Talking about Scotch whisky without mentioning Speyside would be like talking about Manchester United without mentioning Sir Alex Ferguson. It is, without doubt, a whisky superpower.
More than half of Scotland’s working distilleries are located in this relatively small corner of the Highlands and at last count that number was around 84.
Some of the best-selling and most-awarded whiskies in the world are produced in Speyside including Glenfiddich, Glenlivet and The Macallan.
But what makes Speyside whisky so good? Speyside whisky characteristics are very distinct and it could be argued that the qualities they possess make them more appealing to more sensitive palates.
In a previous blog we talked about the peaty big hitters of the Isle of Islay. Well, Speyside would come in at the other end of that scale.
Some single malt lovers who are big fans of the big, heavy peat and smoky numbers of Islay, might not be huge fans of Speyside whisky as it tends to be lighter and sweeter.
Of course, there are plenty of whisky connoisseurs out there who love single malts at both ends of the spectrum. So, what are the particular qualities in Speyside whisky that drinkers love so much?
Most Speyside whiskies – but there are several exceptions – tend to be light and subtle. They exude a sweetness that many of their northern and western cousins simply do not have.
They don’t tend to be particularly heavy finished offerings either with most being matured in bourbon or sherry casks.
Those big heavy peat hits you get with island whiskies are few and far between in Speyside although there are distilleries in the region that do produce these characters like BenRiach for example.
Light and sweet are two words that sum up many of Speyside’s favourite whiskies and some, such as Glenlivet, are still classed as ‘lunchtime whiskies’ by people… although we wouldn’t quite say that!
Don’t let these characteristics make you think that there is not lots and lots of substance to Speyside whiskies though. Your average offering from this part of Scotland will throw tons of character at you.
Those stunning golden hues will attract you with a multitude of interesting characters.
Think of dried fruit and nutmeg, add in a little apple and vanilla and just a wee hint of oak, and you’re some way to understanding the complex flavours that Speyside’s world-famous whiskies will give you.
Something which can be said with absolute certainty is that whichever distillery you plump for, you will be impressed by the quality of what you’re drinking. There simply is no such thing as a bad Speyside whisky.
The region’s whiskies were envied by other distillers for centuries. In fact, the mighty Glenlivet was such a popular whisky that many other distillers added the suffix ‘Glenlivet’ to their whisky titles.
At one time you could buy Aberlour-Glenlivet and even Macallan-Glenlivet although no Speyside whisky needs to take such measures these days.
There was even some unsavouriness around what was considered to be a Speyside whisky and what wasn’t and it took the Scottish Whisky Regulations 2009 Act to finally clear it up.
Can you really blame a distiller for wanting to use the Speyside whisky tag when it is so phenomenally successful? Not really.
There are a few little interesting nuggets in the science behind Speyside whisky too. The distinct flavours and characters are not simply just down to the ingredients and distilling process. Speyside has an unusually high mineral content in its water.
This, coupled with the high granite content giving very soft water, helps to formulate a whisky that cannot realistically be replicated anywhere else in Scotland.
Speyside is a stunning part of Scotland, with a mind-boggling number of working distilleries, so for your next whisky trip, set aside a few days to really explore this awe-inspiring place and the fascinating whiskies it produces.
