Isles of Mull, Jura, and Skye along Scotland's rugged west coast. Although there is no definitive "Western Island Style", there is the thread of peat and salt that runs through all of the malts produced here. Isle of Jura in the south produces a gentle whisky more akin to Highland malt than an Island bottling. The blended malts of Tobermory distillery on the Isle of Mull, like those of Isle ofJura, are lighter and less aggressive than one might expect from an "Island"whisky. The Island of Sky is home to one of our favorite single malts, Talisker. This is classic stuff with the intense, peaty, briny, "fighting scotch" character, only an Island malt can deliver.

Islay

Malts from Islay (pronounced eye-la), a small island off the Southwest coast of Scotland, stand out for their strong maltiness and intense pungent smokiness that sometimes borders on the medicinal. Not for the timid, these whiskies are the product of the buffeting gales which rack the Hebrides in winter bringing with them a brine wash which covers the countryside, the prolific peat which covers much of the island, and the cold clear water which flows unendingly across the peat. The result is an amazing intensity and character found in no other whisky. Bunnahabain and Caol Ila in the North, Bowmore and Bruichladdich on either side of Loch Indaal in the central-western part of the island, Ardbeg, Port Ellen (a charmer!), Laphoig and Lagavulin on the sea buffeted south shore, complete the incredible roster of this small island.

Highland

Moving north of the line stretching from the River Clyde in the west to the River Tay in the east is the Highland region. The Highland region includes most of the rest of mainland Scotland with the noted exclusion of the Speyside region to the east of Inverness, which in Scottish terms is a very large area, and thus a very large number of characteristics can be found in Highland Malt Whiskies. Generalizations about the Highland region are less valid, as its whiskies will range from dry and heathery to sweet and fruity -some even have a touch of smoke due to their proximity to the west coast.

Eastern Highlands - The Eastern Highlands stretch from the North Sea to the Grampian Mountains in central Scotland and from Monroseto Peterhead, a small coastal town at the mouth of the river Ugie. Pastoral is the word to use when describing the landscape throught much of this territory. The weather ranges from overcast to rainy and, as is often the case in the British Isles, the horizon is where the grey meets the green. Glenugie, Glengarioch (pronounced Glen-geery), Royal Lochnagar, Glenury, Glencadam and Fettercain are fine examples of the East Highland style, which seems in general to emphasize the malt richness and silky texture of its spirits.

Northern Highlands - Stretching from the Moray Firthup to John O'Groats at the northernmost tip of the Scottish mainland is the area usually defined as the Northern Highlands. (We've also included the Orkney Islands in this category.) The Northern Highlands produce a number of extraordinary whiskies. Among these are Glenmorangie, Dalmore, Balbair and Old Pulteney. From Orkney we carry whisky from the island's two distilleries, Scapa and Highland Park. In general the whiskies are malty, dry and frequently marked by a spicy/nutmeg/coriander quality. 

Western Highland - This region includes the land west of the Grampian Mountains in central Scotland out to the Atlantic Ocean and dipping down near Glasgow in the south. If you head north from Glasgow through a sliver pass in the Grampian Mountains you'll come to the port of Oban, an exotic little town serving as the gateway to Mull and some of the other Hebridean islands. This is where our hottest selling single malt (cleverly named Oban after its place of origin) originates. Other fine whiskies include Glengoyne from just north of Glasgow, Ben Nevis, and Glenochy. The region's style is malty and refined, light heather and lighter peat. In certain instances they could fool the taster into thinking them a fine brandy, good Cognac for example.

SPEYSIDE

The Speyside, which derives its name from the meandering River Spey, like the Midlands region is north of the ancient Highland Line and is therefore part of the overall Highland region. Stretching from Aberdeen to Inverness and from the Eastern Highlands to the Moray Firth, over half of the distilleries in Scotland reside within the boundaries of Speyside, making it the unofficial capital of single malt. Its borders touch on the Northern, Western, and Eastern Highlands and one could easily argue that its products are the essence of Scottish whisky. We've broken Speyside into 10 separate sub-regions based loosely on geography:

The Bogie & the Deveron - Hell, even if you don't know where these two places are, you have to love their names. It just so happens both are rivers south of the resort town of Banff. Yes, we know, the concept of a seaside resort in Scotland with its ice-cold water and miserable weather sounds like some cruel form of Protestant punishment. There are a handful of distilleries scattered throughout the area. Near the River Bogie the firm of Teacher's built the Ardmore distillery in 1898 as a source for their famous Highland Cream blend. Near the River Deveron Teacher's also owns the Glendronach distillery, well-respected for their scrumptious toasty 12 year old. The Banff distillery is located in the town of the same name at the mouth of the River Deveron. Across the mouth of the river is the rocky headland of Macduff with its modern distillery.

Dufftown - Dufftown is a small village on the River Fiddich, just south of where it joins the River Spey. An old rhyme proclaims, "Rome was built on seven hills: Dufftown stands on seven stills". In general, the whiskies are sleek and mellow with The Balvenie offering the nutty richness imparted by the sherry barrels in which it is aged and Mortlach displaying a fresh floweriness.

Inverness - The town of Inverness, located at the mouth of the Moray Firth, marks the eastern edge of Speyside and is home to four of the malts we currently carry. The whiskies reflect the countryside-lush, floral, and rolling. There are few sharp edges to disturb the equilibrium. Charm and grace are the operative terms here.

The Findhorn - The River Findhorn flows into the Moray Firth on the Western edge of the Speyside district. Along the river, perhaps fifteen miles south of Inverness, is the site of Scotland's largest distillery, Tomatin. This huge operation was built in the late 1800's high in the foothills of the Monadhliath Mountains. Its whisky is typical of the area - little peat and lots of heather. There are no tricks, no gimmicks, just straightforward, pure malt taste. The Findhorn's other major distilleries, Dallas Dhu (Gaelic for "black water valley") and Glenburgie, are located further down river near the town of Forres. Ironically, while the Dallas Dhu distillery has been preserved as a museum, its pungent, rich malt is no longer produced. And that is a damned shame.

The Livet - Scotland's most famous district is the triangle formed by the River Livet and the River Avon (which eventually flows intothe Spey). The best known of the area's distilleries, The Glenlivet, is near the junction of these two streams. While there are many hyphenated "Glenlivets" there is only one "The Glenlivet". All of the single malts from the Livet are prized for their balance, elegance and purity. If you were to compare scotch to brandy, the Livet would be Scotland's answer to the Grande Champagne district of Cognac. It is arguably the Grand Cru of single malts.

The Lossie - Around the town of Elgin by the River Lossie is another impressive congregation of distilleries. This fertile valley, thick with fields of barley, has nine single malt producers within its snug borders. Though few are household names, we have chosen a handful of those which typify the taste of the Lossie. Think of the words silk and lace as you nurse a snifter of the distinguished Glen Elgin, Linkwood, or Longmorn. High marks for subtlety and charm go to their neighbors as well. Benriach, Glen Moray, Glen Lossie, Mannochmore (the new arrival) and the superb Miltonduff complete our selection from this elegant little corner of the whisky world.

The Lower Spey - The triangle where the River Fiddich joins the River Spey is commonly referred to as the Lower Spey. The concentration of world famous distilleries here is as awe-inspiring as the drive up Napa's Highway 29 or Burgundy's N74. If you examine the list beginning to the left you'll see a Who's Who of Single Malt Scotch. Most of you are familiar with The Macallan, an exceptionally rich and complex beverage traditionally aged in used sherry barrels (mostly Oloroso). Many of you have also tasted the spectacular, velvety, almond-like whiskies from Glenfarclas and Knockando.

Rothes - The town of Rothes is on the River Lossie near where it branches from the River Spey. As one might expect, this is a slate gray village tucked into the emerald hills and verdant glens. We have a few merchant bottlings available from Rothes including the malty, heather-scented Speyburn and the classic Glen Grant. As often is the case, when local conditions seem ideal, a distillery owner will increase production by building a second distillery across the street. Such was the case when Caperdonich was built by the owner of Glen Grant in 1898. Comparing the two can be quite fascinating. Glenrothes (sometimes labeled as two words, Glen Rothes) is the charming, floral and malty finale from this town.

Strathisla - Strathisla is a small district east of the Lower Spey which lends its name to the oldest distillery in the Highlands. Founded in 1786, the Strathisla distillery is north of the town of Keith on the river Isla. Its current owner is the Chivas subsidiary of Seagrams. Some might liken the malt to Chivas Regal on steroids. Also in the town of Keith is the Strath mill distillery whose building was originally a grain mill. Luscious is the best term to describe its malt. Strathisla, the area, has a pronounced regional character. Its whiskies tend to be big, rich, and fruity with a warm woody finish that will astound you.

The Upper Spey - The source of the River Spey is high in the Grampian Mountains near the Western Highlands. For the sake of convenience and style, the boundaries of the Upper Spey appellation are extended to this point to include the Dalwhinnie distillery. This is spectacular country with rugged hiking trails, nearby ski facilities, and some of the world's best trout fishing. The bulk of the producers of the Upper Spey are located further downstream closer to Dufftown and The Livet. At the point where the Avon joins the Spey is the Cragganmore distillery, producer of one of the world's greatest whiskies. This is the Montrachet of single malt scotch.

Campbeltown

Located on the Mull of Kintyre, a fingertip of land pointing down into the Atlantic in southern Scotland, the village of Campbeltown lends it name to one of the smallest appellations for Single Malts. At one point during the 1800's there were nearly 30 distilleries on this remote peninsula (skippers it was said could find their way into Campbeltown port through the thickest fog, just by following their noses). Now only two remain, Springbank and Glen Scotia. These whiskies are quite briny/salty and tangy due to the exposed nature of the site to the surrounding sea. The judicious use of peat insures a full pure maltiness and depth of flavor rarely matched by some of the better known regions.