There are five recognised whisky producing regions in Scotland. These include the Highlands, the Lowlands, Speyside, Campbeltown and Islay. Each of these regions produces their own unique style of single malt whisky with their own characters that can be considered individual to their region.
Today we will have a look at the region of Islay (pronounced eye-luh). Islay is the Southernmost Scottish island, located between Scotland and Ireland. It is largely composed of peat - partially decayed vegetation. This peat is battered by the elements on Islay and results in all the water on the island being brown - couple this with constant storms rolling in over the island saturating the peat and then drying it with stiff sea breezes, and you get a good indication of the characteristics that can be expected in an Islay malt.
Islay is home to some of the world’s most powerful whiskies - that big, ballsy, smoky monster that is especially an acquired taste. However, this is not the only type of whisky produced on the island. Generally, it is the Southern distilleries such as Ardbeg, Laphroaig and Lagavulin that produce the big peaty, briney, smoky whiskies that Islay have become famous for. These distilleries set their own peat levels in the wine, by soaking the barley in the brown water to germinate and then drying the barley by burning peat inside a kiln. The drying process can continue for up to 48 hours, depending on the level of peat influence required by the distillery.
On the other hand, some of the Northern distilleries, such as Bruichladdich and Bunnahabhain use clear water direct from a spring and little or no peat influence on the barley which makes them much milder whiskies in comparison.
For more of a compromise between the two extremes on Islay, there are distilleries such as Bowmore and Caol Ila which are located on the coast of the middle of Islay. These distilleries have similar smoke, brine, tar characteristics as their Southern counterparts but are not quite the big tough Scotsman that Islay has become famous for.
Regardless of our own preferences, Islay malts are an integral piece to the whisky puzzle. Love them or hate them, every waiter should at least try them and know what they have to offer. However, despite the varying characteristics as outlined above, rest assured that nine times out of ten if a customer specifically asks for ‘an Islay malt’ he wants something big and smoky, so get him something big and smoky - because every good restaurant should have at least one.
