In geographic terms the Highland region of Scotland is the largest Scotch whisky producing region and offers the widest range of variations in style.

West Highland whisky tends to be less peaty than Islay whisky and some people say a common characteristic of Highland malts is that they have a sweet start and a dry finish.

North Highland single malts tend to be light bodied, spicy and sometimes salty.

Single malts from the Eastern, Southern and Central Highlands are often fruity, sweet, light bodied and with a dry finish.

Highland single malts include Glenmorangie, Dalwhinnie, Oban and Brora.