A Guide to Scotland's Whisky-Producing Regions

From the rolling hills of the highlands to peat-covered Islay, here are the five whisky regions, including the islands.

Scotland is home to a range of whisky expressions. The spectrum of flavors span fruit-forward and honey-sweet to savory with peat, brine, and iodine notes. Despite this, single malt Scotch whisky often gets lumped into a single style that defines the country’s signature spirit.

From the northern Highlands to the extremes of the Lowlands and Campbeltown, Scotland boasts varied landscapes, microclimates, and whisky traditions. It’s also home to exciting experimentation.

Scotland can trace its distilling roots hundreds of years, yet the country’s whiskey production continues to innovate.

Related: Scotland's Ghost Distilleries Are Resurrecting Some Seriously High-End Whisky

Nc’nean Distillery, in the far western Highlands, is a small, independent whisky producer that began to distill in 2017 and released its first whisky in 2020. The pioneering distillery is female-founded, with Annabel Thomas at its helm, and uses renewable energy to process organic barley from Scotland.

Nc’nean’s bottles are made entirely from recycled glass, and the company is B-Corp certified for its social and environmental performance. The whiskies are delicious, including its organic single malt and annual limited editions.

Some of the country’s most iconic producers are breaking new ground. The Macallan’s Amber Meadow is partially aged in ex-bourbon casks and comes in packaging that incorporates meadow cuttings. Glenmorangie has released several fascinating whiskies over the years, including its Tale of the Forest, which was made from barley kilned with botanicals such as juniper berries, birch bark, and heather flowers. Every year, Diageo has a Special Releases collection that features brands like Lagavulin and Oban, which gives producers a chance to flex their creativity.

The world of Scotch whisky is wide, rooted in tradition, and increasingly exciting. To understand what makes Scotch whisky so special, start with the classic regions. 

The Highlands

The Highlands is the largest whisky region in Scotland, home to a fairly wide range of styles. Certain expressions tend to be specific to particular areas, but exceptions exist. It’s best to explore as broadly as possible.

“The Highlands as a whisky region is home to a varied group of distilleries, each producing their own character of spirit,” says Ed Thom, distillery manager at Glenmorangie. “The distilleries in the region are grouped together mainly by geography, rather than a single whisky characteristic. The diversity of the landscape in the Highland region is the main difference to Speyside, [whose] distilleries mainly take from tributaries of the River Spey, or the Spey itself.”

The Highland region has the country’s most distilleries, “but they’re spread over a huge area of mountains, glens, lochs, and the sea. The temperature is generally cooler in the Highlands, allowing for longer and more consistent maturation,” says Thom.

Highlands distilleries include: 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, 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, and Wolfburn.

Related: Single Malt and Blended Whisky — What's the Difference?

Speyside

Speyside is also a subregion of the Highlands, so its whiskies can specify either region on their labels. The whiskies have a fairly distinctive character.

“Geographically, Speyside is a small area located on the eastern side of the Highlands along the River Spey Valley, and was traditionally a subset of the Highlands region,” says Lorne Cousin, Glenfiddich’s national brand ambassador. “When it comes to whisky and its production, both regions produce spirits that are quite different. Speyside whiskies are best known for their smooth, complex flavors, featuring notes of fruit, vanilla, and spice. Highland whiskies, on the other hand, are generally more robust and sometimes feature notes of smoke and peat. They do, however, exhibit a wide range of characteristics depending on their exact location.”

Molly Melville, The Macallan brand ambassador, agrees. “While Speyside is part of the Highlands, the two regions differ distinctly in both geography and flavor,” she says. “Speyside is renowned for having the largest concentration of single malt distilleries in Scotland, making it a central hub of whisky production. Speyside’s gentle climate, fertile soil, and pure water are key to producing the smooth, elegant whisky profiles for which the area is famous.”

Speyside distilleries include: Aberlour, Allt-A-Bhainne, Auchroisk, Aultmore, Ballindalloch, Balmenach, The Balvenie, Benrinnes, Benromach, Braeval, Cardhu, Coleburn, Cragganmore, Craigellachie, Dailuaine, Dalmunach, Dalwhinnie, Dufftown, Glen Elgin, Glen Grant, Glen Keith, Glen Moray, Glen Spey, Glenallachie, Glenburgie, Glendullan, Glenfarclas, Glenfiddich, Glenlivet, Glenlossie, Glenrothes, Glentauchers, Inchgower, Kininvie, Knockando, Knockdhu, Linkwood, Longmorn, The Macallan, Mannocmore, Mortlach, Pittyvaich, Roseisle, Speyburn, Speyside, Strathisla, Strathmill, Tamdhu, Tamnavulin, Tomintoul, and Tormore.

Islay

Islay is home to arguably the most recognizable whisky style in Scotland, thanks to the big, smoky, iodine-kissed character of many of its bottles.

“Islay is a small island off the west coast of Scotland, spanning a mere 25 miles in length and 15 miles in width, surrounded by the Atlantic Ocean,” says Ewan Morgan, Diageo national luxury ambassador and head of whisky outreach.

“Its unique geographical positioning and size has sparked several theories about how its location heavily influences the flavor profile of its whiskies,” says Morgan. “A primary factor is the distinctive influence of peat found across the island’s compact terrain, which contributes to the unique smoky character and aroma of the whisky. Distilleries such as Lagavulin and Port Ellen are all exposed to [these] maritime, salty influences, beckoning the peaty flavor found in each of its liquids.”

However, not all Islay whiskies exhibit this characteristic. Bruichladdich’s Classic Laddie, with its iconic light-blue bottle, is a notable exception. The same team also makes Octomore, which is very heavily peated, as is its Port Charlotte expression.

“Another important aspect revolves around the indigenous flora and wild yeasts endemic to specific areas of the island, largely due to Islay being at the epicenter of the easterly Gulf Stream,” says Morgan. “These local microorganisms, hosting varied strains of yeast bacteria, are instrumental in shaping the whisky's initial flavor [and] terroir profile, infusing it with distinct characteristics even before it undergoes the maturation process.”

Islay Distilleries include: Ardbeg, Ardnahoe, Bowmore, Bruichladdich, Bunnahabhain, Caol Ila, Kilchoman, Lagavulin, Laphroaig, and Port Ellen.

Related: Not All Scotch Whiskies Are Smoky — Here's Why

Campbeltown

Campbeltown is the smallest whisky region in Scotland, home to just three distilleries. Fans of its spirits are a passionate bunch. They often seek out bottles far less represented on the market than other region’s bottlings.

“Campbeltown whisky is distinctive because of its proximity to the sea, being on the Kintyre peninsula,” says Jonathan Adler, beverage director for Shinji’s in New York City. “At one point, there were about 30 distilleries there. So even though it’s a small area, the nature of the whiskies produced there made it notable enough for it to have its own designation as a major scotch-producing region.”

Campbeltown whiskies often have a recognizable character.

“There is a definite maritime influence in both the aging and flavor profile of the scotch produced there, similar to Islay-style whisky and ones made on other islands,” says Adler. “The whisky itself has a unique grassy but earthy note, with some even producing a petroleum-like nose akin to Mosel Riesling. The whisky is very scarce, as most of the distilleries except for three [had] closed by 2010, with the only remaining ones being Springbank, Glen Scotia, and Glengyle. Whiskies from here are prized due to small amounts of production leading to scarcity. [The whiskies] from distilleries that have since closed can boast extremely high price points and are very much sought after by aficionados.”

Campbeltown distilleries: include Glen Scotia, Glengyle, and Springbank.

Lowlands

If the whiskies of Islay are famous for their assertive character, a dram from the Lowlands is more or less the opposite.

“Historically, the Lowlands have been known for producing a gentler, more elegant style of whisky in contrast to the bolder, richer styles from other regions,” says Francis Cuthbert, co-founder of Daftmill. “In modern times, there's been a lot of development and experimentation in the Lowlands, with distilleries like Ailsa Bay even producing peated malts. The Lowlands are generally characterized by flatter terrain and fertile soils, making it ideal for growing barley, which is the primary crop here in Fife.”

Lowlands distilleries include: Ailsa Bay, Annandale, Auchentoshen, Bladnoch, Bonnington, Borders, Chain Pier, Clydesdale, Daftmill, Eden Mill, Jackton, The Glasgow Distillery, Glenkinchie, Holyrood, Kingsbarns, Lindores Abbey, and Lochlea.

The Islands

Though not officially among the five Scotch whisky regions, whiskies from the islands deserve a spot in every serious collection. Whether from Arran, Jura, Mull, Orkney, Raasay, or Skye, these whiskies are generally impressive in both their full-throttle character and the environments where they’re made.

“Remote, elemental, and with ruthless conditions, the Orkney archipelago, [for example], is situated off the north coast of Scotland where the North Sea…meets the Atlantic Ocean head on,” says Martin Markvardsen, Highland Park’s senior global brand ambassador. “The isolated cluster of islands is pounded relentlessly by winds that frequently reach speeds of over 100 mph in the winter, where no tree can survive.”

The conditions on each island vary. Exploring their range is a fascinating endeavor.

Island-based distilleries include: Abhainn Dearg (located on Lewis), Arran (Arran), Highland Park (Orkney), Isle of Harris, Isle of Raasay, Jura (Jura), Scapa (Orkney), Talisker (Skye), Tobermory (Mull), and Torabhaig (Skye).