This section includes information on wines and whiskies
produced in the United Kingdom.
The sub-section on England covers the history, the authorised grape
varieties, the wine production and the wine styles of major
English wine regions.
The sub-section on Scotland presents in great detail the different styles of
whisky production (malt, vatted, grain, blended) and it also contains an
extensive reference in the separate whisky regions of Scotland.
Lowlands: North of
the English border, and south of a line drawn between Greenock in the west, and
Dundee in the east, Lowlands produces subtle whiskies of delicate floral,
grassy character and little or no peat influence.
is a broad area, lying between Speyside and with distinct regional
variation in the malts produced, ranging from richness and fullness of flavour
(Northern Highlands) to sweet, delicate peatiness (Eastern Highlands), to
maritime characters (Western Highlands), the clean fruitiness (Perthshire)
encompasses more than half of Scotland's distilleries. Speysides are
essentially sweet whiskies, with just a whiff of peatiness, typically highly
perfumed, feminine and elegant.
peaty soil and Islay's maritime exposure on the west coast of Scotland results
in the most robust, oily, heavily-peated, medicinal style of malts.
the toe of the Kintyre peninsula, it counts only two active distilleries, Glen
Scotia and Springbank. The whiskies share a distinct maritime influence (salty
and sewed characters) overlaid with smoky notes
The Scottish Islands: Orkney, Shetland (with
Scotland's most northern distillery), Skye, Mull, Jura and Arran typically produce
robust malts, at various degrees of peat and smoke intensity. Some are more
akin to Highland malts, others evoke Islay malts.