Glenmorangie Astar 2017 Release 52.5% Vol 70Cl

Treacle, toffee, caramel, heather

The sweetness of honey is one of the most common flavours in Scotch whisky…particularly in younger examples of the popular Speyside style that forms the basis of many of the most popular blends, but also in the Highlands and, perhaps most characteristically, the Lowlands. The Island whiskies, too, often express a honey-like sweetness in their lighter forms. This is usually the result of the natural sugars present in malted barley, and so is generally more apparent in younger whiskies (up to 15-18 years of age) before too much of heftier flavours like wood, spice or dried fruit are imparted from the cask.

A richer, toffee-like sweetness often derives from European oak casks (generally ex-sherry), while American oak (ex-bourbon or newer sherry casks) produces a lighter, vanilla-tinged flavour that complements the natural sugars of the barley. The marshmallow-like sweetness of bourbon often translates into a lighter honey-like flavour in Scotch matured in ex-bourbon casks.

Good examples of single malts that carry strong flavours of honey are the classic Glenlivet and its many Speyside brethren; the lightness and softness of Lowlanders Glenkinchie and Auchentoshan; and the heathery sweetness of younger Highland Parks or some Highlanders like Dalwhinnie or Glen Garioch. In addition, virtually all of the biggest names in blended whisky are marked by this kind of flavour - the house styles of Johnnie Walker, J&B and Chivas Regal all depend on that sweet, youthful Speyside core. All of them are likely to go well with lighter cigars, particularly those with sweet flavours of their own, such as Hoyo de Monterrey.

Citrus, berries, apple, pear

One of the most distinctive characteristics of the Speyside region, fruity flavours are also common in the Islands (so long as peat does not dominate) and in many Lowland single malts. It is a curious coincidence to find overt flavours of fruits in a spirit made from grain, and therefore of a completely different provenance to brandy or wine: these flavours of fresh fruit - to be distinguished from the drier flavours of raisins, red grape or fruitcake that derive from sherry-cask maturation and are grouped under the ‘dried fruit’ tag - owe much to the influence of ex-bourbon barrels made from American Oak. These casks generally produce vibrant aromas with a far lighter and fresher character than the heavy, dry European Oak sherry casks: tropical fruits, such as pineapple, kiwi or coconut, are a common comparison.

Some whiskies present clear flavours of apple or pear, such as Glenfiddich 12-year-old and many other Speyside whiskies in a similar style (our Treasurer’s Selection Benrinnes is an excellent example). Others tend towards a tarter citrus flavour, such as the orange notes in Dalmore or the tropical fruits of Arran. Flavours of red berries often derive from wine casks - raspberry, strawberry or cherry are common flavours in port-cask matured whiskies (see e.g. Balvenie Portwood or Glenmorangie Quinta Ruban), while drier flavours of cranberry or red plum may result from various red wine finishes (e.g. Longrow Red, or many of the wine cask expressions from Edradour). It is a wide-ranging set of flavours with all sorts of possible incarnations, and a good test for the learner’s palate: it is easy to define a whisky as tasting ‘fruity’, but is it fresh fruit or dried? Apple, citrus or berry? Raspberry, blackberry or boysenberry…?

Some cigars have slightly fruity flavours themselves, which are an obvious pairing: consider the floral flavours of Romeo y Julieta or San Cristobal, for example. Grassy or sweet flavours may also complement this diverse and expressive flavour profile.

Pepper, cinnamon, ginger, herbs

Aged Scotch whisky is often much softer and easier on the palate than its alcohol strength would imply. So much so, in fact, that sometimes you need something to liven things up a bit. Luckily, a good number of single malts possess lively spicy flavours, some of them in great enough quantities to challenge tequila (naming no names). Others are a little more restrained, but still with the warming tingle of Christmas pudding and mulled wine.

A lengthy maturation, particularly in a large cask (e.g. ex-sherry), generally means more oxygen is allowed into the cask to react with the spirit and develop more complex flavours. These may include spicy flavours - lignin compounds break down over time, releasing more intense spicy notes into the spirit, while the high acidity and relatively low alcohol content of sherry often serve to bring out spicier notes from the cask wood. Clove and cinnamon flavours often derive from eugenols produced via toasting - that is, firing the wood of the casks over a medium heat for anything between 15 to 45 minutes (to be contrasted with charring, where the wood is fired for a very short time over a much hotter flame). Some of the most intense spicy flavours come not from the cask at all, but from the still: a lighter spirit (such as that produced in a tall still) will often have more kick than something more rounded.

Spicy characteristics are generally used to complement other strong flavours, such as dried fruit (e.g. Aberlour) or peat (Ardbeg), but the style is probably best showcased by the expansive and varied Highland region. Highland malts generally eschew excessive subtlety for bold and full flavours, and so often showcase strongly spicy styles. The best examples by far are in the Northern Highlands: Glenmorangie has a light spice that is perhaps better described as herbal; but a small distance to the north, Clynelish and Old Pulteney provide a salty, firey yet still sweet style that prickles all over the palate. Their eastern counterparts, such as Glen Garioch or Glendronach, retain a gingery warmth that it is not so much restorative as elixir.

The strength and spark of such potions pairs very well with similarly lively cigars: Partagas is an obvious match, as is Ramon Allones; but the peppery notes of a Cohiba or Bolivar will also go very well.