Scotch Whisky--The Drink of Kings

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  • By Nick Larson
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Scotch Whisky--The Drink of Kings

If you haven’t been following our renewed monthly spirits series with Delius Restaurant, you’ve been missing out! We’ve covered Bourbon/Rye, Rum, and Tequila, and now it’s time for one of my favorite drinks: Scotch Whisky!

If you haven’t been following our renewed monthly spirits series with Delius Restaurant, you’ve been missing out! We’ve covered Bourbon/Rye, Rum, and Tequila, and now it’s time for one of my favorite drinks: Scotch Whisky!

 

All Scotch whisky was originally made from malted barley. Commercial distilleries began introducing whisky made from wheat and rye in the late 18th century. Scotch whisky is divided into five distinct categories: single malt Scotch whisky, single grain Scotch whisky, blended malt Scotch whisky (formerly called "vatted malt" or "pure malt"), blended grain Scotch whisky, and blended Scotch whisky

 

All Scotch whisky must be aged in oak barrels for at least three years. Any age statement on a bottle of Scotch whisky, expressed in numerical form, must reflect the age of the youngest whisky used to produce that product. A whisky with an age statement is known as guaranteed-age whisky. A whisky without an age statement is known as a no age statement (NAS) whisky, the only guarantee being that all whisky contained in that bottle is at least three years old.

 

Scotland was traditionally divided into four regions: The Highlands, The Lowlands, The Isle of Islay, and Campbeltown. Due to the large number of distilleries found there, the Speyside region is now also recognized by the Scotch Whisky Association (SWA) as a distinct region. The whisky-producing islands other than Islay are not recognised as a distinct region by the SWA, which groups them into the Highlands region.

The Lowlands: The southernmost region of ScotlandThere are five distilleries that remain in operation: Auchentoshan, Bladnoch, Glenkinchie, Annandale and Ailsa Bay from the Girvan Distillery plus three more—Daftmill, Eden Mill, and Kingsbarns—are currently pending their first releases.

 

Speyside: Speyside gets its name from the River Spey, which cuts through this region and provides water to many of the distilleries. It has the largest number of distilleries, which includes: Aberlour, Balvenie, Cardhu, Cragganmore, Dalwhinnie, Glenfarclas, Glenglassaugh, Glenfiddich, Speyburn, The Macallan, The Glenlivet, and The Glenrothes.

 

The Highlands: The Highlands is by far the largest region in Scotland both in area and in whisky production.  Some Highland distilleries include: Aberfeldy, Edradour, Balblair, Ben Nevis, Dalmore, Glen Ord, Glenmorangie, Oban, Glendronach, Old Pulteney, Tullibardine and Tomatin.

 

The Islands, an unrecognized sub-region includes all of the whisky-producing islands (but excludes Islay): Arran, Jura, Mull, Orkney, and Skye: with their respective distilleries: Arran, Jura, Tobermory, Highland Park and Scapa, and Talisker.

 

Campbeltown, once home to over 30 distilleries, currently has only three distilleries operating: Glen Scotia, Glengyle, and Springbank.

 

Islay /ˈaɪlə/: has eight producing distilleries: Ardbeg, Bowmore, Bruichladdich, Bunnahabhain, Caol Ila, Kilchoman, Lagavulin, and Laphroaig.

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Scotch is truly fascinating, and this will surely be an incredibly informative and delicious tasting. We’ll taste products from nearly every region, showcasing how broad and complex these whiskys truly are. See you there!

Wednesday April 30

SCOTCH WHISKY TASTING AT DELIUS!

Tasting Begins at 7:30 p.m. 

COST IS JUST $35 PER PERSON Delius Restaurant

2951 Cherry Avenue  Signal Hill, CA 90755

For Reservations call Delius at (562) 426-0694

We Recommend Eating a Light Dinner Before the Tasting.  Delius Restaurant offers a 10% discount to seminar attendees who dine beforehand

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