Highlands
The Highlands of Scotland are an evocative place. The name conjures up images of rugged mountains, heather coated moorlands, and exposed coasts. Highland whisky distilleries are spread far and wide across this vast region and can be found in some of Scotland’s most remote locations. Many distilleries grew out of illegal distillation in the 1700s and early-1800s – the region was rife with them during this time due to inaccessibility to the tax man and authorities.
Highland single malts are typically rich, robust, fruity, and malty. However, the diversity of landscape has developed several styles – you can find fruity, gentle malts, spicy and rich ones, and malty and robust whiskies. You will also find soft and gentle peat smoke at a handful of distilleries. Traditionally, Highland whiskies would have been peated due to peat being the only fuel source available to dry barley.
A Highland whisky is any Scotch made north of the Highland Line. This imaginary boundary separates the Highlands to the north from the Lowlands to the south. The Highland Line runs diagonally between the mouths of two famous Scottish rivers – the Clyde in the west and the Tay in the east. The Highlands are Scotland’s largest geographically for whisky production and covers a multitude of terrains from rugged and exposed coastline to mountains, rolling hills and lochs.
Lowlands
The Lowlands is arguably the least understood of all Scotland’s whisky regions. Historically much of the single malt produced there was destined for blended Scotch, but now they are making a name for themselves. The number of distilleries has grown significantly over the last decade thanks to the craft distilling boom. New distilleries are popping up in both rural settings and major city centres.
Whisky from the Lowlands has long been known for their soft, light, and delicate character. They can also have a lively, vibrant, and uplifting nature. Expect floral and grassy notes (both fresh or dried grass or hay) with mellow maltiness and sweetness.
The Lowlands sit to the south of the Highland Line. This imaginary line is defined by old county boundaries and the Highland fault line. The region encompasses the cities of Edinburgh and Glasgow, plus the highly populated Central Belt. It also includes the Kingdom of Fife plus the areas of Ayrshire, The Borders and Dumfries & Galloway, and stretches down to the English border.
Speyside
The Speyside whisky region is home to some of Scotland’s most famous and recognisable whisky names – Glenfiddich, Glenlivet, Macallan, Balvenie, and Aberlour can be found there. Of the six regions of Scotch whisky, it is arguably the most important. Speyside whisky is the heartbeat of the industry with over 50 of Scotland’s 145 single malt distilleries calling it home.
Speyside whiskies are renowned for their soft, gentle, and fruity style. This makes them very accessible and approachable, probably more than any other whiskies of Scotland. This wide appeal is what has made Speyside whiskies, those listed above and more, so popular.
Speyside is a sub-region of the Highlands, covering a relatively small geographical area. The region encapsulates much of the River Spey’s water course including its numerous streams, burns and tributaries. The region stretches from the Cairngorm mountains in the south to the North Sea coast. The western edge is close to the town of Nairn near Inverness with the eastern border near Huntly towards Aberdeen.
The Islands
Scotland’s islands are scattered far and wide and are home to some of Scotland’s most iconic whisky distilleries. The region is often lazily categorised alongside the Highlands. Making whisky on an island is a difficult thing to do – all ingredients, casks and equipment must be transported and brought in by sea. Equally all whisky must leave in the same way. The islands are often remote with rugged terrain to add extra difficulty.
Island whiskies are known for a robust coastal style, with most showing peat smoke. This coastal style is described as exhibiting a distinct salty freshness, reminiscent of ozone or sea spray. This is especially true for whiskies that are matured in cask by the sea. They are very much ‘of their place’ and reflect the rugged terrain in which they are made. Drinking them in situ is one of the best whisky experiences you can experience.
Scotland has over 750 islands off its coastline. However, only around 100 are populated. Most are found off the west coast in the Hebridean chain – this is split into the Inner Hebrides to the south and Outer Hebrides to the north. Two other major island groups exist – the Orkneys, just north of the Scottish mainland, and the Shetlands. They are much further north in the North Sea between Orkney, the Faroe Islands and Norway.
Islay
Of all Scotland’s whisky regions, arguably none is more evocative of its location than the Hebridean island of Islay. Famed for its peaty and smoky style of whisky, and rugged landscape, Islay offers a glimpse into the history of Scotch whisky with its use of traditional ingredients and techniques. It is also home to Fèis Ìle – the legendary annual Islay Whisky Festival.
Islay is known for its peaty and smoky style of Scotch single malt. The rich aromas and bold flavours are intense. Peat is historically used and was the only consistent fuel source across much of Scotland, particularly remote areas such as the Highlands and Hebridean islands. Therefore, it was also used to dry barley at the end of the malting process. This gives the whiskies their distinctive flavour.
Islay is the most southerly island in the Hebridean chain, which sits off Scotland’s west coast. It is Scotland’s fifth largest island and eighth largest in the UK. It sits directly west from Glasgow. The island is centred around Loch Indaal, a large sea loch, and extends in a horseshoe shape around three sides of the loch. Bowmore is the capital.
Campbeltown
Campbeltown is the smallest of Scotland’s whisky regions. A sub-region of the Highlands, it is home to just three distilleries. But it was not always this way. Campbeltown was a powerhouse of the Scotch whisky industry during the mid- to late Victorian era. When renowned author Alfred Barnard visited in 1885 when writing his seminal book, The Whisky Distilleries of the United Kingdom, there were over 30 distilleries in the town and surrounding area.
Campbeltown is known for its lightly peated style of single malt whisky. This is described as having soft, earthy, and gentle peat smoke. These adds savoury background aromas and flavours rather than dominating as in Islay whiskies. The traditional use of peat remains in use despite modern alternatives being available.
Campbeltown is in the region of Argyll & Bute at the southern end of the remote Kintyre Peninsula on the west coast of Scotland. The town faces eastward towards the Firth of Clyde, the isle of Arran and Glasgow. The southern tip of the Kintyre peninsula is just 20 miles (32km) from the coast of Northern Ireland. As a result, Campbeltown is equidistant from Belfast and Glasgow at 58 miles (93km) from each city.
