A Single Malt Scotch Primer Article

Scotch, regarded by many as the most complex and sophisticated of distilled spirits, has a tale to tell. It speaks of wind scoured island hilltops and lowland bogs. It whispers of isolated glens and battered shorelines, of pristine highland streams and dark lochs. Revered by kings and commoners alike, no other distilled spirit is afforded the cult-like status and devotion bestowed upon the finest Scotch.

There are four traditional Scotch producing regions in Scotland. They are Campbelltown, Highland, Lowland, and Islay. The Island Region (including Skye and Orkney) home to stellar producers like Highland Park and Talisker, is officially considered part of the Highland Region. Speyside holds almost one half of Scotland's whisky producers within its geographic area and has gained official recognition as the fifth Scotch producing region.

To be considered Scotch whisky, a spirit must conform to the standards of The Scotch Whisky Order of 1990. Ninety-percent of the Scotch produced is blended: A mixture of grain and single malts from more than one distiller. Blended Scotch contains whisky from up to fifty different producers. The ?age? of the whisky is determined by the age of the youngest whisky in the blend, which must be at least three years old. Well known and popular brands of blended Scotch include Johnny Walker, Chivas Regal, Haig

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Tyrone Nodal has been tasting malt whisky for over 20 years. One of his favourites at the moment is Tomatin whisky, a single cask single malt whisky.

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