2015 is the Year of Food and Drink in Scotland although I personally think that the last decade could have been named the "Ten Years of Food and Drink" as producers, restaurateurs and food outlets in general have upped their game to make Scotland a wining and dining destination of choice
To support the promotional campaign VisitScotland have badged up a series of Land of Whisky Guides.
These five guides are your essential handbooks to visiting Scotland’s distilleries with full listings covering opening hours, directions and details of each distillery's signature expressions you should try a dram of if you get the chance.
You’ll find these guides indispensable as you discover Scotland’s much-fêted national drink for yourself and you can download them below.
Known as Scotland's whisky island, Islay has eight distilleries spanning the length and breadth of this small west coast island. Single malt whiskies from Islay are very distinguished with a distinct character you're unlikely to forget.
As Scotland's smallest whisky-producing region, Campbeltown holds a special place in the hearts of whisky enthusiasts. While its single malts share similarities with whisky from other regions in Scotland, there is nothing quite like the salty, briny Scotch made on the Mull of Kintyre.
Reflecting the gentle, rolling hillscapes and fertile farmlands, Lowland Scotch whisky is generally light and subtle, acting as a perfect introduction to single malts if you have never tried whisky before.
By far the largest whisky-producing region, roughly half of all of Scotland’s distilleries dot the lush and rolling landscape of Speyside in the north east of Scotland. Speyside’s rich, fruity single malt whiskies are roundly considered the quintessential Scottish malt.
In terms of geography, the Highland whisky region takes the crown as the largest region. Stretching from Orkney in the north to the Isle of Arran in the south, the Scotch produced in the untamed wilds of the Highlands is varied and unique from distillery to distillery.