• The Whisky Distilling Regions of Scotland
  
  
• A Bit of Scotland in Every Wee Dram
  
  
• The Taste of Scotland: Touring Whisky Distilleries
  
  
• Other Distilleries Open to Visitor
  

The Whisky Distilling Regions of Scotland

Each single malt distillery produces a whisky with a distinctive "personality" -- a combination of color, nose, body, palate, and finish. However, whisky distilleries in similar geographic areas generally produce single malts with some common-alties due to similar micro-climate (in-land verses ocean-side, for example), wild yeasts, source of water and grain, and malting processes.

The major whisky-producing regions are Highland, Lowland, Islay, and Campbeltown (which now has just two distilleries.) The Highland region is further divided into the districts of Speyside, Northern Highland, Eastern Highland, Perthshire and Island.

Lowland

The Lowlands of Scotland include the areas surrounding Edinburgh, Glasgow, and the River Clyde. The area has few peat bogs, little granite, and minimal impact of the salty sea breezes. This produces an easy supply of fine barley and pure spring water. Lowland malts tend to be drier, sweeter, and lighter than the whiskies of other regions. Some examples include Auchentoshan, Bladnoch, and Glenkinche

Islay

The island of Islay lies off the south-western coast of Scotland in the lower Hebrides. The single malt whiskies are the most distinctive and pungent, heavily influenced by the vast peat banks and strong sea air. The region produces a generally peaty and smoky, often with a touch of iodine. Examples include Laphroaig, Lagavulin, Caol Ila, and Bunnahabhain.

Campbeltown

Campbeltown is situated on the shore of the Mull of Kintyre, the long peninsula just south of the islands of Islay and Jura. While Alfred Barbard's Whisky Distilleries of the United Kingdom listed twenty-one distilleries here in 1886, only two exist today: Springback and Glen Scotia. These single malts are somewhat peaty and smoky, with a touch of salt from the sea.

Speyside

The Speyside Region generally centers around the Spey River and Dufftown, from Grantown-on-Spey in the south to Elgin and Lossiemouth in the north and from Forres and Elgin in the west to Keith and Huntly in the east. About forty distilleries are clustered in this region -- roughly half of all Scottish distilleries -- and produce some whiskies that tend to be sweeter, fruitier, and more finely balanced. Many distilleries use pure underground springs, which flow over and through granite hills. With less peat available to dry the malt, distillers used the more abundant coal. Here, the air is heavy with heather, rather than the tang of the briny sea. Some of the more well-known single malts include The Balvenie, Glenfiddich, and The Macallan.

Northern Highland

The Northern Highlands stretch from Inverness-shire north to Wick in Caithness, on the northeast corner of Scotland. This mountainous region depends on streams flowing over granite hills, cooled by the breezes laden with the aroma of heather. These single malts tend to be more mellow and flavorful. Here Dalwhinnie, Royal Brackla, and Glenmorangie are distilled.

Eastern Highland

The Eastern Highland region is centered around Aberdeenshire, from Banff (Banffshire) in the north to Montrose (Angus) in the south. These whiskies are generally dry and fruity, such as the Glen Garioch and Old Fettercairn. Close to Balmoral castle is distilled Queen Victoria's favorite dram, Royal Lochnagar.

Perthshire Malt Bordering the Lowlands, the Perthshire malts naturally tend to fall between the characteristics of the lighter Lowland whiskies and those of the more complex malts of the Speyside. Examples include Deanston, The Edradour, and Glengoyne

The Islands

The Islands of Skye, Jura, and Mull to the west and Orkney in the north are far more similar in their terrain than in the whiskies they distill. Generally, these islands produce somewhat peaty and smoky malts -- some similar to Islay whiskies and some more closely resembling the complex Northern Highland whiskies. The more notable malts are Scapa (Orkney), Highland Park (Orkney), and Talisker (Skye).

A Bit of Scotland in Every Wee Dram

More than any other liquor, the single malt whisky is a pure embodiment of the land in which it is produced. Just as the geographic regions of Scotland vary, so do the whiskies produced in those areas differ in subtle yet important ways. In fact, every step of the distillation process offers a myriad of regional and distillery variations which affect the final product.

Malting: Barley and Malting Fuel

Subtle variations exist in the basic ingredients of the malting stage: the barley, water, type of fuel, and even the regional differences of the fuel. The barley literally absorbs the characteristics of the local soil and water. Many distillers use "Golden Promise" barley, however more are now using different higher-yield varieties, Macallan once experimented with a higher yield barley which produced a decidedly inferior "dusty" and almost metallic whisky. The smoke of the fuel used to dry the malt permeates the grain. While many distilleries in Speyside and the Lowlands use coal, most use peat which is an abundant resource throughout Scotland. This accounts for the distinctive "peaty" overtones in the final product of Islay and the Northern Highlands. The peat itself may cause variations in the type of "phenols" absorbed by the malted grains. For example, the peat in Islay contains a higher concentration of decaying heathers, mosses, and grasses. On the mainland, the peat has developed from decaying forests.

Mashing: Water and Rock

The influence of the water is greatest in the mashing process. Some distilleries use streams that flow through hills and plains of moss and heather -- which add a herbal or flowery taste. Many distilleries use pure underground springs, which flow over and through rocky hills. Even the type of rock affect the water. The carbon-iferous rocks of the Lowlands create a similar taste to such whiskies as Glenkinchie and Rosebank. The granite of the Grampians softens the water used for the Speyside whiskies. Bowmore and Bruichladdich use water that flows through some of the oldest rock in Scotland -- which seems to impart an iron-like taste. The sandstone of the northeast contributes to the firmer body of Glenmorangie.

Fermentation: Yeast

Different yeasts at varying temperatures create slight variations in the chemical reaction that transform wort is into wash.

Distillation: Potstills

The size and shape of each still has some influence on the distillation. For example, in taller stills, the alcoholic vapor condenses in the upper reaches of the still. This produces a lighter whisky. A shorter still will produce a richer and oilier spirit. However, the discussion of the effect of the height of the still seems down-right secular compared to the religious fervor devoted to the impact of shape of the potstill. All stills are constructed of copper and all are hand-crafted to strict speci-fications of each distilleries. When forced to add new potstills, some distilleries insist on recreating older stills down to the most minute dent and imperfection.

Maturation: Wood, Casks, and Air

The type of cask and length of maturation also greatly affects the final product. Most single malts are aged in casks of oak, while some regions and distillers favor chestnut mahogany. In the pine-covered land of the Scots, oak is unfortunately rare. So, in the early days, Scots re-used the oak barrels used to produce English sherry. When the English taste for sherry diminished, distillers began using American oak casks used in making bourbon. Bourbon casks (used at Glenmorangie) produce a whisky that is usually mild and sweet with distinct vanilla notes, whereas sherry casks (used for The Macallan) impart heavier wine notes to the malt. While the whisky matures, it "breathes" the local air. In distilleries on the coast and islands, this produces a distinct "seaweedy" or briny overtone.

The Taste of Scotland: Touring Whisky Distilleries

The Speyside region of Scotland is a whisky-lover's idea of heaven: more distilleries per square mile than any other place in the world! The River Spey valley (or Strathspey) is home to more than half of all the distilleries in Scotland -- and many of these open their doors to visitors. The official "Whisky Trail" begins in Tomintoul, one of the highest villages in Scotland. The 70-mile tour takes the dedicated whisky-lover through the foothills of the Grampian mountains to eight famous malt whisky distilleries. Here's a brief description of these distilleries, from On-Line Scotland. Be sure to browse their website for more information.

Cardhu Distillery, Knockando Tel: +44 (0) 1340 810204

Cardhu, the only malt distillery pioneered by a woman, stands in Speyside, close to the secret of its success - the ice-cold, fresh mountain spring water. The distillery also has a coffee shop, exhibition, gift shop, picnic area. Admission: Adults £2 including a £3 voucher redeemable in the distillery shop against the purchase of a 70cl bottle of malt whisky. Under 18s free. Opening Times: Open all year: Mondays to Fridays, 9.30am to 4.30pm. Also May to September: Saturdays 9.30am to 4.30pm. Other times and large parties by appointment.

Dallas Dhu Historic Distillery, Forres Tel: +44 (0) 1309 676548

This is the last distillery to be built in the nineteenth century. Visitors can wander at will through this completely preserved time capsule of the distiller's craft. Explore this fine old Victorian distillery and then enjoy a dram in the audio-visual theatre as the story of Scotch Whisky unfolds before you. Audio-visual theatre, exhibition, gift shop, picnic area. Admission: Adults £2, senior citizens and UB40 holders £1.25, children 75p. Opening Times: April to September: Monday to Saturday, 09 .30 to 18.30, Sunday 14.00 to 18.30; October to March: Monday, Tuesday, Wednesday and Saturday, 09.30 to 16.30, Thursday 09.30 to 12.30, Sunday 14.00 to 16.30.

Glenfarclas Distillery, Ballindalloch Tel: +44 (0) 1807 500245/500257

Glenfarclas Distillery is rooted in a family tradition stretching back over 150 years. Gift shop, audio-visual, whisky exhibition (in four languages), cask filling gallery, picnic area. Admission: Adults £2.50 including a voucher redeemable in the distillery shop. Opening Times: Early January to mid-December: Monday to Friday, 09.00 to 16.30 (Winter 10.00 to 16.00). June to September: Saturday 10.00 to 16.00 and Sunday 12.30 to 16.30. Other times by arrangement.

Glen Grant Distillery, Rothes Tel: +44 (0) 1542 783318

Glen Grant Distillery was founded in 1840 in a sheltered glen by the two Grant brothers. Enjoy the delightful Victorian garden originally created by Major Grant and restored to its former glory. Gift shop, audio-visual, gardens. Admission: Adults £2.50 for gardens visit and distillery tour. Under 18s free. Children under 8 are not admitted to the production areas. Opening Times: Mid-March to end of October: Monday to Friday 09.30 to 16.00. Also mid-June to mid-September: Saturday, 09.30 to 16.00. Sunday, 12.30 to 16.00. Other times by arrangement.

The Glenfiddich Distillery, Dufftown Tel: +44 (0) 1340 820373

The Glenfiddich Distillery is still owned and managed by the Grant family who built it over 100 years ago. Audio-visual in 6 languages, exhibition, gift shop, picnic areas. Admission: Free. Opening Times: Open early January to mid-December: Monday to Friday 09.30 to 16.30. Easter to mid-October: Saturday 09.30 to 16.30, Sunday 12.00 to 16.30.

The Glenlivet Distillery, Glenlivet Tel: +44 (0) 1542 783220

The Glenlivet Distillery was established legally in 1824 by John Smith. Gift shop, audio-visual, coffee shop, picnic area, exhibition. Admission: Free. Opening Times: Open mid-March to end of October: Monday to Saturday 10.00 to 16.00. July and August: 09.00 to 18.00. Other times by arrangements. Children under 8 are not admitted to production areas

Strathisla Distillery, Keith Tel: +44 (0) 1542 783044

Strathisla Distillery is the home and heart of Chivas Regal. Enjoy the hospitality and the unhurried pace of the self-guided tour of the oldest distillery in the Highlands, founded in 1786. Free coffee and shortbread, exhibition, free guide book, whisky nosing, gift shop. Admission: Adults £4 including £2 voucher redeemable in the distillery shop against the purchase of a 70cl bottle of whisky. Under 18s free. Opening Times: Open end-January to end-December: Monday to Friday, 09.30 to 16.00. July and August, also Saturday 09.30 to 16.00. Other times by arrangement. Children under 8 are not admitted to production areas.

Tamnavulin Distillery, Tamnavulin Tel: +44 (0) 1807 590442

The Tamnavulin Visitors Centre is housed in a charming old carding mill over 100 years old. Set in spectacular scenery on the banks of the River Livet, a more pleasant spot to be guided through the mysteries of transforming barley, peat and water into malt whisky would be hard to imagine. Gift shop, audio-visual, picnic area. Admission: Free. Opening Times: Open March to October: Monday to Friday, 09.30 to 16.30. Also April to September: Saturday 09.30 to 16.30. Last tour leaves at 15.45.

Other Distilleries Open to Visitors

Here are distilleries that are also open to visitors, in addition to the eight on the Whiskey Trail (Cardhu, Dallas Dhu, Glenfarclas, Glenfiddich, Glen Grant, Glenlivet, Strathisla and Tamnavulin.)