Please select a region to be transported to malts and tasting note information
Different regions of Scotland produce different styles of single malt Scotch:
Inland
Speyside: The majority of distilleries. The refined elegant malts.
Highland: Firm, rounded, heathery, spicy, gently peated. Everything that does not fit into the remaining categories.
Lowlands: Soft, light, delicate floral. Often triple distilled. Two distilleries now remain. Early drinking.
Malts that exhibit the salty, "briney", seaside-like favours derived from ageing close to or on the sea.
Islay: Generally heavily peated, seaweedy after dinner drams. Bruichladdich and Bunnahabhain are lightly peated.
Campbeltown: Salty sweet, lightly peated, briny. Long long finish. Very complex. Only Spingbank left working out of thirty two.