Five scotch whiskeys for those who don't like peat
Glenkinchie 12
This Lowland single malt distillery is not far from Edinburgh, but its fresh, bright and nutty flavor feels a far cry from the sooty surfaces of Edinburgh.
Soft and sweet, with notes of honey and caramel, this malt from light body but tasty it's a great choice for people who like soft bourbons like Maker's Mark or Irish whiskeys.
Mortlach 16
Mortlach is a Speyside distillery that bottles some of its single malts that are decidedly atypical for the area. These are very full-bodied distillates, decidedly "strong" even though they do not use peat malt.
The 16 year old is full-bodied, rich, a little salty and has a long and savory finish. On the palate it offers vanilla, almond, and a hint of brilliant Lemon peel. It is an excellent expression of a classic Scottish profile, complex yet easy to taste.
Glenfarclas 15
Glenfarclas has existed since 1836 and are the proud owners of the largest stills in the Highland region. Glenfarclas whiskey is aged exclusively in ex sherry barrels, mostly from producer José-Miguel Martin.
It is a speysider (although on the label it says Highland) light, fruity, energetic, intoxicating, rich. It awakens the palate and asks to be heard.
The marshmallow note is disturbing and in some places prevails over the rest of the whiskey, but overall it regains its balance, albeit with a not particularly long finish. Definitely excellent value for money.
Glenfiddich 15
For this 15-year-old Solera from Glenfiddich immensely popular, the distillery works with aged whiskeys separately in European oak sherry and American oak barrels (part of which is then finished for 3-6 months in virgin oak barrels).
These three components are then poured into a huge one Basque Solera, a knack 37.000 liter Douglas Fir inspired by the sherry cellars of Spain.
The Solera tub (first used in 1998) DON'T is never emptied. Each time they take whiskey (never more than 50%), it is refilled with new whiskey.
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From the Solera tank the whiskey passes to Solera Tuns (about 2.500 liters) for a further decanting period of at least 3 months, a method used by Glenfiddich for all its whiskeys.
Offers a nice mix of fruity notes (apples, citrus fruits) and spices (ginger, cloves, cinnamon). Vanilla and raisins, as well as subtle notes of hazelnut. Slightly sour with a woody tone in the background. Overall quite dry and elegant.
Macallan 12 Triple Cask
Macallan is a whiskey world famous single malts. The distillery was one of Scotland's first legally licensed distilleries when it was founded in 1824 by Alexander Reid, a barley farmer and teacher, and combines American, Spanish and Scottish distilling traditions.
The barrels are supplied by a company in northern Spain that works with The Macallan to identify the forest's finest oaks prior to felling. In the Macallan distillery, some of the smallest stills in the region are used to ensure greater contact with the copper, maximizing the full-bodied and fruity nature of the whiskey.
The 12-year-old Triple Cask Macallan also smells of cooked spices and vanilla, with suggestions of White chocolate that emerge. On the palate, it has unmistakable notes of fresh ginger alongside berries, caramel, black pepper and rich cocoa, all married for a mature and sophisticated drink. Honey gently pushes the dram into a lingering finish. Excellent.
