Old Pulteney

Wick was once Europe's busiest herring port, and its distillery — built when the town was only reachable by sea — still makes whisky that tastes of its harbour: salty, faintly oily, with honeyed malt beneath. Its unique flat-topped wash still (legend says the founder cut the neck off to fit the still-house) gives extra body to a dram that pairs with oysters as naturally as any wine.