A Guide to Picking the Right Scotch by Region

Not all scotch is created equal—there are distilleries all over the country, and each region produces distinctive whiskies that taste like they couldn't have been created anywhere else. Here's an overview of the six principle regions, explaining what sorts of flavors you can expect when cracking open a bottle from Islay vs. the Lowlands. And we've got bottle recommendations for each.

[Ed. Note—For an introduction to scotch, please see this piece, a collaboration between Complex and the Balvenie Distillery.]

The Highland distilleries in the far north produce whiskies that are typically powerful, spicy, and smoky, but not as strong as an Islay malt. They tend to have dry, peppery finishes, just like the Glenmorangie.

Skye is an island with a protected climate that allows for more mild whisky. Talisker is the only distillery on the island, a fairly well-known scotch that is also used in Johnnie Walker blended whiskies.

Pronounced "eye-luh," this island's harsh wind-beaten climate produces distinctive whiskies that are sure to get your stomach tingling. Unmistakably Scottish, these tangy, smokey, slightly salty whiskies are the real deal. Get your hands on Laphroaig, one of the strongest-tastings whiskies made by the Scots.

The climate here helps produce a robust flavor. The region's Highland Park label is one of the highest-rated whiskies on the market.

More than half of Scotland's distilleries exist here. These flavorful whiskies are typically sweet with a peaty character, and are a great place to start for someone getting to know single malts. The Glenrothes is a particularly spicy number.

The lowlands region has fertile soil and a mild climate, making for whisky that lacks the strong peat flavor of the Highlands or the brine of a coastal distillery. Lowland whiskies are light and easy to drink. The dry finish makes for a great aperitif. Next time you're in the liquor store, grab a bottle of Auchentoshan from the shelf. It'll be near the top.