The origins of this distillate have long been disputed between Scotland and Ireland. In Scotland , Whiskey is expressed in all its forms and each type has its own peculiarities. Most Scottish whiskeys are characterized by the sweetness of the malt and the dry aroma of the peat . Added to this more or less intense smoky scent is that given by the passage in the barrel.

Each production area, however, influences the character of the whisky. There are those who prefer those produced on the island of Islay , with iodine and salty notes, dry and pungent. Highland Whiskeys are more complex and full-bodied, enveloping and with a lovely smoky hint. All accentuated by the fact that the barrels used for aging are often first used for the aging of Sherry. Others come from the Islands area and are very smoky and peaty, with iodine and salty notes. Finally, those from Speyside should be mentioned, which are softer and sweeter.