Scotland

In Scotland there are three main regions where whisky is made: the Highlands and Islands; the Lowlands; and Speyside.

Each region gives its whisky its own peculiar properties that differentiate it from that of other regions. The flavour of the drink, however, is mainly due to the ageing process to which it is subjected in each of them. It is in the barrels in fact that the whisky spends most of its time and it is from them that it acquires much of its flavour.

Highland and Island whisky is distinguished by its smoky flavour, which is achieved by smoking the grain before grinding it. Lowland whisky, on the other hand, has a drier and softer flavour, while Speyside whisky is distinguished from the other two because it is lighter and sweeter.

Today there are just over 100 active distilleries in Scotland. Each distillery produces approximately 1.2 to 2 million litres of whisky each year. This means that around 450 million litres are produced each year, to which we must add the contents of the casks which are aged for more than 10 years.