My Very Own Scotch Whisky Experience in Edinburgh, Scotland

One of the first things I learned on my first trip to Edinburgh is that the Scots like their whiskey. The second is that ’round these parts, whiskey is spelled without the ‘e’, so whisky it is. With that being the extent of my whisky knowledge and this being my second visit to Scotland, it was time to dive into the deep end, and that’s how I ended up at The Scotch Whisky Experience in Edinburgh’s Old Town. I mean, if you’re going to learn about whisky, you may as well go to the source in Edinburgh!

Scotch Whisky Tour: How You Can Make Your Own Blend Of Whisky in Edinburgh, Scotland! 

Inside the Scotch Whisky Experience

After a quick lesson on Scotch whisky, it was time for a sensory perception test. Every participant was given a worksheet and we were then tasked with identifying 10 scents commonly found in whisky. At this point 10 little glass jars with scented cotton were passed around and we each tried to identify the mystery scent. Let me tell you, it was hard!

I thought I would do well having spent the previous day sniffing different botanicals found in gin, but that was not the case. If you take a look at my worksheet you’ll see that I thought I could smell: medicine, marzipan, sugarcane, candy, books in an attic, butter, a blend of peaches and banana, vinegar, Vick’s vapour rub, and one scent so horrid that I labelled it as poison. You probably won’t be surprised to hear that I did not pass with flying colours.

I won’t spoil the experience by giving you the answers, but I’ll confess that I only identified two scents correctly: marzipan and vinegar. The rest of my group didn’t fare too well.

We then moved on to the tasting. We each had 4 glasses of whisky in front of us, and then came the task of drinking and trying to pick out the 10 scents we had previously identified.

The verdict: no future master blenders were found in our group.

Blending my own Scotch whisky

Next up it was time to get creative and make our own whisky. Our instructor suggested that we use a single grain for 60-70% of our blend, and then get creative with the rest; had Highland, Lowland, Islay and Speyside whisky to play around with.

If you know your whisky, this is the fun part, but it can also be a little intimidating; you don’t want your whisky souvenir to be a dud. That’s why I ended up enlisting the help of my instructor and took her advice on what percentages to use for my blend. (Kind of cheating, I know!)

Since we were in a small group, at the very end, we asked our instructor to do a blind nosing of our whiskies and see which one she liked best. What was funny is that she unknowingly ended up choosing mine, which was the one she had helped create! I guess I walked away with a good whisky after all.

3,384 bottles of whisky on the wall

Last but not least it was time to visit the whisky collection, which is comprised of a whopping 3,384 bottles!

This impressive collection was started by Claive Vidiz, a whisky enthusiast from Sao Paulo, Brazil. Vidiz began collecting bottles of whisky in the 1970s; from the rarest to the most accessible, he amassed them all, and after 35 years of collecting bottles from around the world, his collection found a new home in Edinburgh’s Scotch Whisky Experience.

Setting foot inside the collection was like stepping into a glass maze. Rows upon rows of bottles glowed with the gold beverage, and hidden amongst them were two of the oldest bottles of Scotch whisky in the collection; one dating back to 1897 and the other to 1904.

Each of the different tours at the Scotch Whisky Experience take you through the whisky collection, so even if you’re short on time or on a bit of a budget, you won’t miss out on this.

How to visit & book your tour:

The Scotch Whiskey Experience offers a wide variety of tours. You have The Silver Tour, which is 50 minutes in length; The Gold Tour, which is 70-90 minutes in length; The Platinum Tour, which is 90 minutes in length; and The Taste of Scotland, which is 3 hours in length. Each tour delves a little deeper into the world of Scotch whisky through guided nosings and tastings. Aside from this, they also have a Morning Masterclass, where people can further refine their skills.

We did the Blend Your Own session, which is a private event that you have to book in advance. If you’re thinking of doing this one, it’s best to get together with a group of friends because it can be a little pricey if your group has less than 10 people.

The Scotch Whisky Experience is located in the Old Town of Edinburgh right outside Edinburgh Castle. They are also open 7 days a week year-round, so there’s no reason to miss out!

The Practical Whisky-Lover’s Guide to Edinburgh (Beyond the Scotch Whisky Experience)

Scotch 101: A Friendly Primer (So the Labels Make Sense)

Before we start ordering like pros, here’s the quick cheat sheet you’ll want in your back pocket:

• Single malt Scotch
  Whisky made at one distillery from malted barley, distilled in pot stills. (Example style cue: Speyside single malts often taste like orchard fruit, honey, vanilla.)
• Single grain Scotch
  Made at one distillery using other grains (wheat/corn) and usually column stills. Often lighter and used as the backbone for blends.
• Blended malt
  A blend of single malts from different distilleries—no grain whisky in the mix.
• Blended Scotch
  The global classic: single malt(s) + single grain(s) married together for balance and consistency.
• Cask strength
  Bottled at natural barrel strength. Wonderful for flavour exploration—add water tiny drops at a time.
• Age statement (e.g., 12-year)
  The youngest whisky in the bottle. No age statement (NAS) is also common; flavour, not just years, matters.
• Chill-filtering & added colour
  Techniques some brands use for clarity/consistency. You’ll also see “non-chill-filtered” or “natural colour” flagged by purists.

Your Whisky Flavour Compass (Regions & Typical Profiles)

Lowland (often soft, grassy, citrusy)

Think lemon zest, cut grass, vanilla creams. Great for newcomers or aperitif sips.

Speyside (fruity, honeyed, dessert-leaning)

Red apples, pears, toffee, sponge cake, almond. The crowd-pleaser region: sweet, elegant, very “sippable.”

Highlands (wide range: heather, spice, coastal)

From honey and heather to pepper spice and a salty wink—Highland malts can be bright or brawny depending on where they sit.

Islay (smoke, sea spray, bonfire)

Peated powerhouses: iodine, seaweed, medicinal notes, and campfire smoke. Start small if you’re new to peat.

Campbeltown (briny, oily, funky charm)

A tiny region with cult fans. Expect maritime character, sometimes an intriguing “engine room” note.

Islands* (salty, sweet, sometimes smoky)

Skye, Orkney, Mull, Arran and friends. You’ll meet honeyed malt with coastal airs and, occasionally, gentle peat.
*Technically grouped under Highlands for regulations, but locals talk about them separately.

How to Nose & Taste Like You Mean It

You don’t have to be a master blender to have fun. Use this simple flow:

1. Glass & grip
   A tulip-shaped glass helps trap aromas. Hold by the stem or base to avoid warming your dram.
2. Look
   Note colour (pale straw to deep amber). Not a quality test—just a clue about casks used.
3. Nose (twice!)
   First pass with mouth slightly open. Back off if the alcohol tickles. Second pass after a swirl—go slow and think in families: fruit, floral, sweet, spice, nutty, malt, smoke, maritime.
4. Sip & coat
   Tiny sip, roll it around your tongue. Let it coat; note texture (silky, waxy, oily, light).
5. Add water (if you like)
   Two or three drops can unlock aromas, especially in higher-ABV pours. Re-nose, re-taste.
6. Finish
   How long do flavours linger? Short (vanish), medium, or long (the dram that keeps on chatting).

A Self-Guided Whisky Day in Edinburgh (Easy, Tasty, Walkable)

Stop 1: Old Town Warm-Up (Late Morning)

• Start lighter: Try a Lowland/Speyside flight to calibrate your palate.
• Snack smart: Soup + oatcakes or a wee cheese plate. (You’ll thank yourself later.)

Stop 2: Old Town to Canongate (Early Afternoon)

• Independent bottler/whisky shop browse: Chat with staff, nose a few open bottles, learn about single cask vs. core releases.
• Take notes: Snap photos of labels you like—future you will forget the good ones otherwise.

Stop 3: New Town Interlude (Mid Afternoon)

• Coffee reset: Specialty coffee or tea to refresh your senses.
• Optional dram: A Highland or Islands pour—different vibe, different coast.

Stop 4: Leith Finale (Late Afternoon / Early Evening)

• Seafood + whisky pairing: Order scallops, langoustines or smoked salmon with contrasting drams (creamy Speyside vs. briny Islands).
• Nightcap: If you’ve fallen for peat, an Islay dram by the water is a perfect curtain call.

Food & Whisky Pairing: What Works (and Why)

• Smoked salmon + citrusy Lowland
  Cuts through richness and keeps things bright.
• Scallops or lobster + vanilla-honey Speyside
  Creamy, sweet edges match the delicate seafood.
• Cullen skink + gentle Islands malt
  The soup’s smoky haddock loves a subtle coastal dram.
• Haggis, neeps & tatties + peppery Highland
  Pepper spice plays well with the haggis’ savoury depth.
• Blue cheese + sherried Speyside/Highland
  Sweet dried fruit notes tango with salty funk—wow.
• Dark chocolate (70–85%) + Islay peat
  Bitter cocoa softens smoke; smoke deepens cocoa. Magic.
• Cranachan + heather-honey Highland
  Echoes of honey and oats; the raspberry pop keeps it lively.

Whisky Souvenirs: What to Buy & How to Get It Home

Smart buys that travel well

• Single cask or shop-exclusive bottlings: A story in a bottle and harder to find elsewhere.
• Miniatures (50ml): Build a tasting set for later.
• Chocolate, oatcakes, chutneys: Make your own pairing night back home.
• Glencairn glasses or a small water dropper: Lightweight, useful, and very on theme.

Packing & customs checklist

• Bubble-wrap bottles; centre them in clothing.
• Put minis in a zip bag (just in case).
• Know your home country’s duty-free allowance before you buy.
• Keep liquids in checked luggage (minis can go carry-on only if they meet security liquid rules).

A Quick Glossary (So You Can Nod Confidently)

• Dram: A serving of whisky. Size varies; joy does not.
• Angel’s share: The portion that evaporates during cask ageing. Angels have good taste.
• Mash tun / washback: Where grain meets water (mash), then ferments (wash).
• New make spirit: Clear spirit before cask ageing (not yet whisky).
• Sherry/bourbon cask: Ex-sherry brings dried fruit & spice; ex-bourbon adds vanilla & coconut.
• Finish (verb): Additional time in a different cask (e.g., port finish).
• Single cask: Bottled from one barrel—unique, limited, often quirky.
• Non-chill-filtered / natural colour: Buzzwords that many enthusiasts seek.

Two Handy Checklists

“Heading to a Tasting” Kit

• Light layers (Scottish weather likes surprises)
• Water bottle (hydration is your friend)
• Small notebook/phone notes app for favourites
• Portable snacks (oatcakes, nuts, chocolate)
• Lip balm (yes, really—wind + whisky can be drying)

“Before You Book” Reminders

• Pick the time of day that suits your palate (some people taste best mid-morning)
• Eat a light meal first
• Flag any dietary needs if you’re doing pairings
• Book ahead for weekends/festivals
• Plan transport (walk, bus, tram—save rideshares for late nights)

Compare & Choose: Guided Tour vs. DIY Tasting Day

Have you tried Scotch whisky?
How did you like it?

This trip was made possible in partnership with Visit Britain and iambassador.