Scotland is split into five distinctive whisky-producing regions. The same basic process is used to produce whisky across the country but subtle variations mean single malts from each region have unique characteristics and flavours.
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Campbeltown, the small coastal town at the tip of the Kintyre peninsula, once boasted over 30 local distilleries but now has just three. Nevertheless, they are still considered by serious malt lovers to represent a distinct region in their own right.
Single malts produced here are noticeable for their briny character and some boast peaty notes.
Pronounced "eye-luh", this is the greatest of whisky-producing islands. It is only 25 miles long, but has no fewer than eight distilleries.
It’s covered in peat which is exposed to rain and sea spray. Harvested and used to malt the barley used in distilling, the peat gives the single malts here their characteristic smoky flavour with some salty, seaweed notes.
By far the biggest region geographically, the Highland malts inevitably embrace wide and robust flavour variations.
Generally heavier and drier in character compared to other regions, whiskies from here often have nutty, honey, heather or peaty notes. Distilleries near the sea also have some salty, maritime influences in their malts.