‘where were the malts which took you on hair-standing journeys through dank and dingy warehouses? the highlands (roughly the northern half of scotland) and speyside (in the country’s northeast) are both easily accessible from major cities, and their whiskies are relatively accessible to the malt novice, characterised by smooth, floral, often delicate flavours.
favourite islay warehouse tasting was at lagavulin, where £12 (combined with the friends of the classic malts free admission) got me a sample of an eight-year old whisky still too young for bottling (the unpleasant flavour highlighted how important those years in the barrel are). has given the scotch whisky industry a ‘wake up call’ - after a single malt from the far east was named the best in the world.
faqsholiday accommodationmembers' centresarchaeologygardenswinterwatch 2016working conservation holidaystrust videoscuratorspolicyschools travel subsidycultural cruisesscotland's storiesproperty to letwemyss circlecontact us. i also got to try a double-matured bottle (aged 16 years in bourbon barrels before being finished for a few months in sherry casks) and a 30-year malt that normally costs more than £50 a dram in a bar, if you can find it (most single malts are aged at least 10 years, and generally get more expensive with age).
Thirsty Explorer heads to the Scottish island of Islay where he learns the important differences between malt and whisky – and how to order it in a bar. thirsty explorer heads to the scottish island of islay where he learns the important differences between malt and whisky – and how to order it in a bar.
accused producers of taking their ‘eye off the ball’ adding that the yamazaki drink is ‘a single malt which no scotch can at the moment get anywhere near’. of bars, there is a certain protocol to ordering malt in scotland.