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Scottish Spring Waters For Whisky Most Spirits are enjoyed with a mixer and for many, whisky is no exception. Whisky is a complex spirit with a wonderful array of aromas and flavours which is why experts recommend opening up a dram with nothing more than a dash of pure spring water. Adding water removes the alcohol prickle and releases more aromas and flavours for greater appreciation. Waters with different chemistries will reveal different aromas and flavours in the same whisky which is one reason why experts suggest that its best to add the water that made the whisky or water from the same source as the whisky. Uisge Source waters come from specially selected private springs close to the leading distilleries in each of the main Scotch whisky regions. The chemistry of Uisge Source waters matches the chemistry of the waters used in whisky distillation in each region to make the ideal complement for your dram. We all know adding a few drops of water opens up a whisky, revealing the distinctive aromas and complex fla- vours. But, for the true devotee, is any old water really good enough to share a glass with as fine a spirit as sin- Uisge Source Scottish Sping Waters For Whisky gle malt? Surely it stands to reason that the best water to use is the water from the same region as the whisky? Using water Available at Ballygrant Inn with similar properties will retain the whisky’s true and original character. Islay, Highland & Speyside 50ml - £3.60 Which is why we embarked on our quest for the most natural waters to complement the malts of Islay, Highland and Speyside. Here they are. Three pure, clear spring waters, drawn by hand from private sources and bottled for the pleasure of whisky aficionados the world over. Uisge Source waters reflect the types of waters typically used in the different whisky regions of Scotland. Our diagram reveals how Uisge Source waters are different by comparing the mineral content, PH (the extent to which the water is more acidic or more alkaline), conductivity, and total hardness score. Islay’s Ardilistry Spring produces water with higher natural acidity which is created by filtration through peat. St Colman’s Well in the Highland region produces a hard water, high in minerals due to filtration through porous and brittle red sandstone and limestone. The Cairngorms Well in the Speyside region produces a soft water, low in minerals as a result of being filtered through hard rock such as granite. Islay malt Whiskies Islay malts are often described as being smoky and medicinal. Islay is a mecca for whisky lovers. Taking their smoky flavour from the peat fuel used for malting the barley used in producing their whiskies, Islay malts are often described as being smoky and medicinal, salty and 'seaweedy'. There are some nine distilleries on the Isle. To the North there lies Bunnahabhain and Caol Ila, to the west of Loch Indaal sits Bruichladdich and further west, the newly founded Kilchoman - Scotland’s most westerly distillery. To the centre of the isle sits the mighty Bowmore, but it is from the southern coast, not far from Port Ellen and the closed distillery of the same name, that the most pungent whisky emanates, produced by the trio of leviathan Ileach distilleries; Ardbeg, Lagavulin and of course Laphroaig. There is a defined power to the whisky, peat being the obvious attribute, certainly the best associated. Smoke is both a flavour of its own, but is intrinsically linked with peat. There is a marked reduction in peaty power to the far north; the malts of Bruichladdich and Bunnahabhain are comparatively soft. In Bruichladdich’s case it is due to the relative shelter from the elements that the Rhinns offers. For Bunnahabhain it is the un-peated malt and the water source, the Margadale spring, cutting their course in stoic avoidance of the peat beds of Islay. Islay single malts also have a refined salinity; there is a profusion of sea-weedy, kelp-rich whiskies. This is often attributed to the terroir. The Islay distilleries possess a relative close proximity with the sea, all of which save for Kilchoman, the only in-lander. The sea spray is said to whip across the warehouses, the salty air penetrates the barrels and flavours the maturing whisky. Of late, whiskies from Islay have become increasingly sought after. Ardbeg Earthy, tarry and very peaty with citrus and apple notes, and a distinct seaside edge. Ardbeg lies solitary, in a small cove off the south coast of Islay. It was once a stage for illegal distillation, when smugglers took advantage of the remote location and exceptional conditions for whisky production. Eventually, excise men seized the original, illegitimate buildings from the smugglers and destroyed them. It was not until 1815 that a legal dis- tillery was established and founded by John McDougall. Sitting nearby leviathan distilleries; Laphroaig and Lagavulin, Ardbeg has always produced a very sought-after single malt, despite its production scale being less than half that of its neighbours. Until 1976/'77 Ardbeg still had its own malting floor, but take their heavily peated malt from the Port Ellen maltings. After running into some financial difficulties the distillery closed in 1981 and it was not until 1989 that distillation resumed, although on a very small scale. After closing again in 1996, then owners, Allied Domecq, put the distillery up for sale. It was bought in 1997 by Glenmorangie Co and was, at last, restored to its former grandeur. Its chief water source, Loch Uigeadail, or ‘dark and mysterious place’ in Gaelic, became the inspiration for a bottling launched in 2003 under the same name. Ardbeg Uigeadail was later Jim Murray’s 2009 World Whisky of the Year, a title held previously by Ardbeg’s ten year-old. A ferociously phenolic dram which retains an impressive finesse, possibly because of high stills and an unusual purifier on the spirit stills. Excellent and exciting when young, endlessly complex and stimulating when bottled old, Ardbeg is a mighty malt and increasingly popular with collectors and auctioneers. Jim Murray's 2008 World Whisky of the Year! When Ardbeg 10 was released it was the first expression from the distillery not to be chill-filtered. It's a true classic from Islay, and a must have for any fan of single malt whisky. An Oa is named after the Mull of Oa in the south west of Islay, which offers the Kildaton coast some protection from the worst the Atlantic has to offer! As such, An Oa is intended to show a more approachable side to Ardbeg single malt that's as rounded as the Oa peninsular, without losing the characteristic distillery style. In the summer of 2017 this became the first addition to Ardbeg's core range in over a decade.Maturation took place in a combination of casks including Pedro Ximénez, charred virgin oak and ex-bourbon, which were all brought together to marry in Dr. Bill Lumsden's new 'Gathering Vat'! Uigeadail derives from the Scotch Gaelic for 'Dark and Mysterious Place' and is named for the Loch from whence Ardbeg draws its waters. Jim Murray's 2009 World Whisky of the Year, this cask-strength bottle exudes breath taking balance. This is one of the legendary Islay malts. This was released to replace Airigh Nam Beist, choosing a more medicinal style over the creamier style of the beastie. Considered to be among the finest of the old Ardbeg’s, it is increasingly rare as it has been discontinued. Incredibly rich and powerful, and all too easy to drink. A limited edition bottling, matured in ex-bourbon casks and bottled at 46% ABV without chill-filtration. This bottling was unveiled in the latter half of 2016, as was said to mark the turbulent times that the distillery went through in the 1990s. Released in 2019, Ardbeg's Traigh Bhan is a 19 year old expression named after the local Traigh Bhan beachoin Islay, sometimes known as the Singing Sands. The first core expression from Ardbeg in 20 years to be released with an age statement, this is an impressive dram that captures the character of the coastline brilliantly. It was drawn from a combination of American oak and Oloroso sherry casks, and has been bottled at 46.2% ABV. This is a very exciting limited edition 22 year old single malt Scotch from Ardbeg. It’s a notable expression because it was distilled in 1996, when Ardbeg was under threat of demolition. It was one of the last spirits distilled using Ardbeg's old equipment, including the retired still that now stands in the distillery's courtyard. It was matured in ex-bourbon casks to capture the classic Ardbeggian profile Released in late 2017, Ardbeg Twenty Something is 23 year old single malt, matured in ex-Bourbon and ex-Oloroso Sherry casks. The name might suggest that this release is somewhat shy or flippant about its age, but the flavour profile shows off the whisky's maturity brilliantly. The second release in Ardbeg's journey to the new 10 year old, Still Young was released in 2006. The third release on the way back to recovery. Follows on from the Very Young and Still Young. This was distilled in 1998, and offers lots of complexity and a unique look into the maturation of Ardbeg single malt. Blasda represents a rare chance to sample a lightly-peated dram from Ardbeg By taming its usual mighty peating levels Ardbeg created Blasda, peated to an average of just 8ppm compared to the more usual 55ppm.Blasda is still perfectly balanced, but light Blasda is Gaelic for "sweet and delicious." Limited edition release matured in ex-bourbon and ex-Sherry casks and bottled at 46% ABV with no chill-filtration.

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