Categorizing Scotch

When it comes to categorizing Scotch, experts often speak of four distinct regions. Although the whiskies produced within each region are far from uniform, they do tend to embody certain qualities.

The Highlands
The largest of the whisky regions, it stretches across northern Scotland and yields a wide range of whiskies, some spicy, some smoky, some distinguished by a sherrylike sweetness. The Highlands include an area called Speyside, Scotland’s epicenter of malt distillation. Located between the cities of Aberdeen and Inverness, Speyside lies on the watershed of a system of rivers, including the river Livet, as in Glenlivet, the renowned distillery. Other Highland distilleries include Macallan, Glenmorangie, and Aberlour.

The Lowlands
Generally defined as the area south of a line drawn between the Firth of Forth and Loch Lomond, this region is known for whiskies with a dry, light finish. As a result, Lowland whiskies are frequently served as aperitifs. They’re made with malt not dried over a peat flame, so they lack the smokiness characteristic of many Highland whiskies. Only a smattering of Lowland distilleries remain in operation, including Auchentoshan, Glenkinchie, and Ladyburn.

Campbeltown
Once home to more than 30 distilleries, this finger of land, which juts toward Ireland, now has only two, Springbank and Glen Scotia. But the characteristics of its whiskies remain distinct. Campbeltown single-malts are known for their full bodies and, thanks to their coastal location, something of a salty, seawater tang.

Islay
Pronounced “EYE-luh,” this small wind-and-rain-whipped island on the southwest of Scotland is densely populated with distilleries. The water here washes over peaty earth, and the whiskies tend toward an intense, smoky flavor that rarely draws a neutral reaction. Among the best-known Islay distilleries are Lagavulin and Bowmore.