Whisky Regions of Scotland

Similarly as France has its wine districts, Scotland has its whisky locales. Every one produces whiskies of different qualities which, even to the tenderfoot, are observable in taste, shading and fragrance. Each refinery in Scotland has its own particular story to tell and impossible to miss customs, adding to the sentiment and persona of Scotch whisky refining.

A visit to a whisky refinery is an extraordinary and remarkable experience, and regardless of where you are in Scotland there will be a refinery close-by. An outing round Scotland isn’t workable for everybody, so it is educated about the attributes of every area’s whisky, and tailor going to refineries to individual taste.


The marsh locale covers the region from the fringe with England and from the Clyde estuary to the Tay estuary. The primary component of marsh whiskies is their dry, light flavor and shading, chiefly because of the lighter swamp grain and littler measure of peat utilized as a part of the grain drying process. Despite the fact that they are light, they have a sweet, practically fruity taste and make an incredible aperitif, ideal for the newcomer to Scotch whisky drinking. Eminent marsh whiskies are Auchentoshan, Bladnoch, and Glen Kinchie.

Good countries

This is the biggest of the Scottish areas and extends from the marsh limit up toward the north drift, and from west drift to east drift, taking in every one of the mountains, glens and moorland between. It is likewise the most complex of whisky areas due to the distinctive sub-districts, every one creating whiskies of various qualities.

Northern Highland

Northern Highland whisky has a tendency to be more grounded tasting with a mind boggling exhibit of flavors and fragrances. Clues of heather and flavor blend with light peaty, smokiness to give a medium-bodied character. A few whiskies even have an extremely slight tinge of salt, maybe because of the waterfront areas of generally refineries. Outstanding northern Highland whiskies incorporate Glenmorangie and Brora.

Southern Highlands

Whisky from the southern good countries is exemplified by its delicacy. The dirt in the moving slopes is light and creates comparably light tasting grain which frames the greater part of whisky’s taste. It is additionally exceptionally fragrant and fancy, with a delicate, sweet taste. Praised southern Highland whiskies are Glengoyne, Edradour, and Tullibardine.

Western Highlands

The western good country whiskies are more vigorous in character than those of other Highland locales. Somewhat peatier than inland whiskies, they have balanced flavors, and are exceptionally smooth on the sense of taste. Eminent western Highland whiskies are Oban, Glen Lochy and Ben Nevis.


Despite the fact that Speyside is in the good countries, it is classed as a whisky locale due to its high centralization of refineries. This is the heartland of whisky with 66% of every one of Scotland’s refineries, some of them the most celebrated on the planet. Streams, for example, the Spey and Livet spill out of the Cairngorm mountains and their waters’ immaculateness is consecrated by distillers.

Speyside whiskies are light and sweet, exquisite and complex. They are not peat-overwhelming and have just an insight of peaty smokiness. Some Speyside whiskies are commonly recognized names, for example, Glenlivet, Macallan, Glenfiddich and Aberlour.


Arranged close to the base of the Kintyre Peninsula, Campbeltown was previously a noteworthy place for Scotch whisky refining with around 30 refineries. Presently there are just three. Their whiskies have a particular full-bodied “sea” flavor and smell and are among the less peaty malts. The three Campbeltown refineries are Glengyle, Glen Scotia and Springbank.


Among whisky specialists, the “island district” isn’t generally a locale by any stretch of the imagination. Some contend that it can’t be a particular district since a portion of the islands are extremely far separated, for instance, Arran and Skye, whose whiskies have altogether different flavors. However, the islands of Mull, Jura, Skye, Arran and Orkney “customarily” make up the Island malts. All have peaty, smoky bodies and full flavors, yet there are checked contrasts in taste, shading and fragrance. Well known island whiskies incorporate Tobermory (Mull), Isle of Jura, Talisker (Skye), Highland Park (Orkney), and Arran Single Malt.


Islay (articulated “eye-luh”) is so really popular and adored by whisky specialists it is classed as an area in its own particular right, despite the fact that it is close-by the other west drift whisky delivering islands. Its eight refineries distil the most grounded whiskies in Scotland and are unmistakable by their rich, peaty flavors with insights of the ocean, profound shading, and full bodies. Islay’s better known whiskies are Bowmore, Bunnahabhain, Lagavulin, and Laphroaig.

Sage Advice

Scotch Single Malt Whisky is an extremely solid mixed drink. Once a desire for it has been obtained, the sense of taste turns out to be more alive to its full, complex flavors, and its smoothness makes it a delight to drink. If it’s not too much trouble enjoy your measure mindfully.