Lowland malts are the softest of the Scottish whiskies. They have a wondurully mellow character and are devoid of the harder peat, seaweed, and iodine of their northern and coastal neighbours. Lowland malts are a great introduction to single malts, but still have plenty of gentle depth for the more experienced whisky lover.

Island malts often have a very distinctive character, especially where local peat is used. This is due to the local influences that are often absorbed, typically seaweed, salt, and iodine, that add to flavour of the malts. Whisky made in island regions can be challenging, but reward the aquisition of the taste.

Islay is the most famous and productive of all the islands with a high number of distilleries for the size of the area. The islay malts vary from the extremely interesting, but intensive, malts of the southern coast, to those of their slightly more mellow northern neighbours. Everyone should try the Islay malts as they can truly excite the palate, but they're not to everybodies taste.

Being so large in size, it is difficult to generalise about the character of the highland malts; there is a variety of flavours produced by the variety of conditions. The most famous highland malts are the firm and spicy Glenmorangie and the soft and fruity Aberfeldy.

Speyside is the heart of Scottish whisky country. A massive number of distilleries are located in the vicinty of the River Spey, and they all are characterised by the softness from the water they use. Speyside malts are usually elegance with heather and honey and a little peat, but there is still great variety due to the large number of different techniques used in distillation and maturation.

Although only a couple of Campbeltown distilleries are still in operation, it deseves its own category because of the historical importance of this region. Once populated with over 30 distilleries, campbeltown malts traditionally have been briny and peaty with similarities to some of the west coast island malts.