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Due to COVID-19 restrictions the bars are operating with some changes.
Due to COVID-19 restrictions the bars are operating with some changes.


The regions of Scotch whisky production are a blend of historical circumstance, corporate construction and brand identity. It’s commonly agreed that there are six such regions, these being the Highlands, Speyside, Lowlands, Islay, Islands and Campbelltown. Contradiction is rife – Islay is an Island, Speyside is the Highlands, and there are only three distilleries currently operating in Campbelltown. Many Highland distilleries are not even in the highlands, some Islay distilleries make Speyside style whiskies and there are peated Lowland whiskies. Yet despite wide debate, regionality is here to stay and offers convenient classifications to an ever-expanding array of distilleries and bottlings.

Lowland distilleries owned by wealthy English landlords flourished during the 18th and 19th centuries and have a reputation for producing light and delicate whiskies. In fact, they were originally used to produce spirit for rectification into London gin! They are traditionally light in character and traditionally unpeated due to supplies of local coal. Lowland malt distilleries today are few in number and include Auchentoshan and Glenkinchie. Closed Lowland distilleries such as St Magdelene, Littlemill and Rosebank are among the most desirable whiskies in the world.