|The Bhurtpore Inn
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Single grain whisky
North American whiskeys
ABERLOUR, Speyside. Dating from at least 1826, this French owned (Chivas brothers) distillery produces soft, spicy, quite full flavoured malts. The a’bunadh cask strength version is a blend of young and old sherry aged whisky.
BALBLAIR, Northern. One of the oldest distilleries in Scotland, dating back to 1790. The products are firm and smooth.
BALVENIE, Speyside. Medium bodied malts, becoming fuller with age. Orange and honey flavours. Established in 1886.
BENRIACH, Speyside. Light, smooth and biscuity. The distillery was established in the 1890’s, but closed from 1900 until 1965.
BENROMACH, Speyside. First established in 1898, closed in the mid 1980’s but reopened in 1998. Firm, flowery and slightly peaty.
BLAIR ATHOLL, Midlands. Quite sweet and a little smoky, the distillery can trace its origins back to 1798
BRORA, Northern. Established in 1819, but closed in the early 1980’s, this is now a very rare ‘limited edition’ whisky. Distilled in 1975 and bottled in 1995 at cask strength. Appetizing, fragrant and very spicy.
CARDHU, Speyside. Delicate, lightly peaty with a hint of honey. Established in 1811 as an illicit producer. First licensed in 1824.
AN CNOC, Speyside. Originating in 1894 to produce malts for Haig blends, this is a light, smooth and creamy whisky.
CRAGGANMORE, Speyside. Very complex, firm but not heavy, quite dry. The 1984 Double Matured Port Finish version is fuller. Production began 1869.
DALLAS DHU, Speyside. Gordon & MacPhail bottling from a distillery which closed in 1983. Very smooth with a hint of sweetness.
DALMORE, North Highlands. Smooth but full bodied with a hint of chocolate and orange. Founded 1839.
DALWHINNIE, Speyside. Clean and lightly peaty. Well rounded. Scotland’s highest distillery, established 1898. The 1981 Double Matured Oloroso Finish version is firmer with a little sherry sweetness.
DUFFTOWN, Speyside. Medium bodied, dry & malty. Premises were converted from a meal mill in 1896.
EDRADOUR, Midlands. From the smallest distillery in Scotland, established in 1825. Creamily smooth with a hint of mint.
FETTERCAIRN, East Highlands. Smooth dry and nutty, easy drinking. Established in 1824. Also found in Whyte & Mackay
GLENDRONACH, Speyside. The ‘Traditional’ version. Well-balanced sweetness, full bodied and smooth. Matured in sherry casks.
GLENFARCLAS, Speyside. Big, malty & complex whiskies with a hint of sherry. All are quite full bodied. Established in 1836 and in the same family since 1865.
GLENFIDDICH, Speyside. The standard product is the best selling malt in the world, still owned by the family that founded it. In 1963, in a market dominated by blended whisky, they had the vision to try marketing their single malt. This list would not exist without them. The Special Reserve is light, smooth and fresh. Caoran Reserve is lightly smoky as it is aged in old Islay casks. The Solera Reserve adds a little fruit and chocolate. The Ancient Reserve is richer and mellower.
GLEN GARIOCH, East Highlands. First established in 1797 and reopened in 1997 after a brief closure. The style is peaty and fragrant.
GLENGOYNE, West highlands. Fresh, soft and smooth with a hint of apple. Established in 1833, it is also found in Lang’s and Famous Grouse
GLEN GRANT, Speyside. One of the world’s biggest selling malts, light and dry in character.
THE GLENLIVET, Speyside. The glen of the river Livet is home to a number of distilleries, the first of which to go legal in 1824 earned the right to be known as The Glenlivet. The whiskies are fruity, flowery and firm bodied.
GLENMORANGIE, Northern. The biggest selling malt in Scotland is now available in a range of versions. Records of illicit distilling on the Morangie farm date back to the early 1700’s. They produce smooth, lightly spicy, medium bodied whiskies. The wood finish versions are all deliciously soft.
GLEN MORAY, Speyside. Light but firm, creamy and aromatic. Established in 1897 and now owned by Glenmorangie.
GLEN ORD, Northern. A fine, complex malt, quite full in body with hints of peat and spice. An important ingredient of Dewar’s blends.
GLENROTHES, Speyside. A major component of the Cutty Sark blend, this 1982 vintage (bottled in 1998) is big and smooth in body - robust, spicy and complex. Full of character.
GLENTURRET, Midlands. Smooth, crisp and dry. The current distillery dates back only to 1959 but records show production in the area back as far as 1717.
HIGHLAND PARK, Orkneys. Thought by many to be about as good as whisky can get. Michael Jackson (the important one that writes superb books about beer and whisky and doesn’t sing about rats) describes it as having ‘all the elements of a classic single malt: smokiness; maltiness; smoothness; roundness and fullness of flavour; and length of finish - lovely at any time. As a single malt, Highland Park develops to great ages’. I can add no more!
INCHGOWER, Coastal Speyside. A dry, salty and assertive malt unlike typical Speysides. The distillery was built in 1871 and the whisky is used in the Bell’s blend.
ISLE OF JURA, Jura. Founded in about 1810, the distillery is now largely modern and produces soft, delicate, oily whiskies.
KNOCKANDO, Speyside. Present in many blends including J&B, a sophisticated, elegant malt, quite sweet and fruity.
LEDAIG, Mull. See Tobermory.
LINKWOOD, Speyside. Established in 1821, the distillery produces whisky with a lightly smoky, floral character and good weight.
LOCH DHU, Speyside. See Mannochmore.
THE MACALLAN, Speyside. Another of the superstar distilleries. The whisky’s rich character is enhanced by the use of very small stills heated by gas burners, and ageing in sherry casks from Jerez. The new Fine Oak editions are aged in sherry and bourbon casks and have a different edge. The Decades series are an attempt to recreate the differing flavours of those past decades. Dating back to 1824, Macallan can also be found in Famous Grouse.
MANNOCHMORE, Speyside. Established in the early 1970’s as a source of malt for the Haig blends, the fresh, flowery malts are most enjoyable. They also produce the curious Loch Dhu (Black Lake) - black as coal with a licorice edge.
MILTONDUFF, Speyside. Founded in 1824 and a major component of the Ballantine blends. The malt is medium bodied, firm and fragrant.
MORTLACH, Speyside. Peaty, smoky and malty and quite full bodied. An important element in Johnnie Walker blends. The first legal distillery in Dufftown, dating back to 1823/4.
OBAN, West Highlands. Medium bodied, peaty and salty as you can expect with a coastal distillery. A much respected producer and part of UDV’s Classic Malts range. Probably started life as a brewer and distiller in 1794.
POIT DUBH, Skye. A vatted malt said to contain some Talisker. Quite smooth and elegant with a full body. The blend Te Bheag is produced by the same people.
OLD PULTENEY, Northern. The northernmost distillery on the Scottish mainland. Founded in 1826, it is a contributor to Ballantine blends. Fresh & salty.
OLD RHOSDU, Western. Produced by the Loch Lomond distillery. Light, dry and soft.
ROYAL BRACKLA, Speyside. Founded in 1812 and given the Royal warrant in 1835. Medium bodied, dry and slightly smoky.
ROYAL LOCHNAGAR, East Highlands. Full bodied, smooth and slightly smoky. Visited by Victoria and Albert in 1848 from nearby Balmoral, it soon became a favourite of the Queen. Also used in the blend of VAT 69.
SCAPA, Orkneys. Founded in 1885, the second most northerly mainland distillery. Smooth with a little saltiness.
SINGLETON, Speyside. Established in 1974, a well designed, showpiece distillery producing this smooth, liqueurish malt.
SPEYBURN, Speyside. A beautifully situated Victorian distillery producing a flowery, quite sweet range of malts.
TALISKER, Skye. Highly distinctive, pungent and spicy - full bodied. Michael Jackson describes it as ‘volcanic’. Possibly the most distinctive of malts. The 1986 version is equally characterful and complex. The distillery has occupied its present site since 1831.
TAMDHU, Speyside. A fine light and mild malt also found in Famous Grouse. The distillery was founded in 1896 and has its own maltings.
TAMNAVULIN, Speyside. A Glenlivet distillery built in the 1960’s and mothballed in 1996. Aromatic, light and smooth in body.
TOBERMORY, Mull. From the small village of Tobermory, once known as Ledaig, the name now used for older versions of the whisky. Those dating from 1972 to 1975 are thought to be particularly fine.
TOMATIN, Speyside. An imposing, assertive malt from the largest malt distillery in Scotland, having increased from 2 stills to 23 between 1956 and 1974.
TULLIBARDINE, Midlands. Established in 1949 on the site of a former brewery. Highland Spring mineral water is bottled nearby. A firm, fruity whisky.
AUCHENTOSHAN, Western. A classic Lowland malt. Triple distilled, complex and light in body.
BLADNOCH, Borders. Founded early in the 19thcentury, and mothballed in 1993, this distillery is now back in private ownership and has been producing again since 1999.The whisky is light but firm and fruity.
GLENKINCHIE, Eastern. Originally a farm on the outskirts of Edinburgh, famed for its livestock fed on the waste products, and now home to a museum of distilling. The whisky is complex and dry, and can also be found in Haig blends.
INVERLEVEN, Western. Bottled by Gordon & Macphail, the distillery has only produced grain whisky since 1992. Refreshing, fresh and creamy.
LITTLE MILL, North Western. Unfortunately, established in the mid 18th century, the distillery went into receivership in 1994 and was subsequently dismantled. The new owners have plans to reintroduce distilling on a small scale. This is a delightfully distinctive, soft whisky with a marshmallow flavour.
ROSEBANK, Central. Established in the 1890’s, closed in 1993 but with some hope of future production as part of a waterfront development of the site in Falkirk. Aromatic and very smooth.
ARDBEG, South Shore. Picturesquely situated on the south coast of the island. Recently recommenced production of it’s heavily peated, smoky and robust whisky in a newly restored distillery.
ASKAIG. Pale, medium bodied and very peaty Islay with a slightly burnt character.
BOWMORE, Loch Indaal. Said to be the oldest legal distillery on the island, dating from 1779. It has always been a major source of employment in the small town of the same name on the shore of Loch Indaal. Complex, quite full bodied malts, less peaty than many Islays. The quality is of the highest order, and a wide range is produced.
BRUICHLADDICH, Loch Indaal. A smooth, firm and highly drinkable malt from the most westerly working distillery in Scotland. An excellent light and tasty introduction to the Islay style. Founded in 1881, the distillery has changed little since being rebuilt in 1886.
BUNNAHABHAIN, North Shore. Distinctive, but for an Islay, quite light in palate. Established in 1881 in a remote cove, the whisky is found in Cutty Sark and Black Bottle blends (the latter contains all the Islay malts!).
CAOL ILA, North Shore, Pronounced ‘cull-eela’. The distillery was founded in 1846 and the name means ‘the sound if Islay’. A complex, spicy malt, present in several blends.
LAGAVULIN, South Shore. Rich, full bodied and powerful. A complex giant among whiskies. Seriously peaty, it is the last word in the Islay style. A truly classic malt, also found in White Horse blends, the distillery was founded in 1816.
LAPHROAIG, South Shore. Another wonderfully attacking, peaty Islay, full in body and packed with character. Distinctively oily with a medicinal, seaweedy character. Established in the 1820s, the original owner died in 1847 after falling into a vat of whisky.
Once a great distilling centre, now only two of the 30 or so distilleries remain.
GLEN SCOTIA. Founded in 1832, the whisky is fresh, fruity and smooth in the coastal style. The distillery has been refitted recently.
SPRINGBANK. The larger, better known Campbeltown producer, is a very traditional but also forward looking in approach. The whisky tends to be salty, oily and very complex.
Yamazaki Suntory Pure Malt, Suntory, Japan. An excellent and distinctly different style to Bourbon, Irish or Scotch. From Japan’s oldest distillery (1899) on the outskirts of Kyoto. Full bodied and mellow.
Penderyn, Brecon, Wales
Prince of Wales, Brecon, Wales
The Invergordon, Light with a hint of vanilla. Generally, grain whisky is only used in blending.
Teacher’s, Bell’s, Famous Grouse, Whyte & Mackay, Tanner’s Peaty Creag
Johnnie Walker Red Label, Bailie Nicol Jarvie, J&B Rare, Pinwinnie Royale, Te Bheag
Johnnie Walker Black Label
Famous Grouse Gold Reserve, Chivas Regal, The Antiquary
Vintage Malt 1987 and 1989
Three Stills Irish Spirit (30%)
Jameson’s, Old Bushmills, Tullamore Dew, Erin’s Isle
Power’s, Paddy, Kilbeggan, Murphy’s
Bushmills Malt, Connemara, Tyrconnel
Green Spot, Jameson’s Redbreast
Canadian Club, Jim Beam, Jack Daniel’s, Wild Turkey , Rebel Yell
Johnny Drum, Maker’s Mark, Jim Beam Black, Old Grandad
Knob Creek Nine Years
Suntory (Japan) – see under Other Malts
Mekong Rice Whisky (Thailand)