Home to the most elegant and inspired whiskies in Scotland, Speyside is also home to the most distilleries in the Country, some of which include Aberlour, The Balvenie, Cardhu, Cragganmore, Glenfarclas, Glenfiddich, Glenglassaugh, The Glenlivet, Glen Moray and The Macallan.

The largest amount of Scotch production from the highest number of distilleries comes from Speyside, in the northeast of the country. Despite not being too large of an area, this is where around 50% of all Scotch is produced. Speyside’s product comes from the 50 distilleries, over half of the country’s total number of Scotch producers.

Due to the sheer volume of distilleries, there’s a huge amount of difference in the character of Speyside Scotch, from lighter grassy numbers, to the sweeter, richer, sherried type. The single malts from the area are notable for their refined smokiness and complexity. Johnnie Walker, one of the world’s more popular Scotch brands, originates from here.

Predominant Flavors

​Varies, but generally smoky and deeply complex with hints of apple, nutmeg and vanilla.

If you roughly drew a line between Edinburgh and Glasgow, everything above that would be the Highlands. Geographically speaking, it’s the largest whiskey producing area, which includes the cities of Inverness, Aberdeen and Dundee.

​They’re much more spread out than in Speyside, but there are over 30 distilleries in the area.
Known as medium bodied whiskies, they are typically lighter and more luxurious than their brothers Islay, but stronger than the ones in the Lowlands. Today there are many highland distilleries, some of which include Aberfeldy, Balblair, Ben Nevis, Clynelish, The Dalmore, Dalwhinnie, Glen Ord, Glenmorangie, Oban and Old Pulteney. On the islands, you can find Arran, Jura, Tobermory, Highland Park and Scapa, as well as Talisker still operating today. While many whisky connoisseurs believe the islands should have their own region, they are still technically classified as a part of the highlands.

If you found yourself gamboling amid the thistle and quaffing a Scotch from here, the notes of peat, honey, and heather in a much more robust, dry body would shine through. But because of the sheer size of the land mass there is also a huge difference in flavor, like with Speyside. Distilleries nearer the coast – as you’d imagine – make batches with a salty taste.

Probably the most widely known brand from The Highlands is Glenmorangie.

Predominant Flavors

Because of just how large this area, the amount of variation is huge, but you can generally expect especially bold flavors, including heather and dried fruit.

Generally considered the lighter and most delicate whiskies, the Lowland distilleries often produce spirits with very little to no peat. Today the only distilleries still in operation are Auchentoshan, Bladnoch and Glenkinchie. However, a fourth distillery has recently opened called Daftmill, but its first release is still in production and is not expected to be released to the public until sometime in 2015.

This area is famous for utilizing the triple distillery method, which increases the alcohol content but leaves the final whiskey lighter, as it removes heavy components like oil and protein. You’ll find it in the southernmost part of Scotland.

There are, sadly, only three distilleries left in the area, all of which produce lighter single malts. Known as “The Lowland Ladies” for their fruity, floral flavor, they were originally popular with the English – who are, coincidentally, often considered by the Scots to be a people best suited to ladies’ drinks.

​Predominant Flavors

Floral tones like grass and honeysuckle pair with sweeter notes like toffee and cinnamon.

The small western coastal town of Campbelltown used to be the hub of Scotch distilling with early worldwide distribution. That is, until overproduction, American prohibition, and the depression hit sales hard.

With the majority of its bottles aged at the 10 year mark, the region is home to just three active distilleries which include Glen Scotia, Glengyle and Springbank.

Purists still consider Campbeltown one of the most important zones of Scotch production, purely because of their huge impact at the turn of the 20th century on popularizing the stuff. Single malts made there contain both the sweet and the savory, with briny, smokey notes jostling with fruit, toffee and vanilla.

​There are only three distilleries left here, including old Glengyle, which was founded in 1872, shuttered in 1925, and was just reopened in its original location in 2004.

Predominant Flavors

Among the previously mentioned brine and smoke, enthusiasts also praise the area’s distinctive (and, unless you have the palate for it, a bit off-putting) flavour of wet dog, also called wet wool.

This small island off the west coast of the mainland is only 25 miles long, but contains nine distilleries. To the uninitiated, their Scotch can be a bit intense, given that it packs a powerful wallop due to the quality of its peat (soil made of decayed moss matter).

​Considered the heavy-hitters of Scotch whisky, these spirits are usually heavily peated, often oily and even sometimes compared to iodine. Islay is home to a current eight distilleries which include Ardbeg, Bowmore, Bruichladdich, Bunnahabhain, Caol Ila, Kilchoman, Lagavulin and Laphroaig.

There are eight active distilleries and the industry is the island’s second largest employer after agriculture

The level of smokiness a Scotch achieves is determined by the time and type of smoldering peat the barley is exposed to during its drying process. The peat on Islay, fed on a constant diet of rain and seaspray, is particularly pungent and adds a strong smoky, earthy taste with a touch of salty seaweed. If you think you can handle it, cop a bottle of Ardbeg to put some bag on your pipes.

Predominant Flavors

Although they don’t sound appetizing, the mixture off brine, sea wood, smoke, and salt add a distinctive and intense flavour. It’s an acquired taste.