Scotch Glasses

The Six Classic Malts Of Scotland

The Six Classic Malts of Scotland where carefully selected collection of single malt whiskies by United Distillers & Vintners which is now owned by Diagio. The six selected malts are not a true reflection of the six Scottish Malt Whisky regions, but have been selected from their ever increasing range of single malts. They have been selected to embrace the full diversity of regional tastes and styles.

The region of West Highland was created to separate the Oban and Dalwhinnie distillery’s. Talisker is the only distillery on the Isle of Skye, which is in the Island region. Creating this new category has allowed for the inclusion of both Talisker and Lagavulin, which both have a very large followings around the world.

Campbeltown’s association with the distillation of whisky has diminished with only three working distilleries in the remaining in the region, none owned by United Distillers & Vintners. The Lowlands have followed the trend and only four distilliarys remains, of which Glenkinchie is owned by United Distillers & Vintners.

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  Cragganmore 12 Year Old

  Speyside Region
  A sophisticated Single Malt from Speyside, characterised by complex sweet floral fragrances with a firm body and malty taste, a long finish with delicate aromas and light smoke.

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  Dalwhinnie 15 Year Old

  Highland Region
  A delicate malt from the wild and windswept Scottish Highland region, this Single Malt is characterised by a crisp, dry aromatic nose, then soft flavours of heather, honey-sweetness, malt and citrus-fruits, leading to a lingering, sweet finish and finally more smoke, peat and malt.

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  Glenkinchie 12 Year Old

  Lowlands Region
  From the Lowlands region is often refered to as the (Ladies whisky). It has a light, sweet nose, fresh slightly sweet flavours of grass, fruits and Malt giving way to an intense, smoky-dry, spice-filled finish.

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  Lagavulin 16 Year Old

  Islay Region
  From Islay region, Lagavulin is renowned for its powerful, peat-smoke nose with seawood and some sweetness, salty and sweet flavours with hints of wood and a long velvety complex finish.

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  Oban 14 Year Old

  (West Highland Region)
  From the West Highlands this Oban combines the sophistication of the Highlands with a touch of the Islay and Island Malts. The Single Malt has a sweet peat and fruity nose, a spicy mouth-filling sweetness and a long drying finish with smoke and some salt.

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  Talisker 10 Year Old

  Islands Region
  The 10 year old Single Malt Scotch Whisky is the only malt to be produced on the Isle of Skye. The Single Malt is characterised by a pungent peat and sea-salt nose, a smoky sweetness with malt flavours and developing warmth, with a huge long peppery finish.

Lagavulin 16 year old Single Malt Scotch Whisky 70cl Bottle

Lagavulin 16 year old Single Malt Scotch Whisky 70cl Bottle

Lagavulin is the Islay representative in the ‘Classic Malts‘ series is a deep, dry and exceptionally peaty malt whisky. Probably the most pungent of all Islay malts, Lagavulin is not for the faint-hearted but inspires fanatical devotion in its many followers.

70cl / 43.00% – mainly matured in refill European oak casks, this demonstrates the rich, intensity of Lagavulin ‘Classic Malt’.

Drinking Instructions
Lagavulin Scotch Whisky is best drank neat, or with a little mineral water at room temperature. The aroma or nose of the whisky is of Lapsang Souchong and fruity sherry. Roll it around on your tongue will release the dryness which at first is offset by the sweetness of the sherry character. As the palate develops, oily, grassy and, in particular, salt emerges in a long, sustained, aggressive attack. The finish is a huge, powerful, bear-hug of peat. The driest of Islay malts, and an established classic.

LAPHROAIG 10 Year Old Islay Malt Whisky 70cl Bottle

LAPHROAIG 10 Year Old Islay Malt Whisky 70cl Bottle

10 Year old
Laphroaig 10 Year Old is an all-malt Scotch Whisky from the remote island of Islay in the Western Isles of Scotland. Laphroaig, pronounced “La-froyg”, is a Gaelic word meaning “the beautiful hollow by the broad bay”.

In making Laphroaig, malted barley is dried over a peat fire. The smoke from this peat, found only on Islay, gives Laphroaig its particularly rich flavour.

Drinking Instructions
Laphroaig is best drank neat, or with a little mineral water at room temperature. Roll it around on your tongue will release the pungent, earthy aroma of blue peat smoke, the taset of the sweet nuttiness of the barley, the delicate heathery perfume of Islay’s streams. It is as unique as the island itself.