Whisky Regions

The principal divisions in Scotland are between the distilleries in the following areas:

• the Lowland
• the Highlands
• the Islands 

The Lowland

Situated in the southernmost region of Scotland the Lowlands has only three remaining distilleries (Rosebank). Typically delicate the malts produced in this region are some of the most accessible Scottish malt whiskies available.The whiskies tend to be light, dry whiskies and can taste a little spirity, on account of larger stills. 

The Highlands (Edradour, Glenturret, Tullibardine)

This region is one of the largest and the whisky's represent great diversity in style. There a range of peaty style whiskies, unpeated whiskies and smooth whiskies. With distilleries often situated on the coast or close by malts produced in this region range from fresh and fruity in the East to hefty traditional coastal drams in the West and firm, crisp dryness and saltiness in the North.

Speyside is worthy of special mention as it encompasses between half and two thirds of Scotland’s distilleries, including some of it’s most famous names (Balvennie, Glenfarclas, Longmorn) typically producers heavier, more sherried malts, although some are nutty and others more delicate and fruity.

The Islands

These whiskies are often salty and it is said that this is due to their seaside locations.

Islay is afforded special status among the islands, with seven working distilleries (Laphroaig, Finlaggan, Smokehead) Islay malts are usually smoky, peaty and decidedly coastal in flavour. The balance of the islands situated off the North and West Coasts of Scotland, produce malts mainly smoky and peaty or explosive and peppery (Jura, Six Isles) in character with Arran being the exception.

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