Best Single Malt By Region

The colors and flavors of single malt vary among several distinct whisky regions in Scotland. At the moment, we prefer single malts from the Lowlands and the Central Highlands. As we have become more experienced, our tastes have changed too. The more complex scotches please our palettes but the heavy peat of the Island malts is still a bit too strong. We list our favorite malts by region for your examination. Those appearing here have received five star ratings from both Steve and Don. You may view our tasting notes by clicking on the individual applelation of interest.

Lowlands

This is the region of Scotland south of an imaginary line drawn from Greenock on the west coast to Dundee in the east. The whiskies produced here are regarded as lighter in body and colour and less assertive than their highland neighbors. Lowland whiskies emphasize the malt more than peat, as in the highlands or brine, as in the islands.

Highlands

By far the biggest region is the Highlands. Bigger, brawnier, and generally more rounded than Lowland malts, the whiskies from the Highlands carry a wide range of flavors and styles. They cover a wide area, and malts from this region range from the relatively light-weight Glenmorangie to the powerfully aromatic Dalmore to the almost minty Inchmurrin, with many many variations in between.

Campbeltown

Once this town on the tip of the Mull of Kintyre had over thirty distilleries. Now there are only two distilleries in Campbeltown: Springbank and Glen Scotia. This, the smallest region, is known for a salty sweetness in its whisky. The whisky is half way between the Highlands and Islay.

Islay

From the island of Islay come rich, iodine-flavored, very smoky, very peaty whiskies. Two examples are Laphroaig and Lagavulin. The six distilleries currently in operation on this beautiful island of Islay produce some of the most aromatic of whiskies.