Most malts here end up in blends but there are still some single malts. The malts are light in colour and have a dry finish. You’ll find soft and smooth malts offering a tender, gentle experience involving hints of grass, honeysuckle, cream, ginger, toffee and even cinnamon. It’s easy to see why these whiskies are so popular, they make the perfect pre-dinner party tipples.
Glenkinchie and Auchentoshan are the two more well-known distilleries in the region. The former is just over 20 miles from the capital which means it produces what’s known as the Edinburgh Malt. The latter meticulously ensures its whiskies are triple-distilled, making them so smooth and silky they’ve been dubbed the ‘breakfast whisky’.
The Lowland region played a huge part in the birth of the modern Scotch whisky industry. The distilleries here responded constructively to tax hikes and political upheaval since the 18th century, producing more whisky rather than shying away and shutting down.
The home of undulating fields (perfect for growing grain for whisky) and a less rugged landscape which provides a lighter-bodied and lighter-coloured single malts. Generally speaking, Lowland flavours are slightly more mellow and they are appreciated by newcomers and traditional malt drinkers alike.