How many Whisky regions are there?
There are five that remain undisputed: Speyside, Highlands, Lowlands, Islands, and Campbeltown.
Islay is often considered a region on its own, but can also be included with the Islands. We've opted to consider it the sixth region.
Speyside Whisky also knows its way around a Sherry cask, hence the variety between light and grassy malts such as The Glenlivet, and the rich and sweet likes of The Macallan, a chameleon of sorts that mirrors an old English comedic drama.
The area is traditionally split into eight defined towns and areas: Rothes, Strathisla, Lossie, Liver, Fridhorn, Dufftown, Deveron and Speyside Central. Whiskies hailing from the region include the esteemed Glenfiddich as well as The Balvenie, Aberlour, Tomintoul and Glen Moray.
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Northern Highland Whiskies, such as Glenmorangie are particularly spirited, with some relief in the cereals and honeys of Dalmore. Head south for the nutty smack of Tullibardine.
Alternatively, for enduring Whisky, which has been matured for six years in oak casks, try the dry and fruity Glengoyne.
Fruit marries smoke in Ardmore’s east, whilst Dalwhinnie offers syrupy indulgence in the Central Highlands. The West Highlands harbour full-bodied peat Whiskies smothered in smoke; Oban is top of the class in the ranks of audacity.
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The Lowlands produce drams doted on by lovers of the aperitif and mellow malt. Auchentoshan still triple distill their Whisky to this day, bringing a bracing citrus edge to the table, like an over-lemoned pancake.
Often referenced as the ‘Lowland Ladies’ due to their lighter, floral tones, the region’s famous feminine Whiskies include Glenkinchie, Linlithgow, Girvan and Strathclyde.
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Laphroaig, Lagavulin, Kilchoman, Caol Ila, Bunnahabhain, Bruichladdich, Bowmore and Ardbeg make up Islay’s 8 distilleries. Between them, they evoke anything from linseed to moss, pepper to purity, carbolic to floral palates.
The southern, or Kildalton, distilleries are responsible for the full-bodied, briny malts. Meanwhile the northern distilleries offer dry, but far less peaty, assaulting, drams.
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Though most Island whiskies are salted by the sea, some are sweet and herbal. Talisker’s potent malt hails from the largest distillery of all the islands, whilst Tobermory offers fruity relief and Jura a delectable nutty, oily, middle-ground.
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However, despite the region’s contraction, the malts produced are fiercely enduring and distinctive. Wet wool, salt, smoke, fruit, vanilla and toffee are embraced, abandoned and cocktailed in the various malts of Campbeltown.
Springbank produces three wildly different Whiskies, something achieved through varying levels of peat and still combinations. Longrow, Springbank and Hazelburn range from double to triple distilled, non- to richly peated, caramel to clear.
Glengyle produces the sweet, fruity and spiced Kilkerran and Glen Scotia befriends light and grassy palates. Campbeltown is champion of concentrated expertise.
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Ready to start planning your Scotland trip? Don't skip the more detailed overviews of the Scotch Whisky regions on The Flaviar Times!