Edinburgh, Scotland is proud of its heritage and tradition, and whisky is engrained in its rich history. Whisky has become such a tradition that every variety of the beverage can be found in pubs, along the Royal Mile, and even in the Edinburgh Castle. Despite having Scottish heritage, I had never had whisky and was nervous to partake. Our class had the opportunity to educate ourselves in the Scottish delicacy through the Whisky Tasting Experience.
The Experience was filled with special effects, educating its tourists through the spirits of Whisky. We gathered into a room that showed the beauty of the rainy Scottish countryside before the Spirit of Whisky shared information among us. According to the Spirit, which came to us as a disembodied voice, whisky has been vital to Scotland since the late 15th century. Individuals often drank alcoholic beverages to avoid unclean water. The fermentation and boiling of the whisky caused dangerous bacteria to be eliminated from the beverage. In fact, Whisky became so important that its Gaelic term is “uisce baeatha”, translating to “water of life.”
Whisky undergoes a complicated process to become Scotland’s favorite alcoholic beverage. According to Ella, our tour guide and communicator to the Whisky Spirits, finding a reliable water source is the first step to making whisky. The presentation specifically highlighted underground aquafers, but rivers can also be used. Then, barley is harvested, molted, and steeped in water and place on a special floor until it germinates. Once germinated, the molted barley is dried using wood or peat. Peat is compressed organic matter that generates a smokier taste. The dried substance is then soaked in water again, turning it into wart. The wart is then mixed with yeast, creating wash and turning the wart into alcohol. The wash is ten boiled several times, distilling the alcohol from the water, and storing the alcohol in a cask. The whisky has to stay in the cask for at least three years for it to be a Scottish whisky. However, several companies store their alcohol in casts for much longer.
Currently, five separate regions of Scotland make their own distinct flavors of Whisky. These include the Lowlands, the Highlands, Speyside, Islay, and Campbeltown. Our class learned about these regions through a spectacular video presentation filled with special effects. The first region that was presented as the Lowlands. The video highlighted both Glasgow and Edinburgh, two of the Scottish cities we are visiting while on our TREK. The Lowlands whisky contains a citrusy and sweeter taste. Inversely, Islay whiskey, shown as a vibrant maritime area, is smokey and has some powerful kick. Highland whisky utilizes the flavors of the grasslands, using heather and other aromatic matter to provide its distinct taste. I personally enjoyed zooming over the highlands and seeing the fields of heather and sheep. Speyside whisky also uses sweeter ingredients to provide its beverages with a fruity smell. Its home to a third of Scotland’s whisky distilleries and uses the River Spey as its vital lifeblood. The smallest whisky region was Campbeltown, which proudly produces its vanilla taste from its three remaining distilleries.
I selected the Campbeltown Whisky due to its vanilla base. I have always been a vanilla enjoyer, so I expected the drink to be not as fiery. However, when I took a sip, my tongue and throat instantly felt hot. The punch of heat transformed into a burn that had a hint of vanilla, creating a warm tingling sensation in my mouth. The flavor took several minutes to subside before my mouth returned to normal. While I waited to overcome the strong taste, I toured the whisky collection that surrounded the tour members. Jaden and Jack were especially excited to show a bottle shaped in a golf ball that hailed from the birthplace of golf, Saint Andrews.
After our tasting, I felt enlightened about the importance of whisky in Scotland. The extravagant displays of the experience provided visual aids to my whisky exploration. In fact, I was able to compare the information shared by the Spirits of Whisky to my knowledge of barbeque. Similarly to whisky, various barbeque techniques are regionally based. For an example, the Carolinas are famous for their vinegar-based sauces. Moreover, Texas is well-known for their dry rub barbecue, producing a smokey taste and texture. In Scotland, whiskies are all regionally based, using elements of the environment to create distinct flavors. Although I felt that the whisky was too strong for my liking, I was able to connect with the Scottish heritage and pride that flowed from the beverage.