The distinctive characteristics of Scottish malt whisky are explained according to their regions:
The Lowlands region lies south of an imaginary line drawn from the Clyde estuary to the Tay estuary. It can claim only three working distilleries. Whiskies from the Lowlands tend to be soft and light in character. They often display very malty, grassy characteristics and subtle delicate aromas
Moving north of the imaginary line takes us in to the Highland region. The region includes most of the rest of Scotland, with the exception of the Island of Islay and Campbeltown, and thus its malts vary greatly in character. Generalisations about the Highland region are less valid, as its whiskies will range from dry to sweet and some even have a touch of smoke and peat.
Technically Speyside lies within the Highland region. It is home to approximately half of Scotland’s malt whisky distilleries. This small area of land located to the north west of Aberdeen produces mellow, sweet, and particularly fruity malt whiskies.
Located in the Inner Hebrides, the small Island of Islay is often called ‘Whisky Island’ given its concentration of eight distilleries. The island produces very distinct malts, generally heavily peated and smoky in taste.