An imaginary line runs between the estuaries of the rivers Clyde and Tay; everything to the north of this line is considered to be the 'Highlands' region of Scotland. It must be noted, however, that Speyside is an entirely independent region, despite being encompassed by the Highlands.
The Highlands is the largest of all the Scottish whisky regions, and consequently offers varying style. While the whiskies from the central and eastern Highland distilleries are hard to describe collectively, there is generally a slight fruity sweetness common among them, although it is not as distinctive as in the Speyside malts. The whiskies from the western edges of the Highland region share a gentle smokiness with their counterparts from Islay, just to the south, while those from the northern distilleries are generally lighter in body and are distinguished by spiced notes and a drier, imperceptibly saline, 'oceanic' finish.
Clynelish, Dalwhinnie, Eradour, Glenmorangie, Oban and Old Pulteney are better known examples of Highland malts.
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