This dry, warm, region is a natural for whisky distillers because it is close to barley farms, contains the River Spey and is close to the Atlantic port of Garmouth. The water in the area is said to have "the lowest level of dissolved minerals" of any area in Scotland, and that may affect the taste of its whiskies. Another report explains that "quartzite at the source keeps high levels of minerals from mixing with the water".
This dry, warm, region is a natural for whisky distillers because it is close to barley farms, contains the River Spe:y and is close to the Atlantic port of Garmouth. The water in the area is said to have "the lowest level of dissolved minerals" of any area in ,Scotland, and that may affect the taste of its whiskies. Another !report explains that "quartzite at the source keeps hi:gh levels of minerals from mixing with the water".