On its journey to the sea, the fast-flowing River Spey passes some of the great centres of whisky production, and its banks and surrounding areas boast the highest concentration of distilleries in the country.

The area's whisky-making tradition began long before it was formally recognised as a distinct region. Early distillers thrived there, many operating in secrecy due to frequent raids by tax officers.

Speyside single malts are often described as big, fruity, and sherry-matured, but this generalisation overlooks the region's diverse techniques and flavours.

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The relatively mild climate of the east coast was perfect for growing barley, while the region’s innumerable streams and burns provided an inexhaustible supply of soft, clean water for distilling.