Scotch distillation was first introduced by Irish monks in Scotland. Over time, scotch has been recognized in two categories: single malt and blended scotch. Of the two, blended scotches are more popular in the United States. Blended scotch is mixed with malt and grain whiskey. By the late 1840's, the father of whiskey John Dewar known innovated various types of whiskey and later became the number one selling blended scotch in the United States.

Single malts are produced from malted barley and grinded with warm water in a mashturn. The scotch is stored in ask sherry or bourbon casks left to age for a minimum of 3 years. Single malts were established in four regions in Scotland: Highlands, Lowlands, Speyside and Campletown.

Scotch that comes from the Highlands is divided into four categories: North, East, South and West each holding a distinct character form one another. Northern malts draw from the sea air and heathered peach soil thus producing a scotch that is both spicy and flowery. Northern malts are light-bodied, delicate, complex in aroma and hold a slight hint of salt. A popular northern malt to try is Dalmore. Eastern malts tend to be slightly sweet and smoky. Ideally, its medium body and smooth, dry finish is most appreciated after dinner. Lochnagar and Glendronach are very popular, noted as 'first class' malts. Southern Highland or Midland regions are better known for its blended malts such as Dewars or Famous Grouse. Their spirit tends to be fruity, nutty and medium sweet. Two popular Southern malts to try are Edradour and Glenforres. Western malts are few and hard to categorize. They are generally firm and dry having some peatiness. Try Oban, or Glengoyne.

The lowland region encompasses the mainland of Scotland south of the Central Belt. Back in the 1850's, almost every town in the Lowlands had its own distillery. The style of Lowland scotch is much lighter than Highland, with little or no peating. Lowland scotch is recognized for its sweet, soft fruity spirit relying more on the flavor of the malt itself. Its aromatic intensity is low and is compared to an herbal scent with grainy floral notes. It's characteristic of Lowland malts to take on a very long maturation without becoming woody. Three popular Lowland scotches to try are: Auchmtoshan, Glenkinchic and Ladyburn.

Speyside scotch is highly perfumed; compared to smell of carnations, roses, pear drops, violets and cream soda. They have little to no peatiness and some have a smokey odor. During maturation, Speyside scotch is aged in sherry wood wells to create rich full and light bodied spirits. Blenders used to classify Highland malt whiskeys in three classes (1st,2nd,3rd). The ratings varied slightly from blender to blender, but were broadly similar. A typical blenders classification from 1974 lists only a dozen blends as 'Top Class', all of which are Speyside.

• 1st Class: Aultmore, Benrinnes, Cragganmore, and Glen Elgin
• 2nd Class: Glen Grant, Glenlivet, Glenlossie, and Glenrothes
• 3rd Class: Linkwood, Longmorn, Macallan, and Mortlach

Campletown scotch comes from the Kintyre peninsula. Some claim that the heart of distilling arrived here with the first Gaels from Ireland in the 6th century. Campletown was one of the centers of commercial distilling and its whiskey had a reputation to rival with Speyside. These two regions were known as 'The Whiskey Capitals'. Between 1880 and 1920 there were 34 distilleries producing millions of gallons of scotch. Today, there are only two main distilleries, Springbank and Glen Scotia. Campletown scotch is traditionally full flavored and full bodied. Famous for its depth of flavor and slightly salted tang, Campletown is referred to as "The Hector of the West", the deepest voice in the choir". Connosueirs often compare Campletowns spirit to sea mist.

by cocktailtimes.com

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