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Scotch Whisky Produced in the Highlands
If you have ever wanted to shop for whisky you might have gone to a whiksy shop or online whisky exchange, but have been confused about the different regions in Scotland. For example, what makes an Islay whisky different from a Highland whisky? This is the second in a number of articles exploring the different regions of Scotch whisky production. In the first article we examined the Lowland region, let's turn our attention North to the Highlands. It is essential to understand about the different regions so that a person can fully appreciate the uniqueness of Scotch whisky.
The Highlands is an area that runs from the town of Greenock on the West coast and Dundee on the East coast to the northern Scottish coast. It takes in everything from East to West, excluding the Speyside region (which is the subject for another article.)
This is one of the most complex regions of Scotch whisky production. The region could be split into 3 sub-regions - Western Highland, Northern Highland and Southern Highland.
History of Highland Whisky Production
The history of Highland whisky production was radically different from the Lowland production. Highland distilleries were usually very small affairs with local local farmers distilling their own whiskies and then sometimes joining cooperatives. But everything was done on a small scale. In fact Highland production accounted for less than 10%, of whisky production. However Highland whiskies were much better than their Lowland sisters. Therefore they were more expensive. Today the Highlands produces some of the finest examples of Scotch whisky.
1. Northern Highland Whiskies
This is the area between Nairn and John 'O Groats. Most of the distilleries in this region are found on the coast and so there is a distinct salinity to them. Northern Highland whiskies tend to be stronger on the palate. A whisky taster will find hints of heather and spice combined with a light peaty, smokiness.
Northern Highland Distilleries.
Glenmorangie. Situated in the town on Tain, this distillery produces high quality highland whisky. It boasts the highest still in Scottish whisky production. It started in 1738 when the production of alcohol started at the Morangie farm. Water is sourced from the nearby Tarlogie springs and local barley is used. It produces some 6,000,000 litres of whisky a year. The whisky is matured in ex-bourbon casks. They produce a special Cellar 13 whisky. This is matured in a warehouse near the sea and inherits the distinctive characteristics of the warehouses location. It is run by the Sixteen Men of Tain - the 16 men who work through the year to produce the whiksy.
Dalmore. Not far from Tain is the town of Alness, where Dalmore is produced. It takes it's water from the River Alness. The single malts produced are distinctly heavy and 'oily' and mature well in European oak casks.The barley is sourced locally. The only other ingredient, apart from barley and water is yeast. Dalmore has developed a single strain of yeast which produces a very rich and fruity 'beer' from which the spirit is distilled. The whiksies have a rich mahogany flavour with a complex aftertaste.