Scotland has been a major producer of whisky for over 500 years. There are five main production areas – Speyside, Highlands, Lowlands, Campbeltown, and Islay.
With a cool, damp climate, Scotch whiskies take longer to mature than whiskies produced in hotter climates and lose a higher proportion to “angel’s share,” or evaporation. Scotland’s natural energy source used for heating the mash during malting is peat – a form of compacted carbon. Peat imbues some Scotch whiskies with a characteristic earthy, smoky flavor. Scots separate their whiskies into 5 categories: Single Malt, Blended Malt, Single Grain, Blended Grain and Blended Scotch. Distilleries regularly buy and sell their whiskies to one another in the blended categories to ensure consistency of style.
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