Fully understanding and appreciating a good single malt Scotch whisky can be as elusive as shooting an authentic photo of the Loch Ness Monster.

There are many reasons for this, starting with the nature of Scotch whisky itself. Although this beverage is made from the most basic, earthy ingredients – water, barley, and peat – this beverage is anything but basic or simple. Even the highly-technical chemical analysis of the Germans and Japanese could not “crack the code” and fully duplicate all the subtle nuances of Scotch whisky made in Scotland.

Scotch whisky is indeed a singularly unique and fascinating beverage.

A Brief History

Most historians agree that the first documented case of someone making Scotch whisky was in 1494 when Friar John Cor requested a large amount of malt “wherewith to make aquavitae.” “Aquavitae” is Latin for “water of life.” The Scottish translation of the Latin was “uisge beatha,” which English speakers pronounced as “whisky.”

Whisky making today is big business and most of the Scottish distilleries are corporately owned. Family-run distilleries comprise less than 1% of all Scottish distilleries.

What Gives Single Malt Scotch Whisky its Characteristics

From the malting of the barley to the pre-aged stage, before they place the whisky in wooden casks, whisky makers make choices that affect the end product, such as the variety of barley used, whether to dry the malt over a peat or coal flame, even the shape of distillation container.

However, the aging stage is where the whisky maker can exert the greatest influence upon the character of this spirit. Here the whisky maker decides how long to age the Scotch with a legal minimum of three years; however, it’s usually longer—10, 12, or 18 years.

The container used to age the whisky is also important to forming its character. Often single malt Scotch whiskies are aged in oak barrels that had contained sherry. This gives the Scotch a slightly fruity flavor. Other elements that affect the character of Scotch whiskies include the weather or climate near the distillery. That is why a whisky aged in Scotland’s cool mists has a different character than bourbon whiskey from the hot humidity of Kentucky.

It’s important to know the elements that give single malt Scotch whiskies their varied characteristics so the taster is fully-prepared to select a great single malt Scotch.

The first step in choosing a good single malt Scotch is selecting a region. Historically, there were four: The Highlands, The Lowlands, Speyside and Islay (pronounced “EYE-luh.”) Today, however, The Highlands are divided further into: Northern, Eastern, Western, Central. For our purposes, however, we'll be sticking to just "The Highlands."

(For more information on regions, go to scotchwhisky.com http://www.scotchwhisky.com/english/about/malts/index.htm)

The Highlands

The Highlands are the largest of the whisky-producing regions, stretching across northern Scotland. Whiskies produced in The Highlands have a wide range of characteristics: spicy, smoky, and sherry-like. Brands from this region include: Macallan http://www.scotchwhisky.com/english/about/malts/macallab.htm Glenmorangie, and Aberlour.

The Lowlands

The Lowlands are an area that’s generally defined as south of a line drawn between the Firth of Forth and Loch Lomond. Whiskies produced in this region tend to have a dry, light finish and they lack smokiness as they are not dried over a peat-flame. This makes Lowland whiskies good as aperitifs and appealing to less-adventurous beginner palates. Some Lowland brands include: Auchentoshan and Glenkinchie. http://www.scotchwhisky.com/english/about/malts/glenkinb.htm

Speyside

Although the Speyside region is technically in The Highlands, this regions’ whiskies have enough unique characteristics that Speyside is a region unto itself. The whiskies produced in this region are known for their complexity and sweetness. Whiskies that well-represent the Speyside include: Aultmore, Glen Grant, Linkwood, Benrinnes, Glenlivet, Longmorn, Cragganmore, http://www.scotchwhisky.com/english/about/malts/craggab.htm and Glenlossie.

Islay

For those who think they would like a robust single malt Scotch whisky, then one from the Islay (Pronounced "EYE-luh,") region would be for them. The Islay region is a small wind-and-rain-whipped island on the southwest of Scotland densely populated with distilleries. The characteristics of whiskies produced here include smokiness (due to the water washing over peaty earth), intensity and a hint of salt spray. Some representative brands include: Bowmore (one of the milder Islays), Caol Ila (pronounced "cal-eela"), Lagavulin http://www.scotchwhisky.com/english/about/malts/lagavub.htm and Laphroaig (pronounced "La-frayg").

Generally speaking, the longer a single malt Scotch whisky has been aged, the smoother it is. Choose the oldest available Scotch from the region that interests you.

However, there are a few more items you should also consider when selecting aged whiskies.

The age of a single malt Scotch whisky is determined by the time it has been barrel-aged. Once it is removed from the oaken barrels and poured into glass bottles, the aging stops.

The minimum age of a single malt Scotch whisky is, by law, three years. However, a good single malt will be aged much longer. Some connoisseurs consider a minimum of 10 years to be a good rule-of-thumb. After that, a single malt Scotch seems to fully come into its own, so a 12-, 15- or 21-year-old single malt Scotch has the best chance of giving the greatest pleasure.

Do remember, however, that the longer a whisky is aged the better it is but the more expensive it is as well.

Once you select a region and the oldest single malt Scotch you can afford, it would be a crime to add anything to it, lessening the experience. That’s why true diehards will insist on drinking their single malts “straight up” or “neat.”

Another acceptable way is to add a few drops of water or a chip of ice. Although it’s true that some single malt Scotch drinkers enjoy their beverages on the rocks or with club soda, you're likely to miss all the subtleties of this kingly beverage.

The Nose

To fully appreciate single malt Scotch whiskies, you must primarily use more of your nose and less of your tongue, because your nose is far more discerning than your tongue. There are 32 primary smells, as opposed to only four primary tastes.

The Tongue

The tongue has a role in whisky-tasting, however. It registers the primary tastes and helps you determine something called 'mouthfeel' - the viscosity, texture, and smoothness of the whisky and its 'pungency' – from slight irritation to unbearable burning, in essence, pain.

Pungency is a key element in whisky-tasting, especially when you're enjoying a robust sample. Whisky pungency can sting nose and tongue, even inducing numbness, a temporary anesthesia.

An entire “how-to” article could be devoted to the exact steps and evaluations you can make during a whisky-tasting. But for the purpose of this article, only a general outline of three steps will be given:

1)Smell. Take time to smell the single malt Scotch whisky, rolling it in the glass.

2)Taste. Take a sip, letting it roll around your tongue, touching all its areas, to get the fullest assessment of the whisky’s qualities.

3)Swallow. Slowly swallow the mouthful, while opening your nasal passage, fully adding to the experience, helping better determine all this beverage’s subtleties.

Once you've followed Step 1: Select a Region; Step 2: Select an Age and Step 3: Taste & Enjoy, you'll have:

1) A better understanding of the regions.

2) An appreciation of aging and its effects on a whisky.

3) Found at least one single malt that you like.

4) A personal understanding of that single malt's complex characteristics.

Now Step 4: Your Bonus Step is a fun, interactive way to put your new knowledge to work in selecting other whiskies and, of course, in learning more. It's the "Maltmatcher" http://www.malts.com/index.php/en_us/Malt-Matcher-Flash Enjoy!