Islay malts are distinguished by peat, which, affected by the sea atmosphere, lends its quality to the local water, which runs off the peat moor, and the malted barley, which is dried by burning peat. Lowland malts, the mildest of all, lack the smokey, pungent taste of peat but have many subtle flavors of barley malt. Speyside malts are produced by distilleries on the banks of the river Spey, where pure, soft water from the granite mountains runs over massive peat bogs imparting a firm-bodied taste with a hint of malt sweetness and a smokey character. Western highland malts, produced where the highlands come down to the sea, are a balance between pungent Island malts and smoth Highland Malts. The six Classic Malts cover all the main regions, providing a unique journey of discovery into the world of single malts, presented in a minature pack.
Single malts are best when cut with a dash of cool water and savored in a brandy snifter.
Blended Scotch whiskies derive their individual personalities from the single malts comprising them. All Scotch blends contain malt whisky and grain whisky, similar to American neutral grain spirits. Anywhere from 20 to as many as 40 different whiskies may be part of a blend. The age of the blend refers to the age of the youngest whisky included. All blended Scotch imported into the U.S. is at least 4 years old and is usually the standard 80 proof.