From the magazine13 hours agoSpeyside, in Moray, is said to have more than half of Scotland's malt whisky distilleries, largely thanks to the water of the River Spey.
The Spey carries a great volume of water from the mountains to the coast, and that water holds fewer dissolved minerals than in other parts of the country, which goes towards producing a gentler, fruitier malt. The river even decides who can use the name. To be classed as a Speyside whisky, a distillery has to stand on or near its banks, and draw its water from the river itself or from the springs and streams that flow into it. Glenfiddich and Glenlivet are the best known, but Glenrothes, Aberlour and Balvenie are well worth tasting too.
Read the full story in Issue 9