![]() Sphagnum peat dominates the landscape.Ĭharacteristics: Islay whisky is known for being heavily peated, although Bunnahabhain and Bruichladdach also make unpeated malts. Location: Nicknamed “Whisky Island,” Islay is located off the western coast of Scotland, to the west of the island of Jura. All Islay distilleries make peated whiskies, although Bunnahabhain and Bruichladdach also make unpeated ones. This peat is often used to fuel the fire in the malting process for single malts, resulting in smoky-tasting expressions. Peat is formed by the decomposition of organic material such as heather, mosses, and grasses, which turn into bogs, and Islay is covered with peat made of mostly sphagnum moss. But what it lacks in acreage, it more than makes up for with the bold peated whiskies for which it is known, such as Ardbeg and Laphroaig. This small island off the southern coast of Scotland is home to just eight distilleries. Eastern Highland whiskies display quite the range: They can be dry or sweet, and fruity or herbal.ĭistilleries: Aberfeldy, Arbikie, Ardmore, Ardnamurchan, Balblair, Ben Nevis, Blair Athol, Brora, Cameronbridge, Clynelish, Dalmore, Dalwhinnie, Deanston, Dornoch, Edradour, Fettercairn, Glen Albyn, Glen Garioch, Glen Mhor, Glen Ord, Glencadam, Glendronach, Glenesk, Glenglassaugh, Glengoyne, Glenlochy, The Glenmorangie, Glenturret, Glenugie, GlenWyvis, Invergordon, Loch Lomond, Lochside, MacDuff, Nc’Nean, North Pool, North Port, Oban, Old Pulteney, Royal Brackla, Royal Lochnagar, Strathearn, Teaninich, Tomatin, Tullibardine, Wolfburn Western Highland whiskies, meanwhile, such as Oban, might call to mind the peated whiskies of Islay. Southern Highland whiskies, such as Aberfeldy, are often lighter, drier, and fruitier some say they have more in common with their Lowland counterparts. ![]() Location: Scotland’s largest scotch region spans from the northwest of Glasgow to the Northern islands, encompassing picturesque glens, lochs, mountains, and coast.Ĭharacteristics: Northern Highland whiskies, such as The Glenmorangie, are often full-bodied, rich, and sweet. Historically, Highland whiskies were made in smaller stills than their Lowland counterparts because barley was scarcer in this part of the country, producing richer and heavier expressions. The Highlands cover the most geographical ground of all the Scotch whisky regions, and as such, the whisky produced in this region varies quite widely, from full-bodied and sweet Northern Highland whiskies to peaty Eastern Highland ones that might evoke Islay malts.
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