All Scotch whisky must be matured in Scotland for a minimum of three years before it is regarded as such. Strictly speaking there are two types of whisky currently produced in Scotland, malt whisky and grain whisky. From these two spirits we get the following types of whisky.

Flavour & Aroma
Many different things influence the flavour and aromas found in whisky. Experiments have been done to prove that even if you use the same amounts of water, types of barley and yeast, same size still etc you will always get a different end product.
Read more...
Water | Barley | Yeast | Climate | Stills | Wood | Finishes

Production
The basic production of whisky has changed very little over the years and always requires the same four ingredients; barley, peat, water and yeast, no matter where it’s made. For a more advanced look at production variable please see the FLAVOR and aroma section.
Read more...
Malting | Brewing | Distilling | Maturation

Regions
The whisky industry has, for a long time, divided Scotland into different regions and although this does make for easier classification of whiskies it can be said that the whiskies from any one region can still be as diverse as the land their made in.
Read more...
Lowland Whisky | Highland Whisky | Speyside Whisky | Campbeltown Whisky | Island Whisky | Ilsay Whisky

Types of Whisky
All Scotch whisky must be matured in Scotland for a minimum of three years before it is regarded as such.
Read more...

Whisky Tasting
Before you get started lets point out that the tasting of whisky doesn’t need to be a serious business, it should be fun and enjoyable. However, taking a set approach to it will help you get more out of it. Below is a list of hints and tips about appreciating whisky but do remember there are no hard and fast rules except one – enjoy it!
Read more...