The Skinny Whisky Guide

Welcome to the first in our new monthly guide to the water of life - and we’re determined to show you it’s not all Sean Connery golfing in plus fours, honest. In fact, surely the most pleasurable way of supporting local producers and cutting down your food (well, drink) miles is by putting down that imported vodka and tonic and having a wee dram instead.

So, what better way to kick off our romp around the best distilleries in the country than a look at arguably Scotland’s most impressive blend, Sheep Dip. From the same makers as Pig’s Nose (whilst the latter is so-called because of its silky smoothness, you’ll be pleased to know the former is named after a pre-Oddbins time when farmers would hide their home-made brews from the taxman in barrels marked ‘Sheep Dip', rather than any taste comparison), Sheep Dip is woven from sixteen (count ‘em) single malts gathered from across the four traditional malt whisky regions. Blended by Scotland’s only third-generation Master Blender Richard Paterson, this pale, straw-hued whisky is a perfect introduction for the malt-curious. Whilst the sheer number of blends packed into one bottle means it’s a complex mouthful, it is also disarmingly easy to drink, its mellowness leaving a cosy afterglow rather than a throat-tingling afterburn.

Its surprisingly light citrus smell comes through in the taste, together with an off-sweet touch of honey and a final, slightly salty smack of the seaside, presumably from its Isle of Islay contingent.

My bottle went on a spring trip to Rowardennan on the east banks of Loch Lomond, where it only lasted one trip around the campfire. Indeed, it’s an incredibly warming and swiggable accompaniment to Scottish sunsets, singsongs and stargazing.