We’ve all heard of Scotch whisky, most often referred to simply as “Scotch,” which consists of malt or grain whisky made in Scotland. Let’s take a quick look at how the country is divided into geographic areas and what distinct flavors and tones you can find from each.

SPEYSIDE
Speyside gets its name from the River Spey, which cuts through this region and provides water to many of the distilleries. Despite its relatively small area, Speyside is home to more than half of the operating distilleries in Scotland, including Aberlour and The Glenlivet – both featured in the 2017 Seattle Scotch & Beer Fest flight. Speyside Scotch is considered to be the most complex and offers sweet aromas and rich flavor profiles.

HIGHLANDS
The Highlands is by far the largest region in Scotland both in area and in whisky production. Given the expansive area, there is a reasonably wide range of styles from this region from the light and fruity styles of the Southern Highlands to the more Spicy and Full Bodied styles of the North.

ISLANDS
Scotch from the Islands is typically a transitional style that bridges the wide gap between Highland Scotches and Islay Scotches. Scapa Distillery, featured in our 2017 Scotch Seminar lineup, hails from this region.

ISLAY
This region is known for its peaty and strong flavored whisky. The single malts produced here are briny and smoky and extreme due to extremities of the sea that surround the area.

LOWLANDS
The whiskey’s produced in this area are considered the most light bodied of all Single Malt Scotches.

CAMPBELLTOWN
No longer recognized as an official region several years ago, Campbelltown is home to three distilleries, producing scotches that have a heavy sea influence. One can detect the salt and brine as well as the peat that’s used in the whisky production here.

Ready to introduce your palette to the various flavors of Scotland? Purchase your ticket to Seattle Scotch & Beer Fest today!

 

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