The lifeblood of Scotland

It's often said that whisky runs through Scotland's veins. But it influences the country's culture and heritage, too. Dominic Roskrow introduces some of the country's greatest malts

Scotch whisky is tangible proof that miracles exist. Why make a pilgrimage to Fatima or Lourdes in the hope of witnessing something supernatural when you can find such proof in any distillery in Scotland and in any glass of single malt whisky?

Hyperbole? Possibly. But think about it for a minute: take three basic products – barley, water and yeast – brew, distil and mature them, adding nothing (with the occasional exception of caramel for colour) and what do you get? Hundreds – literally – of different flavours. And not just flavours that are subtly different but ones that span the extremes of taste. Flavours that science can't even explain. Miraculous.

There is a place for American whiskey and for Irish. But when it comes to the vast diversity that characterises Scottish malts – from floral and light Lowland malts to weighty and fruity Speysides and to peaty Islay ones – then no other drink touches it.

And if you are one of those people who says they don't like whisky then with all due respect, chances are you haven't tried enough yet. Or drunk it in a way that best suits you.

A point here – don't let anyone tell you how to drink whisky. There are many purists who will allow a little water but nothing else and certainly not ice. I personally don't even add water.

But that is my taste and the ‘water only' rule is theirs. If you want to add ice or indeed ice cream, that is a matter for you. If it suits you to fill your glass with Canada Dry or Coca-Cola, t...

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• By : Dominic Roskrow
• In : Drinks
• Issue : 16
• Page : 66
• Words : 2,033