The word whisky comes from the Gaelic term Uisge Beatha, which means "Water of life".
Malt whisky, normally produced and distilled in wild locations, in the open countryside, in the glens and on banks of lochs or streams in Scotland, has different characteristics according to the region in which it is produced.
There are 92 productive malt whisky distilleries in activity in Scotland (to which we must add spirits on the market from silent distilleries, i.e. that are no longer in activity), but there is not the same number of single malts, as many distilleries prefer their products to be used for vatting and blending. Geographic location, raw materials used and above all maturation characterize the taste of Single Malts in a decisive manner.
It is therefore important to understand the main features of the zones of production and the choice made regarding maturation.
With Vatted malt whisky, obtained by mixing various single malts which may be produced and aged in various areas, this territorial characterization may be lacking.
Lastly, the term Blended regards mixtures that, as well as a single malt made with malted barley, also contain grain whisky.