5 Essential Scotches for a Well-Stocked Bar
For the man who really wants to impress, knowing which scotches to stock his bar with is the first step to becoming a well-seasoned pro. (Being able to truly enjoy the scotch is a different thing entirely.) And if you find a lady who prefers it as well, keep her: she’s intriguing, adventurous and will never fail to surprise you.
The tastes of different scotches vary by region, mostly because the flavors vary by region. Lighter, more fruity scotches and blends tend to be good for those just dipping their toes in, and the heavier, more peaty and aged scotches are always welcomed by the manly men (and classy dames) who like to sip their scotch like a true connoisseur.
Below, we’ll take a look at the five main regions in Scotland (except Campbeltown, which we’ll get into in a later post) where scotch is produced, their particular qualities and tastes and such. We’ll even pick out a favorite for you to try, though honestly we could make this list 10 more times with different choices each time for each region, and it’d work just as well. And if you get thirsty while reading, that’s fine, just take a break and pour yourself two fingers — neat, of course.
(Pro tip: When you’re trying or introducing a new scotch for the first time, if you want to cut the strong flavor, add a drop or two of water or a single ice cube. It’ll open the scotch up and allow you to get accustomed to the flavor and fully enjoy its complexities.)
The Highlands is the largest of the scotch regions, and it’s probably a good place to start your scotch journey, as the malts from this area are lighter with honey flavors and less peat, but still feel like real scotch. A Highland scotch will be smooth with floral hints and a thinner feel on your tongue.
Dalwhinnie is a Highland scotch and is known as “The Gentle Spirit.” It’s a good introduction, although it can get pricy quickly. Glenmorangie is another Highland producer with easy-to-drink malts. The Glenmorangie Nectar D’or is a great starter with an easy, caramel taste that doesn’t linger. Depending on which you’re after, bottles of Glenmorangie are very affordable (though if you have the means there’s always the 25-year bottle).
Our recommendation: Glenmorangie Nectar D’or ($58)
Technically, a Speyside scotch is from the Highlands, but this particular area is so prolific that it’s considered a separate production region altogether. More than half of all of Scotland’s malt whisky distilleries are in Speyside. The region is lush and its scotches are delicate, with hints of vanilla, fruits and honey. Some Speysides end up with spice flavors if aged long enough.
You can introduce yourself to this type with the Balvenie Doublewood. This malt has been aged in both a scotch cask and then a sherry cask, giving it a rich, full, creamy taste with a quick finish. It’s a stronger scotch flavor, but the rich taste makes it an enjoyable, scotch drinker’s scotch. Cragganmore is another accessible Speyside distiller with bottles that vary in price but can be affordable.
Our recommendation: The Balvenie Doublewood 12 Years ($50)
If what you’re after is a scotch with no peat whatsoever, head to the Lowlands. This region of Scotland is full of lush, rolling hills — the perfect place to grow grain for whisky. The scotches from the Lowlands are not only lighter in flavor, but also in color than other malt whiskies. These scotches have more floral hints than other regions and have the added difference of more cereal-like flavors.
Glenkinchie is a popular distiller in the Lowlands and a 12-year bottle from there will give you a good idea of the warm, flowery and light flavors of the region. It’s a good go-to for first-timers. You can also try to get your hands on a bottle of Auchentoshan, which is made with no peat at all. Keep this bottle on hand for anyone who is afraid to even try scotch.
Our recommendation: Glenkinchie 12 Years ($60)
Scotland’s southern islands bring their own, unique flavors to the mix. Surrounded by water, the climate can be harsher on the isles, lending to stronger peat and smoke flavors. And because each bottle is so different, it can be fun to impress people with your ability to identify them. (This may take some practice. Very enjoyable practice, that is.) Their highly varied aromas and tastes are always delightfully complicated. It’s as though you’ll never have the same glass twice.
Explore Lagavulin for the taste and experience of what is considered a definitive Islay malt. If you know someone who’s already a scotch drinker, offer them an Ardbeg with some age on it, though the classic 10-year will never let you down. This is the perfect malt for a single ice cube to open it up and sip away.
Our recommendation: Ardbeg 10 Years ($43)
To the north, the Skye scotch region produces whiskies that are similar to an Islay but have their own distinct qualities. Again, because the islands are rugged and windswept, the environment and materials differ from the mainland regions. An isle whisky will have that peaty flavor, but the added maritime tones round out the flavor for something completely different. You’ll find island malts can have salty tones with a buttery feel. The good news is, Skyes show up in blends. They can add smoky taste without being too heavy.
A good and inexpensive Islands starter is the Isle of Skye blend. You can grab a bottle in the $30 range and feel good about sharing it. Talisker is another well-known and beloved Skye malt with a thick, buttery taste and musky perfume.
Our recommendation: Talisker 10 Years ($61)
More in our Well-Stocked Bar series: