- Age: 19 Years
- Distilled/Bottled: 1995-2015
- ABV: 53.9%
- Cask(s): Refill Bourbon Hogshead
- Chill Filtration: No
- Coloring Added: No
- Outturn: 234 Bottles
- SMWS Bottle Description: “We felt like filling our plate from the buffet at a garden party. Whilst some got smoked mackerel salad with beetroot, sweet potato and horseradish seasoned with red wine vinaigrette, others enjoyed sweet cured marinated herring and new potato salad with sour cream. The main course was sweet and slightly ashy, barbecued succulent herbal sausages, Swedish meatballs, dry-cured smoked ham and summertime sweet pickles. With water, the vegetarian option, grilled glazed kebab skewers with zucchini, eggplant, cherry tomatoes and pepper in a honey mustard oil dressing and in the finish, slightly burnt with a hint of ash, marshmallows.”
Tasting Notes: Coming Soon…
Highland Park Distillery:
Production: 2.5 million litres/year (Industry avg: 1.5 million)
Fermentation Time: 52-96 hours (Industry Avg: 48-55 hrs)
New Make Spirit PPM: Less than 3ppm
# of Stills: 4 (2 wash & 2 spirit)
Highland Park Fun Facts: (ScotchWhisky.com)
- Peat is made up from semi-decomposed vegetation laid down over thousands of years. That vegetation differs across Scotland depending on climatic condition all these millennia ago. When the peat is dried and then burned, the phenols (smoky aromas) released will have different aromas generated by this vegetation. Mainland peat is smokier because of there being more lignin from trees; Islay’s peat appears to have more marine vegetation and contains more creosol (picked up as tar); while Orcadian peat is composed entirely of sphagnum moss and heather. The result, once again, is a different aromatic spectrum, lightly smoky, but significantly more fragrant… heathery even.
- The peat is burned in the distillery’s own kiln and the resulting heavily smoky malt makes up 20% of the barley used for each mash. The remainder, unpeated, comes from the mainland.
- The other signature of Highland Park comes later in the process with maturation. The regime has been 100% Sherry casks since 2004 (this SMWS is a Bourbon Cask distilled prior to 2004), with a mix of European and American oak (as well as refill) being used. These add a layer of richness to the lightly smoky, fragrant and fruity character.
Article: “A Whisky Odyssey to Orkney” (ScotchWhisky.com)
Video #1: The SMWS Single Cask Single Malt Whisky
Video #2: Highland Park Single Malt Whisky Introduction film