Scallywag whiskies

History

Douglas Laing & Co. was founded in Glasgow in the mid-20th century and made a name for itself bottling unblended casks from different distilleries. In the 2010s it launched a series of regional blended malts, starting with Big Peat, devoted to Islay. Scallywag arrived shortly afterwards to represent Speyside, and the series was completed with whiskies for the Highlands, the Lowlands, the islands and Campbeltown. As with the rest of the range, the house doesn’t say which distilleries go into each batch.

House style

Scallywag bets on Speyside’s richer side: malts matured mainly in sherry casks, with dried fruit, chocolate, orange and spice, and some vanilla from bourbon casks. It contains no peat. It is bottled at 46% ABV, without chill filtration and with natural colour, which gives it good texture. It is an indulgent, spicy whisky with a medium to long finish. It is a good example of how sherry defines an important part of Speyside’s identity, and of how a blend of malts can offer richness at a reasonable price.

Where to start

Scallywag is the catalogue’s entry. If you like it, compare it with Big Peat, its Islay sibling, to see how the style changes with the region. And if you want single-distillery malts with a similar profile, try Aberlour 12 or Glenfarclas 12, two sherry classics from Speyside.

• ScallywagBlended malt · 46% ABV