Scotland is home to further than 100 distilleries producing whisky that ranges in flavour from unctuous and fiery to delicate and flowery. They're all made using the same underpinning processes of turmoil, distillation, and development. So how can they taste so different? Where they're made is a big indication. Like fine wines, whiskies vary according to the scotch region.

There are five scotch whisky regions Campbeltown, Highlands, Lowlands, Islay, and Speyside. The five regions cover different areas of Scotland and vary in size. They also produce different types of whisky, all with unique characteristics and in part, this is due to the geographies of the regions and the water sources that the distilleries use. For case, Speyside, where The Glenlivet is drafted, is served by the beautiful Swash Spey.

And if you ’re wondering ‘ are all scotches made in Scotland? ’ the answer is yes. Whilst Scotch product is n’t confined to the five whisky regions of the country( although they're most well- known for their scotches), for a whisky to be codified as a scotch it has to be distilled and progressed on Scottish soil.

So, if you ’re heading to Scotland on a whisky tasting passage or you simply want to know further about The Glenlivet region of Scotland and the home of our smooth scotch whisky, this companion to the five whisky regions in Scotland is sure to come in handy.

Speyside

As The Glenlivet region of Scotland, we think Speyside is the most beautiful part of the country. It’s certainly the most conducive to producing whisky. Our founder, George Smith, was the first licensed distiller to make whisky in Speyside in 1824, and now more than half of Scotland’s distilleries are based here. And who wouldn’t want to be? Speyside is all rolling hills and pine forest, with distilleries clustering loosely along the salmon-rich, crystal-clear waters of the River Spey. Plus, it’s known as one of the best single malt regions in the world.

Whiskies here tend to be rich, fruity, and floral, but some are light, sweet and youthful, and others are well sherried and thick.

Over the decades, single malts at The Glenlivet and most other Speyside whiskies have slowly evolved from being more robust and peaty to being sweeter and lighter. That’s how all our tastes have changed.

There are plenty of things to do in Speyside, so if you do decide to visit The Glenlivet distillery, we’d recommend staying for a few days so that you can enjoy sampling plenty of whiskies as well as all that the region has to offer, from stunning scenery to historical buildings.

Highlands

Scotland’s biggest region, stretching from the northwest of Glasgow up to the northern islands, features towering peaks, gentle glens, lochs, and coastal scenery. The large number of distilleries here produce a variety of styles, but overall, when it comes to Highlands vs Speyside, the whiskies tend to be more robust, spicy and intense here. The big flavours in Highland whiskies are a matter of tradition. Distilleries in other parts of Scotland, notably the Lowlands region, had access to plenty of barley and so developed big, tall stills that could produce large volumes of spirit. But in the Highlands, barley was scarce, so distilleries here only required smaller stills. Smaller stills allow oilier, heavier alcohols to move into the neck of the still and condense. These make the resulting whisky richer and more obviously flavoured.

Whiskies from areas within the Highlands region share further characteristics. Northern Highland whiskies are often full, rich, and cereal sweet, while those from the south are usually slightly lighter, drier and fruitier. Eastern Highland whiskies are full, dry, and very fruity, while the full and pungent whiskies from the west tend to be reminiscent of Islay varieties with their peat and smoke. A diverse bunch, indeed.

Lowlands

The Lowlands Scotch whisky region is in southernmost part of Scotland, close to the cities of Edinburgh and Glasgow. This makes it an easy region for whisky fans to take a trip to. Much of this region is situated within the basins of the River Clyde and the River Forth. The area is fairly flat, and formed of sedimentary rocks like sandstones and clay, but this means that vast greenery can be seen for miles.

Unlike in Speyside, there are only a few distilleries still working in the Scottish Lowlands region. Known more for its farming, the land here is wide and fertile, with vast fields ideal for cultivation bordered by low hills and patches of trees. Most Scottish distilleries, including The Glenlivet, double distil their whiskies. But in the Lowlands, whisky is traditionally triple distilled. This makes Lowland whiskies close in style to Irish whiskeys. The tall stills and lack of peat make for a lighter, more floral spirit. As they are usually quite mellow, they make a good aperitif.

Islay

Say the word “Islay” to most whisky aficionados and you’ll hear “peat” in response. This small island in the Inner Hebrides is flat and consists mainly of peat, which the distilleries use as fuel for malting barley. This adds a strong smoky, peaty flavour to the whisky, very different from most Speyside whiskies. The island is also lashed by sea winds and rain, and this has an impact on its whisky, too, in salty, seaweedy flavours.

Islay whiskies are known for being the strongest flavoured of all Scotch whiskies. It’s good to remember, though, that only half of the distilleries on Islay make peated whisky. Indeed, many of the locals drink unpeated or very lightly peated whisky. In the north of the island, you’ll find plenty of fruit and refinement – in the whisky and the locals.

Campbeltown

A scant few distilleries still operate in Campbeltown, which lies near the end of the Mull of Kintyre peninsula on the west coast. The whiskies here are very distinctive from Speyside and other regional Scotches.

The whiskies are full-bodied, with a depth of flavour and a slightly salty finish from the sea air making its way through the casks. The lack of trees on the Mull of Kintyre means they rely on peat, so smoky, vegetal flavours are also conspicuous.

Even with all these varieties across Scotland, there’s still only one place you can find the one that started it all: Glenlivet, Speyside. 

1. Expertise are not required

There is no ignoring the fact that the world of whisk(e)y can sometimes be complicated. Single Malt? Blend? Pot Still? It can all be very confusing. However, you do not need to know everything about each and every distillery and style in order to enjoy the drink itself. In our experience, those who understand a little more about the whiskey they are drinking tend to garner more satisfaction from their drink, but there is no sense in concentrating so hard on how it was made that you fail to notice how it tastes (or if you even like it!). We would recommend starting with one style, taking in a bit of information about it, and continuing from there. A great way to do this without buying several bottles is to enjoy a night out at a good quality whiskey bar, where your barman can recommend different whiskeys to try by the glass. There are also plenty of whiskey-tasting events happening around Dublin at the moment, and these are excellent opportunities to compare and contrast multiple whiskies in one evening whilst picking up a little knowledge along the way. 

2. You don’t need to drink Whiskey Neat in Order to Enjoy It

Now, we are not suggesting that you go out and purchase a 30 year-old vintage reserve and drink it with your favourite brand of cola or ginger ale. However, those that are entirely new to the world of whiskey may prefer to start with a whiskey cocktail in order to adapt to the new flavour profile. There are many great quality blended whiskies that work excellently with mixers or as part of a more complicated concoction. Even some of our most seasoned whiskey drinkers have been known to enjoy a whiskey cocktail or long drink on a staff night out! Check out a few suggestions here. There is also nothing wrong with adding a drop of water to your whiskey - in fact this is recommended in certain cases. Cask strength whiskey could be as strong as 60% alcohol and sometimes this strength overwhelms some of the more aromatic and fruity characteristics of the spirit. By adding a touch of water, new flavours are opened up, revealing another dimension to the whiskey’s profile. For this reason we suggest trying it neat first and then adding a few drops of water to see what else might be hiding there. 

Our one tip would be to go easy on the ice, as too much can dilute its well-crafted flavours and make it too cold to appreciate.

3. There is a foolproof method to tasting (neat) whiskey

Whilst some whiskies do work great in cocktails and long drinks, whiskey is  principally an individual spirit that has enjoyed many years of love, care and attention in order to develop a varied range of textures, aromas and flavours. Rest assured though, there is a process to tasting whiskey that is not half as scary as it seems:

Once you have selected a whiskey you wish to try, there is no need to rush into drinking it straight away. In doing so, the high alcohol and great intensity of flavours may be too overpowering and it will taste “too strong”. Make sure that you are tasting from a properly designed whiskey tasting glass – either a traditional Glencairn or the more modern Neat Glass are both developed to hold and focus the aromas in the malt. Take the time to behold the appearance of the spirit in the glass. Stick your nose right in and really try to pick out as many aromas as you can (it can sometimes take a few nosings to get passed the alcohol).  Only at this stage is it time to take a small sip- hold and swirl the whiskey round your mouth before swallowing, and try to identify what elements are present both before (palate) and after (finish) you swallow. 

4. There is Huge Variation 

Do not rule out an entire style or region based on one or two brands that you have tried. Also, don’t be afraid to admit if you don’t like something. Try to identify specifically what it is about that particular whiskey that you do not like. Is it the aromas? Is it too peaty? Is it how the spirit feels in your mouth? These things all contribute to the individual profile of a whisk(e)y, and there will be plenty of other styles out there that don’t contain the components that are unsuitable to your palate. Scottish Whiskey is a prime example of this: people often tell us that they don’t like any Scottish whiskey, but what they mean is that they do not like heavily peated whiskies. There are many examples of Scottish distilleries producing malts that contain no peat at all: Glengoyne, Tomatin and Auchentoshan to name but a few. These Scottish malts stand in stark contrast to heavily peated styles of whiskey such as Ardbeg or Lagauvulin. Of course Irish whiskey will always be our favourite, but we also love to mix things up with Scotch, American and Japanese styles!

5. It’s Only Whiskey

At the end of the day- it’s only whiskey, a drink like any other. Open a bottle with friends, take a sip, and let the spirit work its magic. After all, it’s the water of life!