2006 Berrys' Fettercairn, Cask No 107742 Highlands, Single Malt Whisky 53.3%

Fettercairn Distillery, Highlands

Fetter cairn Distillery was founded in 1824 by Alexander Ramsay on the site of a former corn mill in the beautiful rolling hills of Kincardineshire.  After losing his fortune, Alexander was forced to sell the estate to the Gladstone family in 1830. John Gladstone’s son William Gladstone, went on to become Prime Minister and Chancellor of the Exchequer and was instrumental in passing various reforms on the taxation of whisky.  Queen Victoria and Prince Albert visited Fetter Cain in 1861 during one of their Scottish tours.
The distillery was rebuilt in 1890 after a fire and extended to four stills in 1966. It has white-washed  Victorian stone buildings with a single pagoda chimney above the former malt barn. It draws its water from the Cnoc Calma (Sturdy Hill) spring in the Grampian mountains and its cooling water from Stankeye lake, and it uses lightly peated and median peated barley. A traditional distillery, it operated a copper-domed cast-iron mash tun, eight Oregon pine washbacks and four small pot stills. The spirit stills have unique waterfalls cascading down their necks to cool the vapours and increase reflux, resulting in a light clean spirit. The whisky is matured in American Oak bourbon casks, European oak sherry casks and refills, stored in warehouses at the distillery, the oldest Fettercairn casks being 1962.
The arch and the unicorn are two symbols that are heavily associated with Fettercairn. The unicorn is said to stand for purity and strength and has been a symbol of Scotland since the reign of King Robert III. It is also used within the Ramsay clan crest, of which the founder Alexander Ramsay brought with him to the distillery. 

Highlands Whisky

Maybe because it is the largest geographical area, the Highlands is also the hardest Whisky region to pin down stylistically. For this reason it is easiest not to consider the Highlands as one large are, but as 4 smaller and much more distinct ones.

North-Highland malts tend to be light bodied, delicate whiskies with complex aromas and a dryish finish sometimes spicy, sometimes with a trace of salt. Northern Highland distilleries are almost all coastal. The most northerly is Old Pulteney, situated about as far north as you can go in Wick, which produces a delicious, fragrant, dry whisky. 

Working south along the route of the A9, next comes Clynelish at Brora (built in 1969, beside an earlier distillery who’s whiskies are known as Brora) - a sophisticated and complex whisky older expressions are very highly regarded and the malt deserves to be better known. Perhaps the reason that it is rarely seen as a distillery bottling is that it’s malt is a key component of Johnnie Walker.

The best known of all the Northern Highland malts is Glenmorangie. Glenmorangie, is made at Tain on the Cromarty Firth, and is the most popular malt in Scotland. Over the last decade Glenmorangie pioneered the now often copied process of wood finishing. Althoght this process is not universally popular;  it transformed the company’s commercial success. 

The Eastern Highlands produce a number of whiskies that can be confused with those of Speyside.  In the north of the region close to the southern border of Speyside, whiskies which are smooth, sometimes with a little smoke, malty-sweet, such as Macduff, Ardmore, Glen Garioch and Knockdhu are made.

Further south is Fettercairn, and Glencadam, at Brechin, which produces an unusual creamy, fruity malt. The area between the Moray and the Tay has two distilleries of note; Royal Lochnagar and Glendronach. The first is a wonderfully smooth, rich whisky made in the shadow of the mountain of the same name in a distillery established in 1825 The second is also luscious and often sherried.

In the Western Highlands there only two distilleries on the mainland those of Oban and Ben Nevis. Oban is a perfect, sheltered harbour makes it the principal seaport for the Isles and the capital of the West Highlands. Its whisky has a misty, briny character, with a background of heather and peat.

The Oban whisky stills used are among the smallest in Scotland; the cramped nature of the site is attested to by the odd position of the worm tubs, fed by unusually short lyne arms, and nestled in the ‘vee’ between the roofs of the still house and an adjoining building.

The whiskies of the Central Highlands are a mixed bag. Generally they are lighter-bodied and sweeter that their cousins to the east, but not as sweet as Speysides.

The Central Highland single malts used to be known as 'Perthshire Whiskies'. Most are found along the valleys of the Tay and its tributaries.  The furthest north is Dalwhinnie, which is almost in Speyside indeed; it is at the very head of the river, over sixty miles from Grantown-on-Spey.

Blair Athol and Edradour whisky distilleries are both near Pitlochrie. The former was founded in the 1790s and was substantially rebuilt in 1949 Edradour is the smallest distillery in Scotland - a happy survivor of the days of 'farm distilleries' - yet produces a clean, fresh, attractive and justly popular whisky.

South again is Aberfeldy distillery, on the edge of the pretty town of the same name. Glenturret, at Crieff is one of the claimants to being the oldest distillery, although it was dismantled in the 1920s and is much changed.