Fruity whisky: Fruity, but not always mild!

A whisky is described as fruity if it triggers fruity-sweet associations on the nose and the same applies to the flavour and, in the best case, the finish. Whiskies from the Scottish whisky region of Speyside are generally said to be fruitier, Lowland whiskies milder, Highland whiskies spicier and heavier, Campbeltown whiskies are maritime, rather light and usually a bit smoky, Islay whiskies are basically always peated and Island whiskies are partly maritime, partly fruity or peaty. These unwritten characteristics often become blurred and you end up with a fruity, peaty Islay whisky, for example.

There are several crucial aspects to ensuring that a whisky has a fruity character. For example, the choice of malt, as lightly malted barley can support fruity flavours. The reduced influence of peat during the kilning process can make fruity flavours more prominent. The style of the whisky can also be influenced by the fermentation, as a longer fermentation time favours the formation of esters and compounds that provide fruity flavours. The shape of the copper stills also has an influence on the whisky to be. It is said that stills with a tall and thinner neck favour milder and fruity flavours. A good example of this is the Bunnahabhain Distillery. Their very tall and pear-shaped stills ensure that heavier flavours cannot reach the highest point in the neck and are returned. Slower distillation can promote the separation of flavours and intensify the fruity aromas. Furthermore, the cutting point of the distilled spirit between the first (head) and last run (tail) is an important point, as this influences which components end up in the middle run (heart), which is then filled into cask.

The cask probably has the greatest influence on the flavour of the spirit. It is said that around 70-75% of the character of a whisky is due to the choice of cask. Whiskies are often refined with a finish, a subsequent maturation in special casks, or are fully matured in characteristic casks. Various Spanish sherry casks are frequently used. Oloroso, Pedro Ximénez (PX), Amontillado, Tempranillo, Manzanilla, Palo Cortado and many more. These casks bring dark, sweet fruit notes to the whisky as well as nutty flavours. But also casks in which red, white or liqueur wine was previously stored, often from France, Portugal or Italy. Also former rum, tequila, mezcal, calvados, cognac, maple syrup and apple cider casks. It almost seems as if there are no limits. Every spirit that was previously stored in a cask has released essential substances into the wood, which then releases these substances back into the spirit that is then placed in the cask - our whisky. Importantly, smaller casks intensify the contact between the wood and the spirit, which can accelerate the development of fruity flavours. Last but not least, the maturation conditions such as (micro)climate, location, maturation time, chill filtration or non-chill filtration, blending and marrying time in a vat are decisive factors.

Nosing: Milk chocolate, sultanas, wild berries, honey, clove pepper, prunes, nut nougat, caramel, dried figs, Christmas stollen, baking spices.

Taste: Spicy-sweet. Creamy malt, dried fruit, roasted hazelnuts, oak, nut chocolate, forest honey, orange zest, light peppery notes, grapefruit, cocktail cherries, liquorice root, mocha.

Finish: Long-lasting but becoming drier. Sultanas, caramel, lingering chocolate notes, dark roasted espresso beans, candied ginger, walnuts, spice cake, spicy oak.

Nosing: Strawberries, light garden fruits, raspberry jaffa cake, dates, lime zest, fine eucalyptus aroma, malt, ginger, marzipan, cinnamon, caramelised banana, Manuka honey.

Taste: Cranberries, light pepper note at the beginning, dark chocolate, creamy malt, pineapple, cinnamon, cloves, candied ginger, spicy oak, butterscotch, roasted nuts, maraschino cherries.

Finish: Long-lasting, apricots, red fruits, slightly peppery, cinnamon, smoked spices, ginger biscuits, flavours of fresh leather.

Nosing: Maritime, sweet dried fruit, maple syrup, raspberries, milk chocolate, roasted flavours, nuts, vanilla, grated coconut, Mon Chéri chocolates, orange zest, buttercream, cinnamon, banana baked in honey.

Taste: Warming and oily. Lightly roasted espresso beans, cahewnuts, cinnamon, clove pepper, juicy oranges, subtle sea salt notes, oak, salted caramel, gentle liquorice nuances, soft dates, preserved cherries, sultanas, cloves, blackcurrant jam.

Finish: Medium-bodied, salty-maritime notes, dried fruit, figs, toffee, chocolate, coconut, roasted peanuts, hint of pepper, oak, spices.

Nosing: Campfire aroma, iodine, strong sea breeze, sultanas, liquorice, cherries, lemon zest, fudge, plums, cinnamon-sugar, hint of menthol, smoked bacon, dried apricots.

Taste: Spicy peat, cooked garden fruits, thyme honey, crème brûlée, sea salt, cinnamon, cherry jam, dates, intense oak notes, cedar wood, liquorice root, lime, ginger, baking cocoa, roasted walnuts.

Finish: Long lasting, soft but spicy-maritime peat note remains on the palate. Blackcurrant, iodine, grapefruit, caramel, cinnamon, cloves, vanilla, oak, leather, BBQ.

Nosing: Strong spicy campfire smoke, red berries, chocolate, orange marmalade, mango, cinnamon, nutmeg, cloves, gingerbread, star anise, hint of mint, fir honey, roasted flavours.

Taste: Peat, dark fruit, soft dates, dark chocolate, mocha, redcurrant, fresh tobacco leaves, creamy malt, spice, roasted walnuts, orange zest, baking spices, marzipan, oak, salted caramel, cayenne pepper, hazelnut cream.

Finish: Medium length, woody, sweetish smoky flavour. Plums, oranges, almonds, leather, blackcurrant, black tea, grilled green peppers

Nosing: Honey, apples, sweet fruits, vanilla, citrus notes, malt, hazelnuts, oranges, cinnamon, herbs, baked banana, Christmas cake, butterscotch.

Taste: Caramel syrup, sultanas, stewed fruit, cinnamon, walnuts, oak, vanilla pudding, baking spices, gingerbread, grated coconut, prunes, sherry notes, creamy malt.

Finish: Long lasting. Vanilla, nut cake, orange zest, dark chocolate, wild berries, cinnamon, honey.

Nosing: Flat peaches, vanilla cream, fudge, acacia honey, marzipan, light fruits, white wine notes, hint of eucalyptus, baking spices, pineapple, apricots, lychee.

Taste: Heather, panna cotta, apricot jam, salted chestnuts, clove pepper, herbs, oranges studded with cloves, white chocolate, almonds, a subtle hint of rosemary, oak, macadamia nuts, candied apples, lime, caramel biscuits.

Finish: Medium length. Vanilla ice cream, mango, honey, spicy oak, sultanas, some ginger, nutmeg, lemon zest, peach.

Nosing: Red berries, honeydew melon, baked apples, fudge, oat biscuits, heather honey, pears, prunes, dark chocolate, vanilla, malt, caramelised banana, baking spices, mocha, marzipan, subtle peppery notes.

Taste: Plums, cherries, dried apricots, roasted nuts, slightly peppery, candied ginger, lemon zest, hint of chilli, nougat pralines, cocoa, fir honey, oak, cinnamon, pomegranate balsamic vinegar, black tea, dates.

Finish: Medium length and becoming drier, slightly tart. Oak spice, raspberry jam, cinnamon, plums, vanilla, kirsch, walnuts.

Nosing: Strawberry, fudge, fruit compote, cinnamon, sweet apples, sultanas, oak, oranges, honey, tobacco leaves, heather, plums, clove pepper.

Taste: Creamy and velvety. Red wine notes, oak, toffee, lemon zest, pepper, blackcurrant, grapefruit, almonds, sour cherries, nutmeg, spice, apricots, chocolate, roasted hazelnuts.

Finish: Medium length. Baking cocoa, spices, salted caramel, oak, wine gums, Mon Chéri, clove pepper, residual honey sweetness.

Nosing: Subtle floral bouquet, orange blossom and zest, tropical fruits, honey, soft dates, vanilla biscuits, citrus fruits, green apples and pears, raspberries, cherries, toasted oak, apricots, peaches, eucalyptus, almonds, butterscotch.

Taste: Honey, toffee, lemon zest, pineapple, oak spice, wild berries, spices, baked apples, cinnamon, tropical fruits, malt, boiled pears, Stroopwaffle biscuits, apple sauce, mandarins.

Finish: Medium length and strong with a slight bitter note. Sweet and creamy malt, vanilla, spicy oak, ripe apples and pears, mirabelle plums, liquorice root.

Nosing: Milk chocolate, sultanas, marzipan, rock candy, plum-cinnamon, sweet pears, wild berries, roasted hazelnuts, apricots, cream toffee, vanilla ice cream, butter biscuits, orange zest, cloves.

Taste: Warming and velvety. Dark chocolate with orange pieces, soft dates, allspice, candied ginger, cloves, cinnamon, nutmeg, nougat pralines, oak spice, creamy malt, cherries, cherry liqueur.

Finish: Long-lasting, slightly drying, but sweet. Mon Chéri, milk chocolate, orange zest, dates, almonds, cinnamon, spices, apples, pears, cherries, strawberries and blackcurrant jam.