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The practice of distilling whisky has been lovingly perfected throughout Scotland for centuries. It began as a way of turning rain-soaked barley into a drinkable spirit, using fresh water from the local springs and streams. To this day, distilleries across the country continue using pure spring water from those very same sources.
From the source of the water to the shape of the still and the wood of the cask used to mature the spirit, there are many factors that make Scotch whisky so wonderfully different and varied from distillery to distillery. No two are the same; each has its own proud heritage, unique setting and way of doing things that has been refined over time.
That’s why paying a visit to a distillery is about so much more than trying a few whiskies – it’s a chance to discover more about the environment itself and the people who shape the taste of the whisky in your glass.
Scotland has more than 100 active distilleries spread across the country, so read on to discover the different whisky regions and what each has to offer...
1. Campbeltown
With just three working distilleries, Campbeltown is the smallest whisky-producing region and its single malts boast unique characteristics that have a devoted following.
In its heyday in the 1800s, this small harbour town on the west coast had more than 30 distilleries. With ample pasture, peat bogs and coal mines, plus many farms growing barley, Campbeltown distillers had all the resources they needed.
Today, the remaining distilleries produce whisky with more unusual characteristics. Although local sources are depleted, peat from Tomintoul in the Highlands ensures the single malts retain their smoky palate, while the sea mists from the Mull of Kintyre provide a maritime flavour.
2. Lowland
Rich in farms and woodland, this whisky region is one of the most charming and accessible. Encompassing Edinburgh, Glasgow and Fife, it reaches from the Highland/Lowland divide down to the Borders and Dumfries & Galloway, and west to Ayrshire.
The mild climate and flat land make the region ideal for growing barley, and it’s famous for light, unpeated whiskies – the ‘Lowland Ladies’ – with sweet, grassy notes.
Many of the distilleries here declined in the 18th-19th centuries, but a few long-established distilleries remain where you can learn about historic production methods, while several new artisan producers have opened in recent years. Take advantage of the great transport links and visit a few!
The A.D. Rattray Whisky Experience in Kirkoswald has a vast selection of malts and you can fill your own bottle straight from the cask here. Or why not learn about whisky making on a ‘barrel ride’ at the Scotch Whisky Experience in Edinburgh, home to the world’s largest whisky collection?
3. Islay
Long crowned as Scotland’s ‘whisky land’, Islay, off the south-west coast, is just 25 miles long but houses nine active distilleries.
According to legend, monks first brought the art of whisky distilling here from Ireland (which on a good day you can see from the south-west coast), finding it ideal thanks to its abundance of peat, spring water and barley.
The peat distinguishes Islay’s single malts from those of other regions. Burned in kilns to dry the malted barley, it has been formed over millions of years, rich in decaying mosses, heather and lichens, and is very different to mainland peat.
Centuries of salty spray have penetrated the deep layers of peat and seeped into the warehouses of maturing casks. The resulting single malts are pungent, powerful and characterful, renowned for their smokiness with faint notes of sea air and seaweed.
4. The Highlands
Stretching from Orkney in the north to the Isle of Arran in the south and Aberdeenshire to the Outer Hebrides east to west, the Highland region is the biggest whisky area in Scotland.
As a result, its whiskies aren’t easy to categorise. Broadly speaking, they’re robust, full-bodied single malts made with some of the purest mountain water in Scotland – but they also embrace individual characteristics, depending on the distillery and location. Some are peaty or smoky, and some are powerful, but others, such as those produced at Dalwhinnie, are surprisingly delicate.
Distilleries in the northern Highlands generally produce full-bodied, sweet malts with cereal notes; in the south, they tend to be lighter, fruity and dry. Single malts from the east are full-bodied, dry and fruity compared to the west’s, which are peated with strong maritime influences.
The distilleries on the islands, differ again. Highland Park on Orkney, for instance, stands out from mainland Highland malts because the 4,000-year-old heathery peat used to dry its malted barley gives it a sweet smokiness.
5. Speyside
Speyside is home to some of Scotland’s most beautiful scenery and lush landscapes, as well as roughly half of the country’s distilleries. It’s located in the magical Highlands, east of Inverness, and reaches from the glittering Moray coastline down towards the Cairngorms National Park.
The region takes its name from the River Spey, and most of its distilleries are in the stunning surrounding glens. The rich supply of pure water helps to produce smooth, complex whiskies that elegantly contrast to the salty, heavily peated whiskies from other regions. Speyside whiskies have sweet and fruity notes, ranging from ripe pears to sultanas. Hints of nuts and malt are common, and some also possess a refined smokiness.
In Speyside, you’re never far from a distillery. From small-scale producers who handcraft whisky using traditional methods to some of the most famous distilleries in the world, this is the perfect place to learn about the art of whisky creation.
Follow the renowned Malt Whisky Trail and visit some of the area’s top whisky attractions or visit during the Spirit of Speyside Whisky Festival – keep an eye on the website for plans for 2021. You can also learn about the craft that goes into making whisky casks at the Speyside Cooperage.