Scotland’s brewing & distilling terroir

March 2015 celebrates brewing & distilling in Year of Food & Drink Scotland. Smoky Scotch whiskies travel the world and remind visitors of far off adventures they had in a small wild land – aromas transport the taster, unlocking memories and provides the vehicle to a sense of place.

Beyond wine: tradition and techniques are every bit as important as climate, terrain & soil when it comes to flavour experiences. It's not always easy to pick out certain characteristics as we all perceive flavour differently and at different strengths. #TheDress showed us the brain creates colour, well our brain also creates flavour. Its personal and Scotch is now being enjoyed in different ways to new audiences.

Following in the footsteps of Scotch a new generation of craft producers are growing together. None more so than in Scotland’s North-East where the craft brewing light shines brightest, whether it’s expanding production at Brewdog or the insatiable appetite for beer festivals - its vibrant times in Aberdeenshire. An ever-growing number of beer producers across the country means its frothing and exciting era to be enjoying Scottish craft beer and its 'beeroir.'

70% of all UK Gin is produced in Scotland including the leading UK premium gins like Hendricks, The Botanist & Caorunn. Small batch distilling oozes confidence & style – giving rise to the Scottish Craft Distillers Association which collaborates with the ‘bright young things’ who are pushing boundaries in quality and provenance. Graduates fly the nest of Heriot-Watt University's International Centre for Brewing and Distilling (ICBD) which instils the knowledge that’s deep in Scotland’s terroir. Scottish gins lead production innovation but now an inquisitive cocktail culture with foraged botanicals are driving irresistible new serve trends.

You may know that in the 1920’s while Coca Cola was in 3 markets, Johnnie Walker was in 120. It can’t be overstated Scotland's place in brewing & distilling heritage on the global stage. Recent press articles claim Japanese whisky to be better than Scotch however what’s been absent is that many world whiskies have Scotch to thank for its terroir of traditional techniques. Whether it’s Masataka Taketsuru the father of Japanese whisky studying at Glasgow University in 1919, the Scot who built the pass that names Bain’s whisky in South Africa; or even closer to home both English & Welsh whiskies had Scottish distillers brought in to oversee the making of the spirit and create its sense of place.

A key part of our terroir is science innovation which has secured barley for future generations and crucially the ability to cope with climate & demand changes. An understated role by the hard working James Hutton Institute, the SWRI and other research facilities means we live in an era where the quality and provenance of Scotch, gin & craft beer has never been greater – our starting point is the most famous spirit in the world, it’s a very lucky position to be in and shouldn't be taken for granted. So whatever tipples your tastebuds, raise a glass and savour our terroir! Slàinte Mhath