Scotland is split into five distinctive whisky-producing regions. The same basic process is used to produce whisky across the country but subtle variations mean single malts from each region have unique characteristics and flavours.
Speyside is the largest area in terms of production where half of all Scottish Distilleries will be found here. Speyside single malts are noted in general for their elegance and complexity, sometimes with a refined smokiness but more often a fruitness ranging from ripe pears to sultanas.
The Highland is by far the biggest region geographically and the Highland malts naturally embrace wide and robust flavour variations. Generally heavier and drier in character in comparison to other regions, whiskies from this area often have nutty, honey, heather or peaty notes. The distilleries closer to the sea also have some salty, maritime influences in their malts.
Islay is the greatest whisky-producing Island which is only 25 miles long and contains no fewer than eight distilleries. It’s covered in peat which is exposed to rain and sea spray. Harvested and used to malt the barley used in distilling, giving the single malts here their characteristic smoky flavour with some salty, seaweed notes.
Campbeltown is a small coastal town at the tip of the Kintyre peninsula, once showed off over 30 local distilleries but now has only just three. Nonetheless, they are still considered by malt lovers to represent a distinct region in their own right.
There are only a handful of Lowland distilleries still operating, producing softer, lighter style single malts. Whiskies from here are known for their malty, zesty flavours with slightly fruity, citrusy and sometimes floral notes.
For any enquires or requests do not hesitate to get in touch with out expert team.