Skip to main content

No Need to be Subtle When You’re Usquaebach

Usquaebach
Image used with permission by copyright holder
If you’re reading this article, let’s assume you know a little something about Scotch whisky. You’ve had your fair share of Dewars and Johnnie Walker. You know how to savor a Balvenie, Laphroaig or a Glenlivet. And you’ve taken a rapturous sip off a neat glass of Lagavulin 16. If all of this is true, then why haven’t you heard of Usquaebach 15?

We don’t know the answer, but we’re here to make sure that you remember the name Usquaebach from now on. Usquaebach (pronounced “oos-ke-bah”) is actually one of the older brands of Scotch whisky on the market. Founded in 1877 by the spirit merchants Ross & Cameron of Iverness, Scotland, Usquaebach takes its name from the poem “Tam O’ Shanter” by the famous (and perhaps only widely known) Scottish poet, Robert Burns (he of the “best laid plans” fame).

The word “usquaebach” itself comes from the Gaelic term “uisge beatha,” which translates to “water of life.” In fact, throughout the UK, the word is used to refer to Scotch whisky as a spirit. Scotch translates to “water of life”? That makes sense to us.

RELATED: Booker’s Bourbon and the “Oven Buster Batch”

But enough of the history, let’s get to the scotch itself. The Usquaebach 15 is a blend of some of the finest Highland single malts. Once the single malts are brought together, they are aged (you guessed it) for fifteen years inside of oak and sherry casks.

Upon uncorking the bottle, your nose is hit with a sweet, vanilla, and almost maple syrupy scent. It’s a thick aroma that will draw you in to the bottle. But don’t get carried away; take a breather and pour yourself a glass. In a highball, the Usquaebach as a sharp bronze color. On closer inspection, in the glass, the nose of the scotch is strong and alcoholic. If you tilt the glass on its side and raise your nose, you can detect the different levels and aromas—the top is very powerful, you can feel the strength in the back of your throat.

But scotch is made for tasting. The first sip of Usquaebach is crisp. There’s a slight peatiness, but nothing out of the ordinary. The initial crispness on the tip of your tongue spreads and warmth spreads through your mouth. The on-the-tongue flavor is closer to caramel than anything else, even though there is a distinct spiciness that lingers at the back of your mouth and leans in on the finish.

Usquaebach is strong scotch that will leave an impression. This is not a subtle scotch, but when you’re the “water of life” why the hell do you have to traffic in subtlty?

Editors' Recommendations

Matt Domino
Former Digital Trends Contributor
Matt Domino is a writer living in Brooklyn. His fiction has appeared in Slice and The Montreal Review, while his non-fiction…
Bourbon snifters: What they’re good for, which bourbon you should drink from them, and more
Why you should have bourbon snifters, and what to drink from them
Snifter

If you’re new to bourbon, you probably pour your favorite whiskey into a rocks glass with or without ice and sip it while you binge-watch the newest show du jour on Netflix and call it good. And while that’s all well and good, as we aren’t here to tell anyone how to imbibe whiskey, you might not be enjoying it as much as you could be. That’s to say that there are whiskey glasses designed to elevate and heighten your whiskey-tasting experience.

Don’t believe us? Just take your classic rocks glass, for example. It’s fairly uniform and unexciting. It’s designed for cocktails. That’s because when you drink an Old Fashioned. Sazerac, or Whiskey Sour the experience is all about the various flavors the ingredients (when combined with whiskey) create.

Read more
When you see “Cru” on a wine label, here’s what it means
Admittedly, it can be a little bit con"cru"sing
Wine bottles

Wine labels can be incredibly confusing. Many of them are in languages we don't speak, or organized in types we aren't familiar with. Often, the only loose guideline we have to understanding a wine's quality is the level of the shelf upon which it sits and the price tag posted underneath. We're all guilty of judging wines in this way, reaching for one on the second-highest shelf and thinking something along the lines of, "This one's probably pretty good." If you have a little more knowledge on the subject of wine, you might know that the word "cru" on a label is a good thing, even if you aren't sure why. We're here to explain this word and what it means in terms of a wine's quality.

The French word "cru" literally means "growth," and in wine, it references a superior growing site or vineyard. This practice was put into place in France hundreds of years ago, and is still used today. Wines with a "cru" classification are ranked according to their soil, altitude, climate, growing practices, and many other factors that make them superior.

Read more
You’re probably making these 5 mistakes when cooking steak
Avoid these steak cooking mistakes
Raw steak on cutting board

Few meals satisfy the way a truly delicious, perfectly cooked steak does. Add some beautifully roasted seasonal vegetables and a generous heap of buttery mashed potatoes, and you've created the perfect meal worthy of any date night, game day, or regular Wednesday dinner.
As simple as cooking the perfect steak is, there are a few common mistakes that we're all guilty of making when it comes to this hearty meal. These are five of the top steak-cooking violations and what you can do to fix them.

Not knowing your steak cuts
We all know that the butcher counter can be a stressfully confusing place. Pieces of beef that seem to all look the same hugely vary in cost and have weird names like "Oyster Blade." Don't worry. You don't need to befriend Barry the Butcher (though this is probably a good idea anyway) and learn all there is to know about the art of butchery. But there are a few basic guidelines to keep in mind if you're looking forward to steak night.

Read more