Highlands and Speyside are a part of Scotland named for Scottish highlands and area around the Spey river. These single malt scotches tend to be sweeter and fuller, with the taste of caramel and nuts or even floral and citrusy notes often absent the smoky, peaty flavor. It's said these are some of the richer, more approachable Scotches. The whiskey makers from Highland often roast their barley on wood fire, producing less smoke than barley roasted on island peat and creating some of the purest single malts. Best used for: Aberlour, Aberfeldy, Ancnoc, Ardmore, Balblair, Balvenie, Ben Nevi, Blair Athol, Cardhu, Clynelish, Cragganmore, Dalmore, Dalwhinnie, Deanston, Edradour, Drumguish, Edradour, Glencadam, Glen Deveron, Glen Eden, Glendronach, Glenfoyle, Glen Garioch, Glengoyne, Glenmorangie, Glencadam, Glenturret, Glenfarclas, Glenfiddich, Glenglassaugh, Glenlivet, Glenrothes, Knockdhu, Loch Lomond, Loch Morar, Macphail, McClelland, Macallan, Millburn, Oban, Old Fettercairn, Old Pulteney, Royal Brackla, Royal Lochnagar, Singleton, Singleton of Glen Ord, Speyburn, Teaninich, Tullibardine, Tomatin and Wolfburn. When the Vikings invaded Waterford they appreciated its strategic value as a major trading port for goods and merchandise, a role it continues to play to this day. A lot of goods both dry and wet were shipped by barrel and a healthy barrel making industry developed in the Waterford area. Barrel makers or coopers as the trade was known continued their craft right up to the twentieth century before they were overtaken by modern technology. Designed by Martin Croke in Waterford, Ireland. Handmade.
