Whiskypedia: An Introduction to Scotch Whisky

210 Pages·2012·2.4 MB·English

by  Charles MacLean

‘Charles MacLean writes like no other expert on the subject. His prose is
informed and highly entertaining.’
The Independent
‘Charles MacLean is a world authority on malt whisky.’
Barbara Mowlem, Daily Telegraph
‘Charles MacLean is, for my money, the most serious and scholarly writer on
whisky today.’
Andrew Jefford, London Evening Standard
‘He is the doyen of whisky writers … The fount of all knowledge on the
subject.’
Tom Morton, BBC Scotland
‘… acknowledged in his industry as both a great lover and expert authority on
Scotch whisky’
Al Horsford, Essential Medical World
‘MacLean, a moderately tall man of indeterminate age and stocky build, has an
old world air about him -- if one were to get precise with such allegories -- of a
former travelling minstrel, a sometime Smee-like pirate, now retired to the less
precarious life of landed gentry. He has an impressive moustache of the Mark
Twain/ Rudyard Kipling school of whisker-growth, and on his head a mop of
hair with a distinguished recession at the temples. At the time we met, he wore a
monocle that dangled from a string around his neck (apparently his wife hates it)
and a pair of pink pants that did nothing to take away from his overall genial
gruffness.’
Vinayak Varma, New Indian Express
Whiskypedia
An Introduction to Scotch Whisky
Charles MacLean
First published in 2009 by Birlinn Ltd, revised edition published in 2011.
This abridged digital edition published in 2012 by
Birlinn Ltd,
West Newington House
10 Newington Road
Edinburgh, EH9 1QS
www.birlinn.co.uk
Copyright © Charles MacLean 2009, 2011, 2012
The right of Charles MacLean to be identified as the author of this work has
been asserted by him in accordance with the Copyright, Designs and Patents
Acts 1988.
All rights reserved. No part of this publication may be reproduced, stored, or
transmitted in any form, or by any means electronic, mechanical or
photocopying, recording or otherwise, without the express written permission of
the publisher.
eBook ISBN 978 0 85790 069 2
British Library Cataloguing-in-Publication Data
A catalogue record for this book is available on request from the British Library.
For Sheila MacLean
INTRODUCTION
‘At first I found my descriptive task beset with difficulties far exceeding
what I had contemplated; but … my interest grew with the work, making it
easier for me; until, after a time, I acquired quite a zest for these distillery
studies.’
Alfred Barnard,
The Whisky Distilleries of the United Kingdom, 1887
Welcome to the digital edition of Whiskypedia, which I hope will serve as an
easy introduction to Scotch whisky. The focus of the material presented here is
primarily on flavour. For a fuller description of each brand and for more
information on their curiosities and for a greater overview of Scotch whisky,
please see the print edition of Whiskypedia.
Each entry in this eBook includes the following information:
Biography: A short biography of each brand.
Style: This is the character of the new make spirit, prior to maturation.
Mature character: This will be largely determined by the kinds of cask the
spirit has been matured in, and for how long, so is an approximate guide only,
based on the whisky being around 12 years old.
Comparable to: A couple of suggestions for other whiskies with a broadly
similar flavour profile.
Raw Materials: From a flavour perspective, the most important information
here is whether the malt is peated or not. Peating, i.e. drying the green malt over
a smoky peat fire, imparts a smoky flavour to the whisky, especially where the
malt is ‘heavily peated’. Where possible, I have supplied the date on which the
floor maltings at individual distilleries were closed. This date often coincides
with other changes made at the distillery in the interests of efficiency and
economy, and may signal a change in the flavour of the whisky made there, for
those of you who are interested in such matters!
Maturation: A note of the kinds of casks used. By law they must be made of
oak, and around 90% of the casks are American oak (quercus alba), with 10%
European oak (q.robur). The casks are invariably ‘seasoned’ prior to use,
typically with bourbon or sherry, occasionally with other wines or spirits. Some
bottlings use a mix of American and European oak casks.
Expressions: A list of current and recent bottlings released by the distillery
owner. I have not included bottlings released by independent bottlers: it is
impossible to keep track of these, and most sell out very quickly.
THE FLAVOUR MAP
The Flavour Map was devised by some of Diageo’s senior boffins and my friend
and colleague, Dave Broom.

It sets out to plot malt whiskies on a simple matrix -- Smoky/Delicate;
Light/Rich -- however, the positioning of the individual makes is not set in
stone! Any of us might plot any of the whiskies slightly differently. But I think it
is a useful tool.