Scotland

There are three main whisky-making regions in Scotland: the Highlands and Islands; the Lowlands and Speyside.

Each region gives its whisky distinctive properties that differentiate it from those of other regions. The flavour of the drink, however, is mainly due to the ageing process it undergoes in each of them. It is in the casks that whisky spends most of its time and it is from them that it acquires most of its flavour.

The whisky of the Highlands and Islands is distinguished by its smoky taste, which is obtained by smoking the grain before grinding it. Lowland whisky, on the other hand, has a drier, softer taste, while Speyside whisky differs from the other two in that 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 litres of whisky each year. This means that approximately 450 million litres a year are produced, to which the contents of the casks, which are aged for more than 10 years, must be added.