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Scotch Whiskey

The Gaelic "usquebaugh", meaning "Water of Life", phonetically became "usky" and then "whisky" in English. owe!er it is known, "cotch whisky, "cotch or Whisky #as opposed to whiskey$, it has capti!ated a global market. "cotland has internationally protected the term ""cotch". %or a whisky to be labeled "cotch it has to be produced in "cotland. &f it is to be called "cotch, it cannot be produced in England, Wales, &reland, 'merica or anywhere else. E(cellent whiskies are made by similar methods in other countries, notably )apan, but they cannot be called "cotches. They are most often referred to as "whiskey". While they might be splendid whiskies, they do not capti!ate the tastes of "cotland. "Eight bolls of malt to Friar John Cor wherewith to make aqua vitae" The entry abo!e appeared in the E(chequer *olls as long ago as +,-, and appears to be the earliest documented record of distilling in "cotland. This was sufficient to produce almost +.// bottles, and it becomes clear that distilling was already a well0established practice. Legend would ha!e it that "t 1atrick introduced distilling to &reland in the fifth century '2 and that the secrets tra!eled with the 2alriadic "cots when they arri!ed in 3intyre around '2.//. "t 1atrick acquired the knowledge in "pain and %rance, countries that might ha!e known the art of distilling at that time. The distilling process was originally applied to perfume, then to wine, and finally adapted to fermented mashes of cereals in countries where grapes were not plentiful. The spirit was uni!ersally termed aqua !itae #4water of life4$ and was commonly made in monasteries, and chiefly used for medicinal purposes, being prescribed for the preser!ation of health, the prolongation of life, and for the relief of colic, palsy and e!en smallpo(. There were monastic distilleries in &reland in the late0+5th century. "cotland4s great *enaissance king, )ames &6 #+,770+.+8$ was fond of 4ardent spirits4. When the king !isited 2undee in +./9, the treasury accounts record a payment to the local barber for a supply of aqua !itae for the king4s pleasure. The reference to the barber is not surprising. &n +./., the Guild of "urgeon :arbers in Edinburgh was granted a monopoly o!er the manufacture of aqua !itae 0 a fact that reflects the spirits percei!ed medicinal properties as well as the medicinal talents of the barbers. The primiti!e equipment used at the time and the lack of scientific e(pertise meant that the spirit produced in those days was probably potent, and occasionally e!en harmful. 2uring the course of the +.th century, along with better still design, the dissolution of the monasteries contributed to an impro!ement in the quality of the spirits produced. ;any of the monks, dri!en from their sanctuaries, had no choice but to put their distilling skills to use. The knowledge of distilling then quickly spread to others.

The increasing popularity e!entually attracted the attention of the "cottish parliament, which introduced the first ta(es on malt and the end product in the latter part of the +<th century. E!er increasing rates of ta(ation were applied following The 'ct of =nion with England in +</<, when England set out to tame the rebellious clans of "cotland. The distillers were dri!en underground. ' long and often bloody battle arose between the E(cisemen #an officer who collects e(cise ta(es and enforces e(cise laws$, or Gaugers, as they were known, and the illicit distillers, for whom the e(cise laws were alien in both their language and their inhibiting intent. "muggling became standard practice for some +./ years and there was no moral stigma attached to it. ;inisters of the 3irk made storage space a!ailable under the pulpit, and the illicit spirit was, on occasion, transported by coffin 0 any effecti!e means was used to escape the watchful eyes of the E(cisemen. "ecret stills were cle!erly organi>ed and hidden in nooks and crannies of the heather0clad hills, and smugglers organi>ed signaling systems from one hilltop to another whene!er e(cise officers were seen to arri!e in the !icinity. :y the +75/s, despite the fact that as many as +,,/// illicit stills were being confiscated e!ery year, more than half the whisky consumed in "cotland was being swallowed painlessly and with pleasure, without contributing a penny in duty. This breaking of the law e!entually prompted the 2uke of Gordon, on whose e(tensi!e acres some of the finest illicit whisky in "cotland was being produced, to propose in the ouse of Lords that the Go!ernment should make it profitable to produce whisky legally. &n +758 the E(cise 'ct was passed, which sanctioned the distilling of whisky in return for a license fee of ?+/ #about @5/ =" today$, and a set payment per gallon of proof spirit. "muggling died out almost completely o!er the ne(t ten years and, in fact, a great many of the present day distilleries stand on sites used by smugglers of old. The E(cise 'ct laid the foundations for the "cotch whisky industry, as we know it today. owe!er, two further de!elopments put "cotch whisky firmly on the world map. =ntil now, we ha!e been talking about what we now know as ;alt Whisky. :ut, in +78+ 'eneas Aoffey in!ented the Aoffey or 1atent "till, which enabled a continuous process of distillation to take place. This led to the production of Grain Whisky, a different, less intense spirit than the ;alt Whisky produced in the distincti!e copper pot stills. The lighter fla!ored Grain Whisky, when blended with the more fiery malts, e(tended the appeal of "cotch whisky to a considerably wider market. The second maBor helping hand came unwittingly from %rance. :y the +77/s, the phyllo(era beetle had de!astated the !ineyards of %rance, and within a few years, wine and brandy had !irtually disappeared from cellars e!erywhere. The "cots were quick to take ad!antage of the calamity, and by the time the %rench industry reco!ered, "cotch whisky had replaced brandy as the preferred spirit of choice.

"ince then "cotch whisky has gone from strength to strength. &t has sur!i!ed 1rohibition, wars and re!olutions, economic depressions and recessions, to maintain its position today as the international spirit of choice, e(tending to more than 5// countries throughout the world. Types of whisky ;alt whisky must contain no grain other than malted barley and is traditionally distilled in pot stills. Grain whisky may contain unmalted barley or other malted or unmalted grains such as wheat and mai>e #corn$ and is typically distilled in a continuous column still, known as a 1atent or Aoffey still, the latter after 'eneas Aoffey who refined the column still in +78+. While there are scores of malt whisky distilleries, only se!en grain distilleries currently e(ist, most located in the "cottish Lowlands. Malting ;alt whisky production begins when the barley is malted 0 by steeping the barley in water, and then allowing it to get to the point of germination. ;alting releases en>ymes that break down starches in the grain and help con!ert them into sugars. When the desired state of germination is reached the malted barley is dried using smoke. ;any #but not all$ distillers add peat to the fire to gi!e an earthy, peaty fla!or to the spirit. Today only a handful of distilleries ha!e their own maltingsC these include :al!enie, 3ilchoman, ighland 1ark, Glenfiddich, :owmore, Laphroaig, "pringbank and Tamdhu. E!en those distilleries that malt their own barley produce only a small percentage of the malt required for production. 'll distilleries order malt from speciali>ed malters. Mashing and fermentation The dried malt is ground into coarse flour called "grist." This is mi(ed with hot water in an insulated brewing !essel with a false bottom used in brewing called a Dmash tunE. The grist is allowed to steep. This process is referred to as "mashing," and the mi(ture as "mash". &n mashing, en>ymes that were de!eloped during the malting process are allowed to con!ert the barley starch into sugar, producing a sugary liquid known as "wort". The wort is then transferred to another large !essel called a "wash back" where it is cooled. The yeast is added, and the wort is allowed to ferment. The resulting liquid, now at about .0<F alcohol by !olume, is called "wash" and is !ery similar to a rudimentary beer. Distillation The ne(t step is to use a still to distil the wash 0 which will result in a purer form of alcohol.

There are two types of stills in use for the distillationG the pot still #for single malts$ and the Aoffey still #for grain whisky$. 'll "cotch whisky distilleries distil their product twice e(cept for the 'uchentoshan distillery, which retains the Lowlands tradition of triple distillation. %or malt whisky the wash is transferred into a wash still. The liquid is heated to the boiling point of alcohol, which is lower than the boiling point of water. The alcohol e!aporates and tra!els to the top of the still, through the "lyne arm" and into a condenser 0 where it is cooled and re!erts to liquid. This liquid has an alcohol content of about 5/F and is called "low wine". The low wine is distilled a second time, in a spirit still, and the distillation is di!ided into three "cuts". The first liquid or cut of the distillation is called "foreshots" or DheadsE and is generally quite to(ic due to the presence of the low boiling point alcohol methanol. These are generally sa!ed for further distillation. &t is the "middle cut" or DbodyE that the stillman is looking for 0 it is the middle cut which will be placed in casks for maturation. 't this stage it is called "new make". &ts alcohol content can be anywhere from 9/F0<.F. The third cut is called the "feints" or DtailsE and is generally quite weak. These are also sa!ed for further distillation. )ust keep in mind that the Dheads and tailsE of the batch are put back in for further distillation and what is kept can be referred to as Dthe bodyE or Dmiddle cutE. Maturation Hnce distilled the "new make spirit" is placed into oak casks for the maturation process. istorically, casks pre!iously used for sherry were used #as barrels are e(pensi!e, and there was a ready market for used sherry butts$. Iowadays these casks pre!iously contained sherry or bourbon, but more e(otic casks such as port, cognac, cal!ados, beer, and :ordeau( wine are sometimes used. :ourbon production is a nearly ine(haustible generator of used barrels, due to a regulation requiring the use of new, Iorth 'merican white oak barrels. The ageing process results in e!aporation, so each year in the cask causes a loss of !olume as well as a reduction in alcoholC anywhere between /..J5./F which is known as the Dangel4s shareE. ;any whiskies along the west coast and on the ebrides are stored in open storehouses on the coast, allowing the salty sea air to pass on its fla!or to the spirit. owe!er, most so0called "coastal" whiskies are matured in large central warehouses in the "cottish interior far from any influence of the sea. The distillate must age for at least three years to be called "cotch whisky, although most single malts are offered at a minimum of eight years of age. "ome belie!e that older whiskies are better, but others find that the age for optimum fla!or !aries drastically from

distillery to distillery, or e!en from cask to cask. Hlder whiskies are inherently scarcer, howe!er, so they usually command significantly higher prices. Aolor can gi!e a clue to the type of cask #sherry or bourbon$ used to age the whisky, although the addition of legal "spirit caramel" is sometimes used to darken an otherwise lightly colored whisky. "herried whisky is usually darker or more amber in color, while whisky aged in e(0bourbon casks is usually a golden0yellowKhoney color. The late +--/s saw a trend towards "wood finishes" in which fully matured whisky is mo!ed from one barrel into another one that had pre!iously aged a different type of alcohol to add the "finish". Bottling With single malts, the now properly aged spirit may be "!atted", or "married", with other single malts #sometimes of different ages$ from the same distillery. The whisky is generally diluted to a bottling strength of between ,/F and ,9F. Hccasionally distillers will release a "Aask "trength" edition, which is not diluted and will usually ha!e higher alcohol content, maybe around +/05/F higher. ;any distilleries are releasing ""ingle Aask" editions, which are the product of a single cask which has not been married with whisky from any other casks. These bottles will usually ha!e a label which details the date the whisky was distilled, the date it was bottled, the number of bottles produced, the number of the particular bottle, and the number of the cask which produced the bottles. This batch will also bear higher alcohol content. Chill filtration ;any whiskies are bottled after being "chill0filtered". This is a process in which the whisky is chilled to near /LA #85L%$ and passed through a fine filter. This remo!es some of the compounds produced during distillation or e(tracted from the wood of the cask, and pre!ents the whisky from becoming ha>y when chilled, or when water or ice is added. Ahill filtration also remo!es some of the fla!or and body from the whisky, which is why some consider chill0filtered whiskies to be inferior. Whisky regions "cotland is di!ided into fi!e regionsG The ighlands, Lowland, &slay, Aampbeltown and newly recogni>ed "peyside. LowlandG Hnly three distilleries remain in operationG 'uchentoshan, :ladnoch, and Glenkinchie.

ighlandG "ome ighland distilleriesG 2almore, 2alwhinnie, Glenmorangie, Hban, and 'berfeldy. The &slands, an unrecogni>ed sub0region includes all of the whisky producing islands #but e(cludes &slay$G 'rran, )ura, ;ull, Hrkney and "kye M with their respecti!e distilleriesG 'rran, &sle of )ura, Tobermory, ighland 1ark and "capa, and Talisker. AampbeltownG *emo!ed as a region se!eral years ago, yet was recently re0instated as a recogni>ed production region. Hnce home to o!er 8/ distilleries currently has only three distilleries operatingG Glengyle, Glen "cotia and "pringbank. &slayG This region as eight producing distilleriesG 'rdbeg, :owmore, :ruichladdich, :unnahabhain, Aaol &la, Laga!ulin and Laphroaig. ' new small distillery, 3ilchoman, has recently begun production, but is not yet selling whisky. "peysideG Encompassing the "pey ri!er !alley in north0east "cotland, once considered part of the ighlands, has almost half of the total number of distilleries in "cotland within its geographic boundariesC consequently it is officially recogni>ed as a region unto itself. &t has the largest number of distilleries, which includesG 'berlour, :al!enie, Glenfiddich, The Glenli!et and The ;acallan Types of Scotch whisky There are two maBor categoriesG "ingle ;alt "ingle malt whisky is a +//F malted barley whisky from one distillery. "ingle grain whisky is a grain whisky from one distillery #it does not ha!e to be made from a single type of grain$. o The maBority of grain whisky produced in "cotland goes to make blended "cotch whisky. The a!erage blended whisky is 9/F07.F grain whisky. "ome higher quality grain whisky from a single distillery is bottled as single grain whisky. 's of 5//9, there are only se!en grain whisky distilleries in "cotland. :lended 6atted or :lended malt whisky is a malt whisky created by mi(ing single malt whiskies from more than one distillery. o 6atted malt whisky M also called pure malt M is one of the less common types of "cotchG a blend of single malts from more than one distillery and with differing ages. 6atted malts contain only malt whiskiesMno grain whiskiesMand are usually distinguished from other types of whisky by the absence of the word NsingleO before NmaltO on the bottle, and the absence of

a distillery name. The age of the youngest whisky in the bottle is that used to describe the age on the label, so !atted malt marked D7 years oldE may include older whiskies. :lended grain whisky is a whisky created by mi(ing grain whiskies from more than one distillery. :lended "cotch whisky is a mi(ture of single malt whisky and grain whisky, usually from multiple distilleries. o :lended "cotch whisky constitutes o!er -/F of the whisky produced in "cotland. :lended "cotch whiskies generally contain +/J./F malt whisky, blended with grain whisky, with the higher quality brands ha!ing the highest percent malt. They were initially created for the English market, where pure malt whiskies were considered too harshly fla!ored #the main two spirits consumed in England at the time being brandy in the upper classes, and gin in the lower ones$. ;aster blenders combine the !arious malts and grain whiskies to produce a consistent "brand style". :lended whiskies frequently use the same name for a range of whiskies at wildly !arying prices and #presumably$ quality. Iotable blended "cotch whisky brands include 2ewar4s, )ohnnie Walker, Autty "ark, The %amous Grouse, and Ahi!as *egal.

The label Like most other labels, the "cotch whisky label combines law, tradition, marketing, and may therefore be difficult to understand. :ecause of !ariations in language and national law, the following is but a rough guide. "cotch whisky labels contain the e(act words ""cotch whisky"C "Whisky" is sometimes capitali>ed. &f the word ""cotch" is missing, the whisky is probably made elsewhere. &f it says "cotch whiskey or "cottish whisky, it might well be counterfeit. &f a label contains the words single malt #sometimes split by other words e.g., single highland malt$, the bottle contains single malt "cotch whisky. 6atted malt, pure malt or blended malt indicates a mi(ture of single malt whiskies. &n older bottlings pure malt is often used to describe a single malt. 'lcoholic strength is listed in most countries. Typically, whisky is between ,/F and ,9F alcohol by !olume. Lower alcohol content may indicate an "economy" whisky. &f the bottle is o!er ./F alcohol by !olume it is probably cask strength. 'ge is sometimes listed as well. &f a bottle is, say, +5 years old, then all the whisky in the bottle was matured in cask for at least +5 years before bottling. ' year on a bottle normally indicates the year of distillation and one cask bottling, so the year the whisky was bottled may be listed as well. Whisky does not mature once bottled,

so the age is the difference between these two datesC if both dates are not shown the age cannot be known from the bottle alone. Some of the brands offered by NCL

!!"sland Malts
#ighland $ark %& 'ear (ld Single Malt (rkney "slands ighland 1ark is full and resonant in fla!or with smoky tones throughout. &t is not hea!y, showing a silky, slightly creamy te(ture. &t is usually bottled at +5 years old and mainly ,/0percent !ol., but a +-9< !intage at ,80percent !ol. was recently made a!ailable. &ndependent bottlings range from eight to +5 years old, and !intages go back to the +-./s. #ighland $ark &) 'ear (ld Single Malt (rkney "slands ThereOs an e(ceptional finesse to the 5. Pear Hld, with additional dimensions of malty toffee, fudge and chocolate enriching the heather0honey sweetness and aromatic peatiness. &t is uni!ersally acclaimed by the critics as one of the great single malts. Ledaig &* 'ear +are (ld Single Malt "sle of Mull Hriginally founded in +<-7, Ledaig became silent in the +7//s before reopening in the +-</s. This famous !ery small, old distillery, the only one on the &sle of ;ull, again reopened in +--/ after a decadeOs silence. Talisker, %* 'ear (ld single malt "sle of Skye ugh and 3enneth ;ac'skill, who acquired the lease of Talisker ouse and the estate of ;acleod of ;acleod, established Talisker 2istillery, the only distillery on the &sle of "kye, in +7,8. The aromas are pungent and comple(C the fla!or is full0bodied, sweet and salty with a powerful peat smoke on the finish.

Bowmore- %.!'ear!(ld Single Malt The second0oldest distillery in "cotland and the oldest on &slay, :owmore is one of the most prestigious in all of "cotland. ' tremendous award winner, capturingG World "pirits Aompetition, D:est of "howE in 5///C a gold from the &nternational "pirits AhallengeC and a gold in 5//+ and a double gold in 5//8 from the World "pirits Aompetition. The tasting re!eals a full body, comple( with a lingering and mellow finish. Caol "la %/ 'ear Cask Strength Caol Ila is Gaelic for Dthe "ound of &slay,E on whose shores it stands. Aaol &la is considered to be one of the lighter of the &slays, medium0bodied with a rounded fla!or and pale in color with a greenish tinge. This malt has a peaty nose with distinct floral notes. Laphroaig- %* 'ear (ld Single Malt

Laphroaig +/ Pear Hld is an all0malt "cotch whiskey from the remote island of &slay in the Western &sles of "cotland. Laphroaig, pronounced DLa0froyg,E is a Gaelic word meaning Dthe beautiful hollow by the broad bay.E Laphroaig +/ Pear Hld has recei!ed sil!er0 and gold0medal status year after year since +--7.

1berlour %) 'ear (ld Sherry 2inish :uilt in +759, Bust +, years after work on the little town itself began, the distillery has thri!ed, although it has burned down twice. Hn one occasion, the entire townOs population rose from their beds to roll the barrels of whiskey out of danger. 'berlour achie!es a finely calculated balance between the sweet roundness of sherry wood and the malty delicacy re!ealed by e(0bourbon wood. The finish is cream0smooth with >esty, spicy intensity. The Bal3enie- $ortwood &% 'ear (ld- Single Malt 'warded the trophy for D:est "ingle ;alt +5 Pears and H!erE at the 5//, &nternational Wine Q "pirits Aompetition and described by the Budges as Dclass in a glass,E The :al!enie 1ortwood 5+ Pear Hld was also awarded a gold medal at the &nternational "pirits Ahallenge in 5//,. Dalwhinnie, Single #ighland Malt Scotch Whisky4 %) years old &t is the highest distillery in "cotland, sitting at o!er +,/// feet #8./ m$ abo!e sea le!el yet at the !ery bottom of an enormous bowl of encircling mountains. 2alwhinnie, in contrast to the wild and punishing country that yields it, is a soft and amenable malt. &t is aromatic, shows delicately smoky peat and closes smoothly with some rich comple(ity. 5len Mhor %6.7 +are Malt DThis green0gold ighland malt is comple(, fresh0tasting and >esty, with typical lemon Buice and white pepper fla!ors, sweetly drying to a soothing, minty finish.E Hne of the final releases from the soon to be discontinued *are ;alts range, and from a long0closed distillery. 5lenfarclas- Single #ighland Malt Scotch Whisky4 %& years old To this day, Glenfarclas "ingle ighland ;alt "cotch Whisky is distilled and matured at the family0owned and managed independent distillery. ;ulti0award0winning Glenfarclas "ingle ighland ;alt "cotch Whisky continues to impress the tasting panels at both national and international competitions year after year, confirming the words of a great ri!al distiller in +-+5, DHf all the whiskies, malt is king M of all the kings, Glenfarclas reigns supreme.E The Macallan Single Malt Cask Strength ;acallan is one of the great malt whiskies of "cotland. &t has a reputation for finesse, richness and comple(ity at least partly due to the e(clusi!e use of sherry wood for aging its whiskey. Iew oak casks are commissioned in )ere>, "pain, and used for aging sherry

for two or more years before being shipped as whole barrels to "cotland to host ;acallan spirit. The Macallan Single Malt #ighland Scotch Whiskey &) 'ear (ld This sublime spirit enBoys a cult following in some of the finest bars in the world where demand for this precious malt continually outstrips supply. *ated +// out of +// by the :e!erage &nstitute of Ahicago in +---. ' quote from a famous "cottish aristocrat sums it up bestG D;y personal fa!orite whisky is The ;acallan. The +/ Pear Hld is mar!elous, the +7 Pear Hld is superb, while the 5. Pear Hld is sensational.E Mortlach rare %7!year!old #ighland malt The first distillery to be built at 2ufftown and, until Glenfiddich got going in +77<, the only one. &t was licensed practically before the ink on the +758 E(cise 'ct was dry, and the distillery was built around a well that had been pre!iously drawn upon for illicit production. ;ortlach is lightly peated but has e(tra depth and roundness. The aromas and fla!or are smoky, spicy and rich with a dry edge and innate sweetness. +oyal Lochnagar Selected +eser3e single malt Rueen 6ictoria is reputed to ha!e enBoyed this malt and to ha!e used it to lace her claret, thereby ruining two of the worldOs greatest drinks. "he !isited the distillery, which is at the foot of the mountain of Lochnagar #+,+.9 mK8,<7- feet$, Bust o!er the hill from the royal familyOs "cottish home at :almoral. ' man originally belie!ed to ha!e been an illicit whiskey maker established the first legal Lochnagar distillery in +759, and the present premises were built in +7,.. Three years later, the royal family acquired :almoral. Then0owner )ohn :egg recorded that he wrote a note in!iting 1rince 'lbert to come and was rewarded with a !isit the !ery ne(t day. "oon afterward the distillery began to supply the queen and became known as *oyal Lochnagar.

1uchentoshan- %* 'ear (ld Single Malt %ounded in +7// and located Bust north of Glasgow, 'uchentoshan is one of only three remaining acti!e distilleries in the Lowlands. Together with :ladnoch and Glenkinchie, it managed to escape the fate of fellow Lowlanders like 3illyloch, &n!erle!en, 3inclaith, Ladyburn, Littlemill, *osebank and "aint ;agdalene. 8inclaith %676 +arest of the +are Single Malt %rom the ultra0rare Lowland distillery, bottled as part of their *arest of the *are range from a single cask and at cask strength. WeO!e waited some time for this one to arri!e. +osebank %)!year!old single malt "ituated on the banks of the %orth0Alyde Aanal, between Edinburgh and Glasgow in the town of %alkirk lies the *osebank distillery. The present distillery dates back to +7,/, although there are records of distillation under the name of *osebank taking place locally prior to this. The distillery closed in +--8 but remains intact and could potentially distill again. With the regeneration of the canal dri!en by the %alkirk water wheel, it has been

hinted that the distillery could become a focal point of the areaOs industrial heritage but most likely as a museum rather than a distillery. Truly the queen of the Lowlands. Saint Magdalene %6.) Connoisseurs Choice :ottled by Gordon Q ;ac1hail. ;atured in a refill sherry hogshead and limited to 579 bottles. 2istilled on )une 5, +-<..

5len Scotia %.!year!old single malt :ottled at a mighty 95.+ percent, this is a new !ersion of the other Aampbeltown. "tewart Galbraith and Ao. built the distillery in +785 in the heart of Aampbeltown. The distillery is said to be haunted by 2uncan ;acAallum, who bought the distillery in +-5,. e committed suicide by drowning himself in Aampbeltown Loch in +-8/ after reali>ing he had been cheated out of a fortune by swindlers. Springbank %) 'ear (ld Single Malt 's the eye takes in the dark, russet color of the +. Pear Hld, the nose anticipates the rich, sweet smell of the sherry casks used to mature this age of "pringbank. Aampbeltown is a historic *oyal :urgh and has been occupied for o!er 7,/// years. Hnce home to a big fishing fleet, there were also no less than 8, distilleries established here during the +-th century. There now remain only two distilleriesG "pringbank and Glen "cotia.

The 1nti9uary &% 'ear (ld ' rare blend, The 'ntiquary 5+ Pear Hld was featured in Whisky maga>ineOs +-th edition DIew *eleasesE section #autumn 5//+$, scoring !ery respectably. Elegant and comple(, it has an instant turfyKpeaty lift mi(ed with moist fruitcake, nuts, cooked fruits, dark honey and burnt sugar. Chi3as Brothers +oyal Salute &% 'ear (ld Blended Scotch Whisky *oyal "alute 5+ Pear Hld, named after the 5+0gun salute, is the worldOs leading super premium "cotch whiskey, first produced in +-.8 to commemorate the coronation of Rueen Eli>abeth. Chi3as +egal %&!year!old Ahi!as *egal +50year0old is a whiskey you can enBoy anywhere at any time because it is easy to appreciate and share. &t has a renowned smoothness and a honeyed, fruity taste. Dewar:s- %& :ecause itOs a handcrafted whiskey M no mass production for this special reser!e M only limited quantities of 2ewarOs +5 are created each year. 'nd Bust like the days of yore, only when the master blender deems it ready is it released.

Dewar:s- White LabelThere is no actual written or documented recipe for 2ewarOs White Label. The secret of blending is passed down from one master blender to another. ;ohnnie Walker- Black Label,4 %& years old &n total up to ,/ malts and grain whiskies make up the )ohnnie Walker :lack Label blend. &sland and &slay malts deli!er spice, richness and lingering peat. "peyside malts make an important contribution to the depth of taste, bringing smoky malt, fruitiness, apple freshness and a rich sherry character to the blend. 't the heart of :lack Label lies +50year0old Aardhu, an outstanding malt from "peyside. ;ohnnie Walker- Blue Label, The authentic character and taste of a blend typical of the pioneering era of the +75/s can now be sa!ored. With only 'le(ander WalkerOs words and a few dusty te(tbooks to guide him, the )ohnnie Walker master blender has achie!ed the ultimate feat of bringing history to life. e has created )ohnnie Walker :lue Label, a celebration of the whiskey blending style pioneered by )ohn and 'le(ander Walker.