Land of whisky

Why, you might ask, does Speyside have so many distilleries? The simple answer is: the Spey! More than half of Scotland’s malt whisky distilleries are found in the region, and this is largely thanks to the quality and volume of water that passes down the river. The water contains fewer dissolved minerals than other parts of the country, which goes towards producing a gentler, fruitier malt. To be classified as a Speyside whisky, a distillery needs to be on or near the banks of the river, sourcing its water either from the river itself or the springs and streams that flow into it. Glenfiddich and Glenlivet are the best known of the local producers, but Glenrothes, Aberlour and Balvenie are worth tasting too.

On which note, a quick tip: every Spey distillery takes time off each year for maintenance and downtime. Known as ‘silent season’, and often in July, it generally lasts a few weeks, during which time tours are still offered, but the distillery itself won’t be up and running. On the plus side, distilleries often compensate by offering extra tastings, or reduced prices.