Highland Malt Whisky
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If we look at the area of Scotland that the category “Highland Malt Whisky” encompasses, then we can see that there could be quite a palette of styles and flavour profiles for the many distilleries in this large area.
The eight distilleries on Islay have generally speaking a distinctive style which overlaps – just think of Lagavulin, Ardbeg, Laphroaig, not the same at all but with at least one common hallmark – and while we could probably say that Highland Malts are lighter than Islay Malts, there are many exceptions that jump up and clamour, no, no, we are different! For example, Oban, a lovely big West coaster, Clynelish at times rich and sweet, at others smoky and peaty.
This is probably as good a place as any to say that we all have different tastes and sensibilities (in the true sense of the word) and that we all don’t necessarily pick up the same notes as others, or indeed that some of us will pick more and different notes than others. So although one can be objective in their approach to, in this case, Malt Whisky, in the end it is very subjective. It is how the tastes, aromas and sensations touch and spark our senses that matter to us. In the end, we should just use the experts (who after all have been doing this to a far greater extent than most of the rest of us) as a reference, but then we are at liberty to arrive at our own conclusions!
What is true is that even bottlings from the same distillery can vary in flavour and weight and thus distort the desired style. The great player in determining the final outcome of a Single Malt is the CASK. It would be arrogance beyond belief if I were to say that this is the only notable factor. Time in the cask; the distiller’s art in the boil; the length of time of the fermentation, and even the rate of intoxication of the angels, all these have also influences on the final product.
So, if we were to start from Glengoyne, with its many expressions and weave our way Northwards through Tullibardine (I won’t mention all the distilleries) which has another flavour profile, to Glenturret and on to Edradour – still hanging in there as officially the smallest distillery in Scotland (certainly one of the most picturesque but given a real run for its money by one of the newest just on our doorstep, the gorgeous “Daftmill” just outside Cupar) climbing high up to Dalwhinnie, again with a different style and flavour profile; light, heathery honey tones with occasional hints of distant smoke, all the way up to Glenmorangie, with its many styles and ages (I have to confess to rather a large soft spot for the Signet expression – for those in the know, sheer pocket coffee! Extremely alluring, and I don’t just mean the presentation. Complex, and a very interesting history!)
Continuing ever Northwards to Pultney, which, I think, has changed from being “the Maritime Malt” to something different, very friendly and pleasantly sweet, ending up on Orkney! But that is another story, and you can find that under the Island heading.
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