Speyside is home to some of the best distilleries in Scotland. Speyside’s water profile helps make the whiskies they produce softer and fruitier than other varieties.
The landmass between Inverness and Aberdeen produces three excellent types of whisky: the gentle, fruity ones from Speyside and the harsher, smokier ones from Islay.
Speyside in the Highlands of Scotland that draws its name from its whisky distilling character. Speyside whisky is arguably the most famous Scotch globally. Around half of Scotland’s whiskey distilleries fall into the Speyside category. With more distilleries than almost any other region, Speyside has 84 working distilleries, including the widely-known and popular Glenfiddich, Glenlivet, and Macallan.
Ask people from around the world who know Scotch, and they will show their appreciation for the malts from this region.
Traditional Speyside single malts are robust and have some peaty flavour in other regions. Still, contemporary Speysides tend to have a lighter, sweeter taste due to the water’s low mineral content.
In recent years, the maturation of Speyside malts has become distinctly delicate and honeyed. Many distilleries have opted for sherry cask maturation to produce fruity, red wine-Esque whiskies, while more use peated barley to create their spirit. Historically, this style of whisky was made by many Speyside distilleries, Benromach being notable for going back to the Speyside routes and incorporating peated barley into the distillation process.
In addition, some Speyside single malts can be a great entry point for those beginning to discover their tastes when drinking whiskey. Many Speyside whiskies are subtle, and their flavours tend to be well-balanced and complex. There’s something for everyone in the region since Speyside whisky is a light, fruity, and sweet blend of Scotch produced on the banks of the River Spey. Distilleries in this region use light peat and sherry casks to mature their whisky, which gives it a complex but inviting flavour.