Whisky or whiskey is a spirit made from fermented grains, typically corn, rye, wheat, and barley, and is always aged, predominantly in oak barrels. The story of its discovery provokes heated debates, since both Irish and Scots claim whisky as their invention. Because of the lack of written evidence, it is difficult to state where it first originated, but it is believed that Christian monks introduced distillation to the British Isles and were soon followed by apothecaries. These original varieties did not have much in common with the present-day versions, until the introduction of the crucial element—aging a distillate in oak casks, which resulted in an aromatic and mellow drink with a wide variety of aromas. In the second half of the 19th century, first companies started to export their whisky, primarily to the British Empire and the United States. Throughout the 20th century, many regional varieties sparked interest, the most notable being American bourbon. Despite its varying popularity, whisky has become an international drink and has recently seen a revival. Apart from Ireland, Scotland, and the United States, it is produced in many other countries, creating a wide group of drinks that may differ in their base ingredient, distillation process, and the length of maturation. Whisky is usually enjoyed at room temperature, served neat, on the rocks, or with a splash of water.
Lowland is a region for Scottish whisky that is located in the south of Scotland. This small region, in terms of the number of distilleries, is mostly associated with triple distillation, though not all distilleries employ it. Traditionally, whisky that is produced in the area will be lighter, softer, smoother, and more elegant, with a floral and fruity character and typical honeysuckle, grass, toffee, ginger, toast, and cinnamon aromas. Because of their light style and the lack of peaty flavors, these whiskies are often called the Lowland Ladies. They make a perfect aperitif and are excellent entry-level whisky. Best distilleries in the region include Glenkinchie, Auchentoshan, and Bladnoch.
Plymouth gin is made with grain alcohol, soft Dartmoor water, and seven botanicals that include juniper berries, coriander seeds, angelica root, orange and lemon peel, orris, and cardamom. It was created in 1793, and it is still produced in the original copper still that dates from 1855. Plymouth was the only type of gin with a geographical indication, but since 2015, it is no longer applied. This gin is still only produced in Plymouth, at the namesake distillery, which was formerly known as the Black Friars Distillery. Plymouth gin is full-bodied and smooth, with juniper flavor and aromas that are accompanied by citrusy, earthy, and herbaceous nuances. Original Plymouth gin is bottled at 41.2%, but the distillery produces several other versions, including the Navy Strength version that reaches 57% ABV.
Scotch is the renowned whisky variety hailing from Scotland. Although it can be made with the addition of other grains or cereals, the original Scottish whisky has to be made with a base of water and malted barley—barley that has been soaked and allowed to germinate. The grains are fermented only by using yeast, and no artificial additions can be added, apart from the plain caramel coloring. All Scotch whisky must be aged for a minimum of three years in oak casks, and the age is dictated by the youngest whisky in the blend. The minimum requirement for bottling is 40% ABV. While many defining factors can influence the final flavor and taste profile of Scotch such as distilling tradition, climate, grain composition, and age, all varieties will have a distinctive and rich malt flavor, while other elements typically include smoke, vanilla, and fruit. Officially, the production of Scotch is divided into five Scottish regions, and the basic division of Scotch types includes single malt (only made from malted barley), blended Scotch (mix of grain and malt), blended malt Scotch (combination of two or more single malts), grain whisky (made from grains other than malted barley that includes single grain varieties that are made from one distillery). Scotch whisky is best served in a tasting (nosing) glass, and although many believe that the best way to appreciate good quality Scotch is to serve it neat, it is often also recommended to combine it with water, which helps to bring out malty flavors, or over ice, which makes Scotch more approachable. Scotch can also work well as a cocktail ingredient.
London Dry gin style is a quality designation for a specific gin variety in which all the flavors have to be natural and added through distillation. This gin is also distilled from a neutral base spirit that is enriched with various botanicals. Juniper berries are indispensable for most London dry examples, while other additions usually include citrus peel, angelica root, and coriander seeds. Most traditional gin varieties falling in this category will have dominant juniper flavor as well as herbaceous and citrus notes, though several modern interpretations step away from the conventional approach. London Dry style was introduced after the invention of continuous column stills (Coffey stills), which could distill clean spirits that could reach 96% ABV. Prior to that, most gin styles were crude and harsh, and producers often had to add sweeteners and flavorings to make it more palatable. When the designation first appeared, most examples were labeled simply as dry gin, but because most gin production was concentrated in London, it often included the additional London label. Despite its name, London dry gin has no geographical restriction, and it can be produced anywhere in the world. Additional guidelines stipulate that it can be mixed with water to achieve the minimum strength of 37.5% ABV. It can contain minimal amount of sweeteners, but flavorings or color cannot be added after distillation.
Campbeltown is a small whisky region that was once the center of Scottish whisky production. Nowadays, there are only three distilleries left, but Campbeltown remains an important area that produces distinctive and unique styles. Whisky from Campbeltown can slightly vary in character, but they are usually peaty and often robust, with salty, smoky, and fruity nuances that are complemented by hints of vanilla and toffee. Three distilleries in Campbeltown are Springbank, Glengyle, and Glen Scotia.
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