It’s suggested that whiskey originated in Ireland before reaching Scotland, a claim backed by earlier Irish records. However,
by the close of the 19th century, Scottish whisky had carved out its own dominant space, both domestically and internationally.
Following the end of American Prohibition, it solidified its status, becoming the most sought-after whisky import in the
United States.
The Scottish Play
To a certain extent, scotch started with the rain, because Scotland has always had plenty of it—even more so than Ireland. The rain helped grain to grow abundantly and, over time, would waterlog moss and heather so much that they would begin the decomposition process, becoming peat. So the rain gave the land its crops, its fuel source, its prominent flavoring component, and, of course, an abundance of water to mash, ferment, and then distill it all into whisky.
The Ingredients
As single malt whisky can only be made from 100% malted barley, distillers are constantly striving to source malt of the highest quality to meet their standards. With its lower rainfall, temperate climate, and loamy soils, much of the barley needed by the distilleries comes from the rich fields of gold that stretch down the east coast of Scotland and England in late summer.
The Water Source
With over 30,000 lochs, Scotland ensures distilleries have nearby freshwater sources, including rivers, burns, and springs. Each source contributes unique mineral qualities to the whisky. With certain areas now becoming water stressed, distilleries have taken to being better stewards of their water, both by recycling it and using less with unique techniques such as high-gravity mashbills.
“Laphroaig stays true to its 200-year history, using the same water sourced from the original loch. The water enters the distillery naturally peated due to peat silt at the bottom of the dam” .
—Barry Macaffer, Laphroaig Distillery Manager
The Microclimate
Scotland’s diverse microclimates contribute to regional flavors. Speyside boasts fertile glens and barley farms, while the Highlands are mountainous and temperate. Islands like Orkney influence whisky with maritime notes. The Lowlands offer fertile farmland, and Islay’s whisky is shaped by its wet and peaty environment.
Environmental Sustainability
Making whisky can be environmentally taxing, but it doesn’t have to be. Most of the distilleries, regardless of region, are looking to dramatically reduce their carbon footprints and energy usage via technologies like mechanical vapor recompression (MVR) and thermo vapor recompression (TVR) both of which capture and recycle heat.
Scotch Expressions to Taste
Laphroaig® Quarter Cask
Inspired by old traditions of maturation in smaller casks, this spirit has more contact with the wood of the bourbon
barrels. There are notes of coconut, banana, and vanilla before a long, smoky finish.
Laphroaig® 10 Year Old Sherry Oak Finish
Finishing in European oloroso sherry oak casks creates a full-bodied single malt that is a touch sweeter than the regular release, with aromatic Manuka honey balancing out the classic peat smoke and notes of grilled bacon and seaweed.
Laphroaig® 36 Year Old Archive Collection
This limited edition bottling was matured in American oak before moving to an oloroso hogshead. The nose is peaty, smoky, and salty, balanced by flavors of dark toffee, vanilla, and even some tropical notes.
Laphroaig® 10 Year Old Cask Strength
Classic Laphroaig bottled at full proof, its nose offers leather and pipe tobacco, while the robust palate shows toffee, fudge, and cinnamon along with signature undertones of peat smoke and sea salt.
Bowmore® 15 Year Old
Matured in bourbon barrels, then oloroso sherry casks, this rich and robust single malt offers dark chocolate and raisins on the nose, before moving to a palate that leans toward cedar, treacle, and smoke.
