Whisky regions explained in five minutes

Regional labels are a useful starting map, not a rulebook. Plenty of distilleries make something entirely unlike their neighbours.

Speyside is the densest whisky region in Scotland and tends towards orchard fruit, honey and sherry-cask sweetness.

Islay is famous for peat, which comes from drying malted barley over peat smoke. Expect maritime, medicinal and campfire notes.

Highland is the largest and least consistent region — coastal distilleries can be briny, inland ones rich and heathery.

Irish whiskey adds single pot still, a style using both malted and unmalted barley that gives a distinctive creamy texture.