SCARBOROUGH ROUND TABLE 88: AGM

Many thanks to the Crown Spa Hotel for hosting our AGM in April.
I think the bar staff were glad to see the back of us by the end of the night!!
http://www.crownspahotel.com/

Whisky Region Tasting Notes by Jim

Highland
Full-Bodied, Medium-Sweet, Pronounced Sherry with Fruity, Spicy, Malty Notes and Nutty, Smoky Hints.The Highlands is by far the largest of all the whisky producing regions and offers you the greatest variations of style. You will find some of the best known distilleries in this region.
Lowland
Light, Medium-Sweet, Low or No Peat, with Fruity, Floral, Malty Notes and Nutty Hints.The Lowland region lies South of an imaginary line that runs from Greenock on the West coast of Scotland to Dundee in the East. Most of the Lowland malts produced in this region end up in blends – so beware when thinking it could be the cheep stuff! Malts from this region are light in colour and have quite a dry finish.
Speyside
Medium-Bodied, Sweet, with Smoky, Fruity, Spicy Notes and Floral, Nutty Hints.Speyside has always been at the centre of whisky distilling in Scotland. Lying between Inverness and Aberdeen in the Grampian mountains, there are no less than 84 distilleries producing whisky. Over half of all Scotland's distilleries are located in Speyside. Speyside malts are typically the sweetest of all Scotch Whisky Malts with delicate floral flavours.
Islay
Full-Bodied, Dry, Pungent, Peaty and Medicinal, with Spicy, Feinty Notes.Islay is located in the Inner Hebrides of Scotland. The island is often lashed by sea winds and rain, these elements certainly have a say in the whisky produced their. Islays surface is very flat and consists largely of peat, which has a huge influence on the flavour of the whiskies produced here. Islay whiskies are the strongest flavoured of all Scotch whiskies and tend to be dry and peaty. They are renowned for their strong peaty smokiness which comes from burning peat fuel which they use for malting the barley. Islay whiskies are very often described as being very smoky and medicinal, salty and sea weedy with a dry finish and sometimes with quite a bite and a smell of phenol. Considered by some to be an aquired taste.

Monday, May 12, 2008

AGM

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