Review - Glen Scotia 11 years old Sherry Double Cask Finish

This 11 years old Sherry Double Cask Finish is a new limited edition single malt from the Campbeltown distillery of Glen Scotia. The new whisky is created using first-fill ex-bourbon barrels that were filled with Glen Scotia's unpeated spirit in 2008, which were then split between ex-Oloroso and ex-Pedro Ximenez sherry casks for a finishing period. It is unusual as Glen Scotia normally has a small amount of peat. These casks were then married back together in ex-bourbon casks for a short period, before bottling at 11 years of age and at the natural cask strength of 54.1% ABV. The whisky is also non chill-filtered and of natural colour. 

Distillery Visit - Glen Scotia

Glen Scotia is a single malt distillery located in the town of Campbeltown at the end of the Mull of Kintyre peninsula. The town was once a major centre for Scotch whisky production with over 30 distilleries operating during its Victorian heyday. 

Now only three remain – Glengyle and Springbank being the other two. Earlier this year we were invited for a private tour of Glen Scotia with Iain MacAlister, the Distillery Manager.

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Glen Scotia sits a couple of streets back from Campbeltown's largest curving natural harbour. In an unassuming side road is the distillery. It was founded in 1832 by members of the Stewart and Galbraith families and is currently operated by Loch Lomond Distillers, who have been involved since 1999. In 2014 it was taken over by Exponent Private Equity and they set about rescuing the ailing distillery.

Discovering Campbeltown's Lost Distilleries

Inside the former warehouse of Hazelburn.

In Victorian times, Campbeltown was the whisky capital of Scotland. Renowned author Alfred Barnard traveled there while writing his seminal book The Whisky Distilleries of the United Kingdom in 1885 and found over 30 distilleries to visit. Now, there are just three. On a recent visit to the town we went on a walk with a local guide around some of the former sites and discovered what went wrong.

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Whisky is engrained in the history and heritage of Campbeltown. There is evidence of it on almost every street and around every corner it seems. Located at the end of the Kintyre peninsula, Campbeltown was once a giant of the Scotch whisky industry. Old buildings remain and road names refer to past distilleries that are long gone. You cannot help but feel a bit of sadness as you walk around.

Review - Glen Scotia 25 years old

This whisky is the new super premium bottling from the Campbeltown-based distillery of Glen Scotia. The Glen Scotia 25 years old is the oldest expression in the current single malt range from the distillery and was launched at the recent Campbeltown Festival. The core range also includes the Double Cask, 15 years old and Victoriana expressions. The whisky has been matured in American oak casks that were then hand selected by Michael Henry, the Master Blender of Glen Scotia, and then transferred to first fill ex-bourbon casks.  It has been bottled at 48.8% ABV and is available through selected specialist whisky retailers worldwide. A bottle should cost £250.

Review - Springbank 12 years old Single Cask Port Pipe

This new Scotch single malt whisky from the Springbank distillery is so new that it has not actually been bottled as we write this post.  This is due to happen on 20th April 2015.  This whisky is a from a specially selected single cask and will be exclusive to the UK market.  We were fortunate enough to taste a preview sample, along with other visitors, at the recent Midlands Whisky Festival in Stourbridge.  The spirit was distilled in April 2003 and then filled to a ex-Port pipe cask.  The result after 12 years of maturation will yield just 696 bottles and these will have a cask strength of 58.3% ABV.

Have just tried > Kilkerran 'Work In Progress' 2

A distillery reborn
Kilkerran is a single malt whisky that is made at the Glengyle distillery. Glengyle is located in the town of Campbeltown, on the west Highland coast of Scotland. The distillery was founded by William Mitchell, who was co-owner with his brother John at the nearby Springbank distillery, in 1872. Glengyle’s history was relatively short and it closed down due to financial problems in 1925. It did not reopen until 2000, when Hedley Smith, the chairman of J&A Mitchell and Co. Ltd - the owners of Springbank, founded the Mitchell's Glengyle Ltd. Their aim was to completely refurbish the derelict buildings, restarting whisky production and attempt to kick-start the Campbeltown whisky industry. The first spirit was distilled in April 2004.

Local historical site
This Kilkerran Work in Progress 2 is only the second official single malt whisky released by Glengyle and is bottled at six years of age with a strength of 46% ABV. The first Work in Progress was released in 2009 and won much praise. The Work in Progress will be a series of whiskies released once a year and will chart the development of Glengyle’s Kilkerran whisky between the ages of five and twelve years. The name of ‘Kilkerran’ is derived from the Gaelic 'Caenn Loch Cille Chiarain' (which translates as 'head of the loch of Saint Kerran'). This was a site that Saint Kerran had travelled to in the Middle Ages and set up a religious group, which is where the town of Campbeltown now stands.

Our tasting notes
The colour of Work in Progress 2 is a light gold with a hint of brown. The nose is fresh and full of vibrant aromas - robust cereal grains come first and remain prominent throughout, with dried grasses (imagine straw), honey and vanilla notes coming through. There is also a zesty lemon tang and a whiff of floral honeysuckle. It is a promising beginning. On the palate, this is creamy and pleasantly coats the inside of the mouth. Again, the robust and distinctive cereal notes kick things off and they have a lovely gristy, oaty character. This gives a bittersweet edge which is complimented by some sweetness (think of honey and vanilla notes) and some fresh fruity notes (imagine the lemon zest again plus some green apples). There is also a pinch of pepper spice and increasing dryness with the dried grassy notes from the nose coming through strongly. This dryness and the peppery nature get carried through to the finish, which is of decent length for a young, fresh whisky. A dash of sugary honey sweetness hits the end of your tongue right at the end.

What's the verdict?
This is a very interesting and expressive whisky that seems a little older than it is. It shows amazing potential and is clearly well made and matured in quality casks. Kilkerran is showing plenty of character and it will be interesting to see how it develops as the Work in Progress series progresses with age. As it stands, 'part two' is delicious, creamy and equally as enjoyable as 'part one'. If you get the chance to try it, either by buying it (a bottle should be £30-35 from specialist whisky retailers) or by sampling it at a whisky show, then do so. We thank Iain Scott of Springbank for the chance to try this lovely dram.

New releases ... Springbank 12 years old Claret Wood

A small, almost unique distillery
The cult Springbank distillery is located in the town of Campbeltown, which is located on a narrow peninsula on the west Highland coast of Scotland. It is Scotland's oldest distillery that has been under the same continuous family ownership, the Mitchell's. Springbank was set up in 1828 by the Reid family (they were related to the Mitchell's by marriage) and it later passed fully to the Mitchell family. Springbank has a small capacity with a maximum production capacity of 750,000 litres per year and is one of the few distilleries to do all parts of production on their own site including malting the barley, distillation and bottling.

Details of Claret Wood
This 12 years old joins an expanding list of innovative limited edition whiskies in Springbank's Wood Finishes range. It was recently previewed at Whisky Live London 2010 and there are just 2360 bottles. The whisky is bottled at cask strength (54.4% ABV) and has been matured for nine years in ex-bourbon casks before being transferred to ex-Claret red wine casks from Bordeaux for three years. A bottle should cost around £40-45 from specialist whisky retailers.

Our tasting notes
The colour is amber with a reddish hue and the nose is rich and fruity. There are a pleasant combination of aromas present - butterscotch, caramel, cereals, plenty of dried fruits (imagine raisins, prunes and dried peel) and a whiff of slightly sulphuric coal smoke. On the palate this whisky is fresh and vibrant, with an initial lovely sweetness. There is plenty of juicy fresh red fruit (think of red berries and plums) underpinned by vanilla, caramel, dried fruits (the raisins and prunes again), orange peel, some saltiness (think of brine) and woody, earthy spice notes (imagine cinnamon, ginger, peppercorns and nutmeg). Finally, a hint of the smoke from the nose appears. The finish is drier and spicier (more nutmeg and pepper) than expected. It is long and very enjoyable, with the whiff of earthy smoke slightly more prominent than before.

What's the verdict?
This is a possibly our favourite Springbank to date - it offers rich complexity, intense flavours and good value for money (considering that it is cask strength and a limited release). This whisky would give a good introduction to the relatively new phenomenon of wine cask finishing. It is one of the better examples but sadly, all are not quite so good. The combination of juicy fruits, caramel, spiciness and small amount of smokiness is very good. Grab a bottle while you can!

New releases ... Springbank 18 years old

A family business
The Springbank distillery is located in the town of Campbeltown, which is found on a narrow peninsula on the west Highland coast of Scotland. It is Scotland's oldest distillery that has been continuously owned by the same family, the Mitchell's. Springbank was set up in 1828 by the Reid family (who were related to the Mitchell's by marriage) and it later passed fully to the Mitchell family, who remain in ownership today. Springbank has a small capacity with a maximum production capacity of 750,000 litres per year and is one of the few distilleries to do all parts of the whisky production on their own site including malting the barley, distillation and bottling.

Details of release
This whisky is the latest version of a Springbank 18 years old to hit the market. Roughly once a year, J & A Mitchell release a batch and some of the previous versions have achieved legendary status. Each is different and this 2010 version is made up of 80% ex-sherry cask matured whisky and 20% bourbon cask. It is limited to 9000 bottles, has an alcoholic strength of 46% ABV and should cost £60-65 from specialist whisky or liquor retailers.

Our tasting notes
This Springbank 18 years old is a deep golden colour and has a nose that seems to take its time to reveal its characteristics. Initially, it feels closed with basic vanilla, cereal grains and dried fruit (think of sultanas) showing but with time others start to appear - toasted almonds, hints of treacle or burnt sugar, sweet marzipan, a whiff of smokiness and dark chocolate. On the palate, this feels fairly heavy and oily. There is a distinct grain husk character to begin with that is a little bitter but sweetness starts to slowly develop with some sugary caramel, vanilla and dried fruits (those sultanas again plus raisins) coming through. Add to this some nuts (imagine almonds and hazelnuts), wood spice (especially cinnamon), some saltiness (think of brine), a hint of menthol or liquorice and some earthy dusty smoke and you end up with a very complex palate. The finish is reasonably long with more dusty smokiness coming through. It begins sweetly before some darker elements - burnt sugar and spices - finish things off.

What's the verdict?
This is one hell of a complex whisky. It is easy to see why the quality of Springbank's whiskies has built up a loyal cult following but this feels difficult to drink. There are barriers put in your way at each stage and the characteristics struggle to come through - is it almost too complex? Your patience is rewarded with a fine dram but this is definitely not one for the beginner. The news is that the 9000 bottles are selling fast, so grab one now if you are interested ... before it's too late.

New releases ... Hazelburn CV

Hazelburn CV forms part of a new series of whiskies for 2010 from the cult Springbank distillery. Springbank is located in the town of Campbeltown, which is found on a narrow peninsula on the west Highland coast of Scotland.The distillery is unique in the fact that it regularly produces three different single malts on the same site - Springbank, Longrow and Hazelburn - and each has its own definitive style. Springbank is lightly smoky, Longrow is very smoky and Hazelburn is not smoky at all but is distilled three times (compared to twice, which is the Scottish norm).

Hazelburn whisky was first distilled at Springbank in 1997, with the first release in 2005 as an 8 year old single malt. It is distilled three times and is one of the only Scottish whiskies to experience a full third distillation. Only a limited number of bottles are released each year. Hazelburn is available as an 8 year old (now on its 4th release), a 12 years old which was first released in August 2009 and now this CV version. Hazelburn is named after one of the long defunct Campbeltown distilleries, as is Longrow.

J & A Mitchell, the owners of Springbank, have decided to add Hazelburn and Springbank CV to the already existing Longrow CV, that was first released about two years ago. The CV stands for 'Curriculum Vitae' and the whiskies are created using single malts of varying ages from each expression. At this moment, they are only available in a pack which contains one 20cl bottle of each expression. This is on sale as the 'Campbeltown CV pack' for about £35 and all are bottled at 46% ABV. The news is that full 70cl bottles of the Springbank CV will be available very soon in late January, with the 70cl bottles of the Hazelburn CV coming later in March/April 2010 depending on stock levels. Prices are as yet unavailable.

The Hazelburn CV (pictured above, in the centre) has a light golden, almost straw-like colour. The nose is aromatic and clean with a lovely initial hit of fresh green fruit (imagine a pear or apple). Following this comes a tempting mix of sweet vanilla, malty cereal grains, honey and something floral (think of honeysuckle). The nose does exactly what it should and make you want to taste the whisky immediately! On the palate, this does not disappoint - it is again clean and fresh and slightly fuller bodied than the nose suggested. It feels creamy with the honey as the prominent note, backed up by the sweet vanilla, malty cereals, a hint of honeysuckle and green fruits from the nose. The whisky becomes sweeter with the addition of a dash of water, with the green fruits particularly coming out and getting more exaggerated (think of peardrop sweets). The finish is reasonably long, pure and refreshing, combining all the elements before fading away. The honeyed and vanilla notes are lovely.

Hazelburn CV is the first great whisky of 2010 (OK, it was released just before Christmas but who is counting?). The whisky is fantastically fresh and is softer and more balanced than the previous Hazelburn releases that we have sampled (these have been heavily influenced by the sherry cask maturation that they have undergone and while being of good quality and enjoyable to drink, the subtly of the whisky is in danger of being lost). It is similar to some Lowland whiskies, that are light, clean and floral in style. Let's hope that J & A Mitchell find enough stock to give this whisky a deserved full release!

New releases ... Springbank CV

This new release forms part of a new series of whiskies for 2010 from the cult Springbank distillery. The distillery is unique in the fact that it regularly produces three different single malts on the same site - Springbank, Longrow and Hazelburn - and each has its own definitive style. Springbank is lightly smoky, Longrow is very smoky and Hazelburn is not smoky at all but is distilled three times (compared to twice, which is the Scottish norm).

The Springbank distillery is located in the town of Campbeltown, which is found on a narrow peninsula on the west Highland coast of Scotland. It is Scotland's oldest distillery that has been continuously owned by the same family, the Mitchell's. Springbank was set up in 1828 by the Reid family (who were related to the Mitchell's by marriage) and it later passed fully to the Mitchell family. Springbank has a small capacity with a maximum production capacity of 750,000 litres per year and is one of the few distilleries to do all parts of production on their own site including malting the barley, distillation and bottling.

As mentioned, Springbank CV forms part of a new series. J & A Mitchell, the owners of Springbank, first released a version of Longrow CV roughly two years ago and have now created a new version. To this, they have decided to add Springbank and Hazelburn CV. The CV stands for 'Curriculum Vitae' and the whiskies are created using single malts of varying ages from each expression. At this moment, they are only available in a pack which contains one 20cl bottle of each expression. This is on sale as the 'Campbeltown CV pack' for about £35 and all are bottled at 46% ABV. The news is that full 70cl bottles of the Springbank CV will be available very soon in late January, with the 70cl bottles of the Hazelburn and new Longrow CVs coming later in March/April 2010 depending on stock levels. Prices are as yet unavailable.

We were very lucky to be able to get a sneak preview of these new whiskies. The reviews for the Hazelburn and Longrow versions will follow shortly. This Springbank CV is dark golden amber in colour and the nose is pungent and expressive. The two main elements that come to the fore are some dark sweet caramel and a sulphuric smokiness (think of coal smoke or burnt match heads). Through these come other notes - dried fruits (imagine raisins and candied orange peel), toasted nuts (especially almonds), a salty whiff and a hint of liquorice. On the palate, this is rich, mouth coating and initially sweet. The dark, almost burnt, caramel is prominent before some dried fruits (raisins and peel again), woody spices (think of cinnamon) and salty brine-like notes battle through. The smokiness starts pleasantly peaty (imagine damp earth) before turning sulphuric again. At the last moment, the palate become quite dry, woody and particularly spicy and this feeling carries through to the reasonably long finish (in fact, it becomes quite bitter right at the end). The sulphuric edge to the smokiness is dulled with the addition of water, as is the bitterness.

The Springbank CV is an interesting whisky. We tried it with a huge Springbank fan and he was disappointed by it, saying that it lacked 'distillery character', complexity and was "a bit flat". We would say that it is expressive, robust and uncomplicated but it was really the prominent sulphur on the nose, palate and finish was our main disappointment. Other than that, this whisky was pleasant especially with the addition of a few drops of water. Then the lovely fruity and caramel sweetness were allowed to shine.

Have just tried ... Hazelburn 12 years old

Hazelburn is a single malt whisky that is made by the Springbank distillery. It is located on the Campbeltown peninsula on the west Highland coast. Springbank is one of only three distilleries left in an area of Scotland that 200 years ago supported over 30 distilleries (Glen Scotia and Glengyle are the others). Springbank is small with a production capacity of only 750,000 litres per year, but their whiskies are highly regarded around the world. It has been owned by the same family, the Mitchell's, since it was founded in 1828 and this makes Springbank the oldest distillery in Scotland that has been continually owned by the same family.

Springbank is the only distillery in Scotland to regularly produce three different single malt whiskies - Springbank, Longrow and Hazelburn - using three different production methods. The production is split between the three throughout the year with roughly 80% of the time going to Springbank, 10% to Longrow and 10% to Hazelburn. Springbank is made in the lightly peated style, Longrow is heavily peated and Hazelburn is unpeated.

Hazelburn whisky was first distilled in 1997, with the first release in 2005 as an 8 year old single malt. It is distilled three times and is one of the only Scottish whiskies to experience a full third distillation. Only a limited number of bottles are released each year. Hazelburn is available as an 8 year old (now on its 4th release) and this 12 years old, which was first released in August 2009 and is limited to 3900 bottles. Hazelburn is named after one of the long defunct Campbeltown distilleries, as is Longrow.

The colour of this Hazelburn 12 years old is an intense dark burnt amber, showing that the whisky has been matured in some serious sherry casks. The nose is highly aromatic and packed with the common characteristics associated with sherry cask maturation - plenty of dried fruits (think of raisins and candied orange peel), sweet caramel, nuts (especially something like walnut) and spice (imagine cinnamon and nutmeg). However, there are also some darker, more bitter notes on this complex nose - dark chocolate, damp wood, roasted coffee beans and just a hint of smoke, although this is slightly sulphuric and tobacco-like. On the palate, this is rich, dense and creamy with many of the elements of the nose carried through. There is sweetness coming from the dried fruit/citrus peel (there is an orange marmalade feel), caramel and nutty influences and these are balanced by the darker bitter notes such as the chocolate, coffee and spices (ginger is particularly prominent). The finish is long with lots of caramel sweetness followed by drier woody and spicy (especially nutmeg) notes.

The Hazelburn 12 years old is an interesting, intense and complex whisky. It is an enjoyable dram but the intensity of the sherry cask influence may be too much for some palates and is in danger of overpowering what is undoubtedly a lovely, creamy triple distilled spirit. It will be interesting to see how the future releases of Hazelburn are to be matured and what they will taste like. A bottle of this first release will be found in specialist whisky retailers for £45-50.

New Releases ... Kilkerran 'Work in Progress'

Kilkerran is a single malt whisky that is made at the Glengyle distillery. Glengyle is located in the town of Campbeltown, on the west Highland coast of Scotland. The distillery was originally founded in 1872 by William Mitchell, who was a co-owner with his brother John at the nearby Springbank distillery. He decided to set up on his own but Glengyle history was relatively short and it closed down due to financial difficulties in 1925. It was not to reopen until 2000, when Hedley Smith, the chairman of J&A Mitchell and Co. Ltd - the owners of Springbank, founded the Mitchell's Glengyle Ltd. with the aim of completely refurbishing the derelict buildings and restarting whisky production. The first spirit was distilled in April 2004.

This Kilkerran 'Work in Progress' is the first official single malt whisky released by Glengyle. The decision was taken not to name the whisky as Glengyle for two reasons - the first was so as to avoid confusion with a brand of vatted Highland malts that already used the name and the second was that the owners wanted a name to reflect something in the local history. They settled on Kilkerran which is derived from the Gaelic 'Caenn Loch Cille Chiarain' (which translates as 'head of the loch of Saint Kerran'). This was a site that Saint Kerran had travelled to in the Middle Ages and set up a religious group, which is now where the town of Campbeltown is built.

The 'Work in Progress' is five years of age and is limited to 12,000 bottles. The colour of this whisky is light and straw-like, with a nose that is highly aromatic and full of youthful vibrancy. There is an interesting mixture of sweet cereal grains, fresh green fruit (think of pears and apples), something powerful and herbal (imagine dried grasses) and just a whiff of some peppery peat smoke. This is a very promising start and on the palate it does not disappoint. It feels creamy in the mouth and the cereal, green fruit and grassy elements from the nose are joined by a sugary sweetness (imagine icing sugar), vanilla and some zesty citrus (think of lemon and orange especially). The finish is long with a hint of earthy smokiness and some woody oak coming through, before it turns slightly harsh and spirity right at the end.

Kilkerran is a very pleasant and highly characteristic whisky. Considering its age, it offers a very interesting alternative to more regular brands and at a decent price (£30-35 at specialist whisky retailers only). It is robust, youthful and vibrant which may not be to everyone's taste, but is showing great potential. It will be interesting to see how this whisky matures over the coming years and they plan to release increased ages of Kilkerran as and when the stocks age increases. This is an excellent foundation upon which to build and is definitely a name to watch out for in the future.

Have just tried ... Longrow 10 years old

Longrow is a single malt whisky that is produced by the Springbank distillery. Springbank is located in the town of Campbeltown, which is found on a narrow spit of land that is on the west Highland coast of Scotland. It is Scotland's oldest distillery that has been continuously owned by the same family, the Mitchell's, although it was set up in 1828 by the Reid family (who were related to the Mitchell's by marriage). Springbank has a small capacity with a maximum production capacity of 750,000 litres per year and is one of the few distilleries to do all parts of production on their own site including malting the barley, distillation and bottling.

Longrow takes its name from a former Campbeltown distillery that was next to Springbank but this closed in 1896. Part of that distillery remains and has been converted into Springbank's bottling plant. Springbank produce three different whiskies at the distillery. The first, released under the Springbank name, is lightly peated (around 15ppm) and is distilled two and a half times (this means that the spirit is distilled twice but some of it is allowed to drain back in to the still and is therefore distilled for a third time). The second takes the name Longrow and is heavily peated (about 55ppm) and is distilled twice. The third is called Hazelburn and is completely unpeated (0ppm), distilled three times and is the rarest of the three. The production is split throughout the year with 80% of the time going to Springbank, 10% to Longrow and 10% to Hazelburn.

This Longrow 10 years old is golden in colour with a nose that makes you want to sit an take in the aromas for hours. There is a lovely sweetness that combines malty barley grains with vanilla, some citrus fruit elements (think of lemon and orange zest) and smoky earthy peat (imagine compost soil and damp moss). The smokiness has a slight bitter edge (imagine iodine or antiseptic) but balances well with the other elements. This balance is replicated on the palate where the vanilla and barley mix well with the fresh earthy peat smoke, some caramel, a distinct salty tang and a hint of spiciness (think of black peppercorns). It feels thick in the mouth and rounded with the saltiness giving it a refreshing lighter edge. The finish is very long, smooth and smoky (this feels more like bonfire smoke or ash now). The combination of vanilla, peat and saltiness gives complexity to this very enjoyable finish, with the salty tang leaving your mouth watering and wanting more!

Since Longrow first appeared on the market in 1985, it has been gaining increasing recognition and on this evidence is a serious competitor to the more well known smoky whiskies produced on the neighbouring island of Islay. It is easy to drink and balanced and this would make it a good choice to introduce someone to the smoky whisky style or as an alternative to some of the bigger Islay brands. Longrow 10 years old has a complex mix of characteristics and the smokiness seems less pungent than Islay whiskies of the same or similar peat level. A bottle should cost £35-40 from specialist retailers. A very good whisky.

Have just tried ... Glen Scotia 15 years old 'Old Malt Cask' from Douglas Laing & Co

Glen Scotia (pronounced glen sco-sha) is one of Scotland's smallest and least known whisky distilleries. It has an annual operating capacity of only 750,000 litres and is one of only three remaining distilleries in operation in the region of Campbeltown. The other two are Springbank and Glengyle (which only opened in 2004), both of which are owned by the Mitchell family. The Campbeltown peninsula is located on the west Highland coast, roughly lying between Glasgow and the western isles. Glen Scotia is a cramped distillery and can be found on the main street of the town of Campbeltown. It was founded in 1832 and is the only distillery in Scotland to have stills made from steel alloy rather than copper.

The Campbeltown region once sustained over 30 distilleries and was a major force in whisky production. However, it was hit harder than the other regions during difficult times due to the remoteness of its location and the resulting transportation problems. To a certain degree Glen Scotia lives in the shadow of it's bigger and more famous neighbour, Springbank. It is currently owned by The Loch Lomond Distillery Company and they release only two regular single malt bottlings - a 12 years old and a rarer 17 years old. Both are hard to find, even in specialist whisky retailers. The most accessable way to try Glen Scotia is through the number of independent bottlings that are available on the market, such as this 15 years old that is released through the Glasgow based Douglas Laing & Co as part of their 'Old Malt Cask' range.

The colour is a gorgeous dark amber and the nose is lovely and aromatic. It has an interesting and sumptuous mix of dried fruit (think of raisins especially) and warm spices (imagine cinnamon) from its sherry cask maturation that are then combining with a light, earthy smokiness (think of damp soil and moss). On the palate, that smokiness is at the forefront but then dies away gradually to reveal more subtle sweet notes - cereal grains, honey, dried fruits and caramel. The spiciness from the nose seems a bit hotter though (more reminiscent of ginger and peppercorns). Despite the numerous sweet elements, this whisky does not feel too sweet as the mossy smokiness and a final, slightly metallic note balance it out well. The finish is long and becomes fairly dry with the smoke finally fading to nothing. That slight metallic note (can only be described as quite tinny) hangs around also and is the only negative element present, although it is the last thing you taste so it stays in your memory. This is a shame.

This is a good whisky and would be a great choice to introduce someone to smoky whisky, as it is lightly peated. The sherry cask maturation has worked very well here and compliments that level of smokiness almost perfectly. It would also go well with a mild style of cigar. A bottle will cost £55-60 from specialist whisky retailers and is a good example of what good quality can be found if you explore some of Scotland's lesser known distilleries.

Explain about ... Scotland's whisky regions

There are six major regions of whisky production in Scotland and each region has it's own general characteristics. Of course, there are exceptions to every rule but here I will explain these basic regional characteristics and this may help you to select which style of whisky will suit your taste. Within each region, each distillery also has it's own individual characteristics and this diversity gives us the different styles of the same drink and is what makes the world of whisky so interesting. There are currently over 80 distilleries in operation throughout Scotland.

Lowlands
The Lowlands was once a major area of production but fell on hard times in the 1980s and early 1990s. Currently there are only three operating distilleries - Glenkinchie, Auchentoshan and Bladnoch (which was closed in 1993 and reopened in 2000). 'The Highland line' runs to the north of Glasgow and Edinburgh and this imaginary line is the boundary between the Lowlands and the Highlands whisky regions. The style of whisky produced in the Lowlands is light, fresh and fruity and are regarded as very easy to drink. They are subtle and refreshing, good for hot weather and as an introduction to whisky for someone who has not tasted it before.

Highlands
The Highlands is the largest region and contains some of Scotland's remotest distilleries. The distilleries are spread far and wide and include Glengoyne that is very close to 'the Highland line', Oban on the west coast, Dalwhinnie in the middle of the Grampians and Old Pulteney up in the far north. There is a large diversity of styles due to the geographical locations but generally the whiskies produced are richer, sweeter and more full bodied than from anywhere else in Scotland. Distilleries that are located by the coast can also have a salty element to their whiskies, due to the casks breathing in the sea air during maturation.

Speyside
It is within this region that there is the largest concerntration of distilleries in Scotland. There are currently over 30 in operation within what is a relatively small area, based around the towns of Elgin, Rothes, Dufftown, Keith and the surrounding glens. This has historically always been the case and is due to the combination of perfect climate for whisky maturation, quality water supply and locality to the quality barley growing areas. The whiskies produced include some of the most famous in the world, such as Glenfiddich, Macallan and Glenlivet, but also a number of hidden gems. The style is generally reasonably light with pronounced malty flavours and some sweetness. Speyside whiskies sit somewhere between the light Lowland whiskies and the richer, sweeter Highland whiskies. This is what makes them so popular.

Campbeltown
Campbeltown is found on a peninsula on the west Highland coast. It was once home to 15 distilleries but the industry there fell on hard times, partly due to the remoteness of it's location and the resulting problems in transportation. Now there are currently only three operating distilleries in Campbeltown - Springbank, Glen Scotia and Glengyle (which has only just reopened in 2004, having been closed way back in 1925). They all use peated malt and the resulting whiskies have a light smoky flavour mixed with some maltiness and sweetness. They would be good examples to give to someone who was wanting to try a smoky whisky but not something too heavy or overpowering.

Islands
There are a number of distilleries that are based on the islands around the Scottish coast. These are Arran (on the isle of Arran unsurprisingly!), Jura (on the isle of Jura!), Tobermory (on Mull), Talisker (on Skye) and Highland Park and Scapa (on the Orkneys). There is no distinct style and all are pretty unique due to their locations. Generally, Arran and Scapa are the lighter and fresher whiskies, Jura and Tobermory are richer, sweeter and maltier while Talisker and Highland Park offer full bodied whiskies with some smokiness.

Islay
The island of Islay is the traditional home of smoky whiskies. Six of the eight operating distilleries produce the best smoky whiskies in the world and include some very famous names (the six are Ardbeg, Bowmore, Caol Ila, Kilchoman, Lagavulin and Laphroaig). The other two are Bruichladdich and Bunnahabhain, whose whiskies are normally unpeated and non smoky, but they do both occassionally produce limited edition smoky ones. The Islay whisky industry is booming and production on the island is at an all time high to meet demand. The industry runs the island's economy by giving jobs not just in manufacturing but in other areas, such as tourism. The whiskies are full bodied, smoky and complex. However, they are not to everyone's taste as they are so full on but are definitely worth a try. How will you know if you like it (or don't like it) if you don't try some?

Have just tried ... Springbank 15 years old

Springbank is pretty unique amongst Scottish distilleries, as it has been continuously owned by the same family since it opened in 1828. The distilley is located on the Campbeltown peninsula, which is on the west Highland coast. Springbank is small (their maximum production capacity is only 750,000 litres per year) but their whiskies are highly regarded within the whisky world. They are also unique in the fact that they produce three different whiskies at the distillery. The first is Springbank which is lightly peated (around 15ppm) and is distilled two and a half times (this means that the spirit is distilled twice but some of it is allowed to drain back in to the still and is therefore distilled for a third time). The second is Longrow which is heavily peated (about 55ppm) and this is distilled twice. The third is Hazelburn and this is completely unpeated and distilled three times. The production is split between the three throughout the year with 80% of the time going to Springbank, 10% to Longrow and 10% to Hazelburn. There are currently five regular bottlings of Springbank, three of Longrow and one of Hazelburn, although limited releases are added to these from time to time.

This Springbank 15 years old forms part of the core range and the nose smells good. There is a clear sherry cask influence with dried fruit (raisins and peel) and nuts (almonds, I think). It reminded me of Christmas cake! Then comes a whiff of woody bonfire smoke. On the palate this feels creamy and very pleasant. That fruitiness is there and it is complimented by the smokiness lingering in the background. There are some other very interesting elements present, with hints of vanilla, coconut, something spicy (imagine black peppercorns) and something tangy and salty. The finish is long with the smoke and vanilla prominent, although it did get very dry, woody and bitter right near the end. This is a very good whisky and would be a great one to introduce someone to the smoky flavours that whiskies can have, as the smokiness is not too prominent but compliments the other flavours very well. A bottle will cost you anywhere between £40-45.

Have just tried ... Glen Scotia 12 years old

Glen Scotia (pronounced glen sco-sha) is one of Scotland's smallest distilleries with a capacity of only 750,000 litres a year. It is one of only three remaining distilleries in the region of Campbeltown, the other two being Springbank and Glengyle (which only opened in 2004). Glen Scotia can be found on the main street of Campbeltown. The Campbeltown region once had many more distilleries and was a major force in whisky production. However, it was hit harder than the other regions during difficult times possibly due to the remoteness of it's location. Glen Scotia is little known and to a certain degree lives in the shadow of it's bigger and more famous neighbour, Springbank. They release only two regular bottlings, this 12 years old and a rarer 17 years old.

The colour is quite dark and reminds me of caramel. The nose is quite smoky and peaty (like wet earth) with some interesting buttery sweetness and spicy, peppery notes coming through. This is also pretty smoky on the palate and that sweetness (a cross between butterscotch and honey) is also there. There are also dried fruit (raisins), something tart and fruity (like stewed cooking apples) and some raw spirit burning at the end. The finish is quite long, smoky and sweet with the raw spirit there plus something vegetal which had an element of gin about it (herbal botanicals and juniper). This is an interesting whisky that combines a decent amount of smokiness with sweetness. It would be a good introduction to smoky whisky for people that hadn't tried them before or thought that they wouldn't like the flavour. The only thing that spoilt it for me was the raw spirit that was present but overall I liked it. It is also very reasonably priced at just over £20, which is good for something that is 12 years old.

New releases ... Longrow CV

This is one of the year's long awaited new releases from Longrow. It is produced by the Springbank distillery, which is located on a spit of land on the west Highland coast called Campbeltown. Longrow is Springbank's heavily peated version of their whisky. The main differences from the regular Springbank whisky that you can buy, other than the levels of peatiness, are that Longrow is only produced for a short period of the year (approx 1 month) and it is double distilled, whereas Springbank is distilled two and a half times. 'CV' stands for 'Curriculum Vitae' according to the distillery and is named as such because it contains different ages of whisky, with the oldest being 18 years old and the youngest being 6 years old. I don't quite understand that logic, but anyway!

The nose is pungent, smoky and earthy (something like sweet charcoal smoke). When tasted, there is an initial crispness that hits your mouth that reminded me of cider/apples. However, the smokiness hits almost straight way. This didn't overpower the other flavours, in fact more developed. I got some vanilla, a hint of coconut, some menthol and pine needles. This pine element sounds strange, but it was there in the finish and reminded me of disinfectant. This spoiled what was otherwise a pleasant whisky. It is decent value, being priced around £30. I would try it if you find very smoky whiskies too much, as the smokiness is there but is more subtle and allows other interesting flavours through.