This article takes an impartial look at how these two spirit styles compare. We aim to break down their production process, flavour profile, etc. Rather than arguing for one over the other, our goal is to highlight what sets each apart. Let’s see how their differences translate to the glass.
1. Definition and characteristics
Australian whisky
Australian whisky doesn’t fall under a national regulatory framework. However, most producers follow global best practices. Tasmania and Victoria are two leading regions that produce Australian whisky. Their distilleries often use local barley and, sometimes, they experiment with grains like rye or wheat.
Smaller batch size often results in varied cask finishes. These include Australian wine barrels, port and sherry casks. Due to the warmer climate, whisky often matures faster. And that means younger releases with more pronounced wood influence.
Scotch
To be labelled Scotch, whisky must be produced in Scotland. Also, it must comply with the Scotch Whisky Regulations 2009. There are two main categories of this spirit –
- Single malt, which is made from malted barley at a single distillery
- Blended Scotch, which combines single malts and grain whiskies
Scotch needs to be aged for a minimum of three years in oak casks. In fact, some are aged much longer.
Scotch is also known for its regional distinctions. Islay malts, for instance, are heavily peated and smoky. Speyside whiskies are lighter and fruitier. Also, they are easy on the palate.
2. Production and maturation differences
Australian whisky
Australian distillers often prioritise locally sourced ingredients. Plus, they lean into flexible, innovative fermentation methods. Pot stills are commonly used, similar to Scotch, but sans the same constraints.
The climate accelerates ageing. This means, five-year-old Australian whisky may have the same maturity traits as ten or twelve-year-old scotch. Distillers also experiment widely with cask types. These include ex-shiraz or fortified wine barrels, which impact both colour and flavour profile.
Scotch
Scotch distillation leans heavily on tradition. Some distilleries still rely on floor malting. Double distillation is still standard for Scotch, but triple distillation is more common in the Lowlands.
Maturation of Scotch typically occurs in ex-bourbon or sherry casks, sometimes for decades. This results in layers of complexity and depth to the spirit.
3. Flavour profiles: A side-by-side comparison
Australian whisky
Australian whiskies tend to be bolder in flavour, thanks to their rapid maturation. Expect notes like dark chocolate, dried fruits and warm spice.
Also, cask influence is significant. For instance, distilleries in Starward that use ex-shiraz or port barrels can result in richer, wine-forward profiles.
Scotch
Scotch’s flavour profile differs based on the region it originates from. For instance, Highlands produce Scotch that is complex with fruit, malt and subtle floral. Lowland results in lighter, grassy and more delicate – often used in blends.
In conclusion
It is very much evident that both Scotch and Whisky differ in production techniques to their flavours. With Scotch, you experience legacy and consistency. Whereas, Australian whisky stands out for its innovation and bold character. That means, there is no “better” option, only what suits your palate.
Paul’s Liquor offers a curated selection so you can explore Scotch and Whisky with curiosity!
