Located on the Kintyre peninsula in western Scotland is the region of Campbeltown, famed for whiskies that hint at their seaside origins. In the south of Scotland is the Lowland region, which is known for elegant whiskies like the ones produced by Auchentoshan and Glenkinchie. Speyside, located within the boundaries of the Highland region but regarded as a separate region, has the highest density of distilleries in Scotland – half of the country’s distilleries are here, including the iconic Macallan, Glenfarclas, Glenfiddich and Glenlivet. There are five official whisky-producing regions across Scotland, and the largest of these is the Highland region, where you’ll find famous names like Ben Nevis, Dalmore, Glenmorangie and Tomatin.

Grain whiskies can be produced with other forms of grain apart from barley – such as wheat, rye and corn – and are usually made with a column still. Blended whiskies, as the name suggests, typically use single malts from multiple distilleries, along with single grain whiskies. Single malt Scotch whiskies are produced entirely from malted barley using a pot still and aged in oak barrels – all at a single distillery. If it’s made in the United States (like bourbon) or Ireland, it’s “whiskey” and “whiskeys”. If it’s made in Scotland (commonly referred to as Scotch), Japan or Canada, it’s spelt “whisky”, with the plural form being “whiskies”. Whisky or whiskey? Well it all comes down to where it’s made.

Bourbon vs whiskey infographic