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Speyside

Speyside

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.

 

The Speyside region is surrounded by the rolling Grampian highlands, and more distilleries are crowded along the banks of the River Spey and its tributaries than anywhere else in Scotland. The region grew quickly in the 19th century due to an abundance of fertile farming lands and fresh water.  Today it boasts some of the world’s most famous distilleries such as Glenfiddich, Glenlivet and Macallan. For the past century Speyside whiskies have tended to be unpeated, which differentiated them from the majority of contempory scotch and gave the reputation for producing a softer and more gentle spirit.


 

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