There is however only three important rules that all the players need to adhere to when making the glorious dram; Malt whisky must be made exclusively from water, malted barley, yeast and nothing else. To be legally classified as whisky, there are again three main rules that must be followed; continuous maturation of the spirit must take place in oak casks, this must be for three years or more and it must be no less than 40% abv.

The last point is interesting when you consider that as oak barrels are not exactly air tight, approximately 2% of the whisky evaporates from the barrel each year which the buffs amongst you will know is called the “Angels Share”. Together with evaporation of the spirit can come a gradual reduction of the alcoholic strength. As a result and after many years in the barrel, eagle eyed distillery managers not only have to regularly check for quality but also the strength of the spirit so bottling or blending can take place before the whisky falls below the magic 40%.

It’s this dedication to quality control that keeps me busy most evenings around nine o’clock, checking out new whiskies out and reminding the palate of old friends “it’s all work, work, work!”

For the majority however, Scotland produces the dram of choice where distilling is divided into 6 geographical regions that provide wonderful variations and expressions at 40% and above!

The Lowland & Highland regions are roughly separated by an invisible line drawn between Dundee & Greenock. Lowland distilleries produce light, dry aperitif style malts which are distinctively soft and very attractive. Lowland malts can also posses a floral quality to the finish. For a nice mid to late afternoon dram, try a Bladnoch or an Inverleven.
Malt produced in the Highlands can be full, big and round or more subtle in style with lots of malty, nutty, woody and vanilla notes. From the smallest distillery in Scotland, try my all time favourite, Edradour, “yummy!” Also, depending upon the location of the distillery, some Highland malts can show subtle maritime characteristics where located close to the sea. In the town of Wick in the far north east of Scotland you will find the Old Pulteney distillery, the award winning 17yr Old Pulteney is a delightful example of a maritime malt.

In the north east Highlands we have the Speyside region where over 50% of all working distilleries are located. Speyside Malts can be softly complex, with a little smoke but generally quite floral with a sweet honeyed finish. With so many excellent malts to choose from the Speyside region, try the AnCnoc 12yr old which is an ideal dram for the early evening or to serve with a fruit course after dinner.

Then on the Western coast we have the Isle of Islay. Islay malts are generally those that are most recognisable on the nose and pallet due to their peaty character. If you enjoy bonfire toffee, try the new Ardbeg “Almost There!” which is a cracking late night dram. A real treat for your palate just has to be the soft and silky smooth 15yr old Bruichladdich which is such a tasty dram.

If you group together Orkney, Mull, Jura, Arran and Skye, you have collective called Islands. Whiskies from here will generally have a lightly peated and smoky character. Some however are really soft and mellow with less peaty / maritime qualities. For a stunning Island dram, try the new Arran 10yr old or Ledaig from Tobermory.

And finally we have the Campbell Town region. Lifting a Springbank 15yr old out of the cabinet when friends call round is bound to impress when you treat them to this fine malt. Described as, piney, oily smooth with a damp earthy quality, Springbank works well as a mid to late evening malt.

Talking of expressions, the Scottish equivalent to “Cheers” is the lovely Gaelic phrase, Slainte Mhath, pronounced “Slange - eh - var” which means “Good Health”. So next time you’re sharing your favourite tipple, offer the traditional expression to each expression and savour the delights.

“Slainte!”

All the whiskies mentioned above can be found at Mainly Malts in Bawtry, Tel. 01302 714 700 so why not call in for a whisky chat, say hello to Ron and find out more about your favourite dram.