From at least the 1820s, the whiskies made here have had a high reputation. Even before then, it was reported that there were over 200 illicit stills in the Glen of the Livet, at the heart of the district.

In these days Speyside was remote and difficult to access. This limited the number of commercial distilleries that could operate there successfully, until a railway was built in 1867: once this happened it was possible to transport grain and coal in, and whisky out. Between 1886 and 1899, 23 distilleries were built here, almost all of them still in operation; since the Second World War a further 10 have been built.

Distilling is centred around a handful of large villages or small towns in the northern part of Strathspey: Rothes (5 distilleries), Dufftown (7 distilleries), Aberlour and Craigellachie (6 distilleries), Keith (4 distilleries), Elgin district (10 distilleries) and Knockando (a parish, rather than a village, 5 distilleries).

The Speyside character is very popular among blenders. They are the sweetest and most sophisticated of malts; well matured they have huge complexity. Broadly, they fall into three styles: light, estery and fragrant; medium bodied and fresh-fruity; big bodied (often from European oak maturation) and rich as fruit-cake.

[Speyside Distilleries (a selection): (big bodied) The Macallan, Mortlach, Glenfarclas, Glen Rothes, Strathisla, Balvenie, Balmenach; (medium bodied) The Glenlivet, Cragganmore, Glen Elgin, Linkwood, Longmorn, Glen Moray; (light bodied) Glenfiddich, Cardhu, Glen Grant, Tamdhu]