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    There are three main regions in Scotland where whiskey is processed: the Highlands and Islands; the Lowlands; and Speyside.

    Each region gives its whiskey distinctive properties that differentiate it from those of other regions. The flavor of the drink, however, is mainly due to the aging process it undergoes in each of them. In fact, it is in the casks that whiskey spends most of its time and it is from them that it acquires most of its flavor.

    Whisky from the Highlands and Islands is distinguished by the smoky taste that comes from smoking the grain before grinding it. Lowlands whiskey, on the other hand, has a drier, softer taste, while Speyside whiskey differs from the other two because it is lighter and sweeter.

    Today there are just over 100 active distilleries in Scotland. Each of them produces approximately between 1.2 and 2 million liters of whiskey each year. This means that about 450 million liters a year are obtained to which must be added the contents of casks that are aged for more than 10 years.

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