On January 25th, Scottish people will be celebrating the birth of poet Robert Burns. Many choose to do this with food, including traditional haggis, tatties and neeps. Of course, there will be a few drams of scotch whisky drunk to toast the Scottish Bard.
Whether or not you are celebrating on Burn’s Night, we have selected ten of the finest whiskies to tempt you into a wee tipple.
Monkey shoulder is a term the workers who turned the barley used to suffer from. The long days of tossing the barley with one particular arm led to workers stooping and walking with a dropped shoulder, like a monkey. Nowadays it is just a reference back to those times. This whisky is blended using Glenfiddich, Balvenie and Kininvie whiskies and is smooth with a warm, malty finish. Good for cocktails.
Matured in sherry casks, this single malt has notes of honey and sweet almonds and finishes with cinnamon and spices and a wisp of peat smoke. Perfect tipple to celebrate Burn’s Night.
A big and bold whisky here that has also been matured in sherry casks. This is the 57th production of Aberlour’s most popular A’bunadh series. Fruit and nutty flavours give way to a smooth finish.
This is a single malt that was matured for the last three months in IPA casks. An interesting experiment that should bring together whisky and beer enthusiasts. Thanks to the beer, this whisky has a strong flavour of hops and finishes with citrus notes. This should provide an interesting talking point on Burn’s Night.
Any whisky that won the award for ‘Best Whisky in the World at the 2007’ at the World Whiskies Awards should have a place in our top ten. First notes include sweet, smoky peat, peppers and spices and finish with woody smoke that stays on the palate.
Made using spirits that have only been distilled during the cold Scottish winter, this whisky starts off with sweet toffee, citrus notes of green apples and finishes on the palate with smooth smoky notes and golden malt. The producers recommend you serve this straight from the freezer so make sure you remember to pop it in before Burn’s Night.
Rated the best whisky in Jim Murrays’ 2012 Whisky Bible, this whisky has been matured in ex-bourbon casks with spirit from old sherry casks. A creamy malt with notes of toffee, vanilla, citrus fruit and finishes with hints of smoky peat.
This whisky is named after the hand tool workers used to cut the peat. A definite smoky hit is followed by a strong whiff of peat on the nose, with accents of ripe autumn fruits and finishes with oak and spice and another hit of smoke.
As you would expect, this single malt is sweet and smooth on the palate and has strong notes of almonds and marzipan. A sweeter whisky for those who do not like their tipples too dry or smoky.