Sitting
on the veranda at the clubhouse after a day of golf. Just the
slight cool breeze blows across the greens as the sun begins to
make way for the approaching moon. The warmth from your glass
soothes as you breathe out and reflect on the day. Relaxing on
the deck at home as the flames from a small fireplace dance and
light the gold colors in your glass to a rich amber hue, you
chat with friends and forget the day that came before.
Ask any Scotch drinker how they
feel about their single malt Scotch and it’s sure to bring up
memories of special times, relaxing times, mixed with just a bit
of ceremony. It is a drink for grown ups. It’s the mellow
gathering rather than the wild party, the time for good
conversation and contemplation; the unique flavor requires some
attention. And, for the kid in you who loved to play in the
dirt, the nose is like liquid earth—an intoxicating aroma. Some
may think of it as a cold weather drink, but at the end of a
busy summer day, taking in the mellow warmth of Scotch is a
great way to relax.
Single malt Scotch whisky is made
only in Scotland. Otherwise it’s just whiskey, not “Scotch.”
(Scotch whisky is spelled without an “e.”) The exact date that
production began is debated, but Scotch was certainly on the
scene by the 15th century. Distilled by monks and
friars, it was used for medicinal purposes at first, as many
spirits were. Malt whisky is made with barley malt, fermented
with yeast, and distilled in pot stills. (American whiskies are
generally made with corn.) The barley is allowed to germinate to
release sugar then dried to halt further maturation. The unique
smoky flavor results when the malted barley is dried over peat
fires. Many whiskies we know are blended.
To be described as
single malt means that the Scotch is made exclusively from
malt barley; it is produced at one distillery; and it has not
been blended with products from elsewhere.
There are traditionally four
distilling areas in Scotland: Lowland, Highland, Islay, and
Campbeltown. Each area produces its own slightly different
flavor characteristics. Speyside, in the Highlands, produces
sweet and fruity whisky; the islands, especially Islay malts,
tend to be more smoky; and Lowland whiskies are a bit more dry.
Eliciting such descriptions ranging from earthy, peaty, and
smoky to light toffee, hints of ice-cream cone wafers, and maple
syrupy, there’s certainly a taste to suit every mood. Aroma is
an integral part of the experience because the nose is very
sensitive. When it comes to Scotch, there are four primary
tastes and three primary colors, but there are 23 primary
aromas. Pour a glass of single malt Scotch, admire the golden
amber color, then let the nose begin with sweet, smoky, and
earthy richness. It means you’re away from the everyday world,
in the company of the ancient Highlander—and good friends.
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