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The Highlands is Scotland's largest whisky-producing area, covering anywhere from the north of Glasgow (the Clyde estuary to the River Tay) to Thurso in the north, not to mention the east and west regions excluding Speyside. Due to the large area, whisky in the Highlands is diverse and offers vastly different flavors, so it's hard to put a specific style on Whisky from this region. It's easier to split the Highlands into four subregions, north, east, south and west. Each of these subregions has its own style.
In the north, you’ll find full-bodied single malts, sweet & rich in character, Glenmorangie & Dalmore being two of the more recognizable whiskies. Lighter, fruity whiskies are more commonly found in the east, such as Glendronach. Similar drams are located in the South, these would typically have a touch less body, such as Aberfeldy. The Western Highlands offers the full body with a peaty punch, and the coast has a significant influence on those whiskies; Oban is one of the more prominent names.
Facts
- Due to the size of the Highland area, these distilleries make up 25% of all Whisky produced in Scotland.
- Most famous Highlands Whisky: Dalmore and Glenmorangie
- Number of distilleries: Over 25
- Typical Highland flavors: Fruit Cake, Malt, Oak, Heather, Dried Fruit and Smoke
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