Whisky Guide > Introduction

The Whisky Producing Regions

Scotland can be split into whisky producing regions, each with its own characteristics.

The Lowlands is a region to the south of the Highland Boundary Fault Line, roughly a line drawn between Dundee and Glasgow. Traditionally, the triple distillation method, which produces a lighter style of whisky, was used in this area. Auchentoshan and Rosebank are examples of triple distilled whiskies. Generally these whiskies are fragrant and floral with some fruity notes.

The Highlands embraces many areas north of this line producing various styles of whisky: from spicy, aromatic whiskies such as Old Pulteney and Balblair in the North, to the fuller, slightly peaty and nutty whiskies of the South (Aberfeldy) and West (Glenlochy). The East coast distilleries, Glenesk and North Port included, produce a lighter, fragrant whisky.

Within the Highlands there is district classified as Speyside: these whiskies are known as the Premier Cru of Single Malt Scotch. Distilleries in the Spey Valley use the soft water to produce elegant, fruity malts, which usually have a drying smokiness.

Islay whiskies are the most pungent on nose and palate of all whiskies. They are noted for peaty, medicinal, briny and seaweedy character, due mainly to the peating process and the water used.

Campbeltown is also classed as a whisky producing region. In the past 30 distilleries used to operate on the peninsula.