Three Regions Gift Pack

Uisge is the Scottish Gaelic word for Water, pronounced ‘oosh-guh’. Whisky has a wonderful array of aromas and flavours which is why experts recommend adding nothing more than a dash of water. Adding water removes the alcohol prickle, and opens up the aromas and flavours of the whisky. Three chemically different spring waters from private sources close to some of the popular distilleries in 3 of Scotland’s Whisky Regions:

A hard, mineral-rich water for Highland Whiskies
A soft, low-mineral water for Speyside Whiskies
A water with higher natural acidity for Islay Whiskies

3 x 10cl Uisge Source waters 1 x Glass pipette 1x Perspex pipette holder

The Water
HIGHLAND ST COLMAN'S WELL, ROSS-SHIRE
St Colman’s Well, close to some of the popular Highland distilleries, is where the Highland water for Uisge Source is taken. The water is filtered through red sandstone and limestone rock strata. It’s hard and rich in minerals, as is the water used by the nearby distilleries.

Could a drop of Uisge Source change your Highland malt from the ‘water of life’ into the ‘water of longer life’? We’re sure you’ll enjoy finding out.

THE ARDILISTRY SPRING, ISLAY
Imagine you have been miraculously transported to Islay, ancient stronghold of the Lord of the Isles. You are squelching across one of the great swathes of peat bog that typifies the landscape hereabouts. As the water wells up over your boots pay it a modicum of respect. For this is the very peat-filtered water used to make the famous Islay single malts. And the same naturally acidic water that feeds the Ardilistry Spring, making it the ideal companion to the aforesaid malts.

The spring lies just a couple of miles from the main Islay distilleries. You’ll find it on a single-track road heading towards the historic 8th century Kildalton Cross. Perhaps this proximity to an ancient Christian relic is no coincidence. After all, when you add Uisge Source Ardilistry Spring water to Islay malt, the result is indeed very close to heaven.

SPEYSIDE THE CAIRNGORMS WELL, MORAY

The date is 7th October 1859. A breathless Queen Victoria has just reached the summit of Ben Macdui, the highest peak in the Cairngorms. In her words “It had a sublime and solemn effect, so wild and solitary…I had a little whisky and water, as the people declared pure water would be too chilling.” Well, that’s her excuse, as though any excuse is needed to enjoy a dram of Speyside single Malt.

Fast-forward to today and you don’t have to be Royalty to enjoy the right water in your Speyside malt. This water is from The Cairngorms Well, one of Scotland’s highest natural springs. Emerging from the River Spey catchment and flowing over hard rock strata the water is soft and low in minerals, like that used by many Speyside distilleries. There are over 45 Speyside malts but, we would argue, just one water good enough to add to them.