The whisky “golden triangle”, Speyside spans from the Cairngorm mountains at its southern extremity to Moray Bay, bordered by two rivers: the Findhorn to the west and the Deveron to the east. But it is from another river, the Spey, that the region takes its name. Most of the distilleries draw their water from its tributaries, such as the Fiddich, the Livet or the Avon. Speyside is reputed to be the region with the greatest concentration of distilleries (about two thirds of Scotland’s distilleries). The presence of numerous streams and rivers, and the temperate climate, make it a naturally fertile region, perfect for growing barley. The mountains that surround it used to form a natural rampart against any form of clandestine distillation. So it is not surprising that there are still so many distilleries there today. Speyside whiskies are known for their fruity notes (white-fleshed fruit, berries) and their rounded, mellow character. Among the most renowned are the legendary Balvenie, Glenfiddich, Glenlivet, Macallan, and Mortlach; there are then other smaller, less well-known distilleries, that are nonetheless much appreciated by connoisseurs (such as Benriach, Benromach, Glendronach and Glenrothes).