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SCOTCH WHISKY
All Scotch whisky must be made from grain and aged in oak barrels for at least three years and finally bottled in Scotland. Any age statement on a bottle of Scotch whisky, expressed in numerical form, must reflect the age of the youngest whisky used to produce that product.
SCOTTISH WHISKY REGIONS
THE HIGHLANDS
Known as one of the most scenic regions in Scotland, the land of rugged peaks and heather covered moorland is geographically the largest of the whisky-producing regions. Includes distilleries: The Dalmore, GlenDronach, GlenGlassaugh, Glenmorangie, Dalwhinnie, Tullibardine and more.
SPEYSIDE
Has the largest number of distilleries, which include: Balvenie, BenRiach, Glenfarclas, Glenfiddich, The Glenlivet, The Macallan, Tamnavulin and more. 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.
THE ISLANDS
The Islands, an unrecognised sub-region, includes all of the whisky-producing islands (but excludes Islay): Arran, Jura, Mull, Orkney and Skye - with their distilleries: Arran, Isle of Jura, Tobermory, Highland Park, Scapa and Talisker. 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 great balance between sweat and peat, found in the new Jura range.
ISLAY
Bruichladdich, Lagavulin, Bowmore, Ardbeg, Laphroaig, Bunnahabhain, Kilchoman and Caol Ila. The majority of these whiskies rely on peat, a type of decayed vegetation that’s found in wetlands, to give them unique aromas and flavours. While for some they are unappealing and medicine-like, for others they are the ultimate whisky experience. Up for a challenge? Bruichladdich’s Octomore is the world’s most heavily peated whisky.
THE LOWLANDS
Now a handful of distilleries producing and selling whisky: Ailsa Bay, Auchentoshan, Bladnoch, Girvan and Glenkinchie. 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.
