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. Distilleries regularly buy and sell their whiskies to one another in the blended categories to ensure consistency of style.