Scotland doesn't have just a single region where whisky is made. There are distilleries all over the country, and each has a variety of aromas, flavors, and character in each.

A Highland whisky may be fruity and full-bodied, floral and light, or smoky and smooth. Highland whisky tends to have bold flavors, think oak, fruit cake, and heather.

Whisky from the Speyside region is known for having sweet and subtle flavor profiles like apple, vanilla, oak, malt, spice, and dried fruit. It is often aged in sherry casks.

For Lowlands whisky, the fuel source of peat isn't used in production. This results in silky, light whiskeys with signature cream, toffee, toast, and cinnamon flavors.

Campbeltown is surrounded by rich ocean air, which affects the flavor of the whisky made here. Many describe Campbeltown whiskies as robust and full-flavored.

A Scottish whisky with lots of smoky flavor is one from the Islay region. The whiskies produced here are known for their peaty flavors, as the island is abundant in peat moss.

Whisky from the islands region all share characteristics of peat and salinity because of their proximity to the sea. You’ll also taste pepper, honey, herbs, and even oil.