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No two single malt whiskies are alike. Even malts produced by sister distilleries using the same source of water have
their own distinct individuality. But, although single malt whiskies cannot be neatly packaged and parcelled, certain whiskies do have shared characteristics which can, broadly defined, help to identify a malt's
original provenance. For example, some, but not all, Islay malts share similarities, as do some Speyside whiskies, particularly those in that elastic glen, Glenlivet. Traditional Regions The traditional regions are Highland, Lowland, Islay and Campbeltown,
although the latter's once numerous distilleries have now dwindled to just two. The Highland region may also be sub-divided into Speyside, Northern Highland, Eastern Highland, Perthshire and Island (not to be confused
with Islay) malts. Islay Malts Islay malts are the
weightiest, most pungent and most heavily peated and are therefore generally the easiest to identify. These malts take their characteristics both from the peat used to dry the barley and their closeness to the sea.
These factors give them what is often described as a seaweedy, medicinal taste and a distinct peaty flavour. Lowland Malts Lowland malts are dry, when compared with their Highland counterparts, and, although often quite spirity, are light whiskies with generally fewer individual
differences than those of other regions. Northern Highland Malts Northern Highland malts are sweeter and have more body and character than their Lowland relations. They can have very distinctive and subtle characters, with a rich
mellowness and fullness of flavour, but, equally, they can show a dry peatiness or a delicate fragrance. Speyside Malts The Speyside malts are the sweetest whiskies. Although they do not have as much body as some Highland malts, their flavours are richer and more complex with fruity, leafy and
honeyed notes and a subtle delicacy of aroma which, once recognised, should be easy to identify. Eastern Highland Malts Eastern Highland malts come from the area between the North Sea coast and Speyside. Often full-bodied, they tend to have a dry, fragrant, fruity-sweet flavour, together with
a touch of smokiness. Perthshire Malt The Perthshire malts,
although Highland by definition, come from the area bordering the Lowland region. They tend to be medium-sweet, clean-tasting whiskies which are both light and fruity. Their identity may be best considered as falling
somewhere between that of Lowland and Speyside whiskies. The Island Malts The Island malts from Skye, Jura, Mull and Orkney are characterised by a peaty, smoky nose and flavour. Some could be said to more closely resemble Islay malts while others
are more like Northern Highland whiskies. Campbeltown If it
is possible to categorise Campbeltown nowadays, then it must fall between the Lowlands and the Highlands in dryness, but shows a distinct smoky character with good body and a salty tang. Irish Malt Whiskey Irish malt whiskey is much lighter, smoother and fresher than its Scottish
counterpart. This is, in part, due to the fact that it is triple distilled, although there are a couple of Scottish single malts also produced in this way. Irish whiskey also used unpeated barley, unlike most Scotch
whisky. Although it is possible to map out generalised characteristics for single malts, each distillery produces a malt which has its own unique personality. It has its own micro-climate, wild yeasts, source of
water and specific malting requirements. All of these factors (and even the shape of the still used) will have an effect on the individual character and flavour of a malt |
