Whisky of The Scottish Lowlands

Every month The Exmoor White Horse Inn, famous for its ever growing 200 special whiskies and expert knowledge, will be bringing you the low down on the best whiskies from the worlds most renowned whisky regions. Starting on the Scottish coast to the highlands, central Scotland, the lowlands and wales, then around the globe from Europe as far Japan’s oldest distilleries.

This month we explore the Scottish Lowlands, producing whisky varieties that are both easy on the palate and balanced well to finish. Many lowland distilleries have used the Irish practice of triple distillation and still uses this method today. Only three distilleries still remain in production however as tastes change perhaps more will return to working order.

The Exmoor White Horse Inn has some perfect winter warming whisky suggestions lined up for you this January to wash away those blues. The Auchentohan 10 year whisky variety is an impressive bright lemon colour as this is the only Scottish whisky that is triple distilled. Perfumed with hints of vanilla, citric and grassy notes this is a well-balanced whisky. The classic lowland 12-year boasts hints of herbs and grass with smooth vanilla notes for a slightly more subtle flavour.

Scotland’s most southerly distillery brings us a classic Bladnoch 10 year whisky with subtle notes of citrus and lemongrass to the nose and palate with a crisp body and hints of sherry to finish. The Bladnoch 1990 offers an impressive grassy and earthy whisky with a superb balance with a clean fresh finish on the palate.

The Edinburgh malt Gelinchie 10 year is a light yet well rounded whisky variety with hints of cinnamon and cane sugar to deliver a pleasant sweet flavour with hints of ginger, oak to balance the palate. Defiantly recommended.

The Inverleven 1986 on the other hand has an impressive straw colouring with flavours of fresh plums and a surprisingly oaky kick. For a more subtle variety the Littlemill 1991 whisky offers marshmallow sweetness with a pleasing citrus finish to clear the palate. Similarly the Rosebank 1990 variety delivers a lemon and biscuity flavour, with a surprisingly long punchy finish.

For a more subtle number perhaps go for the Scapa with hints of peat and salt blended with a nose of gentle heather and vanilla. On the other extreme, one whisky writer has described the Talisker 10 year variety as the lava of the Cullins. This showstopper promises to be both fiery and volcanic with an incredibly smoky, long peaty punch. Perfect to complete any party.

These winter warmers are all available to try at The Exmoor White Horse Inn situated in the heart of the Exmoor National Park. Go on and treat yourself this January. Stay tuned for next month’s February Issue where we will be exploring the Campbletown on the Mull of Kintyre, which was once the whisky capital of Scotland.

For more information please visit http://www.exmoor-whitehorse.co.uk/malt-corner

Written by Peter