A SCOTCH TIPPLE

The distillation of whisky dates back to a single distillery in sixteenth-century Scotland. From there, the industry grew and spread across the globe, but for a spirit to be called Scotch whisky, it must be distilled, produced and bottled in Scotland. Aged for a minimum of three years in oak barrels, it comes in two varieties: single malt and single grain. Mixing whiskies from different distilleries results in blended varieties.

The best way to enjoy the individual notes and aromas of Scotch whisky is to drink it neat in a wide-brimmed glass. If you must have it on the rocks, just a cube or two of ice; otherwise, you risk diluting the flavour.

Each of the Scottish regions produces distinct notes in their whiskies. Here are some top tips to navigate your way through the Scotch whisky maze, region by region.

HIGHLANDS

Subtle, oaky drams with hints of peat and smoke.

Try: Glenmorangie

LOWLANDS

Gentle triple-distilled malts and lighter toffee notes.

Try: Auchentoshan

ISLAY

Smoky medicinal whiskies are heavy on the peat flavours.

Try: Bowmore

THE ISLANDS

Smoky, nutty, sweet, malty—all with a touch of the sea air salinity.

Try Highland Park

CAMPBELTOWN

Sweeter whiskies with hints of fruit and vanilla.

Try:GlenScotia