It’s very difficult to mass categorize the wonderful spirits of Scotland’s myriad collection of distilleries but if one were forced two, the easiest buckets to put them in are based on smokiness. On one side, we have the heavily “peated,” smokey stylings of Scotch produced on the island of Islay. On the other, we have absolutely no smoke and no peat and the most popular area for that is a toss up between the Highland region and Speyside.
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I just read about how Bruichladdich, an Islay whiskey distillery, is producing five thousand bottles of the “world’s strongest whisky” by distilling it four times to 92% alcohol, 184 proof. Whiskey is typically distilled two times but Bruichladdich is planning on doubling that to replicate a drink described in a 1965 travel book, The Western Isles of Scotland.
According to Spittoon.biz has the following to say about the book:
A book dated 1695 details a journey in the Hebrides and refers to a quadruple distilled whisky known as usquebaugh-baul pronounced something like ‘woo-sh-ka-voll’ and which does not appear to have any current meaning known to Gaelic speakers.
The only tasting note available, and perhaps the oldest whisky tasting note of all, states: “… the first taste affects all the members of the body: two spoonfuls of this last liquor is a sufficient dose; and if any man should exceed this, it would presently stop his breath, and endanger his life”. The writer went on to say “Two spoonfuls of this last liquor is a sufficient dose; if any man should exceed this, it would presently stop his breath, and endanger his life”.
92%, huh? That’s some potent stuff… I would prefer not to stop my breath or endanger my life. 🙂