DOCSLIB.ORG

Product Specification We Believe That an Islay Whisky

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Product Specification We Believe That an Islay Whisky WE BELIEVE AN “ISLAY” THIS 10-YEAR-OLD PORT A WHISKY MADE BY PEOPLE WHISKY SHOULD LIVE AND CHARLOTTE HAS BEEN NOT SOFTWARE; A WHISKY “ WE BELIEVE THAT BREATHE THE FRESH SALT CONCEIVED, DISTILLED, WATCHED OVER EVERY TANG OF ISLAY AIR, ALL ITS MATURED AND BOTTLED DAY OF ITS MATURING AN ISLAY WHISKY LIFE. THIS IS NOT A SPIRIT ON ISLAY ALONE. LIFE BY THOSE WHO MADE DISTILLED ON THE ISLAND WE ARE A YOUNG TEAM IT; A WHISKY BORN OF SHOULD BE AS ISLAY AND IMMEDIATELY SHIPPED WITH DEEP-ROOTED A COMMUNITY WITH A OFF TO THE MAINLAND VALUES, AND AN AMBITION VISION AND A MISSION TO AS POSSIBLE TO MATURE IN SOME TO MAKE THE ULTIMATE KICK START A SINGLE MALT UNDISCLOSED WAREHOUSE. “ISLAY” ISLAY WHISKY. WHISKY REVOLUTION, THIS - SIMON COUGHLIN ” PORT CHARLOTTE 10-YEAR- OLD IS WHO WE ARE. THIS IS WHERE WE’RE FROM. PRODUCT SPECIFICATION WHISKY TYPE: BARLEY PROVENANCE: BOTTLING: CHEAT SHEET: HEAVILY PEATED 100% SCOTTISH BARLEY BOTTLED ONSITE WITH THIS FIRST PERMANENT RELEASE ISLAY SINGLE MALT FROM INVERNESSHIRE ISLAY SPRING WATER, OF PORT CHARLOTTE 10 YEAR OLD SCOTCH WHISKY REGION NON CHILL FILTERED & REPLACES THE MULTI VINTAGE CUVEE COLOURING FREE SCOTTISH BARLEY. AS THE FLAGSHIP PHENOL LEVEL: MATURATION PROFILE: PORT CHARLOTTE IT SHOWCASES THE 40 PARTS PER MILLION • 65% 1ST FILL AMERICAN LIQUID COLOUR: SMOKY, BARBECUE QUALITIES OF OUR WHISKEY CASKS PRIMROSE TO CITRINE SPIRIT. A NEW BESPOKE GREEN GLASS VINTAGE/AGE: • 10% 2ND FILL AMERICAN BOTTLE IS A NOD TO THE HEAVILY- 10 AGED YEARS WHISKEY CASKS TASTE DESCRIPTOR: PEATED MALTS OF “ISLAY”, BUT UNLIKE • 25% 2ND FILL FRENCH BARBECUE SMOKINESS, MANY IS CONCEIVED, DISTILLED, ALCOHOL STRENGTH: WINE CASKS RICH AND SPICY WITH MATURED AND BOTTLED ON ISLAY. 50% alc./vol SWEET MALTY NOTES AVAILABILITY: RELEASE DATE: CORE PRODUCT MAY 2018 PERMANENT RELEASE ©2018 BRUICHLADDICH DISTILLERY CO. LIMITED., PORT CHARLOTTE® 10 YEAR OLD SCOTCH WHISKY, 50% alc./vol. PLEASE DRINK RESPONSIBLY. PORT CHARLOTTE THE SIGNATURE TEN. TASTE NOTE TASTING DATE 25.01.18 PPM 40 RECEPTICAL COPITA GLASS WEATHER 6.4˚C, LOW PRESSURE, DRY, HUMID AND WINDY 10 LOCATION DISTILLERY SAMPLE ROOM AGED YEARS LIQUID TEMP 18˚C MOOD PANGLOSSIAN TASTE PROFILE NEAT NOSE PALATE FINISH CHARACTER THE SMOKE IS CALMED BY THE ON THE PALATE THERE IS A THE FINISH IS SUBLIME, SMOKY AGEING FOR 10 YEARS ON THE MARINE, OZONE CHARACTER, NOTICEABLE DELICACY AND SURE, BUT ALSO THE SOFT SHORES OF LOCHINDAAL HAS HAD A TIME HAS BROUGHT A BALANCE, A SOFTNESS IN TEXTURE AND STYLE. SWEETNESS OF FUDGE AND MALTED PROFOUND EFFECT ON THIS SPIRIT. HARMONY IN THE COMBINATION OF AGAIN, THE BALANCE OF FLAVOUR BARLEY, ORANGE, MANGO AND LIKE SUNSHINE ON A WINTERS DAY, OAK, SMOKE AND SPIRIT. WHILE THE IS SUPERB AS THE SMOKE WRAPS BANOFFEE PIE HINTING OF THE THIS PORT CHARLOTTE 10 BRINGS SMOKE IS ALWAYS DISCERNIBLE ON LOOSELY AROUND THE SWEETNESS DEPTH AND QUALITY OF THE OAK. CLARITY AND LIGHTENS THE MOOD, THE NOSE IT IS DRY, EARTHY, PEAT- DRAWN FROM DEEP WITHIN THE THE MANY LAYERS INTERCHANGE WELCOMING AND BRIGHTENING THE ASH IN ITS STYLE AND SO ALLOWS OAK. COCONUT, VANILLA CUSTARD, ON EACH SIP. AS THE SMOKE COMES FUTURE. THE OAK TO COME FORWARD WITH LEMON HONEY COMBINES WITH AND GOES SO TOO THE NOTES OF THE WAVES OF GOLDEN CARAMEL, SMOKED OYSTERS AND SUN BAKED SPIRIT, RIPE APPLE AND APRICOT, FUDGE, VANILLA CUSTARD, HINTS SALTY SAND. BEAUTIFULLY INTERTWINED WITH OF GINGER, NUTMEG AND CLOVE. MALT AND OAK SWEETNESS AND THERE IS CITRUS FRUIT, COAXED THAT TYPICAL PORT CHARLOTTE FROM THE GLASS WITH A DROP OF STYLE DRY SMOKE. WATER, GENTLE LEMON MERINGUE AND CLEMENTINE. BREATHE DEEPLY AND THE FLORAL AROMAS OF WILD THYME, HEATHER AND SEA PINK BRING YOU TO THIS ATLANTIC COAST. ©2018 BRUICHLADDICH DISTILLERY CO. LIMITED., PORT CHARLOTTE® 10 YEAR OLD SCOTCH WHISKY, 50% alc./vol. PLEASE DRINK RESPONSIBLY..
Load more

Recommended publications
  • Four Facts About Whisky Casks Distillers Don't Want You to Know
    Malt Maniacs E-pistle #2010-08 By Oliver Klimek, Germany This article is brought to you by 'Malt Maniacs'; an international collective of more than two dozen fiercely independent malt whisky aficionados. Since 1997 we have been enjoying and discussing the pleasures of single malt whisky with like-minded whisky lovers from all over the world. In 2010 our community had members from 16 countries; The United Kingdom, Sweden, Germany, Holland, Belgium, France, Switzerland, Italy, Greece, The U.S.A., Canada, India, Japan, Taiwan, Australia & South Africa. More information on: www.maltmaniacs.org . Four Facts About Whisky Casks Distillers Don't Want You to Know "All casks are different." This a commonplace and it's one of the basic rules all aspiring maltheads and apprentice whisky anoraks will learn rather early on after they have started their journey into the whisky wonderland. When you take the step from standard distillery expressions to single cask whiskies mainly bottled by independents you will discover a seemingly endless variety of malts that sometimes can have very different characteristics, even if they are made in the same distillery. In this E-pistle I would like to highlight a few aspects of whisky casks that for some strange reason do not get very much attention, even though their consequences are rather significant. 1. Seaweed? What Seaweed? Tasting notes of Islay malts usually feature descriptors like “seaweed”, “sea spray”, “Atlantic jetty” or the likes. We all know that Islay is both caressed and mistreated by the powers of the Irish Sea, so in a way it is not a surprise that we can find maritime flavours in Islay whisky.
    [Show full text]
  • Islay Whisky
    The Land of Whisky A visitor guide to one of Scotland’s five whisky regions. Islay Whisky The practice of distilling whisky No two are the same; each has has been lovingly perfected its own proud heritage, unique throughout Scotland for centuries setting and its own way of doing and began as a way of turning things that has evolved and been rain-soaked barley into a drinkable refined over time. Paying a visit to spirit, using the fresh water a distillery lets you discover more from Scotland’s crystal-clear about the environment and the springs, streams and burns. people who shape the taste of the Scotch whisky you enjoy. So, when To this day, distilleries across the you’re sitting back and relaxing country continue the tradition with a dram of our most famous of using pure spring water from export at the end of your distillery the same sources that have been tour, you’ll be appreciating the used for centuries. essence of Scotland as it swirls in your glass. From the source of the water and the shape of the still to the wood Home to the greatest concentration of the cask used to mature the of distilleries in the world, spirit, there are many factors Scotland is divided into five that make Scotch whisky so distinct whisky regions. These wonderfully different and varied are Islay, Speyside, Highland, from distillery to distillery. Lowland and Campbeltown. Find out more information about whisky, how it’s made, what foods to pair it with and more: www.visitscotland.com/whisky For more information on travelling in Scotland: www.visitscotland.com/travel Search and book accommodation: www.visitscotland.com/accommodation Islay BUNNAHABHAIN Islay is one of many small islands barley grown by local crofters.
    [Show full text]
  • Boisdale of Mayfair Whisky Bible
    BOISDALE Boisdale of Mayfair Whisky Bible 1 All spirits are sold in measures of 25ml or multiples thereof. All prices listed are for a large measure of 50ml. Should you require a 25ml measure, please ask. All whiskies are subject to availability. 1. Springbank 10yr 19. Old Pulteney 17yr 37. Ardbeg Corryvreckan 55. Glenfiddich 21yr 2. Highland Park 12yr 20. Glendronach 12yr 38. Ardbeg 10yr 56. Glenfiddich 18yr 3. Bowmore 12yr 21. Whyte & Mackay 40yr 39. Lagavulin 16yr 57. Glenfiddich 15yr Solera 4. Oban 14yr 22. Royal Lochnagar S. Res. 40. Laphroaig Quarter Cask 58. Glenfarclas 10yr 5. Balvenie 21yr PortWood 23. Talisker 10yr 41. Laphroaig 10yr 59. Macallan 18yr 6. Glenmorangie Signet 24. Springbank 15yr 42. Ardbeg Uigeadail 60. Highland Park 18yr 7. Suntory Yamazaki 18yr 25. Ailsa Bay 43. Tomintoul 16yr 61. Glenfarclas 25yr 8. Cragganmore 12yr 26. Caol Ila 12yr 44. Glenesk 1984 62. Macallan 10yr Sherry Oak 9. Brora 25yr 2008 27. Port Charlotte 2008 45. Glenmorangie 25yr QC 63. Glendronach 12yr 10. Clynelish 14yr 28. Balvenie 15yr 46. Strathmill 12yr 64. Balvenie 12yr DoubleWood 11. Isle of Jura 10yr 29. Glenmorangie 18yr 47. Glenlivet 21yr 65. Aberlour 18yr 12. Tobermory 15yr 30. Macallan 12yr Sherry 48. Macallan 12yr Fine Oak 66. Auchentoshan 3 Wood 13. Glenfiddich 26yr Excellence Cask 49. Glenfiddich 12yr 67. Dalmore King Alexander III 14. Dalwhinnie 15yr 31. Bruichladdie Classic Laddie 50. Monkey Shoulder 68. Auchentoshan 12yr 15. Glenmorangie Original 32. Chivas Regal 18yr 51. Glenlivet 25yr 69. Benrinnes 23yr 2 16. Bunnahabhain 12yr 33. Chivas Regal 25yr 52. Glenlivet 12yr 70.
    [Show full text]
  • Malt Whisky - an Introduction to the Spirit of Scotland
    MALT WHISKY - AN INTRODUCTION TO THE SPIRIT OF SCOTLAND Peter M. Dryburgh University of Edinburgh, The King’s Buildings, Edinburgh EH9 3JL, Scotland, U.K. Abstract The historical connection between malt, grain and blended whisky is used to introduce the making of malt whisky and outline the preparation of malt from barley, the processes of fermentation and distillation and the maturation of the strong spirit in oak casks. The geographical basis for the classification of malt whiskies is mentioned. Ten whiskies, ranging from the lightly flavoured Bladnoch to the heavily peated and phenolic Ardbeg, are discussed in terms of their individual characteristics and the distilleries which produced them. INTRODUCTION An article on malt whisky might seem out of place in a publication devoted to a summer school on high energy physics but the malt whisky tasting held on 25th August at St. Andrews, although essentially a social event, was the occasion for some serious study of this fascinating subject and seemed to be enjoyed by all participants. The purpose of this article is to expand on the brief notes which were issued at the event. Blended whisky has satisfied the world’s demand for Scotch whisky since the turn of the century. Despite the overwhelming emphasis given to blended whisky, and its consequent impact 29/Aug/2000 upon world markets, there have always been people to whom the only true whisky was the original open-2000-268 single malt, produced in the traditional way and, nowadays, increasing numbers of discriminating drinkers are exploring these single malt whiskies in much the same way that more people are learning about wine.
    [Show full text]
  • Scotch-Whisky-Menu.Pdf
    This book lists over 500 expressions of fine Scotch whiskies collected from each of our whisky regions: Speyside, the Highlands, the Lowlands, Islay, Campbeltown and the Islands. A wide diversity of flavours to suit every palate and every time of the day or night! Such a large selection – one of the largest in Scotland – may appear somewhat daunting, but part of the pleasure is browsing through the list, then comparing the tasting notes with what you yourself find in each whisky. The knowledgeable bar staff are ‘whisky ambassadors’, here to help and advise you, whether you are a connoisseur of the ‘golden nectar’ or just beginning your journey of discovery. I recommend you order two or three different drams; nose and taste them – remember ‘flavour’ is a combination of smell and taste, and of the two, smell is most important in appreciating the qualities of any whisky. Discuss the characteristics of each; seek further recommendations from the staff; explore and enjoy! Malt whisky is the quintessence of Scotland. It recollects the land of its birth with every sip – peat hags and bog myrtle, the sun on the loch, fine rain on the mountain, white beaches and salt spray: the fugitive aromas of the land itself. It also speaks of the people of Scotland, the tough farmers who developed the art of distillation, the intrepid smugglers who kept the still fires burning in the face of the law, the remarkable entrepreneurs who built a world market for Scotch in the later decades of the nineteenth century. Slainte mhath! Charles MacLean, Master of the
    [Show full text]
  • Islay Whisky Adventure Itinerary
    scotland.nordicvisitor.com ISLAY WHISKY ADVENTURE ITINERARY DAY 1 DAY 1: ARRIVAL TO EDINBURGH When you arrive in Scotland, make your way into Edinburgh city centre where your hotel will be located. Many travellers opt to take public transport, but for a more direct and comfortable journey, we will be happy to organise a private airport transfer for you. For those arriving early in the day, we recommend spending the afternoon walking around the city, strolling along the Royal Mile and exploring the Old and New Towns, a UNESCO World Heritage Site. There are also plenty of museums and landmarks to visit within the city centre, including the majestic Edinburgh Castle. You could also take in the largest private collection of whisky in the world at the Scotch Whisky Experience or taste some unique drams at the Scotch Malt Whisky Society. Spend the night at Nira Caledonia or similar. Attractions: Edinburgh, Edinburgh Castle, Edinburgh New Town, Edinburgh Old Town, Scotch Malt Whisky Society, Scotch Whisky Experience, The Royal Mile & St Giles Cathedral DAY 2 DAY 2: TRAVEL THROUGH DRAMATIC SCENERY TO ISLAY Today your driver-guide will pick you up from your accommodation to start our trip toward the west coast. We will pass through Stirlingshire and the Loch Lomond and Trossachs National Park, to reach the charming seaside town of Oban. Here we will have have our first whisky experience at the Oban Distillery. There will be time afterwards to enjoy some lunch and explore the town. We‘ll then drive south past sea lochs and inlets to the historic valley of Kilmartin Glen.
    [Show full text]
  • Malt Whisky - an Introduction to the Spirit of Scotland
    MALT WHISKY - AN INTRODUCTION TO THE SPIRIT OF SCOTLAND Peter M. Dryburgh University of Edinburgh, The King’s Buildings, Edinburgh EH9 3JL, Scotland, U.K. Abstract The historical connection between malt, grain and blended whisky is used to introduce the making of malt whisky and outline the preparation of malt from barley, the processes of fermentation and distillation and the maturation of the strong spirit in oak casks. The geographical basis for the classification of malt whiskies is mentioned. Ten whiskies, ranging from the lightly flavoured Bladnoch to the heavily peated and phenolic Ardbeg, are discussed in terms of their individual characteristics and the distilleries which produced them. INTRODUCTION An article on malt whisky might seem out of place in a publication devoted to a summer school on high energy physics but the malt whisky tasting held on 25th August at St. Andrews, although essentially a social event, was the occasion for some serious study of this fascinating subject and seemed to be enjoyed by all participants. The purpose of this article is to expand on the brief notes which were issued at the event. Blended whisky has satisfied the world’s demand for Scotch whisky since the turn of the century. Despite the overwhelming emphasis given to blended whisky, and its consequent impact 28/Aug/2000 upon world markets, there have always been people to whom the only true whisky was the original open-2000-261 single malt, produced in the traditional way and, nowadays, increasing numbers of discriminating drinkers are exploring these single malt whiskies in much the same way that more people are learning about wine.
    [Show full text]
  • Flatnose Blended Malt Scotch
    THE ISLAY BOYS LTD. THE OLD GUN ROOM ISLAY HOUSE SQUARE BRIDGEND PA44 7NZ ISLE OF ISLAY, SCOTLAND www.islayboys.com www.onyxbeverage.com/ CSPC/+791213/ 6/X/700ML/Mackay Smith [email protected] Donald MacKenzie [email protected] FFllaatntnösöeseBlSencdoetdchMaWlthSicsoktych Whisky Flatnöse Blended Malt Scotch Whisky is an all-malt Scotch whisky, with a good share of Islay single malts, giving a gentle peaty touch. The smokiness is balanced by hints of honey and candied citrus fruit, and it is bottled at a higher strength of 46% vol. Like the very best Scotch whiskies, it is unchill-filtered for much greater mouthfeel and persistance. Bottled in small batches, in a high-quality and unusual bottle with a cork enclosure, it is aimed at a more discerning customer. Colour: light gold Nose: initial peat smoke, over a honied background Taste: smooth yet persistant light peat, overlapping delicate sweet notes, which in turn are complemented by touches of citrus fruit. The finish is long and delicately smoky, and ends in a gentle peated sweetness Lords Of The Isles Flatnose was the familiar name given to Ketill Bjornsson, one of the first ‘Lords of the Isles’. These seafaring men ruled the vast, rugged and wild western seaboard of Scotland from around the 9th to the 15th century, from their base at Finlaggan on Islay. Fiercely independent, lovers of life and community, we raise a glass to the Lords of the Isles and remind ourselves to live our lives like they did – born of adventure! Boys Of The Isles The ‘Islay Boys Ltd’ are Donald MacKenzie and Mackay Smith, from the villages of Port Charlotte and Portnahaven respectively, both situated on the Rhinns penisula on the west of Islay, the mythical whisky island.
    [Show full text]
  • Ardbeg Drum Committee Release
    Ardbeg Drum Committee Release Millenary Aristotle trench that blather stags larghetto and refects stunningly. Mahometan and megaphonic Devin filmsets: which Hercules is pernickety enough? Stelar and malevolent Alphonso spelt her fardel routed or discountenances dear. Ardbeg unveils Ardbeg Drum a rum finished expression upon their. We ship via DHL. If so require two further information or pictures please contact us. Diploma in drum committee release at first sip instead it is drum committee release whisky released by posting your google to detect potential errors and wet moss and attended college of. The finish is long and complex with pine smoke, waves of smoke, creosote and bandages. Sweetness finally battles through in the recipe of hard toffee brittle and icing sugar with hints of cocoa and foam banana sweets. Ardbeg Drum The Whisky List. This release review, drum committee releases are better casks and analysis tools to. Ardbeg Drum Committee Release Single Malt Scotch Whisky 700mL 520 ABV 39900 In an Islay time up by on the return day back the Feis Ile Festival. Yeah but have you tasted the Committee Release bro? Patrick joseph toomey jr, drum committee release bro? Moet Hennessy's Ardbeg Drum Product Launch Beverage. Brand Ardbeg Expression Drum Committee Edition Type Scotland Whisky Single Malt Age proof Age Statement ABV 52 CountryRegion Scotland Islay. But you have spent a cloud of ardbeg drum committee release unites the ardbeg drum committee releases, in black sea spray dance. Press the space key then arrow keys to make a selection. Intense smoke, fragrant pine resin and woodsmoke dance alongside ripe banana and pineapple into a downright wondrous paradiddle of aromas, and dark soy sauce.
    [Show full text]
  • A History of Campbeltown & Islay
    A History of Campbeltown & Islay 12 pages written by Professor Michael Moss Islay and its neighbour Jura are the innermost of the Hebridean Islands. Islay is largely low lying and fertile, well- suited to growing grain, while Jura is mountainous with only a small coastal strip on the east side. Like Kintyre, both enjoy the warming currents of the Gulf Stream. Campbeltown lies at the end of the long Kintyre peninsula that stretches from Ardrishaig down to the Mull. Sheltered from the west by high ground (and the north of Ireland) and warmed by the Gulf Stream, it enjoys a mild temperate climate. The long fertile coastal plain on the east shore is ideal for growing oats and barley or bear or bigge. Top left, a map of Scotland with Campbeltown & Islay highlighted. Bottom left, a map of Campbeltown. Above, a map of Islay and Jura. Campbeltown and Islay were until not that long ago reached easily only by sea, but the waters around the Mull are perilous with strong tidal currents that made access dangerous, particularly in winter months. A History of Campbeltown & Islay Page 1 Since Scottish summers are frequently wet, As in much of Scotland, economic grain had to be dried in kilns. It was a development in both places – including short step from drying to malting and then distilling – was promoted by the lairds. At to brewing and distilling. Distilling times, they overlooked illicit distilling if depended on smiths who could make the income helped their tenants to pay copper stills and worms to condense the their rents.
    [Show full text]
  • MUTTER-Bookblock Sept 28 2016 FINAL.Indd
    FOREWORD BY JIM MCEwaN first became aware of the Mutter family in July 1963 when I began my apprenticeship as a cooper at Bowmore Distillery. As you Ican imagine being a local lad, winning the coveted job remains as one of the many highlights I have experienced in my 52 years in the world of whisky distillation. The Mutter family were well remembered at Bowmore for their skills as farmers, engineers, entrepreneurs, sea faring men and, just as important, was their dedication to the community of Bowmore who must have been delighted that the owners of the distillery had chosen to live among them. Often I would listen to old timers’ tales as they sat around the huge peat fires; their eyes would sparkle and the cheeks flush and the stories flowed like the water in the lade, and the Mutters were often mentioned in the story telling. As a young apprentice this was a magical time and this amazing book has given me that same feeling again after all these years. As you travel through the pages you will meet the Mutter family and learn of their lives, successes and failures, their passion and love for Islay and indeed Scotland. The details of their business transactions are incredible, likewise was their ability to constantly improve the design and workings of whatever piece of machinery they felt could be improved; for example they created the first shell and tube condenser and this system is still used in 90% of the distilleries of Scotland today. However, the part of this wonderful heartwarming sincere story that really got me was the love that this family had for each other and still has today.
    [Show full text]
  • Clachaig Whisky and Scottish Spirits Menu
    Clachaig Whisky and Scottish Spirits Menu Whisky Regions of Scotland Highlands Whisky Region The Highlands is by far the largest of all the whisky producing regions and offers you the greatest variations of style. You will find some of the best known distilleries in this region. On the mainland in the Western Highlands there are only a few distilleries. The malts from these West Highland distilleries are much less peaty than the malts which are found in the Islay region, although you can detect a slight whiff of smokiness. If there was a common character shared by West Highland whiskies it is they tend to have a sweet start and dryish finish. The character of the far North Highland malts are greatly influenced by the local soil and the coastal location of the distilleries. They tend to be light bodied whiskies with a spicy character and a dryish finish, sometimes with a trace of saltiness. Malt whiskies from the Central, Southern and Eastern Highlands are quite a mixed bunch. They are generally fruity and sweet but not as sweet as the malts found in Speyside. They are lighter bodied and sweet and just like other Highland malts they tend to have a dry finish. Speyside Whisky Region Speyside is not officially a whisky region but it is generally accepted as a subdivision of the Highlands Region. Over half of all Scotland's distilleries are located in Speyside. Speyside malts are typically the sweetest of all Scotch Whisky Malts and many of the most popular single malts are produced in Speyside.
    [Show full text]