If your only experience with Scotch whisky is Vince Vaughn randomly asking a casino waitress for a Scotch on the rocks saying, “Any scotch will do, as long as it’s not a blend, of course. Single malt, Glenlivet, Glengalley, perhaps, any Glen.” In the movie Swingers then you’re really missing out on an amazing spirit. A highly versatile, flavorful, attainable form of whisk(e)y, Scotch is as full of history as it is full of flavors like honey, vanilla, orange peel, and butterscotch (and sometimes peat smoke).
Before we truly dive in, you should have an idea of what sets Scotch apart from the likes of rye and bourbon. While bourbon (among many other rules) must be made up of a mash bill of at least 51 percent corn and rye (among other rules) must be made up of 51 percent rye, Scotch whisky as a whole doesn’t have any designations like this. Bourbon must be made in the US and Scotch must be made in Scotland (obviously).
But, while there’s no set mash bill percentage to be considered a Scotch whisky (grains vary depending on the style of Scotch whisky), to be referred to as a single malt (the most prized and popular form of Scotch whisky), it must be from 100 percent malted barley, must be distilled using pot stills at a single distillery, be aged for at least three years in oak casks, and a few other regulations and rules.
As of 2021, more than 134 commercial distilleries are operating in Scotland cranking out amazing, complex, flavorful whiskies. While that seems a bit overwhelming to a whisky novice, it’s made slightly easier by the fact that the Scotch world is broken up into five distinct regions. They are Speyside, Lowland, Highland, Campbeltown, and Islay.
Today, in an effort to give you enough information to either purchase your first bottle of Scotch whisky or add an expression out of your comfort zone to your home bar cart, we’re going to go into a deep dive on all five regions. Keep reading to learn all about them and check out our favorite expressions from each.
Speyside
While not even close to the largest region, Speyside (nestled in the northwest of the country) has the most distilleries per capita of any region. There are more than fifty distilleries, including some of the biggest names like The Glenlivet, Glenfiddich, The Macallan, and Aberlour. Aging or finishing in former sherry casks is extremely popular in the region. And, while the flavor profile varies, you can expect Speyside whiskies to have fruitier, vanilla, honey, and sometimes slightly spicier flavors.
Aberlour A’Bunadh Single Malt Scotch
This cask strength single malt whisky was aged completely in former Spanish oloroso sherry casks. The result is bold, flavorful expression with notes of dried cherries, sherry sweetness, ripe berries, slight citrus zest, clover honey, butterscotch, and just a hint of cracked black pepper to temper all of the sweetness.
The Macallan 12 Year Old Double Cask Single Malt Scotch
This popular single malt whisky gets its name because it’s aged in a combination of American oak barrels as well as Spanish sherry oak casks for at least twelve years. This results in a creamy, decadent whisky with hints of dried fruits, raisins, vanilla beans, and toffee. It has a gentle, warming finish of ripe fruits, citrus zest, and cinnamon sugar.
Highland
By far the largest region in terms of space, it’s comprised of the whole northern part of the country (save for Speyside) as well as the various islands (except Islay). Since the area is so large and the distilleries are so far apart, it’s difficult to peg specific flavors for the region. Depending on the distillery these whiskies can range from soft, light, sweeter expressions to briny, smoky offerings.
Glenmorangie Nectar d’Or Single Malt Scotch
If you want to try a high-quality Highland single malt, look no further than Glenmorangie. While we suggest starting off with its classic 10-year-old expression, once you step up, try Nectar d’Or. Aged in American ex-bourbon casks before being matured in Sauternes wine barrels, it’s known for its sweet, dessert-like flavor of butterscotch, sweet cream, almond cookies, dried fruits, and golden syrup. The finish is dry, warm, and slightly spicy.
The Dalmore 12 Year Single Malt Scotch
In terms of quality to value, it’s difficult to beat The Dalmore 12. This sweet, rich, robust whisky was aged for a minimum of twelve years in a combination of American oak barrels and former Spanish sherry casks. It’s known for its sweet, sippable flavors of candied orange peels, raisins, fudge, and sweet, creamy caramel candy.
Lowland
One of the least dense regions of Scotland, Lowland comprises the distilleries in the (you guessed it) bottom portion of the country. It’s home to a few well-known distilleries including Auchentoshan, Bladnoch, and Glenkinchie. The whiskies of this region are usually lighter and softer than other regions with notes of clover honey, sweet cream, butterscotch, and various spices.
Auchentoshan Three Wood Single Malt Scotch
By far the most popular distillery in the Lowland region Auchentoshan has myriad award-winning expressions. One of our favorites is its Three Wood. It’s very aptly named as it’s aged in three different casks including ex-bourbon barrels, oloroso sherry casks, and Pedro Ximénez sherry casks. All of this aging makes for a complex mix of chocolate fudge, dried cherries, sweet cherry, and buttery caramel. It all ends with a nice. Warming mix of fruity sweetness and sticky toffee pudding.
Glenkinchie 12 Year Single Malt Scotch
If you’re going to grab a bottle of Glenkinchie, you would be remiss if you didn’t start at the beginning. That’s why we suggest Glenkinchie 12, the distillery’s flagship expression. It’s so flavorful and versatile and loaded with candied orange peels, caramel apples, sweet fruit, and rich oaky wood that it’ll become a mainstay on your home bar cart for years to come.
Campbeltown
By far the smallest region, Campbeltown is also home to the fewest number of distilleries of any other area of Scotland. At one time, there were over thirty distilleries in the region, today there are only three: Glengyle, Springbank, and Glen Scotia. The region (which should be used very loosely) is known for rich, bold whiskies with notes of caramel, fruit, slight briny salinity, and at times campfire smoke.
Springbank 15 Year Single Malt Scotch
If you’re going to try a Springbank whisky, you can’t go wrong with its 10-year-old flagship expression. But, if you’re okay with shelling a little more money, we suggest its 15-Year expression. Matured for fifteen years in oloroso sherry casks, it’s known for its notes of ripe berries, dried cherries, oak, caramel, and slight spice.
Glen Scotia Double Cask Single Malt Scotch
This 46 percent ABV single malt gets its name because it’s finished in first fill, ex-bourbon barrels, and Pedro Ximénez Sherry casks. It doesn’t carry an age statement, but that really doesn’t bother us. It’s filled with hints of oaky wood, chocolate fudge, vanilla, dried cherries, and sweet butterscotch. The finish is sweet, fruity, and effortlessly warming.
Islay
Islay is the only island that gets its own region. This is because this sheep-filled Inner Hebrides island is currently home to nine distilleries including notable names like Lagavulin, Laphroaig, Ardbeg, and Bruichladdich. This isn’t a region for whisky novices as their palates might not yet be mature enough for the peat-smoked, campfire, sometimes briny, flavorful whiskies coming from this region.
Ardbeg Wee Beastie Single Malt Scotch
With a name like Wee Beastie you can bet this is a memorable, flavorful whisky. Aged for only five years in a combination of ex-bourbon American oak barrels and Spanish oloroso sherry casks, it might be youthful, but still carries bold flavors of candied orange peels, ripe berries, sweet caramel, baking spices, vanilla, and a nice kick of robust, campfire smoke.
Bruichladdich The Classic Laddie
Proving that not all Islay whiskies are peated and over-the-top smoky, Bruichladdich The Classic Laddie is un-peated, made with 100 percent Scottish barley, and aged for at least three years in oak barrels. The result is a soft, sweet whisky with notes of brown sugar, cinnamon sugar, sweet cream, caramel apples, and slight ocean salinity. The finish is warming and loaded with maple candy and butterscotch.
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