In the west, the heavy rainfall makes soil management difficult and there are only a few active distilleries (Ben Nevis, Oban, Loch Lomond, Glengoyne). But it is precisely these difficult conditions that give rise to whiskies with special flavors ranging from peaty to smoky and spicy aromas.
The central highlands are flat compared to the Western Highlands and have fertile soils. Distilleries like Dalwhinnie, Edradour, Blair Athol, Aberfeldy, Glenturret and Deanston have settled here. The region stretches from the southeast to the middle highlands, where whiskies with different characteristics are produced. Nuances of heather, a light honey sweetness, violet, pear and spice aromas can be detected.
In the east of Scotland you will find picturesque mountain landscapes, port cities, castles, sea cliffs and malty-sweet and smoky tasting whisky. In terms of taste, they are often compared to Speyside Whiskys. South of Aberdeen, the whiskies are fuller, with caramel and lemon flavors, although the smoky flavor is less pronounced. Well-known companies from this region are Royal Lochnagar and Glen Garioch, who are known for their consistently high quality.
The northern, mainly flat plateau merges with rugged cliffs into the Atlantic Ocean. Along the coast the cities and small towns are stringing up. Whiskies from the Northern Highlands are rather light in smell and taste, but still complex. There are salty, smoky and also fruity fruit aromas in it. Still active and well-known distilleries are Glenmorangie, Dalmore, Glen Ord, Balblair and Royal Brackla.