|Geographically this is the biggest whisky region in Scotland, encompassing four sub-regions. Even within these sub-regions, there is often no clearly-definitive style, so there is considerable range within the Highland region, making it the hardest to pin down stylistically. If there is one overarching characteristic, however, it's a distinct earthiness.|
In the North of the region, whiskies such as Pulteney and Glenmorangie display a crisp, spicy and often briny character, ideal for Summer. Others, such as The Dalmore and Glen Ord, possess a rich and voluptuous sherry character, plus a distinct orangeyness with Dalmore.
The Western Highlands is, in reality, quite sparsely populated in terms of distilleries and encompasses starkly different styles, from the smoky and fruity Oban down to the light and nutty Loch Lomond.
The East of the Highland region also produces a mixed bag of styles. Bordering Speyside in the North-West, malts such as MacDuff and Lochnagar could be mistaken for Speysiders. Elsewhere, malty, sweet and noticeably smoky whiskies can be found at, amongst others, Knockdhu, Glen Garioch and Ardmore.
Finally, we come to the Central Highlands region. Whiskies from here were once known as Perthshire whiskies because all but one of the distilleries reside in the county. From the heather honeyed Dalwhinnie in the North to the buttery and creamy Tullibardine in the South, and nutty, flowery, fruity and spicy whiskies in between (e.g. Aberfeldy, Deanston, Edradour). So, as you can see, the Highland region has a real mix of flavours that satisfy pretty much all whisky tastes.