Contents
Lowland whiskey is made in the region of the same name in Scotland (Lowland), located, as the name implies, in the flat part of the country. Although generally regarded as one of the best scotches from the region, most lowland whiskeys are far from perfect – connoisseurs unanimously prefer their counterparts from the Highlands (Highlands). Whiskey Plains is single malt, blended and even grain.
Interesting Facts
- Once upon a time, any plains whiskey was triple distilled, but today only Auchentoshan strictly adheres to this rule.
- The Daftmill distillery is technically located in the lowlands of the Lowlands, but in fact it is only a few miles from Highland distilleries such as Deanston, Glengoyne, Loch Lomond, Tullibardine.
- The largest distillery in Lowland – Ailsa Bay – produces about 12 million liters of whiskey per year. This volume is used in blends (blends).
History
Once upon a time, the production of single malt whiskey flourished in the Lowlands, but over time, quantity, not quality, came to the fore. Edinburgh and Glasgow factory owners gambled on the mass consumer, winning in profits but losing in reputation. In the XVIII-XIX centuries. the market was filled with low-quality lowland whiskey, which could not be compared with its highland counterparts.
The First World War, tax increases and Prohibition in the United States led many industries to bankruptcy, some distilleries closed, others were converted to the production of grain alcohol. However, some companies still survived and continued to produce quality single malt whiskey, characterized by a mild taste. These brands include Glenkinchie in the east of Edinburgh and Auchentoshan in the suburbs of Glasgow.
Today, there are 13 active factories in Lowland, the youngest of which, Annandale, opened in 2014.
Characteristics of Lowland Whiskey
In the bouquet of a typical Lowland whiskey, you can discern notes of grass, honeysuckle, cream, creamy toffee, toasted toast and cinnamon.
Differences between Lowland and Highland whiskey
The difference between the Highlands and the Lowlands is not only territorial – these two zones also differ in culture, traditions, history and even dialect.
The conditional border runs from the Isle of Arran in the southwest of the country to the city of Inverness in the northeast. The highlands are most similar to “classical” Scotland, as it is usually portrayed in films – harsh and beautiful nature, clans with a rich history, warrior people who value their country and freedom above all else. The flat part of Scotland is occupied, for the most part, by agricultural production, there are many pastures, and the landscapes are more pastoral. In addition, if Lowland directly borders on England and has economic relations with it, then Highland is more secluded and independent.
Whiskey has been produced in both parts of the country since time immemorial, but the approach to this process is different. Highland supplies the market almost exclusively with single malt whiskey, made in an old-fashioned still, allowing to preserve the maximum concentration of taste and aroma. In addition, local products are distinguished by a characteristic “peaty” flavor; Highland whiskey is often called “smoky” or “smoky”.
In the Lowlands, alcohol is not always made from barley malt – wheat and corn are used, instantly transferring drinks from the category of noble scotch to the category of grain whiskey. The peat flavor is almost non-existent here, and the production uses more modern stills with a distillation column of continuous action, which allow producing much more products. Even barley samples rarely remain single malts, they are most often used in blends.
Such a different approach to the production of whiskey was provoked by an act of 1784 (Wash Act). Under the new law, Highland distilleries were taxed based on the size of their stills, while Lowdend had to pay for every gallon of mash.