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Scotch Whisky

Appears in
Sticky, Chewy, Messy, Gooey: Desserts for the Serious Sweet Tooth

By Jill O'Connor

Published 2007

  • About
Scottish whiskies have a very assertive flavor. Scotch whisky (called “Scotch” in America, but just “whisky” in Britain) is usually divided into three categories: single malt, vatted malt, and blended whisky. Malt Scotch whisky is made with barley that is dried (or “malted”) over a peat fire. The smoke from the peat gives this whisky a distinctive earthy, smoky flavor and aroma. Other factors that contribute to whisky’s flavor include the distilling process and aging process. Oak casks used previously to age bourbon, sherry, or even port are used to age Scotch whisky, and all contribute their own elusive elements to the final brew. Even the location where the whisky is aged affects the flavor; for example, whisky aged in casks stored near the sea may have an unusual, briny quality. Whisky from Scotland possesses many intense, complex flavors, and can be an acquired taste. Blended varieties may be less assertive than the strong, peaty single malts, and are perhaps a good place for a beginner to start experimenting.

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