Scotland can be divided into six different malt making segments or regions; Islay, Campbeltown, Speyside, Islands Lowlands and Highlands. Each of these regions produce a different malt as the characteristics are different so too are the methods of distilling. Climate variations, raw materials, and production methods all play a roll in the differing of these malts.

Islay

This is a small island off the western coast of Scotland and is the site of many wonderful malt distilleries. They have many variations of malts however the most notable carry a tangy smoky peaty taste. The current number of running distilleries is at eight although at onetime there was said to be twenty-three, with the newest edition opened in 2005.

Lowlands

This mountainless and flat region is apparent by its name and is also in the most southern region of Scotland. This brew is contains less of the smoke, peat, and salt than most other malts coming from Scotland and it carries with it a mildly fiery yet smooth taste.

Speyside

This is undoubtedly the center of the whiskey universe in Scotland.  The Spey River runs directly through the area hence the name. A good majority of top distilleries use water from the river in their processes. Although some of the characteristics vary in speyside it is still a part of the Highland geographically speaking. Someone interested in trying a traditional Scottish malt for the first time would do well with this malt, as it is rich and relatively mild in taste.

Highlands

The largest malt-producing region in Scotland is by far the Highlands. This brew is smoky and very rich. In comparison to malts from the lowlands, many of the different distilleries produce a different taste to their malts. This is caused by the varying microclimate differences.  The use of many different raw materials and the inclusion of some changed production routines also contribute to these distinctions in taste

Campbeltown

At one time Campbeltown was Scotland’s prime distillery site. Twenty-one distilleries were active in and around 1886 however only three are currently in business. This region is still considered a separate malt state for the value of historians.

Islands

Arran, Orkney, Mull, Jura, and skye make up the body of islands that sometimes get confused with Islay. This is in fact an entirely separate region. Those whom have some experience drinking malts generally enjoy the malts from this region.

When you think of a man’s drink, what comes to mind? Baileys? Vodka?  To many, scotch seems to be the drink of choice for grown men and seemingly this choice has been made for many, many years. There is most probably not a spirit, more endeared by men than scotch.

Scotch is made here in America, but the finest scotch is made in the Isles of Scotland.  Scotch from Islay Scotland, can cost you a pretty penny.  The scotch mentioned here from Scotland is from the Bruichladdich distillery in Islay Scotland, which is at the most southern of all Hebridian islands. The scotch made there is so rare that it can only be purchased at the distillery.

Here in America, scotch is not so hard to come by.  A bottle of Wild Turkey costs, on average, about $22.00.  Whereas a high end whiskey can cost up to $50.00 a bottle.  Compare that to a fine scotch from the isles at around $120.00 per bottle and you will see the difference isn’t so much in the bottle, but in the spirit itself.

The notion that all scotch must be at least 12 years to be enjoyed is a common understanding among scotch drinkers everywhere.  However, one company is out to prove them wrong.  This scotch is just two years shy of the twelve year mark, but is growing in popularity.

Glenkinchie

Enter Glenkinchie; this ten year old malt is 86 proof and a very pale gold in color. It has a reminiscent fragrance of peat and a grassy meadow that ends rather sweet.  Its body is light to medium, it is considered to be well-rounded lowland malt. In the end it stays dry, and carries a hint of ginger.

Originally formed in 1837 by a farmer, this malt clearly has some history. The original owner of the distillery sold it to another farmer who used the distillery as a cattle shed and sawmill. This property was again sold in 1880 and returned back to its natural intention to make fine malt just in time for the whiskey boom in the 1890’s.

This single malt will be enjoyed by the new and revered by the old single malt enthusiasts.