East Highland Malts
Moray to the Tay
The region, which stretches from the Moray Firth to the Firth of Tay, and West as far as Deeside, just over the hills from Speyside, is one of rich farmland. There are only six operating distilleries here: prior to 1983 there were over twice that number.

Two are rated 'First Class': Royal Lochnagar and Glendronach. The first is a wonderfully smooth, rich, butterscotch-flavoured whisky made in the shadow of the mountain of the same name, in a distillery established in 1825 (rebuilt 1845). The second is also luscious and sherried, with vanilla notes, some smoke and a dry finish.

North
The latter characteristics - smooth, with some smoke, malty-sweet with a dry finish - are typical of the region. The distilleries in the northern part of the region - Macduff, Ardmore, Glen Garioch, Knockdhu - tend to be dryer. The last-mentioned has improved greatly in recent years under new management; Glen Garioch (which was closed by its owners in 1995, but is still often encountered) is variable but can be very good, with most unusual gingery notes.

South
Further south is Fettercairn, in the rich red Meams, an underestimated malt with a fruity/fudge-like nose (but still the dry finish), and Glencadam, the last remaining distillery at Brechin, which produces an unusual creamy, fruity (tangerines especially) malt.

East Highland Malts' Characteristics
The malts from distilleries north of Aberdeen - Macduff (the product is named Glen Deveron in its proprietary bottlings), Knockdhu, Ardmore, Glendronach and Glengarrioch - are medium-bodied, malty, slightly sweet, smooth, slightly smoky and with a surprisingly dry finish. South of Aberdeen - Royal Lochnagar, Fettercairn, Glencadam - they become richer, more toffee-like, with citrus notes, but still a whiff of smoke and still the dry finish.