Single Malt: Distilled from water and malted barley only at a single distillery. It is produced by batch distillation and bottled in Scotland.

Single Grain: Similar but may use other malted or un-malted whole cereal grains.

Blended Scotch: A blend of various types of Scotch and possible other neutral grain spirits, coloring and/or flavoring.

Blended Malt Scotch: A blend multiple single malt Scotch whiskies from two or more distilleries.

Blended Grain: A blend of single grain whiskies from two or more distilleries.

Home to the most distilleries of any region in Scotland (or the world) at over 50.

Tend to produce less peaty whiskies and more fruit forward (apple and pear), with vanilla and spice characteristics.

Usually aged in Sherry Casks.

Home to Glenfiddich, Glen Grant, The Glenlivet, Glen Moray Distillery, The Macallan, Tamdhu, Speyburn, Balvenie, Benriach, Benromach, Aberlour.

8 distilleries make up this region: Ardbeg, Ardnahoe, Bowmore, Bruichladdach, Bunnahabhain, Caol Ila, Kilchoman, Lagavulin, Laphroaig.

Islay is a small island, south of mainland Scotland.

Known for heavily peated whiskies resulting in a strong smokey profile.

The largest area of all regions, resulting in a wider range of characteristics.

Tended to use smaller stills resulting in a richer flavor.

Oban, Aberfeldy, The Glenmorangie, Ardmore, Tullibardine.

Located in Southern Scotland and only home to a few distilleries.

Historically, have used coal instead of peat.

Produce lighter, sweeter, more floral whiskies.

Auchentoshen, Bladnoch, Eden Mill, Lochlea.

Often used for blended whisky.

The smallest Scotch region and home to few distilleries.

Produce smoky, salty, oily whiskies.

Glen Scotia, Glengyle, Springbank.

Located on the East Coast of Scotland.

They are not an official Scotch region.

Tend to have salty, peaty flavor profiles.

Highland Park, Talisker, Jura, Tobermory.