Regions of Scotland
Scotland’s whisky producing regions are as diverse as the wine regions of France. They give us single malt whiskies with distinct qualities and characteristics borne out of their location, climate and hundreds of years of craft.
The different personalities of the Classic Malts reflect these distinctive regional variations.
ISLANDS (ISLAY & SKYE)
Peaty & Maritime
Sitting amongst the Inner Hebridean Scottish Isles, are the malt whisky producing islands of Islay and Skye. Rugged, windswept and barren, the island landscapes generally produce single malt whiskies with strong peaty, maritime aromas.
The Islands malts are unmistakeably powerful, bursting with flavour, from the recognised smokiness apparent in almost all offerings, to the more surprising notes such as the black pepper found in Talisker.
Our Island Whiskies
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Did you know?
The islands are renowned for their spectacular scenery, vibrant culture and heritage, as well as their abundant wildlife including the golden eagle, sea eagle, red deer and the otter. The marine life is stunning and provides the opportunity to whale watch and see basking sharks, porpoises and dolphins.
There are eight working distilleries on Islay, accompanied by almost 3,500 Ileach’s (the people of Islay), and an estimated 60,000 geese.
HIGHLANDS
Smooth & Floral
Known as one of the most scenic regions in Scotland, this land of rugged peaks and heather covered moor-land is geographically the largest of the whisky-producing regions.
It covers three major areas and a variety of warm, rounded single malt whiskies:
The West Coast (West Highlands) with its maritime influence on malts such as Oban.
The Central Highlands, including the heather and honey from one of Scotland’s highest distilleries, Dalwhinnie.
Speyside and its ‘Golden Triangle’ of distilleries – so concentrated are the distilleries here that their malt whiskies are considered to sit within a region of their own.
Our Highlands Whiskies
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Did you know?
Historians can only speculate on the origins of the Scottish clans’ piob mhor – better known to you and I as the Highland bagpipe. The Highlanders developed the instrument into the one we recognise today and made it, both in peace and war, their national instrument.
SPEYSIDE
Fruity & Delicate
Over half of Scotland’s malt whisky distilleries can be found within this one region. Speyside – the lush, fertile valley of the River Spey - is undoubtedly the heart of single malt whisky distilling in Scotland.
It’s classic flavours of honey, vanilla and fresh fruits (apples, pears) combine to create whiskies that are both sophisticated and elegant. With age, and especially when matured in sherry casks, they evolve to deliver dried fruit and sweet spice flavours.
Our Speyside Whiskies
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Did you know?
The River Spey is Scotland’s second-longest – and fastest – river at 110 miles in length.
LOWLANDS
Light & Fresh
The terrain of the Lowlands is characterised by rolling fields which are ideally suited to growing grain for whisky. The softer landscape is mirrored in the region’s single malts which tend to be lighter in both colour and body, than those of the Highlands.
With little or no peat used in the drying of the malt, the whiskies distilled here are generally fresh and light, fragrant and floral with cereal flavourings.
Our Lowlands Whiskies
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Did you know?
The Highland / Lowland divide was actually borne out of the whisky industry and defined by the Wash Act of 1784. Different custom duties and provisions applied north and south of the ‘Highland Line’. The Highlands originally included most of the counties north of the Firth of Tay and west of the Clyde Firth.
