I already mentioned that Scotland isn't the only place in the world where whisky is distilled - far from it, actually.
Check out the Deviant Drams section for info about some 'foreign' whiskies from Australia, Tasmania, Canada, France,
Germany, Holland, India, Ireland, Japan, New Zealand, Poland, Switzerland, Thailand, Turkey and the USA. If you ask
me, precious few of the distillers in these foreign countries have managed to match the 'real thing' from Scotland yet.
That being said - especially the Irish, the Japanese and some antipodeans seem to be getting closer and closer...
 
I'll delve a little deeper into this topic in the Advanced Beginner's Guide to Scotch Whisky.

Although the 'terroir' aspect of malts is sometimes exaggerated by overly zealous marketeers and
copywriters, it should not be overlooked. Just keep in mind that these days the barley for the 'Scotch'
whisky could be shipped in from Russia... Which reminds me of another aspect of 'locale' - sort of.
Despite my wisdom and omnipotence I tend to forget that there are people who are not quite as wise
and potent as me... In fact, some of you might not realise what on earth I'm thinking about when I
mention Amsterdam or 'the woods' in entries in my Liquid Log or on Malt Maniacs. So, that's why I've
made the little map at the top of this page. It might be helpful for those of you unfamiliar with the
geography of our part of Europe (the UK, Holland, Belgium & France). As you can see, several other
maniacs live 'right around the corner', so to speak - Michel (from Holland), Luc & Bert (from Belgium),
Serge, Olivier & Martine (from France) and Charlie, Dave and Lex (from the United Kingdom)

The maniacs in Germany, Sweden, Austria and Italy live relatively nearby as well. Does that make the malt maniacs a
tad 'euro-centric'? I suppose it does, although we have maniacs in North America, Asia, Australia & South Africa too.
So, we try to keep a global perspective - but because it's all 'volunteer work' we can't be picky...

When it comes to the production of malt whisky, local
factors are not quite as important as they are in (for
example) the wine world. In that respect, 'terroir' does
hardly exist within Scotland, Ireland, Japan or the USA.

That does NOT mean that I 'disqualify' Irish, Japanese
or American whisk(e)y, mind you - or vattend malts,
grain whiskies or blends for that matter. I've tried
some excellent expressions in all those categories.

However, you'll have to visit the Deviant Drams section
about other spirits for my notes on those. With the prices of
single malts skyrocketing over the last few years (and my
discretionary income diminishing), I've started looking at
potential alternatives. As far as Scotland is concerned, there's
a historical basis for a distinction between the main regions
Speyside, Highlands, Lowlands, Islay and Campbeltown.

Lowland malt whiskies are usually triple distilled for example.
This makes them a little lighter and smoother, like the whiskeys from Ireland. The other (malt) whiskies in Scotland are generally double distilled, producing a heavier spirit with more character. Production differences like these play an important role, of course.The heavily peated malts from Islay (like the Laphroaig at the left) are in a class all by themselves as well. Or at least they used to be in the not too distant past... With the knowledge and technology of today a Speyside distillery like BenRiach can easily produce a malt whisky in the 'traditional' heavily peated style from Islay too. 

That being said, there are significant differences in the
way whisk(e)y is distilled between, for example, Ireland
and Scotland. That is why, with a few rare exceptions,
most Irish and American whiskeys are not single malts.
This 'DD' section focuses on Scotch single malt whisky.

The Springbank distillery also produces the
more heavily peated 'Longrow' malts, as well
as a new spirit under the name 'Hazelburn'.
Once again, these are second-hand names
of silent distilleries in the Campbeltown area.