The whisky regions of Scotland produce distinctive flavors based on their climate and different craft styles. The equipment and methods used to produce whiskey differ in each region, and this creates flavors unique to each region. The whiskey regions are traditionally divided into four groups as follows:
The Highlands
The Highlands is the largest whiskey region and has the greatest range of flavors. The western distilleries on the mainland produce a whiskey with a sweet start and a dry finish. In the far north of the Highland region, the whiskey is affected by the coastal area and local soil. These northern whiskies are light-bodied and spicy, with a dry finish and a trace of saltiness. Central, southern, and eastern Highlands offer a variety of whiskies that are fruity, light-bodied, and mildly sweet, with a dry finish.
Some whiskies produced in the Highlands include:
- Aberfeldy
- Dalmore
- Dalwhinni
- Glen Albyn
- Glenlochy
- Lochside
- Oban
- Royal Lochnager
- Tullibardine
Speyside
Speyside is considered a subdivision of the Highlands and is home to half of the distilleries in Scotland. Speyside malts are the sweetest in Scotland and the huge variety can be divided into two groups. One group is heavy and sherry-flavored, while the other is lighter and floral-flavored. A vast amount of whiskies are produced in this area-a few of the more popular varieties are:
- Aberlour
- Balvenie
- Glenfarclas
- Glenfiddich
- Glenlivet
- Glen Moray
- Macallan
Islands
The Islands are another subdivision of the Highlands and the whiskies are slightly peaty due to location, but milder and sweeter than Islay whiskies. The whiskey producing islands include Mull, Skye, Orkney, Arran, Jura, and Lewis. Whiskies originating in this area are
- Arran
- Highland Park
- Isle of Jura
- Ledaig
- Scapa
- Talisker
- Tobermory
Islay
Islay's location has a strong impact on the whiskey produced in this region. Islay is windy and rainy, the ground flat and covered in peat. Peat fuel is used for malting the barley, and this results in a very dry, peaty smokiness in the whiskey. Islay whiskies are an acquired taste, being described as medicinal tasting and salty with a strong bite. Whiskies from Islay are:
- Ardbeg
- Bowmore
- Bruichladdich
- Bunnahabhain
- Caol Ila
- Kilchoman
- Lagavulin
- Laphroag
- Port Ellen
Lowlands
The Lowlands begins at a line between Greenock on the west coast to Dundee on the east coast. Most Lowland malts are used in blends, but a few single malt whiskies are produced here. Lowland whiskies are light, dry, and fruity. The overall flavor is more subdued than whiskies from the Highlands, which is great for new whiskey drinkers. Whiskies produced in this region are:
- Auchentoshan
- Bladnoch
- Glenkinchie
- Inverleven
- Littlemill
- Rosebank
- St. Magdalene
Campbeltown
Campbeltown is located on the end of the Mull of Kintyre peninsula and was once home to over 30 distilleries. Today there are only three distilleries producing full-bodied, salty, slightly peaty whiskies. Whiskies produced in this region are Glen Scotia, Longrow, and Springbank.
The whiskey regions of Scotland are home to many distilleries, each with unique methods of producing whiskey. Environmental and geographical elements also play an important role in the development of unique flavors in each region. Our 2015 Whisky Tour of Scotland will take us to some of these regions. To find out how you can join us on our whisky tasting adventure, click the link below.
