While we like to try whiskies from all over the planet we have an on-going project to “tour” the regions of Scotland, while never leaving Sheffield. This gives us some direction when choosing the next whisky, and anyway it’s good to have a hobby.
Because the Highlands is a vast region, we have broken that down in to North, South, East and West. Likewise, because of the variety of styles in the Speyside region we’ll return to there a couple of times, I think.
Islay | Assertive peaty single malts |
Lagavulin 16 year old | Very thick and rich. A massive mouthful of malt and sherry with good fruity sweetness. Big, powerful peat and oak. |
Islands | Honey, malty, volcanic and herbal |
Highland Park 18 year old | Creamy and full with fruit conserves and espresso. Cinnamon and allspice. Notes of toffee with thick black forest honey and a touch of citrus. |
Highland North | Big bodied cereal sweetness |
TBA | |
Highland South | Dry, light and fruity |
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Highland East | Pungent, dry, fruity and full-bodied |
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Highland West | Powerful, peaty |
Oban 14 year old | The palate is thick and full. Notes of citrus with smooth sweetness. The smoke wafts with notes of seaweed. The oak is quite rich with grist and cereal and malt. |
Campbeltown | Dry and pungent salinity |
Springbank “Green” 12 year old | Full-bodied with a good helping of cereal sweetness. There is a richness to the peat, with a dark nuttiness and whirling smoke. Nutmeg, cinnamon and orange peel. |
Lowland | Gentle, delicate, floral whiskies |
Auchentoshan “Heartwood” | Distinctive orange zest with milk chocolate and raisins, graininess, toasted nuts and honeycomb. The sweetness is tempered with a sightly burnt edge. |
Speyside | Light and honeyed, but can also be heavily sherried |
GlenFarclas 105 | Silken, spicy and peppery oak. Almond, praline, hazelnut, dried peels, fruity. Touch of Armagnac. Honey, sweet chocolate and dry fruits. |
TBA |
Suggestions are welcome but will likely be ignored.