The Dun Bheagan 8 years old regional Collection

Thanks to Ian Macleod Distillers for the use of this picture

The origins of the Regional Classifications

The original regional classifications for whisky came about as a result of the different rates of excise duty charged in different parts of Scotland.These days people tend to associate the regional differences with variations in taste or style.

So what are the factors that help determine the different characteristics we perceive when we sample whisky?

The principle players are geology, geography, water and local culture.

The Lowlands

The Lowlands region is mainly covered in carboniferous rock. This tends to give the whisky crisp, dry flavours. Unusually for Scotland they are often triple distilled which adds a smoothness and lightness to the whisky.

Young Lowlands can be a little sharp, but boy do they age well. Try a Rosebank. Or for a light classic Lowland Malt with unusual character,  a Dun Bheagan 8 year old Lowland 

The Highlands

The Highlands are covered with a variety of rock including granite, sandstone and limestone. Snow melt seeps into the rock and emerges in the mountain springs, running through the heather covered ground. Common flavours are floral and heathery with low or no peat content. Culturally peat is not commonly used, although there are always exceptions, ie Clyenlish is mildly smoky. For a really classic Highland Malt try a Glengoyne or a Tullibardine.

The Speyside Region

Here, most distilleries began as illicit stills, hidden in isolated locations, drawing water from the mountain springs that feed the river Spey.  It is commonly held that the perfect factors exist to make the perfect dram. Hard granite rock, reluctant to release minerals into the water and hillsides covered in oeat and heather contribute to soft acidic water, perfect for making whisky.Try Glenfarclas, Aberlour or Craigellachie

The Islands

Surrounded by sea, bnriney, seaweedy winds add saltiness to the peaty soils. Heather completes the picture. Two classics are Talsiker from the Isle of Skye and Highland Park from Orkney

Islay

Here lies the oldest rock in Scotland and from it runs water to the distilleries of Bowmore and Bruichladdich. Culturally whiskies from this region are malty and peaty, peat being the traditional and plentiful fuel used in the kilning process. Seaweed lends a medicinal quality toLaphroaig and bog myrtle gives the whiskies a sweet nose and a bitter flavour.

Dun Bheagan Lowland Single Malt 8 years old

A light classic Lowland Malt with unusual character due to the triple distillation. Slightly oily with citrus fruit flavours, lots of freshness, & clear taste. A delightful aperitif drink.

Dun Bheagan Highland Single Malt 8 years old

This pale & fresh single malt has a dominant malty flavour. A soft, woody & nutty whisky, revealing green notes of smoked apples. Slightly dry finish.

Dun Bheagan Island Single Malt 8 years old

The nose is dry with a slight sherry overtone and strong sea-salt influence. The palate reveals a sweetness behind the dominant smoke & peat of the malt.

Dun Bheagan Speyside Single Malt 8 years old

Sharp & dry at first, it slowly softens and reveals its sherry wood ageing. A second smoky note precedes long & complex aromas. Long & smooth finish.

Dun Bheagan Islay Single Malt 8 years old

Powerful body associated with soft smoky sea aromas with a touch of sweetness. Long bodied malt revealing burnt heather and warmed honey on the edge. The finish is slightly bitter.