Islay

Islay, Old Norse for Yula’s isle, is the home to such popular distillers as Laphroaig, Lagavulin, and Ardbeg. The distilleries are located on the coasts, with the most well known found on the southern end (including all those named). In all of Scotland, peat was the most plentiful source of fuel to roast the barley until the 60s, when better technology came around. Other areas converted to the newer technology. They are marked by a strong smokiness and peat character because they never converted to another fuel source, citing tradition.

Peatiness is a measurable characteristic and often calculated as parts per million (PPM) of phenol. Ardbeg is often considered the most peaty of all Scotch, including the Islays, and is a produce of Glenmorangie, which is a distillery better known for its own namesake Scotch distilled in the Highland region. The standard bottling of Ardbeg has a 50-60 ppm and they have a cask strength “Supernova” bottle (58.9% ABV) with a 100 ppm phenol count.

Speyside

Speyside, which is regarded as the area around the river Spey, scotch distilleries number in the several dozen. On a recent trip to the region, we passed a sign (or two or three) for a distillery every few minutes. The area is packed full of distilleries because many once tapped the river as a source of water, one of the critical ingredients in the production of Scotch. The Glenlivet and Glenfiddich, two of the best selling scotches (and The Macallan, one of the best known), hail from the region.

After the conversion to another fuel source in the 1960s, scotch dropped its peatiness and smokiness, which allowed other flavors to “get through.” If you read the tasting notes of various Highlands and Speysides, you’ll note a heavier emphasis on fruit notes and other complementary flavors like nutmeg and vanilla. Those flavors are often masked by smoke, which is why they are rarely used to describe Islays (or when used, are not emphasized).

Both styles are fantastic and the one you choose should depend on your mood. It also makes it easier to buy a gift for someone if you know which one they prefer. I am a fan of both “buckets” but sometimes people prefer one over the other (I know people who hate islays and those who think Speys are “boring”), so this can help you decide what to buy!

Image Credit: Islay map to Wikipedia, Speyside map to Moray Ways

That’s why it’s such big news that Diageo has opened a new distillery in Speyside to produce more of their blended Scotch whiskies – Johnnie Walker, Buchanan’s, Old Parr, and J&B. I’m not myself as big a fan of blended whiskies as I am of single malts, though I do enjoy the occasional blend from time to time. The facility cost £40 million, three years, and is located at Roseisle on Speyside with fourteen copper stills and an annual product capacity of 10 million liters. It’ll be one of the most environmentally sustainable distillers with most of its by-products recycled on site. Expect the taste the whisky it produces in 2012.

[Slide 6 of the Slideshow]

Time has an incredible slideshow looking at the art of coopering at the Speyside Cooperage. If you aren’t familiar with the term, a cooperage is where whisky casks are made and the art of coopering is the craft itself. On a recent trip to Scotland, my wife and I tried to visit the Speyside Cooperage but arrived after it closed so this slideshow is the next best thing.

If you fancy another Time article, here’s a good one titled Whisky Business worth a look as well.