Scotch and haggis

Today is Robbie Burns’s Day, who is also fêted on New Year’s Eve when we sing Auld Lang Syne. This time every year those fortunate to be of Scottish heritage celebrate the “Bard of Scotland.” The festivities are centered around the piping-in of the haggis to the host’s table, closely followed by the address to said dish. After this, the toast to the haggis is usually made with a single malt Scotch, as are the following toasts to the lassies and so on. This week let us explore the fascinating world of single malt Scotch.

Back in the mists of time, the Celts produced Uisge Beatha (which, translated, means “water of life”) from where we get the word “whiskey.” In the 11th century, monasteries began distillation of said spirit, and production blossomed. A little later, the number of legal distilleries outnumbered illegal distilleries by forty-to-one, because of the excise taxes.

What makes a single malt Scotch unique is the use of the pot still and a method of drying the germinated barley over peatheated fires to introduce the fiery, smoky, earthy flavors so prevalent in its taste. This allows each region of Scotland to create its own unique variation of whiskey. Laguvilin from Islay has a hint of iodine and salt due to proximity to the sea. The pure mineral granite-runoff water of the Highlands distinguishes offerings such as Craggimore. Single malts from Speyside show a traditional smoke and earthiness that appeals to the world market, while single malts from the Orkneys are completely different to those of the Lowlands. This is just a fraction of the differences that exist, considering each distillery — within each region — produces its own distinctive whiskey.

To taste these differences, line up three or four single malts of different aging from separate areas. Using the same technique as sampling wine, proceed from aroma to palate. As there is a wine to suit every individual taste, there is also a single malt Scotch for every thirst.

THIS WEEK’S PICK
So, to accompany this day’s tasty treat of Haggis — traditionally a savory pudding encased in a sheep’s stomach that is steamed in the manner of a Swiss sausage — I recommend going with tradition by trying Barley Days Harvest Gold Pale Ale. You will be amazed how perfectly the ale and haggis complement each other. This is not surprising really. Apart from a dram of whisky for the toast, ale was the preferred accompaniment to the celebratory haggis, along with a garnish of neeps and tatties.

Slàinte.