The Location

In 1784, the ‘Highlands’ area was defined by county, for the purposes of taxation of whisky. It comprised the northern counties including Aberdeen and Banff but, whilst it included the county of Orkney it omitted Shetland; oddly, it included a somewhat southerly Lanark. And it included somewhat southerly Campbeltown and Islay too. Shortly thereafter, in 1787, the ‘Highlands’ and ‘Lowlands’ were redefined by a line, sections of which were long and straight and cut right through county boundaries and any other features on its path (useful practice for the carving up of whole continents in subsequent years!). Consequently, the sites on which a number of Highland distilleries had resided moved instantly into the Lowlands, for example parts of Aberdeen and Banff and the whole of Lanark. Since both Campbeltown and Islay fell south of the line they too must have been relocated into the Lowlands. However, the legal differentiation of the two areas ended in 1816, although, the geographical associations persisted and were reinvented during the twentieth century.

A Peaty Tale

Alfred Barnard (The Whisky Distilleries of the United Kingdom.1887. Harper’s Weekly Gazette, London) visited all the working distilleries in Scotland during the mid 1880s but did not categorise distilleries into defined regions. However, whisky produced using malted barley which was dried using peat was called Highland Malt. That produced in distilleries on Mull, Skye and Orkney was accordingly described as Highland Malt, as was whisky produced in distilleries in the Spey valley including Macallan, Aberlour and Glenfarclas. Perpetuation of the Highland - Lowland concept appeared where is was noted that Burntisland Distillery in Fife used peat but produced a Lowland Malt.

Superiority

However, the term Lowland Malt did not appear to be popular for that was the only references to Lowland Malt in his work. He recorded that Rosebank Distillery in Falkirk used peat but stated it produced Malt, not Lowland Malt. Additionally, Bankier Distillery near Denny in the Lowlands used peat which was said to result in a Highland style of whisky thereby avoiding the Lowlands label. Notwithstanding that distilleries on Mull, Skye and Orkney produced Highland Malt, he stated that Islay distilleries produced Islay Malt and Campbeltown distilleries produced Campbeltown Malt thereby further avoiding the Lowland label. Additionally, although Aberdeenshire and Banffshire, Fettercairn and Forfar distilleries had latterly been categorised as in the Lowlands Barnard stated they produced Highland Malt. Consequently, his work rather inferred a Highland preference, and an unofficial return of swathes of land back into the Highland fold. Only the adoption of The Highland Boundary Fault line which runs from Stonehaven on the east coast to Helensburgh and Arran on the west coast would have achieved such changes.

The Notion

There had long been a preference to be a Highland whisky rather than Lowlander. With smaller stills the Highland distillers apparently produced a highly sought after, more superior whisky than their Lowland counterparts. Perpetuation of that perception of superiority created an advantage to Highland whisky with regard to promotion and advertising, and ultimately sales of whisky from individual distilleries. And it remains beneficial to claim status and prestige as a Highland whisky. For example, this Highland - Lowland line runs through Glengoyne Distillery. Production takes place in the ‘Highlands’ but maturation in the ‘Lowlands’, so there is a choice to be made, and ‘Highland’ malt it is.

The Heritage

Perhaps that peat connection quickly and easily creates perceptions and connections with the unique history of Scottish Whisky. There is a powerful perceptual trail through peat reek, illicit distillers, tough whisky smugglers, tough Highland dwellers in tartan dress, the skirl of bagpipes in tartan dress, smart Scottish soldiers in Highland dress, Scotland, Highlands, tartan and whisky. It’s evolved as a long and lasting road, through thick and thin, between distillery and your mind, your mind to your palate; their malt to your doshes. You’re connected in an instant!

Dealing with Competitors

And now, a further evolution to a preference to be planted in Speyside rather than just the Highlands. Crystal waters, fresh air, autumn tints, comfortably encased, fast routes, mountain to sea a direct connection, connected in an instant, your doshes to their malt, got you again! But Speyside is getting a run for its money, the penny has dropped amongst the Highlanders, they’re fighting back. For low and behold here’s the north Highlands and the south Highlands and the east Highlands and the west Highlands. For they do concentrate the mind, clear the draf and the pot from your wee grey cells. North Highlands, yes, and you rattle off a few, Balblair, Clynelish, Pulteney. And West Highlands?, oh yes.. you certainly can rattle off most of those too, Oban and Ben Nevis and Oh! so the Highlands are not just that big lump on the map with a great jumble of distilleries, when you are made to make the effort. You’re connected in an instant; north Highlands, Clynelish, wild summer flowers on the air, in your nose, golden whisky on your palate, bottle, connected in an instant, your doshes to their malt, got you again, Silly you!

Just for You

For many Highland distilleries now produce peated and un-peated malts, and Campbeltown and Islay and Island and Orkney and Lowland distilleries produce un-peated and peated malts. Its not the region and not the peat that’s the point of all this, its, each and every individual distillery, right down to each and every one of its bottlings, they are the unique, solid pieces which make up the glorious picture, that mystical, magical, tartan tapestry of all that is Scottish Malt Whisky. So, get connected to the Whisky Barrel Highway, go sample and see, sea and salt, peat and reek, get a grip and be real. No more concepts and perceptions. Barnard had it sussed way back then. Fashion or individuality? Silly ewe again, or, you’ve sussed it at last!