Ended up touring the Glenkinchee Distillery about 30kms outside of Edinburgh in East Lothian. Lots of rolling hills and fresh streams.
Distillery was built in early 1700's.
Glenkinchee is owned by Diageo Group, so the shelves had a lot of other Scotch Distillery products on hand.
Higher end Scotch:
First part of tour is the museum. Scale model of early unlicensed (bootleg) still from 1700's. Apparently there was over 400 of these by the late 1700's.
Wasn't allowed to take pictures on production floor but surprisingly simple process. Germinated barley is shelled and minced, added to large stainless steel vat of hot water and cooked. Tranferred to large oak vats where yeast and sugar is added, mixed and steeped for 4 hours (vapours would get you drunk) then double distilled in large copper vats like model showm. First distillation is over 90% alcohol, second is 45%. Transferred to previously used oak barrels from France and sat for 12 years in on-site warehouse.
They have a term called "Angels Share" which is the loss of product from evaporation while in the barrels. Annually is around 3%, so a full barrel is reduced to approx. 64% volume after 12 years.
At the end of the tour you are led to a tasting room where you can select various Scotch brands for sampling. I chose the 3 Glenkinchee products. A regular production 12 year old, a 15 year old Distiller's Edition, and a 20 year old Limited Edition.
12 year old was very light and aromatic, Glenkinchee doesn't use a peat wash at the end, so the taste is very flowery and citric.
The 15 year old was a bit heavier, with a sharper finish but absolutly fantastic. A couple drops of water really brought out the flavour.
20 year old was a bit dissapointing, very smoky finish that irritated my throat, apparently they use a sherry soaked barrel for this one.
I ended up with the 15 year old. Cost me 60 pounds so around 96 dollars CDN.
I think one of the problems with people sampling Scotch for the first time is that they pick a heavy, peated one (Lagavulin, Laphroaig)and it's so harsh to them they are turned off for good. Trying a light, Lowland malt first is a great way to start.