Most people would typically recognise Speyside for its two core styles – the light, sweet and honeyed single malts from The Glenlivet and Glenfiddich, and also the sherried, big bodied drams from the likes of Glenfarclas and The Macallan.

Speyside produces amazing whisky. One of the key reasons for that is the quality and abundance of its water. The region’s water has the lowest levels of dissolved minerals in all of Scotland, and the lack of accessibility (prior to the railroad boom) meant that tax collectors were kept away.

Now, Speyside has so many distilleries that it’s best to classify them by their qualities rather than locations. You have some that are light and floral, and others that are fruity and spicy, rich and rounded, and finally, smokey and full-bodied.

Welcome to the most densely populated whisky region in the world. Fertile glens give birth to a breathtaking landscape adorned with the River Spey and of course, a handsome selection of distilleries that produce fruity, exotic flavours. Apple, pear, honey and vanilla are all common expressions here.

Speyside has royal heritage. In August 1882, King George IV made a highly-publicised journey to Edinburgh – during this time he had the delight of tasting the local dram. Since then, this glorious region has evolved to become the heart and soul of Scotland’s whisky kingdom.


Typical Characteristics

  • Apple
  • Vanilla
  • Oak
  • Malt
  • Nutmeg
  • Dried Fruit

Region Facts

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