Posted 30 July 2018
Traditionally, Scotland was divided into four producing regions: The Highlands; The Lowlands, Islay and Campbeltown. Both the number and the proliferation of distilleries along the River Spey led to the Scotch Whisky Association (SWA) recognising Speyside as its own distinctive region. Thus, legally, there are currently five recognised regions. Whilst some consider the Islands (Arran, Jura, Mull, Orkney, Skye and Raasay) as a separate sub-region, the SWA doesn’t – so these are all bundled into the Highland regional category. Provenance and particularly terrior have become increasingly important to both production and marketing, but with an ever diversifying industry do these categorisations hold the importance that they once did?