Scotland is renowned the world over for its most famous export Scotch Whisky.
Scotland is home to the world’s most prestigious whiskies, with over 100 distilleries. There are more than 2,500 varieties of Scotch Whisky from luxurious 50 year old single malts to well-known blends such as Famous Grouse and Johnnie Walker, both popular in China.
Scotland’s iconic national drink is attracting a growing number of global fans, with exports up by 10 per cent in 2010 compared to the previous year.
China is one of the countries developing a taste for Scotch Whisky, demonstrating the strongest growth in terms of whisky imports, whilst the USA, France and Germany remain among the top ten export destinations.
Scotch Whisky accounts for around 10 per cent of all UK food and drink exports and is Scotland’s biggest food and drink export.
A dram – a small measure of whisky - may be a Scottish tradition adopted by the rest of the world but modern drinkers are finding different ways of enjoying the spirit. In China, a fashionable way to drink whisky is to mix it with green tea, while in a bar in Tokyo you might see it being consumed ‘mizawari’ style – diluted with lots of water. Spaniards often prefer it long mixed with ice and cola whereas a New York bartender is likely to be using whisky as the central ingredient when making a cocktail.
Whisky and food combinations
As one of Scotland’s leading whisky experts Dewar’s Master Blender Stephanie Macleod explains, whisky drinkers are becoming more adventurous and there are a number of surprising combinations to try:
"Food and whisky pairing is really catching on – and there a wide range of foods that match really well. Depending on what variety of whisky you are trying, you could sip it along with cheese, smoked salmon or dark chocolate. Scotland’s fantastic natural larder offers up a number of options which perfectly complement the various flavours you tend to find in our whiskies. At Dewar’s we often pair our White Label Blend with chocolate to pick out the vanilla, heather and honey tones – it works really well."
Whisky tasting tips
It is still the authentic Scotch sampling experience that many visitors coming to Scotland intend to find, along with exploring whisky trails scattered around the country. It would appear therefore, worthwhile revisiting the customary ritual around enjoying a dram which, in the home of whisky, is served neat or with a little water to release the flavour.
With 13 years of tasting experience, Stephanie Macleod advises there are three key points to remember to get the most out of your drink:
"Firstly, you should ‘nose’ the whisky to absorb the full aroma, then take a sip and swirl it around your mouth to release the intense flavours. Finally, enjoy the finish – you should experience a warm and lingering taste."
Whisky – history
Whisky has been produced in Scotland since at least the fifteenth century, but the precise origins of Scotland’s national drink remain shrouded in mystery.
Over the years, the art of distilling in Scotland has been perfected and Scotch Whisky, which can only be made and matured in Scotland, has come to be enjoyed around the world.
Single Malt whiskies are divided into five groups according to the geographical location of the distilleries in which they are made. These are Lowland, Highland, Speyside, Islay and Campbeltown, and each group has its own unique characteristics and flavour that cannot be replicated anywhere else, making them a uniquely Scottish success story.
Many distilleries offer tours to visitors to show how their favourite drink is made first-hand.
