History

Scotch whisky has been distilled since 1494 when the Exchequer Rolls of the Scottish king record 'eight bolls of malt to Friar John Cor, by which to make aqua vitae'. The five-region classification became codified in the early 20th century with the Royal Commission on Whisky. Edinburgh's whisky bars (The Bow Bar, The Scotch Malt Whisky Society) and The Scotch Whisky Experience on Castlehill offer comparative regional tastings.

Common allergens: Gluten (some)

Make it at home

Yield 4Hands-on 20 minTotal 1 hr 30 minDifficulty Easy

Ingredients

  • 1 bottle Lowland whisky (Auchentoshan Three Wood or Glenkinchie 12; light, grassy)
  • 1 bottle Highland whisky (Glenmorangie 12 or Dalmore 12; heathery, malty)
  • 1 bottle Speyside whisky (The Glenlivet 12 or Glenfiddich 15; honeyed, fruity)
  • 1 bottle Islay whisky (Laphroaig 10 or Ardbeg 10; heavily peated, briny)
  • 1 bottle Campbeltown whisky (Springbank 10 or Hazelburn 10; salty, slight peat)
  • Glencairn whisky glasses (1 per taster per dram, or rotate)
  • Cold filtered or bottled spring water (in a small jug for diluting)
  • Eyedropper or pipette
  • Pairing food: oatcakes, Scottish hard cheese (Mull of Kintyre or aged Cheddar), dark chocolate (70 percent+), smoked salmon, shortbread

Method

  1. Serve whiskies at room temperature (never chilled).
  2. Pour exactly 20ml of each whisky into separate Glencairn glasses. Arrange left to right in this order: Lowland, Speyside, Highland, Campbeltown, Islay. The Islay goes last because the peat overwhelms the palate.
  3. Examine each whisky's colour against a white napkin; note the differences from pale gold to deep amber.
  4. Smell each whisky with your mouth slightly open (this prevents the alcohol fumes from numbing the nose). Take three short sniffs.
  5. Sip the Lowland first. Hold on the tongue for 8 seconds before swallowing. Note the light fruit and grass.
  6. Add 2 to 3 drops of water with the eyedropper; the water opens the whisky's hidden flavours. Sip again and note what changes.
  7. Move through the Speyside (honey, apple), Highland (heather, malt), and Campbeltown (salt, peat smoke).
  8. Finish with the Islay; the peat smoke and seaweed flavours will fill the room.
  9. Pair oatcakes between each dram to clear the palate. Pair smoked salmon with the Islay specifically; the salt and smoke compound.

Tip from the editors. Adding water is not weakening the whisky; it lowers the alcohol from 40 percent to around 28 percent, which is where the aromatic compounds become most expressive. Even master distillers add water when tasting.

Where to eat scotch whisky flight

Scotch Whisky Flight in Edinburgh

The Bow Bar ★ 4.6

Cocktail barTraditional whisky and ale pub£££old-townMon to Sat 12:00-00:00, Sun 12:30-23:30

The Bow Bar on West Bow in Edinburgh Old Town, opened in the 1860s and refurbished in the 1990s as a classic Scottish pub, with 250 single malt whiskies.

Signature drink: A dram of Highland Park 12 and a pint of cask Belhaven

Food: Bar snacks (pies, crisps)

Tip: No cocktails, no music, no kids. Cask ale list rotates daily; ask the bar what is on tonight.

80 West Bow, Edinburgh EH1 2HH

The Scotch Malt Whisky Society ★ 4.6

Cocktail barMembers' whisky bar (day pass available)£££leithMon-Sat 11:00-23:00, closed Sun

The Scotch Malt Whisky Society in The Vaults on Giles Street in Leith, opened 1983, the world reference for single-cask whisky with a members bar and tasting.

Signature drink: Single-cask whisky by the dram

Food: Scottish small plates

Tip: Non-members can buy a day pass for £15 and bring a guest; ask at the door. The Queen Street branch is the New Town sibling.

The Vaults, 87 Giles Street, Leith, Edinburgh EH6 6BZ

Amber Restaurant and Whisky Bar ★ 4.3

Cocktail barWhisky tasting bar inside The Scotch Whisky Experience£££old-townDaily 10:00-18:30

Amber whisky bar and restaurant inside The Scotch Whisky Experience on Castlehill in Edinburgh, opened in 1988, a tasting bar pouring 470-plus single malts.

Signature drink: Whisky flight by region

Food: Scottish full menu and afternoon tea

Tip: Book the Region Flight; five drams from five Scottish whisky regions with tutored tasting from a brand ambassador.

354 Castlehill, The Royal Mile, Edinburgh EH1 2NE Book →

Number One at The Balmoral ★ 4.4

Tasting menuChef Mark Donald£££££105new-townThu-Mon 18:00-21:30; Tue-Wed closedBook 2 weeks ahead

Mark Donald's basement dining room at The Balmoral on Princes Street, Michelin-starred from 2003 to 2024 and still running fine-dining service.

Order: The seasonal tasting menu; the chef's table takes six guests by 14-day request.

Tip: Lunch sittings include a four-course at £55, half the dinner price. The Bollinger Bar upstairs takes walk-ins.

The Balmoral Hotel, 1 Princes Street, Edinburgh EH2 2EQ Book →

The Witchery by the Castle ★ 4.3

ScottishChef Douglas Roberts£££££95old-townDaily 12:00-22:30Book 3 weeks ahead

James Thomson's heritage dining room at the top of the Royal Mile in Edinburgh, opened in 1979 inside Boswell's Court, the city's grand-occasion fine-dining.

Order: The Witchery Theatre menu of three courses at £50 before 18:30 or after 22:00, the only value play.

Tip: Ask for The Secret Garden, the second dining room down the stairs; the candlelit version of the experience.

Boswell's Court, 352 Castlehill, Edinburgh EH1 2NF Book →

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