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Established in 1824 a little to the south-west of the harbour town of Banff and surrounded by fertile agricultural lands. Upped and moved the odd mile in 1863 to Inverboyndie in order to take advantage of the new branch line, connecting Banff to the main Inverness - Aberdeen railway, which opened in 1857.
Closed and requisitioned to billet troops during World War 2, unsurprisingly it was targeted and strafed by a
German bomber in 1941. However, it was amongst that batch of distilleries which closed in 1983 due to the prevailing economic climate. Partially demolished in 1985, totally in 1991.
Set in Fort William, at the foot of Ben Nevis, at the head of Loch Linnhe since 1825. Both malt and grain whisky produced simultaneously for a while following the installation of a Coffey’s Still in 1955.
Drawing its water from Scotland’s highest mountain so some rain, some dew, some mist, icicles in winter, snow in summer, to create a fascinating liquid even before conversion. Residing amidst such stunning scenery there is a good measure of north west Scotland to savour in every dram.
One of Scotland’s oldest distilleries, well over two hundred years old, footprints in four centuries. Founded in 1798 with just two stills, expanded to four in 1973.
On the southern edge of Pitlochry just by the main road and rail routes connecting Inverness and Perth. Glorious location in the midst of mountains and lochs and close by the River Tummel. Virtually all the produce cascades into blended whisky and blended malts, Bell’s to be precise, hence the number of independent bottlings are few, the number of official bottlings can be counted on part of one hand and official single malts are a bit like hens teeth.
The original Clynelish, founded 1819 and renamed Brora in 1975. From the early 1970s until closure in 1983 it produced a highly peated malt. Now very rare and highly prized by collectors and connoisseurs.
Sitting patiently through a quarter of a century of silence are its round cream and red brick chimney, pagoda,
bellcote topped with gilded weather cock, big wooden worm tub, miniscule gauger’s house and two wee copper stills; each a powerful reminder of Clynelish that was.
The original stone built Clynelish opened in 1819 was subsequently renamed Brora. The newer and stylish, white washed and glass fronted, Clynelish built in 1967 sits along side; sort of twins.
In early summer sunshine the surrounding hillsides are a glorious spectacle of vivid golden yellow, the warm atmosphere intoxicating with the heady, tropical scent of gorse and a myriad of wild flowers. And here the distillery waters flows across hills containing deposits of real gold. Golden whisky indeed.
Nestling into the northern shore of the Cromarty Firth up on the north-east coast since 1839, a tad sheltered from
the ravages of the neighbouring North Sea, a veritable suntrap too.
A gentle place for a spot of quiet contemplation. Stunning views, ever evolving and multiplied by the reflective blue and green waters. Waters which may tickle its foundations on a spring tide and wash its stone walls in a storm.
This gentle golden liquid is rich and smooth.
Dalwhinnie distillery, in the Highland village of Dalwhinnie was founded in the late 1890s.
The name Dalwhinnie means meeting place, which refers to the meeting of ancient cattle drovers' routes through
the mountains. Since reopening in 1947, the distillery has continued to operate through to the present day, although on-site malting ceased in 1968.
Founded in 1825 near Pitlochry, this is a Highland distillery and with just two very small stills it is one of the smallest distilleries in Scotland.
Straddling its burn in its own wee valley, white washed with bright red paintwork, yellow with daffodils in spring this is one of the most picturesque distilleries in the land. A farm sized distillery with its tiny worm tub to the rear
and the only one still using a Morton refrigerator to cool the worts. Independent and privately owned since 2002.
Founded in 1824 following the conversion of a corn mill into a distillery. Fettercairn was the second distillery to
obtain a licence, after The Glenlivet.
A very smart distillery sitting amidst glorious countryside, at the foot of the Grampian Mountains. The distillery has a unique system whereby cold water tumbles down the exterior of its two spirit stills. The cooling system contributes to the lighter, floral character of its whisky.
North of Edinburgh and Perth and Inverness and the Grampian Mountains, at Muir of Ord, in prime barley country.
A big, busy distillery with eight whopping wooden washbacks and six stills basking in the sunshine behind their modern glass windows.
Overwhelmed by the neighbouring maltings of industrial proportions. And yet, under a vast bright sky and warming sunshine, and surrounded by fertile countryside, old stone warehouses providing a suntrap, this is a tranquil spot, you can almost hear the barley ears blowing on the breeze in the fields close by.
Situated near Killearn, just to the north of Glasgow and southeast of stunning Loch Lomond and its national park. With both water supply and distillery in the Highlands but warehouses in the Lowlands, it has chosen the ‘Highland’ appellation.
Established in 1833 on a main road into the rapidly industrialising western Lowlands and then its own siding at Dumgoyne Station when the Blane Valley Railway opened in 1866 thereby connecting with national and international markets.
According to accounts, the production of alcohol started at the site of the distillery in 1738. William Matheson purchased a licence to produce whisky in 1843, and turned the brewery into a distillery.
Each of its 8 stills is almost 17 feet tall, the tallest in any Scottish distillery. Glenmorangie uses a number of different cask types, with all products being matured in white oak casks which are manufactured from trees growing in Glenmorangie's own forest in the Ozark Mountains of Missouri, United States.
Born in 1775 in the north-western outskirts of Crieff right on the banks of the River Turret this is one of the oldest working distilleries in Scotland and with just two stills it is also amongst the smallest.
Popularised and promoted as the home of the great Famous Grouses this wee distillery and its single malts are rather lost. Throw off its mythical mantle to reveal the real heart of Glenturret and its own glorious malts,
containing crystal-clear water full of the heady, heathery blossoms of the sheltering Perthshire hills.
Founded in 1959 Invergordon is a grain whisky distillery on the northern shore of the Cromarty Firth nestled
amongst some of the very best arable farming land in Scotland.
Sheltered from the chilly North Sea within the glorious Cromarty Firth, producing zillions of litres of grain whisky for blending. Conceived in 1959 and opened in 1961 to create employment in an area hit by unemployment when the navy quit the deep and sheltered waters in the 1950s. Ben Wyvis malt distillery was built in its grounds in 1965 but
at a very tender age was demolished in 1977.
On the southern shore of the reflective Moray Firth, the south-western edge of the coastal town of Macduff, by
the banks of the River Deveron by the banks of the River Deveron which rises in the mighty Grampian Mountains.
Founded in 1962 when the existing distilleries were striving to satisfy the ever-upward demand for blended
whisky. Originally fitted with state of the art equipment making it the first distillery in the country to have a stainless steel mash tun, the first to run stills fitted with internal steam coils and the first to use shell and tube heat
exchangers rather than worm tubs.
Established as Towhead Distillery close by the north gate or north port of the town of Brechin in 1820.
Between Aberdeen and Dundee, between the Grampian Mountains and the North Sea, in the midst of fertile farmland, water barley and transport to hand. Just two stills and originally their copper worms resided in the Den Burn, the spirit cooled by burn’s cold water as it flowed through grounds of the distillery.
Established in 1793, this is one of Scotland’s super-elderly distilleries in the Scottish west coast port of Oban. The whisky shares a little of the highland and a little of the island style flavours.
No pagoda-style roof but its round, red chimney has survived and it is one of the very few distilleries which still incorporates worm tubs in the production process. It is one of the few distilleries to be built, prior to the actual town which sprung up later in the craggy harbour surrounding the distillery.
A Highland distillery anchored in Wick and the most northerly on mainland Scotland.
Founded in 1826 before railways reached that far north, before roads reached that far, before roads had passing places, when tracks were as wide as a horses backside, when everything and every body travelled
by sea. Even survived the imposition of prohibition throughout the town, by the town council (yes, its own council) from 1922 to 1947. A blast of ever so slightly oily, rich, dark cocoa which surprises every time.
Stone built, farm-yard style, pagoda-style roof, square red brick chimney still standing and worm tubs.
And then the royal prefix, royal warrant and royal neighbours in the summer. On the banks of the mighty River Dee, in cooling shadow of Lochnagar Mountain, all since 1826. A fantastic location, a fantastic distillery. The malt is
clean, firm and smooth with a smoky element and restrained fruitiness.
Designed and built by Wm. Delmé Evans in 1949 on the site of a 12th century brewery. Closed in 1994 but bought
by a private company and fired up once again in 2003.
Also brewing again and produces an excellent whisky ale. Tucked in on the southern edge of the Highlands and nestling at the foot of the Ochil hills its whisky is bound to have a floral scent. It is generally smooth and mellow
with a dash of vanilla and a smidging of chocolate.
Mystery single malt and blended malt Scotch whiskies from Islay that don't want to reveal their true identity.
Rummage around and with a bit of investigation you are sure to fine a rare unspecified bottling from independent bottlers and blenders.
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!
