Islay and the Whisky Coast - Escorted Tour of Scotland

Islay and Whisky Coast - 8 Day Small Group Escorted Tour

A tour taking in two of the most famous whisky regions in the world. First you visit the beautiful island of Islay, renowned for its peaty, smoky malt whiskies. Following 2 nights in the historic city of Edinburgh, your tour continues north to Speyside, home to more than half of Scotland's malt whicky distilleries.

Your Islay and Whisky Coast Tour Highlights:

• GUARANTEED DEPARTURES
• Transportation by top of the range 16 seat Mercedes mini coaches
• Seven nights accommodations at your choice of B&B or Hotel
• Breakfast daily, except on day of arrival
• Services of professional driver/guide
• Touring per your itinerary
• All ferry and bridge crossings
• Discount card to restaurants, attractions and shopping
• Tips to your driver are not included, as they are considered personal


Tour Islay and the Whisky Coast with Celtic Tours World Vacations.

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Scotland Whisky Regions

Scotland is divided into six whisky-producing regions; Speyside, Lowlands, Highlands, Campbeltown, Islands and Islay. Although each whisky is unique, the malts produced in each region have some common characteristics which separate them from whiskies from other regions. These differences are the result of several factors as for example the use of different raw materials, climate variations and different production techniques.

Islay

Islay is a small island west of the Scottish mainland and is the home of many well-known malt whiskies. Although a few milder versions exits, Islay whisky in general is smoky, peaty and salty and has quite a bit of tang and tar thrown into the mix. The island once had 23 distilleries operating at the same time but the number of active distilleries is now down to eight. Islay is a centre of "whisky tourism", and hosts a "Festival of Malt and Music" known as Fèis Ìle each year at the end of May, with events and tastings celebrating the cultural heritage of the island. The whiskies of the distilleries along the southeastern coast of the island, Laphroaig, Lagavulin, and Ardbeg, have a smoky character derived from peat, considered a central characteristic of the Islay malts, and ascribed both to the water from which the whisky is made and to the peating levels of the barley.

Lowlands

As the name suggests, the Lowlands is a flat region without mountains. It is also the southernmost part of Scotland. Whisky from the Lowlands is single malt whisky traditionally triple distilled giving it a smooth and slightly fiery taste. It is also very light in salt, peat and smoke as opposed to many other whiskies. Any Lowland whisky is a fine aperitif.

Speyside

Speyside boasting the highest concentration of distilleries in Scotland, is the undisputed center for whisky in Scotland. Speyside is geographically part of the Highlands but is considered a separate region because of its size and the different characteristics of Speyside whisky as opposed to other Highland whisky. The region has received its name from the river Spey which cuts through the area. Many of the distilleries use water straight from the river Spey in their production process. The malt is considered to be refined, sweet and elegant. If you wish to introduce a friend to the world of whisky, a Speyside is a good choice with its rich flavour, complexity and relatively mild character.

Highlands

The Highlands is the largest of the whisky producing regions in Scotland. The whisky is often powerful, has a rich flavor and is quite smoky although slightly less so than whisky from the Islands. Compared to the Lowlands, Highland whiskies often taste very different from each other. This is partly due to the size of the region which allows for greater differences in the microclimate, but variations in raw materials and productions techniques also play an important part. The word ‘glen’ is commonly used in the name of both Highland and Speyside distilleries and means ‘valley’.

Campbeltown

The region Campbeltown was once a flourishing whisky region and the city of Campbeltown was considered to be the whisky capital of Scotland. In 1886 there were no less than 21 distilleries in and surrounding the city. Today only three distilleries remain. Campbeltown is still referred to as a separate whisky producing region, but today the reason is mostly historical.

Islands

It is not uncommon for this region to be confused with Islay but Islands is in fact a separate production region which consists of the islands Mull, Orkney, Jura, Arran, Shetlands and Skye. It is a source of constant debate whether Orkney belongs to the Islands or in fact should be counted as part of the Highlands region. Whisky from the Islands may be described as a milder version of Islay whisky and is often appreciated by those who have enjoyed whisky for a few years. The well-known whisky Talisker is produced on the beautiful Island of Skye. The Blackwood Distillery is the most recent addition to Scotland’s family of distilleries and is currently being built on one of the Shetland Islands.

Learn more about Scotch Whisky on your Celtic Tours Whisky Tour of Scotland

Brief History of Scotch Whisky

The word “Whisky” comes from the Gaelic word "usquebaugh", meaning "Water of Life", which became "usky" and then "whisky" in English. However it is known, Scotch Whisky, Scotch or Whisky, it has captivated a global market. Scotland has internationally protected the term "Scotch". For a whisky to be labeled Scotch it has to be produced in Scotland.

The distilling process was originally applied to perfume, then to wine, and finally adapted to fermented mashes of cereals in countries where grapes were not plentiful. The spirit commonly made in monasteries, and chiefly used for medicinal purposes. In fact, the Guild of Surgeon Barbers, in Edinburgh, was granted a monopoly over the manufacture of whisky in 1505.

The primitive equipment used at the time and the lack of scientific expertise meant that the spirit produced in those days was probably potent, and occasionally even harmful. During the course of the 15th century, along with better still design, the dissolution of the monasteries contributed to an improvement in the quality of the spirits produced. Many of the monks, driven from their sanctuaries, had no choice but to put their distilling skills to use. The knowledge of distilling then quickly spread to others.

The increasing popularity eventually attracted the attention of the Scottish parliament, which introduced the first taxes on malt and the end product in the latter part of the 17th century. Ever increasing rates of taxation were applied following The Act of Union with England in 1707, when England set out to tame the rebellious clans of Scotland. The distillers were driven underground. A long and often bloody battle arose between the excisemen and the illicit distillers. The Whisky Prohibition lasted until 1823 when the Excise Act was passed.

By the 1880s, the phylloxera beetle had devastated the vineyards of France, and within a few years, wine and brandy had virtually disappeared from cellars everywhere. The Scots were quick to take advantage of the calamity, and by the time the French industry recovered, Scotch Whisky had replaced brandy as the preferred spirit of choice.

Scotch Whisky has survived Prohibition, wars and revolutions, economic depressions and recessions, to maintain its position today as the international spirit of choice, extending to more than 200 countries throughout the world. Learn more about the history and intricacies of this time-honored drink on a Celtic Tours Whisky Tour of Scotland!