In fact, that will probably be the very first 'geographical' distinction you will be able to make after
you've taken your first shaky steps into the wonderful world of whisky. You won't mistake a glass
of Lagavulin 16yo for a Lowlander or a Speysider, even if you haven't tried that many different malts
before. It's amazing how such a tiny island (located just off the coast of mainland Scotland, west
of Glasgow) can produce a class of whiskies that are so very distinctive. There's a 'catch', though.
The peaty character of these malts doesn't come from Islay, but from the production method.

The list at the right gives you an overview of the main MALT WHISKY REGIONS and the various
area's they contain as identified by whisky writer Michael Jackson. I should point out that this is
just one of many different ways of classifying single malts. In fact, Mr. Jackson's list is just one
of many possible divisions based on geography. (See Log Entry #160 for some observations.)

So - different malts from the same part of Scotland share certain characteristics.
The region of origin of a certain malt can sometimes tell you something about the character of the
whisky, before you've even tasted it yet. Some young island whiskies, for example, generally have
a stronger bouquet than whiskies from the Lowlands. Especially the malts from this island Islay are
usually easy to identify. Smoke and peat can be found in many malts, but nowhere as strong and
overwhelming as in whiskies that were born on Islay - whiskies like Ardbeg 10yo and Laphroaig 10yo.

But maturation is the topic of
chapter five of this beginner's
guide, we'll get to that a little
later on. If you're interested in
the topic of 'geography', you
might want to check out the
Mega Malt Map. It offers an
interactive map of Scotland.
You can move your mouse
across the map of Scotland
for an instant overview of
the distilleries in that region.

As you go along you'll discover more and more differences between different malts.
Although many single malts reveal their origins in their nose and taste, every one of them is unique.
The product of distilleries only miles apart can be very different. It's the wide variation in character
and style which sets single malts apart from other drinks like cognac, armagnac, bourbon and wodka.

One of the factors that defines some of the characteristics of a wine as well as a
single malt is the area in which it is produced. But there are many more influences
at work here. A whisky is influenced by the varieties and quality of the barley, the
minerals in the water, the size and shape of the stills, the mood of the stillman, etc.
The single most important facor by far is the type of wood used for maturation, as
well as the duration of the maturation itself. Try comparing the Glenmorangie 10yo
with the Glenmorangie Port Wood Finish, for instance. The only difference is some
two years of extra maturation in port barrels - but what a difference it makes!

Malt Madness Mega Malt Map
Malt Madness Distillery Data
E-pistle: Trio de Violincelles
E-pistle: Seasonal Malts
E-pistle: Highland Style

At the end of chapter 3, you find yourself packed with enough malt trivia to impress your local barkeeper.
That's quite enough 'dry' theory for now, wouldn't you agree? I'd say it's time we focused on more serious business.
Business like the noble art of distillation for example - that's the topic of the next chapter of this Beginner's Guide.

Scotland, located in the north of the British isles, is usually divided
into four main malt regions; Highlands, Lowlands, Campbeltown and
Islay. Each region can be subdivided further. The Speyside area, for
example, is part of the Highlands. Although Speyside is not 'officially'
one of the four main whisky regions, over 50 percent of all distilleries
in Scotland are located there. Needless to say, I'll treat Speyside as a
separate region as well - it's 'bigger' than all the other regions combined.
The map at the right only shows a selection; the main regions (Highlands,
Speyside, Lowlands, etc.) as well as a number of significant area's that are
situated within these main whisky regions, for example the islands Mull & Skye.
Please check out the Mega Malt Map for more 'geographical' details about Scotland.

Soon after I started drinking single malts, I discovered that whiskies
from different parts of Scotland all have their own unique style and
characteristics. The production and maturation of single malts is a
slow process, and in the years of aging the spirit seems to absorb
the temperament and characteristics of the surrounding landscape.

In the first chapter I explained why I'm focussing my liquorous affections on
whiskies from Scotland. It must be a lot bigger than it looks on this map,
because there used to be over 300 different distilleries in the Highlands
alone. Nowadays, there are less than a hundred active distilleries left.