The Highland whisky region of Scotland covers everything north of Glasgow on the mainland outside Speyside. This is a vast wilderness interrupted by the occasional distillery so the styles can vary quite considerably, although the general characterisation is of full-bodied, spicy and complex drams ideal for after dinner or late at night.

The southern Highlanders such as Glengoyne and Tullibardine are relatively light, whereas the coastal Highland whiskies such as Clynelish, Balblair and Old Pulteney up on the north east coast and Oban on the west coast tend to display Atlantic freshness, waxiness and elegant fruit notes. The more central, northern examples such as Ben Nevis, Glenglassaugh and Glen Ord tend to be full bodied, oily, spicy whiskies with a little peat and lots of muscle.

Like all regions, the Highlands have seen their fair share of closures and this region is home to some of the most sadly departed names in recent whisky memory. The whisky from lost distilleries such as Glenugie, North Port, Banff and Glenlochy are all great malts and are well worth trying while you can still find them.