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|
|Highland South||Dry, light and fruity|
|Highland East||Pungent, dry, fruity and full-bodied|
|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.|
Suggestions are welcome but will likely be ignored.