All about making whisky
The addition of water softens the taste of the alcohol, enabling the whisky to breathe, thereby revealing subtle new flavours. Whisky enthusiasts consider it preferable to use the same spring water that was used to produce the whisky, or at least a water that shares similar characteristics.
ISLAY: An ancient stronghold of the Lords of the Isles, Islay is known for its peaty, smoky whiskies. The Ardilistry spring is on the south-east coast, near the Ardbeg, Laphroaig and Lagavulin distilleries which look out over Ardilistry bay. The Ardilistry aquifer is fed by the same water that fills the lakes which supply Islay’s famous distilleries. Ardilistry spring water is neither too light nor too hard, and has a naturally high acidity due to its filtration through the local peat bogs. It is typical of the water used by the distilleries on Islay. ‘Uisge Source, Ardilistry Spring’ is the only bottled water from the Scottish islands. SPEYSIDE: Uisge Source Speyside comes from the Cairngorns Well in the Speyside region, known for its whisky production and especially the ‘Crown Estate’ distillery which belongs to the British sovereign. The Cairngorm mountains have the highest, coldest, snowiest plateaus in the United Kingdom, and include five of the six highest mountains in Scotland. The spring is in the same locality as many of the Speyside distilleries such as Macallan, Glenfiddich, The Glenlivet, Tomintoul, and Braeval. The Cairngorns Well is the highest spring in Scotland. Emerging from the River Spey catchment, it flows through layers of hard granite to produce a spring water that is low in minerals, like that used by many of the Speyside distilleries. The area was formerly a smuggling route for contraband whisky, and the Cairngorms Well was probably one of the sources used for the illegal production of whisky. HIGHLAND: Uisge Source draws this water from St Colman’s Well, in the Highlands, twenty miles north of Inverness in a region called Ferrindonald, near the Glenmorangie, Dalmore, Glen Ord and Balblair distilleries. The Well is named after Saint Colman, an Irish bishop, formerly a monk on Iona. The water from this spring is hard and rich in minerals. It is filtered through red sandstone and limestone rock strata, like the water used by the numerous Highland distilleries. ‘Uisge Source, St Colman’s Well’ is the northernmost bottled water in Scotland.
UISGE SOURCE is a pure, fresh spring water that is drawn from private wells in the region where the whisky is distilled. The sources are near the main distilleries in the three largest single malt producing regions: the Isle of Islay, Speyside and the Highlands. Each water has a unique chemical composition, that shares the same characteristics as the water used to make the whisky in that region. Whisky experts recommend adding water to bring out the full character of a whisky. The water softens the taste of the alcohol, enabling the whisky to breathe, thereby revealing subtle new flavours. It is preferable to use the same spring water that was used to produce the whisky, or at least water that shares similar characteristics.
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