Highland Scotch Whisky

The Highland region is both vast in geographical terms and remarkably varied in the styles produced by its many distilleries. Speaking very broadly, Highland malts are often described as fuller in body than those of Speyside, sometimes showing a hint of smoke along with a dry, robust complexity. Yet the region is so large and diverse that any generalization quickly begins to break down. Distilleries in the Northern and Eastern Highlands, many of them located close to the sea, can show coastal or maritime qualities that are sometimes more readily associated with their so-called "Island" neighbours.

A number of Highland distilleries inspire tremendous admiration and, at times, an almost cult-like following. It is true that such revered names as Lochside and Glenugie are now closed, but Brora is no longer a "lost distillery", having returned to production in 2021 after a long silence. Even so, there is no shortage of excellent whisky being produced across the Highlands.

With distilleries such as Clynelish, celebrated for its waxy texture, scented fruit and mineral austerity, or the frequently sherry-led Dalmore, known for its richness and its familiar notes of orange, spice and dark fruit, it is clear that the region has much to offer whisky drinkers around the world. The Highlands remain less a single style than a broad and compelling spectrum of Scotch whisky character.