'The distilleries of Perthshire have led the way in providing visitors' centres, which are now second only to castles as tourist attractions throughout Scotland. This is not surprising, since all are within easy reach of the A 9, the artery of the north.'
(Ross Leckie, 1993)
Central Highland Malts
These used to be called the 'Perthshire Whiskies'. Most are found along the valleys of the Tay and its tributaries, the Tummel and the Earn.
The furthest north is Dalwhinnie, which qualifies as a Speyside, although it is at the very head of the river, over sixty miles from Grantown-on-Spey. The original name of the distillery was 'Strathspey'. Certainly its product - one of the 'Classic Malts' - leans towards Speyside in character.
Smallest distillery in Scotland
Blair Athol and Edradour Distilleries are both near Pitlochrie. The former was founded in the 1790s and was substantially rebuilt in 1949 ('almost a model distillery'). Edradour is the smallest distillery in Scotland - a happy survivor of the days of 'farm distilleries' - yet produces a clean, fresh, attractive and justly popular whisky. The floral, minty, sweet-to start/dry-to-finish flavour of these whiskies are typical of the region.
Oldest distillery in Scotland
South again is Aberfeldy Distillery, on the edge of the pretty town of the same name (it was built by Dewar's in 1898, and it still the 'heart malt' of their blend - the most popular Scotch in the U.S.A.). Glenturret, at Crieff is one of the claimants to being the oldest distillery, although it was dismantled in the 1920s and is much changed. It is a major tourist attraction with more visitors than any other distillery in Scotland.
Finally, Tullibardine (which was mothballed in 1995) is close to Gleneagles, on the site of the first public brewery in Scotland (it uses the same source of water), while Deanston, at Doune, is within a converted cotton-mill, built in 1785 by Richard Arkwright, the inventor of the 'Spinning jenny'.
Central Highland Malts' Characteristics
The offerings from the Central Highlands are a mixed bag. Generally they are lighter-bodied and sweeter that their cousins to the east, but not as sweet as Speysides. Like Speysides, they are fragrant - blossom, violets, elderflowers, heather, mint, spice, pears: all these words appear in the tasting notes - but they tend to have a dry finish (like other Highland malts, apart from Speysides).
'Useful, robust whiskies, somewhat below the highest grade in delicacy'
(Aeneas MacDonald, 1930)
|
