Single malt whisky is one of the finest products the UK has to offer. Its subtlety and complexity can only be rivalled by French cognac. This beginner's guide will help you appreciate a national treasure

Whisky is a versatile and complex drink. You can have it as an aperitif to peak your appetite, a digestif to help your dinner go down or a restorative pick-me-up after a long hard day. There are thousands to choose from but it's so high in alcohol that over-enthusiasm can lead to some seriously bad hangovers.

To help you explore and enjoy the finest Scottish single malts without the headache, we've pinpointed some good places to start. So, take a look at common questions a beginner asks before moving on to some of the best single malts Scotland has to offer.

What is a single malt?
A single malt is a whisky which has been made in one distillery, from malted grain. Blended whisky, as you'd expect, is a mixture of whiskies from different distilleries, combined together to produce a brand flavour. Bells, The Famous Grouse, and Teachers are all examples of blended Scotch. While some of the blends are excellent, they can often be too uniform, and through combining whisky from different distilleries they lose the distinctive flavour of the landscape.

Is it expensive?
A bottle of single malt can cost anywhere between £10 and £60 for a 70cl bottle, with most of the famous brands costing around £20. While this is a lot to pay for one bottle, remember that whisky is 40 per cent proof, so you won't be drinking it like wine or beer. You can't have much in one sitting and the high alcohol content means it keeps well after opening so one bottle should last a long time.

Why is it so special?
Like the greatest wine or the finest brandy, the reason single malts are so exceptional and complicated is because they reflect the land they're from. The water used to make whisky is largely responsible for the subtle flavours. The single malt region stretches for over 250 miles. In some areas the water has seeped through granite mountains, in others it flows over peat or heather before it reaches the distillery. What's wonderful is that you can really taste the ragged, dramatic landscape in the drink.

With or without water?
Whether or not you add a dash of water to your whisky is a controversial issue in Scotland. Many hardened whisky drinkers believe diluting the golden nectar in any way is sacrilege, while other equally ardent whisky lovers believe that a little water brings out the flavour.

It is probably a good idea to add water, as most people are (hopefully!) not used to drinking such strong spirits neat. Without water, the alcohol can be so powerful that it masks the more subtle aromas and taste.

The main single malt regions
There are three large whisky producing regions in Scotland, each of which can be subdivided and with a number of distilleries in each sub-region. If the thought of trying hundreds of whiskies to discover a favourite seems like a daunting prospect, this guide should help you. Below is a description of the main characteristics of each region and a couple of specific whiskies that typify those flavours.

1. The Highlands
The largest and most famous whisky region, the Highlands, produces some of the best-known single malts. Speyside, the Highland area between Inverness and Aberdeen, is noted particularly for producing more honeyed, fragrant whiskies, so if you?re new to single malts, this is a good place to start.