Speyside is its own small region within the Highlands that
contains nearly half of Scotland’s operating distilleries. This is a
fascinating example of the term provenance in the Scotch whisky
industry. It basically means you can’t make this stuff just anywhere.
There are reasons why Highland malts made in this particular
river valley have the capacity to develop a range of deeply complex
flavors, and other locations are without a distillery at all. There are
reasons why a certain cask at one end of a warehouse will yield a
different tasting spirit than another cask containing the same juice
at the opposite end. We just aren’t sure what those reasons are.
“Scotch is aged in primarily
ex-bourbon barrels from the U.S.A,
as well as ex-Sherry and to a lesser
degree, wine casks.”
Continuing our regional journey in the southwest corner
is a dwindling region called Campbeltown. Once home to 30
distilleries, it now has only two. Springbank is one of several “craft”
distilleries now presenting their malts at 46% alcohol by volume,
non-chill filtered, and natural color, something coveted by experts
and purists. Something of note here is this term “natural color.”
If a whisky does not state these words on its label it is likely the
distillery are using e150a caramel colorant to darken the color
of their whisky for the purpose of making it look sexier to the
consumer. The practice is controversial, but widespread. Knowledge
is power, I guess, and the best way to speak to companies is with
your dollar.
I’ve been speaking to a number of Islay
distilleries with my dollars,
mainly saying
monosyllabic
The Old Market’s favorite spots for lunch and dinner.
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Scotch is a mysterious spirit in that way, but much has been
learned and handed down through the centuries of its production.
Let’s run through a few more things now. The quality and
complexity of the final product is essentially down to a prolonged
interaction between quality spirit and quality wood. Scotch is aged
in primarily ex-bourbon barrels from the good old U.S. of A, as
well as ex-Sherry and to a lesser degree, wine casks. Speysiders, like
Macallan, are famously notorious for maturing well in Sherry casks.
If you’ve tried one of these delicious (but expensive) whiskies rich in
dark fruit, do your wallet a favor and try an Aberlour, a Glenfarclas
or a Glendronach, if you can find it.
Contemporary Italian cuisine
complemented with the area’s
largest selection of Italian wines.
Call for reservations.
1108 Howard Street • 402-342-2050
www.vivaceomaha.com
At Vivace: 3 - 6pm and 8pm - close Monday - Thursday.
9pm - close Friday and Saturday. All night Sunday.
At M’s: 3 - 6pm and 10pm - close Monday - Thursday.
All night Sunday.
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