Let’s start our journey from the Highlands. It is there where most distilleries can be found. Homeland to courageous highlanders known from “Braveheart” this region is also the place where best scotch whisky is made. For example, if you’re staying in Glasgow only 15 miles separate you from Glengoyne Distillery. Production of whisky started here over 200 years ago. To the north you can find Dewar’s World of Whisky and Distillery at Aberfeldy.

While whisky made in Highlands is considered rather heavy, in Lowlands everyone can try its lighter version. In Edinburgh, for example, you can visit extremely popular Scotch Whisky Experience. It resembles amusement park, just for adults. You can experience the mysteries of distillery here (well, actually only its replica, but it’s better than nothing). The guide will give you all the information while you’ll ride a barrel. Tour is connected with whisky tasting, and guests can admire largest whisky collection of the world. After sightseeing you can go shopping in whisky gift shop.

This year Spirit of Speyside Whisky Festival starts on 28th of April. Speyside is a small district located in northern part of Scotland, next to the Higlands. It is widely known also because of river Spay, one of the finest salmon rivers in Scotland. Anglers would be delighted to stay nearby. Local brands of whisky are rather mild, especially in comparison to ones from the Highlands. Most popular of them is single malt whisky, made from just one type of malted grain (usually barley) produced in Aberlour (this one is considered one of the best distillery tours in whole country), Glen Grant and Cragganmore.

If you’re interested in other festivals, going to Scotland in May would be brilliant idea. Feis Ile - the Islay Festival of Malt and Music takes place in the last week of the month. It is great opportunity to listen to music, try some delicious malt and get to know Scotland’s cultural heritage.

One of the most important places in whole whisky’s history is small town called Campbeltown. Whisky produced in this region is known as “Campbeltown single malts”.  Situated in south – west part of Scotland it was once home of more than 30 distilleries. Now there remained only three of them: Springbank, Glen Gyle and Glen Scotia and the area has lost some of its fame.

As you can see, sightseeing in Scotland is not only taking photos of picturesque hills or old castles. You can also have some fun by following whisky trails and getting to know the country from this side.

Have you got more interesting ideas for a scotch tour? If so, don’t hesitate – just leave your comment below the article!

[photos: Silly Little Man - Licence]

Drinks like: Rob Roy, Highland Margarita or Sour Mix

As an aperitif shot you might want to try Rob Roy. You will need:

Scotch 1 ½ oz
Sweet red Vermouth ½ oz
Cherry Garnish

Pour the scotch and vermouth into an ice filled shaker. Shake and strain into a chilled cocktail glass. Garnish with a cherry and serve. To make a Dry Rob Roy substitute dry vermouth for sweet red vermouth. To make a Perfect Rob Roy use ¼ oz dry Vermouth, ¼ oz sweet Vermouth and 1 oz scotch.

Something to wake you after a long day? Try Coffee Egg Nog

6 oz. Milk
2 oz. Blended Scotch Whisky
1 oz. Coffee Liqueur
1 Egg
1 oz. Half and Half Cream
1 tsp. Sugar Syrup
1/2 tsp. Instant Coffee

Blend with ice until smooth and pour into a collins glass. Sprinkle with nutmeg.

Highland Special

3 glasses of Scotch.
2 glasses of French Vermouth.
½ glass of orange juice.

Add a little nutmeg after mixing.

Highland Margarita

1 ½ oz Tequila
½ oz Scotch Whisky
½ oz Orange Liqueur

Sour Mix

Pour the tequila, orange liquer, whiskey and sour mix (to taste) into a cocktail shaker half-filled with ice cubes. Shake well. Pour into a salt-rimmed margarita glass, garnish with a slice of lime, and serve.

Now when you know some of the finest scotch whiskey drinks and cocktails the last thing to do is to party – the Scottish way!

[preater]

One of the things that are not common knowledge is that whisky is actually colourless in the beginning. It only gains its rich colour after either seasoning in sherry casks or adding caramel, that is supposedly not influencing the taste. While tasting of whisky, its age and the cask it’s been brewed in. You can know an aged whisky by thin trickles slowly making their way down the sides of the glass.

Another way to know if the whisky we’re tasting is one of a higher shelf is to savour its taste, more specifically, how long does it stay on the tongue. Good, aged whisky taste will linger for a long time, bringing out the more subtle tinges like the wooden aftertaste of the cask it has been or the buttery aroma that is a bit more prominent in whisky than it is in other alcohols. Some say that adding a bit of water brings out the taste better.

It is worth to mention  that while whisky nosing and tasting, one should not use the popular tumbler glass but rather the more slender tumblers. They help to enjoy the aroma better, while tumblers tend to neutralise it – that is why they are commonly used for blended whisky, which are a combination of rich malt whisky and grain whisky that, unfortunately, gives it a strong, unpleasant smell. Also, to enjoy it even more, one should prepare the room, so it is devoid of any other smells.

In truth, there is no ‘right’ way to taste whisky. Different people have different tastes, enjoy different things. Some like their whiskey rich and extravagant, spending thousands of pounds per bottle, like a bottle of 50-year-old Macallan sold for a record £12,350 at the world’s biggest whisky auction in Glasgow. Others prefer to focus on in the company rather than what they are drinking, buying drinks in a local pub, or even taking part in whisky drinking competitions. Housewives might prefer their whiskey in a pudding, fruitcake or lamb chops. A journey to discover the best flavor and way of tasting is solely decided by the one holding the glass.

[credit: Ivan Walsh, ryuu ji]

Just as France has its wine regions, Scotland has its whisky regions. Each one produces whiskies of various qualities which, even to the novice, are noticeable in taste, colour and aroma. Every distillery in Scotland has its own story to tell and peculiar traditions, adding to the romance and mystique of Scotch whisky distilling.

A visit to a whisky distillery is an unforgettable and unique experience, and no matter where you are in Scotland there will be a distillery nearby. A trip round Scotland isn’t possible for everyone, so it helps to be informed about the characteristics of each region’s whisky, and tailor visiting distilleries to individual taste.

Lowlands

The lowland region covers the area from the border with England and from the Clyde estuary to the Tay estuary. The main feature of lowland whiskies is their dry, light flavour and colour, mainly due to the lighter lowland barley and smaller amount of peat used in the barley drying process. Although they are light, they have a sweet, almost fruity taste and make a great aperitif, perfect for the newcomer to Scotch whisky drinking. Notable lowland whiskies are Auchentoshan, Bladnoch, and Glen Kinchie.

Highlands

This is the largest of the Scottish regions and stretches from the lowland boundary right up to the north coast, and from west coast to east coast, taking in all the mountains, glens and moorland inbetween. It is also the most complex of whisky regions because of the different sub-regions, each one producing whiskies of different qualities.

Northern Highland

Northern Highland whisky tends to be stronger tasting with a complex array of flavours and aromas. Hints of heather and spice mingle with light peaty, smokiness to give a medium-bodied character. Some whiskies even have a very slight tinge of salt, perhaps due to the coastal locations of most distilleries. Notable northern Highland whiskies include Glenmorangie and Brora.

Southern Highlands

Whisky from the southern highlands is typified by its gentleness. The soil in the rolling hills is light and produces similarly light tasting barley which forms the bulk of whisky’s taste. It is also very fragrant and flowery, with a soft, sweet taste. Celebrated southern Highland whiskies are Glengoyne, Edradour, and Tullibardine.

Western Highlands

The western highland whiskies are more robust in character than those of other Highland regions. Slightly peatier than inland whiskies, they have well-rounded flavours, and are very smooth on the palate. Notable western Highland whiskies are Oban, Glen Lochy and Ben Nevis.

Speyside

Although Speyside is in the highlands, it is classed as a whisky region because of its high concentration of distilleries. This is the heartland of whisky with two thirds of all Scotland’s distilleries, some of them the most famous in the world. Rivers such as the Spey and Livet flow from the Cairngorm mountains and their waters’ purity is hallowed by distillers.

Speyside whiskies are light and sweet, elegant and complex. They are not peat-heavy and have only a hint of peaty smokiness. Some Speyside whiskies are household names, such as Glenlivet, Macallan, Glenfiddich and Aberlour.

Campbeltown

Situated near the bottom of the Kintyre Peninsula, Campbeltown was once a major centre for Scotch whisky distilling with around 30 distilleries. Now there are only three. Their whiskies have a distinctive full-bodied “maritime” flavour and aroma and are among the less peaty malts. The three Campbeltown distilleries are Glengyle, Glen Scotia and Springbank.

Islands

Among whisky connoisseurs, the “island region” isn’t really a region at all. Some argue that it can’t be a specific region because some of the islands are very far apart, for example, Arran and Skye, whose whiskies have very different flavours. However, the islands of Mull, Jura, Skye, Arran and Orkney “traditionally” make up the Island malts. All have peaty, smoky bodies and full flavours, but there are marked differences in taste, colour and aroma. Famous island whiskies include Tobermory (Mull), Isle of Jura, Talisker (Skye), Highland Park (Orkney), and Arran Single Malt.

Islay

Islay (pronounced “eye-luh”) is so famed and loved by whisky experts it is classed as a region in its own right, although it is nearby the other west coast whisky producing islands. Its eight distilleries distill the strongest whiskies in Scotland and are distinctive by their rich, peaty flavours with hints of the sea, deep colouring, and full bodies. Islay’s better known whiskies are Bowmore, Bunnahabhain, Lagavulin, and Laphroaig.

Sage Advice

Scotch Single Malt Whisky is a very strong alcoholic drink. Once a taste for it has been acquired, the palate becomes more alive to its full, complex flavours, and its smoothness makes it a pleasure to drink. Please enjoy your dram responsibly.

By: Harry Young

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Harry Young works for Toltech Internet Solutions and writes on behalf of Loch Melfort Hotel – a 3-star, 2 AA Rosette hotel on the romantic coast of Argyll in the Scottish Highlands. With superb views in a tranquil setting, fresh, local produce and fine single malt whisky and ales, it is the ideal base for visiting highland and island whisky distilleries.

The very mention of Scottish cuisine brings water in the mouths of many people. Scottish cuisine is adored by food lovers all over the world because of its’ excellent flavor and delicious ingredients. Although the signature dish of Scotland is Haggis, Scotland’s kitchen has much more to offer. In addition to food of Scotland, Scottish Whisky popularly known as Scotch is certainly a world leader in the finest spirits of the world.

Scotland’s natural pantry of game, dairy, fish, fruit, and vegetables is the integral factor of conventional Scots cooking, with a high degree of reliance on simplicity and a lack of spices from abroad. In recent times greater importance has been placed on the consumption of fresh fruit and vegetables, otherwise Scots generally love fat and deep-fried food in addition to the traditional ones.

Appetizers consist of Scotch Eggs, hard boiled eggs which are wrapped in lean ground pork or turkey, rolled in egg and breaded then baked. Stuffed meatballs are also quite common. They are made up of minced beef mixed with spices and egg, a chunk of mozzarella cheese put in the center and rolled into balls which are baked or fried.

Soups are very popular in Scotland and are savored by almost everyone. The ingredients are fresh and natural and the soups can be served both hot or cold. Bonfire Warmer Soup made with carrots, onions, bacon, butter, milk and chicken stock. Cullen skink (Finnan haddock and potato soup) comes form a small town on the Moray Firth coast called Cullen.

Another important element of Scottish meal is meat and fishes. Scottish lochs and rivers are loaded with different varieties of fish, while shellfish such as lobster, oysters and prawns are gathered from Scotland’s rugged coastline. Veal and lamb are often used like pork. Lamb is roasted or used in stews, curries, casseroles or mutton pies.

Scottish cuisine is wonderful and has managed to leave an important mark on the world due its’ authentic taste and flavors.

By: peter Morris

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