A world of whiskies

I’m working on that - follow me on Twitter for updates on the process...

The current interactive distillery map of Scotland is perfectly suited
to its name - in the sense that it’s interactive and it only covers Scotland.
The current map is still 99% accurate and up-to-date, but with a handful
of new distilleries gearing up, it’s time for a big update.

But even when the Scotch map is fully updated, more work lies ahead.
When I published the Scotch distillery map in the 1990s, I knew hardly
anything about the many whiskies & whiskeys that are produced in
other parts of the world. I still don’t - but I’ve been working on that.

This also means that I’ve been looking at ways to enhance the old map
so that whisk(e)y producing countries like Ireland, the USA and Japan
could be included as well. For now, Steffen Bräuner from Denmark has
a great collection of Google Maps available on his Danish Whisky Blog.

Click HERE to open the interactive map (loading may take a second).

Macallan malt whiskey

The next three chapters focus on the production process of malt whisky; the DISTILLATION of
the fresh spirit from malted barley, the MATURATION that turns the spirit into whisky and finally
the BOTTLING that puts the liquid into a user friendly package. (Fun fact: until the production of
glass bottles was mechanised in the 1820s, most whisky was sold by the dram or by the barrel.)

The last four chapters deal with the practical implications of dramming; SHOPPING for bottles,
the ENJOYMENT of malt whisky, the actual PRACTICE of dramming (in larger quantities) and
finally a CONCLUSION that wraps things up.

All this may seem like a lot of boring theory at first, but it will become very useful later on...

The first chap

Chs Scotch malt whisky?


Do you know your


The miracle of whisk(e)y

Whisky Distillery Map of Scotland
Technical difficulties


Another ‘geographical’ perspective on Scotch whisky is provided by the whisky regions that were traditionally used
to distinguish between various regional styles. This regional division might have served a purpose when the
ingredients were still sourced locally and different regions used different techniques. However, these days most
distilleries are owned by conglomerates that are driven by economical considerations instead of local traditions.

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