Regional characteristics

[Acksboy]

I was taking a drive through the lower Highlands and Speyside earlier today and safe to say I lost count of the number of distilleries I passed by. However, it did get me thinking about the flavour profiles of many of these distilleries and how they developed in the first place. Many regions are associated with a flavour profile such as Islay (peat), Highlands (vanilla and spice) etc. Obviously there are exceptions to the rule but generally many whiskies follow this based on their region.
I know that Islay gets its smokey influence from the peat the distilleries use due to a lack of any other reliable fuel source (I believe Highland Park does the same).
Would a new distillery in the Highlands do anything differently to one in Speyside to maintain that flavour profile? If so then why? Is there a need to comply or pressure to?

[Timp]

Interesting questions and no answers from me however I have never come across a comprehensive history and analysis of flavour profiles of regions..

Would love to though if anyone can point me in the right direction.

They all seem mixed up now with finishes, virgin oak casks, peated etc..good or bad?

[opelfruit]

There is no pressure from the industry to comply but maybe from the consumer. The styles have built up over decades due to historic reasons and the industry has put it's stall out to say this pm is how the styles are. The consumer expects a whisky from a certain region to be a certain way and any new distillery generally caters for it's target audience.

Yes things have changed now a bit with finishes etc, they've had too due to costs, innovation and demand, but any "finish" (when done well) should still allow the distillery character to show.


People also like to stick to what they know, so most will still buy certain whiskies despite any finishes, because they like distillery xyz.
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"Too much of anything is bad, but too much good whisky is barely enough."

[Acksboy]

Thanks Opelfruit, that makes a lot of sense when you look at it pragmatically I guess; a distillery's first priority would be to cater to its customers wishes.
I've always hoped that a new distillery near me would appear and produce primarily peated whiskies but sadly no. Benromach and Glen Moray have both released heavily peated versions and as far as I'm aware they've been popular.
A man can dream!

[opelfruit]

Dream we can. There are a fair few peated Speysiders. Benriach like to mess about and even triple distill. There's nothing stopping This, but most are limited runs due to demand. If you had to output a million litres of sellable whisky and you heavily peated it, would it sell? Maybe. Maybe not. These are businesses with shareholders and they need to turn a profit. In terms of new distilleries, don't forget it's hard going for cash flow; take 3 years maturing before you can label any scotch, and if you gamble, and don't sell it.....well.....down the lane you go.
_________________
"Too much of anything is bad, but too much good whisky is barely enough."