The Highland region is both wide ranging in a geographical sense, and in terms of the characters produced at its many varied distilleries. Speaking generally, Highland Malts are often described as fuller in body than those produced in Speyside while sometimes showing a suggestion of smoke and with a certain dry, robust, complexity of character. Those found in the Northern and Eastern Highlands are often situated close to the sea, adding coastal qualities to their matured spirit that are more often associated with their "Island" counterparts.
A number of distilleries in the Highland region inspire a great deal of praise and, at times, an almost cult following. It is true that such revered Highlanders as Brora, Lochside and Glenugie are now sadly closed forever, but even so there is no shortage of excellent whisky being distilled. With such names as Clynelish with its waxy, scented fruit and mineral austerity, or the frequently sherry matured Dalmore with its sweet richness and classic, orange marmalade notes, it’s quite clear that the region has a great deal to offer whisky drinkers throughout the world.