When some friends admitted to liking scotch but knowing nothing about it, I offered to teach them the basics during an introductory scotch tasting class. I organized the class into the five scotch regions of Scotland with a whisky representing each one.
Here’s what we tasted, why we tasted it, and how to recreate a whisky tasting of the scotch regions of Scotland yourself.
A Whisky Tasting Guide to the Scotch Regions of Scotland
Do Scotch Regions Matter?
Arguably, defining scotch into regions isn’t the best way to categorize scotch. As convenient as it’d be to group distilleries into nicely defined flavor profiles, unfortunately defining scotch by region won’t do that. Many characteristics overlap different regions depending on the distillery or expression, so scotch regions tell you little more than geography.
So why do a scotch tasting based on regions? Because like it or not, most menus define whisky by region. And the point was to help my friends further their scotch palate by knowing how to interpret and navigate whisky lists so they can explore scotch more. So the best way to do that is by understanding the general characteristics of a category.
That bears repeating because it’s so important. This merely teaches the general characteristics of each scotch region, and the bottles here by no means encompass all the flavor profiles or styles of each region. It’s simply impossible to do so. Are they the absolute “best” bottles for each region? Maybe not. Or most expensive? Definitely not! But the bottles I’ve chosen are a introductory baseline that can explain the variations within each region.
We tasted a whisky representing the core flavor profile from each region of Scotland. Hopefully this will help my friends (and you!) hopscotch through the spiderweb of scotch whisky and figure out which region they like best and explore from there.
That said, let’s dive into some drams, shall we?
Lowland Scotch :: Glenkinchie 12
Lowland was once one of the largest whisky-producing regions of Scotland, but today only 18 distilleries exist. They are known for gentle, elegant whiskies with characteristics of grass, honeysuckle, cream, ginger, toffee, toast, and cinnamon. Most Lowland whiskies end up in blends.
Glenkinchie Distillery is one of the most popular Lowland distilleries. Sitting just 15 miles outside of Edinburgh, the distillery opened in 1837 and produces just two expressions: Glenkinchie 12 and the Distiller’s Edition. (Most of the whisky is blended into Johnnie Walker.)
We tasted the Glenkinchie 12 for our Lowland scotch because it embodies the characteristics perfectly. The distillery described it as a “breakfast scotch” for being so light. Aged for 12 years, it has a fragrant nose of barley, grass, and green apple; the palate has notes of fruit, citrus, pepper, cocoa and malt; and it finishes dry with fresh greenness. Color added, 43% ABV, $75.
Related :: Touring Glenkinchie Distillery in Edinburgh
Highland Scotch :: Tullibardine 228
Highland is the largest geographical whisky region of Scotland, making up about 25% of Scotland’s scotch production. Because it’s the largest region, Highland scotches have the widest variation in flavor. There are more than 47 Highland distilleries making whisky ranging from rich and textured to fragrantly floral, with typical flavors of malt, oak, and dried fruit.
Well-known Highland distilleries include Clynelish, Glendronach, Glenmorangie, Royal Brackla, and Oban. (“Glen” in Gaelic means valley.)
One of the oldest brewing sites in Scotland, Tullibardine Distillery opened in 1488. It’s one of the few distilleries to distill, mature, and bottle their whisky all on site. And a beautiful site it is, just 50 miles from Edinburgh and worth a visit.
Tullibardine 228 is aged in ex-bourbon casks and finished in Pinot Noir barrels from Burgundy. The No Age Statement whisky has notes of chocolate and spice with strawberries and vanilla; with a big and rich palate full of crème brûlée, baked apples, orange peel, and nutmeg; and finishes long and warm, with more chocolate. Color added, 43% ABV, $60.
Related :: Touring Tullibardine Distillery in Edinburgh
Speyside Scotch :: Aberlour 16 Double Cask
Over half of all Scotland distilleries are in the Speyside region, which is technically within the Highland region. But because of the concentration of distilleries and the stylistic similarities between them, Speyside is distinguished as an independent scotch region. It accounts for more than 60% of Scotland’s single malt production. Speyside whiskies are typically light and grassy or rich and sweet. Fruit, spicy, oak, malt, honey, vanilla and nutmeg are all characteristics of Speyside whisky.
There are more than 50 Speyside distilleries, including Benromach, Benriach, Balvenie, Macallan, Glenlivet, Glenfarclas, and Glenfiddich.
Founded in 1879, Aberlour Distillery finishes almost all their whisky in sherry casks, making them a perfect example of the Speyside scotch region. The 2018 International Whisky Competition named Aberlour’s Master Distiller Graeme Cruickshank master distiller of the year for creating the Whisky of the Year 2018, the A’Bunadh expression. (I was lucky enough to share a dram with him a few months ago!)
Pronounced “Ab-er-LAU-errr“, the Aberlour Double Cask is aged for 16 years in ex-bourbon barrels and Oloroso sherry butts. It’s rich and creamy on the nose with hints of spice and nuttiness. The palate is sweet with dried fruits, then nutty spices and vanilla come through; finishing long, warm, and spicy. Color added, 40% ABV, $80.
Related :: Introducing Aberlour’s New A’bunadh Alba
Campbeltown Scotch :: Springbank 12
Once one of the most populated whisky regions, Campbeltown is now the smallest region, home to only three distilleries. Typical flavor profiles of Campbeltown are brine, salt, smoke, dried fruit, vanilla, toffee, and wet wool.
The 3 remaining Campbeltown distilleries are Glen Scotia, known for light and grassy whiskies; Springbank, known for robust and smoky whisky with hints of salt; and Glengyle (bottled as Kilkerran), known for lighter and sweeter whisky with oily and salty notes.
Springbank Distillery is one of the last family-owned distilleries in Scotland. They produce four brands: Springbank (medium peat, distilled 2.5 times), Longrow (richly peat, double distilled), Hazelburn (non-peated, triple distilled), and Campbeltown Loch (a blend).
Aged 12 years in ex-bourbon and ex-sherry casks, Springbank 12 is bottled at cask strength. The nose is salty with delicate hints of peat, dried fruit, and raisins. The palate is rich and salty, with hints of vanilla and pepper; and finishes long, spicy, woody, and peaty. No color added, non-chill filtered, 53.6% ABV, $90.
Related :: 6 Surprising Facts About Springbank Distillery in Campbeltown
Islay Scotch :: Port Charlotte 10
The Islay whisky region (pronounced EYE-lah) is the southernmost island of Scotland, producing pungently peated, heavily smoked, salinity-saturated complex whiskies. There are only 8 active distilleries on Islay but they are well-known and very distinct in flavor. But it’s important to note that Islay whisky does not always mean peated! Typical flavors are seaweed, brine, carbolic soap, apple, smoke, and fish.
The eight Islay distilleries are Ardbeg, Bruichladdich, Bowmore, Bunnahabhain, Caol Ila, Kilchoman, Laphroaig and Lagavulin.
Our Islay representation was Port Charlotte 10 from Bruichladdich Distillery. Pronounced “bruukh-LAD-ee,” this tiny distillery started in 1881 with state of the art Victorian equipment. Most of it is still in use today — completely without computers! They produce three main brands of single malt: Bruichladdich (unpeated), Port Charlotte (heavily peated), and Octomore (super heavily peated).
Released in September 2018, the Port Charlotte 10 is Bruichladdich’s first age statement bottling. (Here’s my interview with Bruichladdich’s CEO about the new bottling.) Aged 10 years in first fill American whiskey casks (65%), second fill American whiskey (10%), and second fill French wine (25%). Bottled at cask strength, the nose is salty and briny with smoke and a bit of clove. The palate is briny and smoky, yet light in texture with vanilla hints, then finishing smoky with a bit of orange. No color added, non-chill filtered, 50% ABV, $60.
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At the end of our scotch regions tasting, it was interesting to see which people liked which regions. One of my friends confessed thinking that all scotch tasted peaty — a common misconception — and fell in love with the Tullibardine 228 because of the complexity of flavor. Regardless of which region was their favorite, all expressed surprise at the range of scotch and couldn’t wait to explore more. Mission accomplished!
Related :: Whiskey & Chocolate Cake Tasting, Whiskey & S’mores Pairing, and Whisky & Champagne Pairing
Disclaimer :: The bottles of Tullibardine and Aberlour were graciously provided by the distilleries. As always, all thoughts and opinions are my own. • Some of the links in this post are affiliate links and I may receive a commission from them. Thank you for supporting the companies that support Whiskied Wanderlust.
