Published in Scotland Magazine Issue 22 on 10/08/2005.

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The whisky regions of Scotland

Different regions of Scotland produce different styles of whisky. Dominic Roskrow explains how each area can vary

Been to one distillery and think you’ve seen them all? Think again. Not only do distilleries vary enormously in terms of size and operation, and with regard to the facilities they offer and the tours that they provide, but the product itself varies massively too.

Indeed no other drink offers so many different tastes, which is why malt whisky attracts so much interest and attention. When you consider that Scotch contains just three ingredients – water, yeast and barley – then it is even more astounding.

Basing your touring holiday around some key distilleries is as good a way to travel as any. Many distilleries enjoy beautiful locations and give a purpose to your travels. How about touring the island distilleries for instance – and going to six wonderful but vastly different islands?

Scores of factors during the distillation and maturing of whisky influence the final product, but without doubt location is a crucial factor.

For the purposes of comparison Scotland can be divided up in to a number of different whisky regions, and although there are exceptions to the general rule, some generalisations about regional style can be made.

This is a guide to the principle whisky producing regions.

The Lowlands.
If you draw a line across Scotland from the Firth of Tay to Loch Fyne then the area to the south can be defined as Lowland.

There are only a handful of working distilleries in this region, and not all of them are malt distilleries, because the region is rich in wheat, too.....

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By Dominic Roskrow

Section : Scottish Whisky

Page number : 67