Scotch whisky 101: The ultimate guide

There are currently 151 whisky distilleries in Scotland spread across five whisky regions which all have their own flavours and personalities.

Campbeltown is the smallest whisky region in Scotland and is known for dry whiskies with flavours of smokiness, dried fruit, and toffee. Whereas, Speyside is home to almost half of Scotland's distilleries. Whiskies from this region typically show notes of pear, honey, and spices.

Whiskies from the Lowlands are often lighter in character and perfect for pre-dinner drinks. Soft and smooth malts are characteristic of this region, offering an elegant taste reminiscent of honeysuckle, and cinnamon. The Highlands offer a Scotch Whisky for all palates. This region, which also takes in the islands, has a huge diversity of flavours, from lighter whiskies to salty coastal malts. And finally, Islay is an island off Scotland's west coast, where the majority of its population are involved in whisky production and is famous for fiery whiskies.

This 8-years-aged Blended Scotch Whisky is a true find, offering great value for money. Our M&S Whisky expert, Jenny Rea, notes, "the eight years age gives it fantastic complexity, but it is silky smooth on the palate, with a lovely honeyed note on the finish." It’s the perfect drink for those chilly evenings, especially when enjoyed in a hot clementine toddy - the ideal winter warmer.

Blended Scotch whisky is the largest category of whisky, combining both single malts and single grain whiskies - those made with a variety of grains, not just barley. These whiskies are expertly blended to create a smooth, well-balanced whisky that delivers a high-quality taste of Scotland.

The most familiar whisky glass is the Glencairn glass, the world’s first official whisky glass. Tulip shaped with a short, stable base, the wide bowl allows the whisky to be swirled, opening up the aromas, which are then concentrated through the narrow rim.

Another type of glass is known as the Copita, or Blenders Glass, a Spanish glass traditionally used by sherry bodegas. This is similar in shape to the Glencairn, except the Copita has a long stem, which prevents the drinker’s hand (and the whisky's smells) from coming too close to the nose.

Then of course there is the High Ball, a taller and straighter glass. With more space for ice and other ingredients, the High Ball is ideally suited for making whisky cocktails and long, relaxing drinks.

At Glengoyne, the whisky-making process begins with barley, which, after being steeped in water, is only ever dried by air. This method allows the true Glengoyne spirit to shine through from the very start. Then, the dried barley is ground into a coarse flour, and mixed with hot water in the Mash Tun before fermentation. After 56 hours, the result is Wash, a fruit beer with an alcohol content of around 8%.

Next comes distillation. Glengoyne’s uniquely shaped copper stills turn the wash into spirit. The distillation process is done at a leisurely pace; for every minute other whiskies spend in their stills, Glengoyne’s spend three. This prolonged copper contact brings out the sweet and fruity notes of apples, pears and bananas for which Glengoyne is known.

After distillation, the spirit is ready for its long maturation journey and transformation into whisky. At Glengoyne, maturation is never rushed. The whisky is allowed to develop at its own pace for 12 years, the whisky tells the team when its ready to be bottled.