Identifying Regional Characteristics

Identifying Regional Characteristics

Speyside

**Classic markers:** Fruity, floral, honeyed sweetness, elegant and refined. Often apple, pear, and heather honey. Generally unpeated, though exceptions exist (BenRiach, Benromach).

**Why:** Protected valley location, similar water sources, predominantly bourbon cask maturation, and a tradition of lighter, approachable styles.

**Benchmark distilleries:** Glenfiddich, Glenlivet, Macallan

Islay

**Classic markers:** Peat smoke, maritime salt, iodine, seaweed, medicinal notes. Ranging from gentle smoke (Bunnahabhain) to peat monsters (Ardbeg, Laphroaig).

**Why:** Island peat rich in sea vegetation, coastal warehouses, traditional heavy peating.

**Benchmark distilleries:** Ardbeg, Lagavulin, Laphroaig (south coast); Bruichladdich, Bunnahabhain (north coast, often lighter)

Highland

**Classic markers:** Highly diverse—difficult to generalise. Northern Highlands tend toward heathery, spicy notes. Eastern Highlands offer fruity, sometimes honeyed character. Coastal Highlands show maritime influence.

**Why:** Largest region with most varied geography, microclimates, and production methods.

**Benchmark distilleries:** Glenmorangie (elegant, fruity), Oban (maritime), Dalmore (rich, sherried)

Lowland

**Classic markers:** Light, grassy, floral, gentle. Often described as "breakfast whisky." Citrus and green apple notes.

**Why:** Triple distillation tradition (though rare now), unpeated malt, gentle production approach.

**Benchmark distilleries:** Auchentoshan, Glenkinchie, Bladnoch

Campbeltown

**Classic markers:** Brine, slight smoke, oil, fruit, and a distinctive "Campbeltown funk" (sometimes slightly sulphury or briny).

**Why:** Coastal location, traditional production methods, unique local character.

**Benchmark distilleries:** Springbank, Glen Scotia, Glengyle