16 MAY 2020


Welcome to Scotland, home to kilts, clans and some of the most popular whisky styles in the world. As the name suggests, Scotch comes from Scotland, and only whisky made in Scotland can be labelled as ‘Scotch’.
Take a quick tour and explore the four key regions that produce Scotch whisky. You’ll soon discover they each have unique flavour profiles and no two Scotch whiskies are alike.

Your Scottish whisky adventure starts here


In a fertile valley of rivers and glens nestled within a triangular section of the highlands, this region takes its name from the river Sprey.


The most densely populated whisky region in the world, and home to over half of Scotland’s distilleries, Speyside whisky is light with peat and lavish with nutty fruit flavours. Apple, pear, honey, vanilla and spice all have a part to play in Speyside whisky. Considered the country’s most complex and elegant, they’re a great way to start your whisky tour.



The largest and most diverse of the whisky producing regions, here you’ll find the greatest variety of whisky flavours. Generally, they’re more full-bodied with deeper notes of peat and smoke.


Due to the scale and breadth of the region, where wild seas and impenetrable moorland indelibly shape whisky character, highland whiskies often taste very different form each other. From the heathery, spicy character of the North to the fruity whiskies of the South, there’s much to explore in the Highlands. Enjoy the journey.



Perched just above England, the Lowlands is Scotland’s second biggest whisky region traditionally producing the lightest whiskies in the land. Lowland whiskies typically lack any serious peaty flavours or salinity, instead, they are characterised by notes of grass, honeysuckle, ginger, cream, toffee and cinnamon.

This sophisticated style is a result of the unique tripled distillation process only common in the Lowlands. It’s also the reason Lowland whisky is perfectly suited to pre-dinner drinks and an excellent way to embark on a whisky tour of discovery.



Pronounced ‘eye-luh’ this small, windblown island, located to the west of the Scottish mainland, produces the strongest flavour of all scotch whiskies. The island is composed mainly of peat, so much so that the water is brown, and with heavy winter gales blowing sea salt spray far inland, it’s not surprising drinkers can detect peat and smoke with hints of seaweed and brine.
Islays are possibly more suited to an experienced whisky palette but if you have a sense of adventure, it’s a tour worth taking.


Fun Fact

In Scotland, the word dram was used to describe a glass of whisky. It isn’t an official measurement; a dram is most often referred to as “any amount of whisky that you could swallow in one mouthful”.

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