The third Scotch is a Highland Park 12, from the island of Orkney. It's produced by the Edrington Group. This, along with The Macallan, are the primary single malts blended into The Famous Grouse which is the most popular whisky in Scotland. Highland Park is the northernmost distillery in Scotland. It, and its island neighbor Scapa, are on the island of Orkney which is just off the northeast corner of the Scottish mainland. Farther out from there are the Shetlands, if you're familiar with that name.
One thing about the Highland Park line is that, in America, it comes in at 43% ABV. Most Scotch will tend to be at 40%. It's not a major difference, but the higher the alcohol content the easier it'll be for the drink to numb your tongue. It's always a good idea to have plenty of water on hand either to dilute or to drink between sips.
The fourth whisky of the night, Glenfarclas 17, is from Speyside. It's a sherried whisky, meaning that it was aged in casks that formerly held sherry. This is the traditional method for aging Scotch, and the use of Bourbon casks is fairly new. The story goes that sherry was brought from Spain to England in oak casks. It didn't make sense to send empty casks back to Spain, so the innovative Scots bought them up and used them to store their whisky. This started the tradition of using used oak barrels, which is a contrast from American Bourbon that's aged in new/unused casks. This contrast led to the now common practice of using used Bourbon barrels to age Scotch.
Sherried whiskys are notable for how they tend to dry out the mouth. The most common example of this is The Macallan, but you'll also notice that in the Glendronach as well. This can be a turnoff, but it's at least an easy way to pick up that you're drinking a sherried whisky.