While I’m not a Scot myself, I do love the excellent taste of a finely made Scotch Whisky. But did you know that whisky can taste very different, depending on which region of Scotland it’s from? From the smoky Ardbeg to the floral, fruity Macallans, there’s something for everyone. Let’s take a 5 minute journey through Scotland and see what we can find out.
So, why Scotland in the first place? What’s so special about it?
The answer comes in three parts:
You need clean, cold, sweet sources of spring water and Barley.
The weather is pleasantly cool- which is a great environment for ageing whiskies. It just so happens that Scotland has those elements…though you can indeed produce whisky in other places such as Japan and North America.
Scotland itself is not one unbroken piece of land, but consists of a mainland, and the numerous island archipelagos to the north and west of that mainland, accessible by boat. With rolling hills, expansive lakes, miles of coasts and a human population of only 5.2 million, its wondrous, serene beauty is a sight to be enjoyed.
That’s not a map of Scotland that most people would have seen. Those regions are coloured in are the six main whisky producing regions of Scotland. Each region has a particular style that is particular to it, and thus different types of tastes and textures. The variations have a lot to do with the water sources being used by the distilleries and the geography of the region. Though to be sure, lots more goes into whisky production than just the water, and plenty of distilleries produce expressions that are quite different from a “typical” whisky of that region. So treat this as a bit of a general guide, not a bible.
Speyside
By far the most important region for whisky production, the region is (imaginatively) named after the river Spey. Home to about 60 distilleries despite the small physical size of the region, it’s the most important region for whisky production by sheer volume. In fact there’s even a malt whisky trail for diehards like myself:
With so many distilleries in the Speyside, there’s a lot of variation in the flavours of the whiskies. There’s no real distinctive Speyside character, though most of the whiskies produced there are fairly sweet. If you’re looking for a more sherried, heavier taste, you can look for a Glenfiddich 15 year or Macallan 10 year, or for a more floral taste, you can look for a Longmorn or even a Glen Moray. With over 60 distilleries, I could go on and on about the names of famous distilleries here…and I shall. Glenfiddich, Glendronach, Balvenie, Glenlivet, Glenfarclas, Ardmore, Glenrothes, Glenrothes, Glen Moray. Aberlour, Macallan…okay I’ll stop now.
Highlands
The largest whisky-producing region of Scotland, if not one with the most distilleries; only about 30-ish in total. The trouble with the region being so large is that there’s a lot of variations in the tastes. The western Highland distilleries have a fair amount of peaty taste to them, and tend to be sweet and dry, while the North Highland whiskies tend to be light, spicy and dry. The rest of the whiskies in the Highlands are generally fruity, but not quite to the same degree as the Speysides. They still have a dry finish. Some famous ones include Oban, Glenmorangie, Dalmore and Royal Lochnagar.
Lowlands
The region of Scotland closest to England, whiskies from the Lowlands are light, dry and fruity. These pecularities come from the triple distillation technique that’s commonly used. With whiskies being distilled thrice before being left to age in casks, most of the fats and other flavourful chemicals are removed from the spirit, leaving mostly alcohol and water. With much of the strong flavours removed, the whiskies are inoffensive and mellow making them well suited for people new to scotch. Sadly, there aren’t many Lowland distilleries left, with the most notable being Auchentoshan.
Islands
The Islands are sometimes lumped together with the Highlands, but there’s just enough variation that it deserves a brief mention here. The Islands are fairly diverse geographically, with some on the northern tip of Scotland (Orkney) and some on the central portions (Jura, Skye). Island whiskies tend to be peatier and slightly saltier than their Highland counterparts, but not quite as extreme as their Islay cousins. Famous whiskies include Jura, Talisker and Highland Park.
Islay
Ah, Islay. Some of the most distinctive tastes in Scottish Whisky come from this region, which is rich in peat bogs and sea spray. Despite its small size, it has some of the most famous distilleries in Scotland- a fame brought about by the (non-too-coincidental) peaty character of most of its whiskies. The Islay whiskies are not for everyone. Variously described as “medicinal”, “cough syrup”, “barbecue”, “chao-da”, these drams are something of an acquired taste. I myself do not love them, but there’s nothing better than a Islay to go with Satay or Char Kway Teow. In fact, my favourite whisky, Bunnahabhain 18 years, is from Islay- though it’s a fairly atypical specimen. The more famous, representative brands are Ardbeg, Laphroaig and Lagavulin.
Campbeltown
Once home to 30 distilleries, the mighty have fallen far indeed. Now home to only two operational distilleries, Campbeltown is lonely these days. The whiskies produced here, Springbank and Glen Scotia, are very similar to Islay malts and have a peaty, briny character.
To sum it up
While it can’t be said enough that the region that a Scotch whisky is produced from does not necessarily determine its taste, I’ve added in a quick summary for your easy reference:
Dry: Highland, Lowland
Sweet, Floral: Speyside, Highlands
Peaty, Briny: Islands, Islay, Campbeltown
Not quite sure how to start? I’d suggest a Lowland whisky- the Auchentoshan Three Wood. Sweet and smooth, with just enough woody flavour, it goes down easily and helps bring a newcomer gently into the world of whisky.
