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The Whisky Regions of Scotland

Shape up by James Macintosh

Some countries excel at on the rise uncommon types of crops – tomatoes in Guernsey for model, or apples in England. The most tasty apple I ever ate was one I elected from a tree on the rise at Kew Gardens in southwest London, England. Even the plotting of that makes my mouth water now, some 7 years later.

Anyhow, the point being that Scotland not only excels for its potatoes – yes, potatoes tend to like the cold, wet circumstances that Scotland is known for. But Scotland also also excels at whisky building and has many uncommon whisky regions, just as France has many uncommon vine on the rise regions used for wine manufacture.

Each uncommon whisky possesses a noticeable alteration to the next one. Aroma, colour, taste. Each distillery in Scotland has its own way of manufacture and its own natural water give, gained from the hills or mountains close.

Lets have a brief intro to just a link of the whisky-producing areas of Scotland.

Lowlands:This area takes into tab from the limits between England and Scotland up the coastal areas on both east and west – Edinburgh, Glasgow, Dundee and more. Since there tends to be less peat in these areas and also due to the lighter valley barley that is used in the distilling administer, valley whisky tends to be light, both in colour and in flavour. They are to some extent sweet to the appetite and thus can be a super initiation to some one who is new to the delights of whisky. Among the favourite lowlanders we have: Glenkinchie, Inverleven, St Magdalene (don’t know the last one, in person).

High ground:The chief province in Scotland stretching from the boundary of the lowlands to the north coast, up past Inverness. There are uncommon regions surrounded by the raised ground area to plotting-out:

Northern High ground: tends to be stronger in flavouring and complicated in aroma. Smokey and lightly peaty producing a ordinary bodied whisky. Among the favourites are Glenmorangie, Dalmore, Ben Nevis (yes, named after the legendary mountain).

Southern High ground: very gentle flavouring as the soils in the southern high ground are light which thus produces a light tasting barley. Sweet, sweet smelling and also to some extent elaborate. Drams to be sampled are – Dalwhinnie, Glengoyne.

Whisky Regions of Scotland

Just as France has its wine regions, Scotland has its whisky regions. Each one produces whiskies of innumerable qualities which, even to the novice, are noticeable in taste, colour and aroma. Every distillery in Scotland has its own tale to tell and distinctive traditions, count to the romance and charisma of ruin whisky distilling.

A visit to a whisky distillery is an cherished and only one of its kind encounter, and no topic where you are in Scotland there will be a distillery close. A trip round Scotland isn’t doable for all, so it helps to be well-informed about the characteristics of each province’s whisky, and tailor visiting distilleries to party taste.


The valley province covers the area from the border with England and from the Clyde estuary to the Tay estuary. The main map of valley whiskies is their dry, light flavour and colour, primarily due to the lighter valley barley and less vital amount of peat used in the barley drying administer.

Even if they are light, they have a sweet, very near fruity taste and make a fantastic aperitif, exact for the newcomer to ruin whisky drinking. Notable valley whiskies are Auchentoshan, Bladnoch, and Glen Kinchie.

High ground

This is the chief of the Scottish regions and stretches from the valley boundary right up to the north coast, and from west coast to east coast, compelling in all the mountains, glens and high ground inbetween. It is also the most complicated of whisky regions since of the uncommon sub-regions, each one producing whiskies of uncommon qualities.

Northern Raised ground

Northern Raised ground whisky tends to be stronger tasting with a complicated array of flavours and aromas.

Hints of heather and spice come collectively with light peaty, smokiness to give a ordinary-bodied reputation. Some whiskies even have a very affront tinge of salt, I don’t know due to the coastal locations of most distilleries. Notable northern Raised ground whiskies contain Glenmorangie and Brora.

Southern High ground

Whisky from the southern high ground is typified by its diplomacy. The soil in the rolling hills is light and produces also light tasting barley which forms the bulk of whisky’s taste. It is also very sweet smelling and elaborate, with a soft, sweet taste. Celebrated southern Raised ground whiskies are Glengoyne, Edradour, and Tullibardine.

Western High ground

The western raised ground whiskies are more robust in reputation than those of other Raised ground regions. Abstractedly peatier than domestic whiskies, they have well-rounded flavours, and are very charming on the appetite. Notable western Raised ground whiskies are Oban, Glen Lochy and Ben Nevis.


Even if Speyside is in the high ground, it is classed as a whisky province since of its high concentration of distilleries. This is the heartland of whisky with two thirds of all Scotland’s distilleries, some of them the most legendary in the world. Rivers such as the Spey and Livet flow from the Cairngorm mountains and their waters’ purity is holy by distillers.

Speyside whiskies are light and sweet, elegant and complicated. They are not peat-heavy and have only a hint of peaty smokiness. Some Speyside whiskies are household names, such as Glenlivet, Macallan, Glenfiddich and Aberlour.


Situated near the underneath of the Kintyre Neck of land, Campbeltown was once a major centre for ruin whisky distilling with nearly 30 distilleries. Now there are only three. Their whiskies have a distinctive full-bodied “naval” flavour and aroma and are among the less peaty malts. The three Campbeltown distilleries are Glengyle, Glen Scotia and Springbank.


Among whisky connoisseurs, the “island province” isn’t really a province at all. Some argue that it can’t be a point province since some of the islands are very far apart, for model, Arran and Skye, whose whiskies have very uncommon flavours. Even if, the islands of Mull, Jura, Skye, Arran and Orkney “traditionally” make up the Island malts. All have peaty, smoky bodies and full flavours, but there are manifest differences in taste, colour and aroma. Legendary island whiskies contain Tobermory (Mull), Isle of Jura, Talisker (Skye), Raised ground Park (Orkney), and Arran Release Malt.


Islay (pronounced “eye-luh”) is so famed and loved by whisky experts it is classed as a province in its own right, even if it is close the other west coast whisky producing islands. Its eight distilleries wring the strongest whiskies in Scotland and are distinctive by their rich, peaty flavours with hints of the sea, deep colouring, and full bodies. Islay’s best known whiskies are Bowmore, Bunnahabhain, Lagavulin, and Laphroaig.

Sage In rank

ruin Release Malt Whisky is a very passionate alcoholic drink. Once a taste for it has been bought, the appetite becomes more alive to its full, complicated flavours, and its effortlessness makes it a pleasure to drink. Delight delight in your dram dutifully.