The short answer is yes, however this has been mostly associated with the Lowlands region and in actual fact most Scotch Whisky distilleries tend to produce malt whisky by distilling twice in copper pot stills.
Distillation is the process after fermentation (when a beer is made) and before maturation (when the new make spirit is aged in oak casks). Every time you distill, you are effectively increasing the alcohol by volume (Abv) and taking the products of one still and putting it into another one. Picture below of an example of a triple distillation process from Whisky Science blog.
The Irish are better known for triple-distilling their whiskey, whilst the majority of Scottish distilleries traditionally double distil their spirit.
The best known distillery example in Scotland using this process is Auchentoshan in the Lowlands, while Campbeltown’s Springbank distillery triple distils for its Hazelburn malt. Littlemill (pictured below and now a ghost distillery) is another example of a distillery that used to triple distill until 1929 before switching back to double distilling. Needless to say, each distillery’s process is vastly different and even Ireland’s distilleries have their own unique process.
If interested in understanding more about the effects of Triple Distillation and the science behind it, I would recommend the following website links: