Whiskies of Scotland

There’s the chicken and the egg, and there’s the Scotch and the Irish. Both claim to be the first to distil whisky in the British Isles but who really knows?

Scotland is divided into four whisky regions: Skye, Speyside, Islay and Highlands; with over 100 whisky distilleries across the regions. To be considered Scotch whisky,
it must be aged in oak barrels for at least three years. Thanks to the varied regions it’s produced in, scotch runs a full range of flavours, from light and fruity to peated and smoky.

It’s the world’s most popular whisky, with Scotch whisky selling nearly five times more than regular whisky.

An urban legend in Scotland states that there are certain chemicals in whisky that only people that are genetically capable of discerning them can taste, and this usually tastes like a ‘burnt donkey’, lucky them!