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Highland Park

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HIGHLAND PARK
12 years old
40% INFO
The Northern most Scotch Distillery
Orkney Islands
James Grant & Company,
(Highland park Distillery)

HIGHLAND PARK
8 years old
43%
THE ULTIMATE SINGLE MALT
SCOTCH WHISKY SELECTION
Distilled 20.1.86
Bottled 9.94
Cask No. 93
460 bottles
Van Wees, Amersfoort

HIGHLAND PARK
8 years old
43%
THE ULTIMATE SINGLE MALT
SCOTCH WHISKY SELECTION
Distilled 20.1.86
Bottled 9.94
Cask No. 92
380 bottles
Van Wees, Amersfoort

HIGHLAND PARK
9 years old
43 %
THE ULTIMATE SINGLE MALT
SCOTCH WHISKY SELECTION
Distilled 20.1.86
Bottled 1.95
Cask No. 91
440 bottles
Van Wees, Amersfoort

HIGHLAND PARK
6 years old
43 %
THE ULTIMATE SINGLE MALT
SCOTCH WHISKY SELECTION
Distilled 12.88
Bottled 6.95
Cask No. 1210
480 bottles
Van Wees, Amersfoort

HIGHLAND PARK
6 years old
43%
THE ULTIMATE SINGLE MALT
SCOTCH WHISKY SELECTION
Distilled 12.88
Cask No. 1209
Bottled 6.95
475 bottles
Van Wees, Amersfoort

HIGHLAND PARK
21 years old
40% INFO
VINTAGE 1977 RESERVE
BICENTENARY 1798- 1998
Distilled: 1977
Bottled: 1998
Celebrating 200 Golden Years
James Grant & Co.
(Highland Park Distillery)
Kirkwall, Orkney Islands

HIGHLAND PARK
14 years old
46 % INFO
THE UNFILTERED COLLECTION
ISLAND SINGLE MALT
Distilled on: 16 th June 1988
Bottled 17 th June 2002
Cask No. 713
401 Genummerde flessen
No Chillfiltration
Signatory Vintage
Scotch Whisky Co, Ltd, Edinburgh

HIGHLAND PARK
8 years old
43 %
DE YOUNGS
Selected Single Malts
Wines & Whiskies, G.A. de Jong, Delft

VINTAGE ORKNEY MALT
Geen leeftijd vermelding
40 %
Signatory Vintage
Scotch Whisky Co, Ltd, Edinburgh

HIGHLAND PARK
13 years old
56,3% INFO
Date Distilled Apr 80
Date Bottled Jan 94
Single Malt Scotch Whisky No. code L 4.22
The Scotch Malt Whisky Society,
The Vaults, Leith, Edinburgh

HIGHLAND PARK
10 years old
46 %
Distilled 11/11/92
Bottled 12/03/02
Matured in a refill - sherrycask
Cask No. 20574
210 Genummerde flessen
Non Chill-filtered
Usquebach Society, Nederland

HIGHLAND PARK
16 years old
57,8 % INFO
SINGLE CASK SCOTCH WHISKY
Date Distilled Oct 82
Date Bottled Sept 99
Society Cask No. code 4.66
The Scotch Malt Whisky Society,
The Vaults, Leith, Edinburgh
'Opal Fruits in a Peat reek'

HIGHLAND PARK
8 years old
43 %
from the Islands of Orkney
Gradi 43o - Idrati CL.
75 - Anidri 32.25
E Importato Dalla G.F.
Ferraretto E C. Milano
Licenza Utif 129 James Grant & Co,
(Highland Park Distillery) Ltd
Kirkwall, Orkney

HIGHLAND PARK
18 years old
43 %
Gradi 43o - Idrati CL.
75 - Anidri 32.25
E Importato Dalla G.F.
Ferraretto E C. Milano
Licenza Utif 129James Grant & Company
(Highland Park Distillery) Ltd
Kirkwall, Orkney

HIGHLAND PARK
7 years old
43 %
THE ULTIMATE SINGLE MALT
SCOTCH WHISKY SELECTION
Distilled 14.12.88
Cask No. 1212
Bottled 11.95
485 bottles
Van Wees, Amersfoort

HIGHLAND PARK
10 years old
43 %
THE ULTIMATE SINGLE MALT
SCOTCH WHISKY SELECTION
Distilled 31/10/89
Cask No. 3213
Bottled 10/5/2000
The Ultimate Whisky Company, N.L.

HIGHLAND PARK
36 years old
41,40%
PEERLESS
A Unique Whisky of Distinction
Fons et Origo
Distilled 05.1966
Bottled 07.2002
Cask No. 4640
184 bottles
Duncan Taylor & Co.

HIGHLAND PARK
11 years old
57,7 % INFO
VINTAGE 1990
CASK STRENGHT
Matured in a sherry butt
Distilled on 21.9.90
Bottled 20.5.2002
Cask No. 15448
596 Genummerde flessen
Natural Colour
Signatory Vintage
Scotch Whisky Co,Ltd, Edinburgh

HIGHLAND PARK
19 years old
55,3 % INFO
SINGLE CASK
From the Northernmost
Scotch Whisky Distillery
in the World
Specially Selected and Bottled
in Scotland for
MAXXIUM NETHERLANDS
Cask number 2793
was filled at an original
alcohol strenght of 55,3 %,
on the 13th of November 1986
and placed in warehouse 19
at Highland Park distillery
Sherry Wood Matured
Bottled 2005
1120 Numbered Bottles
International Whisky Festival,
Leiden 2005
Highland Park Distillery,
Kirkwall, Orkney
35 cl bottle

HIGHLAND PARK
Aged 15 years
40 %
SINGLE MALT SCOTCH WHISKY
ORKNEY ISLANDS
The Northernmost Scotch Whisky
Distillery in the World
James Grant & Company
(Highland Park Distillery)
Kirkwall, Orkney Islands

HIGHLAND PARK
Aged 40 years
40.7 %
Region Island
CASK STRENGHT RARE
AULD SCOTCH WHISKY
Unique Whiskies of Distinction
Fons et Origo
D T C
Date distilled 12.1966
Cask no. 11009
Date bottled 12.2006
Numbered Bottles
294 Bottles
No Chillfiltering or Colourings of any kind
Duncan Taylor, Huntly, Aberdeenshire

HIGHLAND PARK
Aged 25 years
53,5 % INFO
Orkney Islands
Highland Park Distillery, Kirkwall,
Orkney
(Older bottling)

HIGHLAND PARK
1 9 6 8
Aged 40 years
40,9 %
PEERLESS SINGLE MALT
SCOTCH WHISKY
Cask Strenght Single Island Malt
DUNCAN TAYLOR
Unique Whiskies of Distinction
Fons et Origo
D T C
Distilled 28.03.68
Cask No. 3464
Bottled 11.11.08
175 Numbered Bottles
Duncan Taylor and Co, Ltd,
Huntly, Aberdeenshire

HIGHLAND PARK
Aged 12 years
55 %
SAINT MAGNUS OF ORKNEY
BOTTLING
SINGLE MALT SCOTCH WHISKY
Distilled in Kirkwall
LIMITED EDITION
EDITION TWO
1 of 11.994 Bottles
Highland Park Distillery, Kirkwall, Orkney

HIGHLAND PARK
1 9 9 4
40 %
Distilled 1994
Distilled in Kirkwall
Bottled in 2010
Created exclusively for Global
Retail
Highland Park Distillery, Kirkwall,
Orkney Islands.

HIGHLAND PARK
1 9 8 9
21 years old
46 %
THE ULTIMATE SINGLE
MALT SCOTCH WHISKY
Orkney Single Malt
Distilled: 04/12/89
Matured in a Sherry Butt
Cask no: 11895
Bottled: 08/03/11
771 Numbered Bottles
Natural Colour
Non Chillfiltering
Selected by The Ultimate Whisky Company, NL

HIGHLAND PARK
INFO
Aged 16 years
52.1 %
T H O R
WHISKY OF THE GODS
1 of 23,000 Bottles
Highland Park Distillery,
Kirkwall, Orkney

HIGHLAND PARK 2 0 0 1
57.7 % INFO
GORDON & MACPHAIL
CASK STRENGHT SINGLE MALT SCOTCH WHISKY
From Highland Park Distillery
Region: Orkney
Distilled 16/10/2001
Cask No. 299 1st Fill Bourbon Barrel
Bottled 13/09/12
Natural Colour Non Chill Filtered
Especially Selected, Matured by
Gordon & Macphail, Elgin

HIGHLAND PARK
INFO
NEW MAKE SPIRIT DRINK
50 %
Distilled February 2010
Bottled March 2010
Volume 35 cl
Highland Park Distillery, Kirkwall,
Orkney Islands
Gekregen van Ewald Lap


HIGHLAND PARK INFO
1 9 8 6
20 years old
40 %
PREMIERS CHOICE
SINGLE MALT SCOTCH WHISKY
SIR WINSTON CHURCHIL 1874 - 1965
Distilled in the year 1986
Bottled in the year 2006
Numbered Bottles
Imported by Independent
Wine & Spirit (Thailand) Co, Ltd. Bangkok


HIGHLAND PARK
VINTAGE 1 9 9 9
14 years old
46 %
THE ULTIMATE SINGLE MALT
SCOTCH WHISKY
Distilled: 15/10/99
Matured in a Bourbon Barrel
Cask no: 800167
Bottled: 29/08/14
262 Numbered Bottles
Natural Colour
Non Chillfiltered
Selected by The Ultimate Whisky Company NL.
.
HIGHLAND PARK
Estd 1798
Aged 10 years
46 %
AMBASSADOR's CHOICE
Single Malt Scotch Whisky
"We guarantee this whisky to be
distilled solely from the finest
home grown barley
Distilled in Kirkwall
Highland Park Distillery,
Kirkwall, Orkney Islands

HIGHLAND  PARK
Aged 30 years
1 9 8 9
51.1 %
Connoisseurs  Choice
Cask Strenght
Batch 19/003
Refill Sherry Butt
Bottled 2.03.2019
489 Bottles
Non – chill – filtered
Natural colour
Carefully Matured in our own
Casks with spirit entrusted to
us from Highland Park Distillery
Gordon & Macphail, Elgin
Estd. 1895

Toffee and coffee bean aromas
balanced by a  citrus edge. Pepper
flavours give way to orange zest,
dark chocolate and warming spices.
Long and fruity finish with lingering
charred oak.


The Northern Highlands
Orkney
HIGHLAND PARK (1795

Kirkwall, Orkney. Licentiehouder: James Grant & Co, Ltd. Eigendom van The Highland Distilleries Co. Pic.
Aan het eind van de 18e eeuw was het Orcadian distillateurs niet toegestaan om hun whisky te verkopen buiten de eilanden, maar smokkelpraktijken zorgden ervoor dat de whisky werd verkocht tot in de Lowlands.
In 1805 arriveerden de ambtenaren van de accijnzen op Orkney en de burgemeester van Kirkwall, ook eigenaar van een distilleerderij, Thomas Traill speelde op zeker en vroeg en kreeg een licentie om een brouwerij en distilleerderij te beginnen in de Millstreet te Kirkwall. Hij werkte samen met Magnus Eunson die ook een distilleerderij bezat.
Het is waarschijnlijk dat Highland Park op de plaats staat van de distilleerderij van Traill en Eunson.
In 1825 begon Robert Borwick Highland Park, de gebouwen waren het eigendom van een ambtenaar van accinzen, John Robertson.
Reden voor de vestiging van de distilleerderij hier, was de aanwezigheid van de waterbron te Cattie Maggie.
Highland Park bleef vijf en dertig in het bezit van de familie Borwick.
Toen James Borwick Highland Park erfde in 1869 vond hij het beter de distilleerderij te verkopen, vanwege zijn ambt als dominee.
In 1888 werd James Grant, wiens vader directeur was geweest van The Glenlivet, manager van Highland Park en in 1895 eigenaar.
De familie Grant bleef eigenaar van Highland Park tot 1937 toen Highland Bis^ tillers de distilleerderij overnam.

Highland Park heeft vier met stoom verhitte ketels en 20 % van de gemoute gerst komt van eigen moutvloeren.

Het water komt van Cattie Maggie's Spring.
De Mash tun is 11.4 ton.
De twaalf Wash backs zijn elk 29.000 liter.
De twee Wash stills hebben elk een inhoud van 20.000 liter, de twee Spirit stills elk 18.000 liter en worden indirect verhit met stoom.
De turf wordt gestoken te Hobbister Moor.
De mout, met 20 ppm phenol, is zwaar turfgerookt en wordt vervolgens gemengd met malt gedroogd boven niet geturfrookte malt, die wordt aangevoerd vanaf het vaste land.
De distilleerderij kat is (1998) Barley.
Tot 1996 had Highland Park twee huis katten, de tweede werd Malt genoemd.


Voorjaar 1999 kregen de Edrington Group en Highland Distillers verschil van mening over het niet of vel aanhouden van de beursnotering.
September 1999 wordt bekend dat Edrington en William Grant & Sons samen Highland Distillers overnemen.
De naam van de nieuwe onderneming luidt: The 1887 Company, wat slaat op het stichtingsjaar van Highland Distillers.
Edrington verkrijgt 70 %-, William Grant & Sons 30 % van de aandelen/
Augustus 2003.
Er is een kat aankomen lopen en die ging niet meer weg. Highland Park is de enige distil-leerderij met nu drie katten: Barley, Malt en Phenols.

PEERLESS
Duncan Taylor & Co, Huntly, Aberdeen.
In 1933 begon Abe Rosenberg, samen met twee broers een drankengroothandel in Syosset te New York.
De Star Liqueor Company verkocht de merken Duncan Taylor, Hartley Parkers en McColls in de staten New York, Connecticut en Miami.
Na de tweede wereldoorlog werd Abe Rosenberg de alleen importeur van J & B blended whisky.
In 1964 begon Abe Rosenberg te investeren in vaten Schotse Single Malt Whisky, en lette bij aankoop in het bijzonder op de soort- en kwaliteit van het hout van de vaten.
De whiskies van Islay hadden zijn bijzondere yoorkeur.
In 1994, op 85 jarige leeftijd overleed Abe Rosenberg, en het beheer van zijn omvangrijke erfenis kwam in handen van een liefdadigheidsinstelling, die zijn naam droeg.
Om de erfenis ten gelde te maken zochten de beheerders contact in Schotland en kwamen uiteindelijk in contact met Euan Shand.
Euan Shand, zoon van een vroegere manager van Glendronach, en opgegroeid op de distilleer-derij, ging na zijn opleiding werken bij Allied Distillers te Glasgow, en was ook nog kort tijdelijk manager van Ardmore.
Na een korte onderbreking administrateur - boekhouder startte hij de Bennachie Scotch Whisky Co.
In 1997 kocht Euan Shand de merken Glendarroch en Whisky Galore.
Euan Shand werd koper de whiskyvoorraad en Duncan Taylor & Co.
Deze voorraad bestaat uit ongeveer 4000 vaten whisky, deels inmiddels heel oud en bijzonder.
Macallen, Bowmore, Glen Grant en St. Magdalene, Laphroaig en Bunnahabhain uit 1966, gelagerd in Cognac en Sherryvaten.

1997 Highland Park 18 jaar oud en 25 jaar oud worden uitgebracht

2005 Highland Park 30 jaar oud wordt uitgebracht
Highland Park 16 jaar oud wordt uitgebracht
Highland park Ambassador's Cask 1984 wordt uitgebracht voor
de Duty Free markt

2006 De tweede editie van Ambassador's Cask 10 jaar oud van 1966
wordt uitgebracht
De verpakking wordt vernieuwd

2008 Highland park 40 jaar oud wordt uitgebracht in Juni

Since the days of the heroic Norse Sagas, Orkney has inspired the spirit of the storyteller.
As, since 1798 has Highland Park with hais lovingly crafted mellowness

Forever I flush the winters of men with wassails of corn. From 'John Barleycorn' by George
Brown

In a culture whose traditions have been shaped by long nights gathered round the flickering
flames whisky and the embroidered tale go naturally hand in hand

None more so than Highland Park 25 Year Old whose deep golden draught will awaken the
fire and the poetry in you

The Highland Park archive is home to many venerable bottles; one in particular,
dating from around 1870, fits perfectly as an inspiration for celebrating the life
the life of Saint Magnus. We worked with Stölzle Flaconnage, Highland Park's
specialist glassware supplier, to ignore 150 years of technological advances in
order to create a bottle complete with flaws and defects consistent with those
of the original.

In 1870 the bottle would have been hand - gathered, mouth - blown into a woo-
den mould and kept wet to prevent combustion. The raw materials would have
been sand and limestone along with naturally occurring sodium sulphate. Con-
taminants broadly determined the colour of the glass and little effort would have
been made to control capacity or functionality so long as it did not break.

This bottle matches the original in almost all regards, other than that it is made
in a factory, does'n leak and conforms to all applicable legislation. The modern
moulds echo the flaws in the hand - made one from two centuries ago; advanced
techniques were used to generate bubbles and colour consistency in the glass.
The artisans of 1870 would have be most impressed with our efforts made in
search of imperfection.

The image of saint magnus on the original label of the 1870 archive bottle was
inspired by an ancient stained glass window. The impact of the label is shown
to maximum effect by the development of a simple, open fronted, etched wooden
box.

Highland Park Saint Magnus Edition Two forms part of a series of three. It is a
perfectly - balanced, natural strength botling of hand - selected casks of 12
year old single malt; to appreciate it fully, take your time and add a little fresh
distilled water - a couple of drops at a time. This will release the subtle aromas
and reveal the complexity of a single malt that has been made wihin a mile of
St. Magnus Cathedral since 1798.

Whisky has been made in the traditional manner at Highland Park for more than
210 years. Released in 2010 this bottling is a tribute to the skilled and dedicated
craftsmen who built St. Magnus Cathedral.

Highland Park takes its name from the High Park area on the outskirts of
Kirkwall Orkney, where in 1798 Magnus Eunson began distilling illegal
whisky. A local smuggler, Magnus would hide this forbidden spirit under
the pulpit of the church.

At Highland Park we insist on an uncompromising approach to whisky -
making. We 'r one of only a handful of distilleries that slowly malts its bar-
ley on the stone floor, physically turning it by hand for a more balanced
flavor. Next, we smoke it over local aromatic peat, hand - cut from
Hobbister Moor to bring a unique fragrant heather character to the whisky.
Then it's placed into oak casks - not just your usual bourbon casks though
sherry oak casks from Spain, that cost ten times as much, but bring a
priceless natural colour and flavor to our whisky. Then comes the hardest
part leaving it to quietly mature in the consistently cool Orcadian air.

And even when it's ready, we're not. We have chosen and combined our
best casks from 1994, then we have left them to settle and harmonise,
for just that little bit longer to deliver our complex whisky. The result is a
delicious single malt with caramel and almond notes teasing sweetness
with hints of cinnamon and aromatic peat flavours delivering a warming
smokey finish. This special Vintage is the kinf of Dram you long for when
you've worked as hard as us.

Enjoy the perfect glass of Highland Park:

First, hold your glass to the light to enjoy the dark Amber hue, then tilt
and rotate it to see the beads of whisky appear on the inside of the glass.
The smaller they are the higher the alcohol strength, and the slower they
fall, the better the spirit quality. Next: add a drop of water and take three
long sniffs. The first just gets your nose used to the alcohol, but in the se-
cond , you'il discover caramel and almond sweetness, and in the third
fruit - maybe ripening figs or cherries. Now taste the whisky by chewing
it in your mouth for 4 or 5 seconds then swallow. The top of your tongue
will start to tingle, and after a few seconds your mouth will go dry, leaving
a warming smokey feeling and a flavor that keeps on going.

HIGHLAND PARK SAINT MAGNUS OF ORKNEY
Saint Magnus is one of six canonized Norsemen born in the 11th and 12th centuries
when the Orkney Islands belonged to Norway. Among them were warriors and scholars:
Saint Magnus was in between these two extremes. He is decribed in
Orkneyinga Saga as 'a man of extraordinary distinction, tall with a fine, intelligent
look about him. He was a man of strict virtue, successful in war, wise, eloquent,
generous and magnanimous, open - handed with money and sound with advice,
and altogether the most populair of men'.

Born in 1075 and named Magnus Erlendsson, he demonstrated his saintly virtues
at the age of 18. King Magnus Barelegs took him on an expedition to the Hebrides
and beyond. Approaching Wales they encountered the fleet of Hugh the Stout and
Hugh the proud, sons of the King of Ireland, in the Menai Strait; both parties pre-
pared for battle with the exception of Saint Magnus who refused to fight as he had
no quarrel with anyone there. He stated 'God will shield me' and although he did't
take cover, he was't wounded having chanted psalms throughout the fighting.

Of course Saint magnus was not always so meek and mild; as a ruler of Orkney
in troubled times it would have been impossible for him to survive, without occa-
sional severity. However in comparison to his contemporaries, Sain Magnus was
a man of peace, contemplation and scholarly learning; spiritual intensity is more
a feature of Magnus' Saga than violence and cruelty. It is a life story of Christian
devotion and forgiveness, qualities that are not usually associated with the Vikings,
and includes the healing of the sick, crippled, blind and insane. Saint Magnus was
murdered by his treacherous cousin Haakon and was canonized only 20 years
later.

The influence of Saint Magnus spread far and wide; more than 20 churches have
been dedicated to him and he was the inspiration for the novel Magnus by George
Mackay Brown and, in turn The Martyrdom of St. Magnus by Sir Peter Maxwell
Davies. The forname became populair in Orkney, notably in the case of Magnus
Eunson, a man forever associated with the founding of Highland Park distillery
in 1798.

Our Five Keystones of Production:

Hand turned malt
Aromatic peat
Coll maturation
Sherry oak casks
Cask harmoninsation

Highland Park launches Dark Origins
July, 2014

Highland Park has launched a core expression inspired by founder and distiller Magnus Eunson.
Dark Origins, a non-chill filtered single malt with 46.8% abv, will be available in Harrods from in 1- 14 July and launched internationally throughout autumn.

Highland Park uses twice as many first fill sherry casks in Dark Origins than the classic Highland Park 12 year old, resulting in "a naturally darker, richer flavour with sherried spice, a chocolate twist and the signature sweet smoke."
At an rrp of £64.95, Dark Origins will be available from specialist whisky retailers at the Highland Park distillery following the UK launch at Harrods this month.
Gerry Tosh, global marketing manager, said: "Cask management is so crucial to our work at Highland Park. We have strived to raise the bar, working tirelessly in sourcing the right wood and then working and finessing the balances to ensure we create single malt that is rich, warm and enticing in flavour.

"Dark Origins sits in the heart of our core range complimenting them perfectly-distinct in itself, but always and forever a classic Highland Park."

HIGHLAND PARK  have completed their Valhalla collection of bottlings with the release of Odin, named in honour of the Allfather of Norse mythology.
The four whiskies, wrought in the names of the denizens of Valhalla, have been created in celebration of the Orkney distillery's Norse heritage.
Odin will now join Loki, Thor and Freya on the shelves of those Highland Park fans lucky enough to be able to attain the collection.
Odin, designed to encapsulate the wisdom and power of the Allfather of the Norse gods, combines the potency of a cask-strength whisky - bottled at 55.8 per cent abv - with the balance of age - Odin is aged for 16 years- and is created from a combination of Spanish oak sherry casks and re-fill hogsheads.
Odin was a god that dedicated his time to the pursuit of knowledge. Indeed in one of the legends surrounding him, he gives one of his eyes to drink from the fountain on knowledge. A relentless seeker and giver of wisdom, the need to impart the gift of the knowledge and experience of a great dram is clear in this most interesting of whiskies.
Gerry Tosh, Global Marketing Manager for Highland Park, says: "Odin, like its namesake, is an intense, powerful and complex whisky. Bottled at 55.8 per cent ABV, it certainly lives up to the legend, a bold single malt higher in strength than Thor, Loki and Freya. In Odin, we have been able to add the final flourish to the Valhalla Collection, a stunning series of remarkable whiskies that offer affordability and exclusive collectability."
"Now that Odin has joined the ranks of the other gods in the Valhalla Collection, the first chapter in this series is complete. However, the Norse legends of old may still offer us future intrigues."
With only 17,000 bottles released globally, this limited edition whisky comes housed in the same distinctive award winning wooden frame of Thor, Loki and Freya echoing the fearsome contours of a traditional Viking long ship. The bottle itself reflects Odin's character - dark and imperfect and slightly battle worn.

Our tasting notes:

A wonderfully intense whisky, very much in the vein of Highland Park's previous bottlings, with a swirling battle of the elements; salt (the sea), peat (the earth) and smoke (fire) all battling for supremacy but it's the wonderfully light notes of fruit - lemon zest and plums - and honey in the finish that will leave the drinker wanting more.
Nose: In the bottle, it's all brine with wisps of subtle smoke but once poured the previously hinted at notes of fruit and honey really shine through.
Palate: Warm and spicy, hints of cinnamon and charred fruit.
Finish: Long and honeyed, drawing out the fruit to be replaced with brine and subtle smoke.
One for fans of whiskies with big flavours, a great all rounder and at 55.8 per cent abv you might want to be careful as it's far too easy to drink.

Highland Park gets its name from High park, the elevated area on which the distillery sits.


A WHOLE NEW HIGHLAND PARK EXPERIENCE

Highland Park has been part of the Orkney community since our founder, Magnus Eunson, set up his illicit whisky-making enterprise in a little stone bothy at High Park in 1798. 221 years later, we’ll be joining the retail community in the heart of Kirkwall when we open our brand new visitor experience shop in Albert Street, in May.

Our new shop is on the former site of Gorns, a family-owned menswear store that was in business for over 100 years. This additional space will provide a fantastic extension to our award-winning distillery visitor experience and allow us to welcome even more of the visitors who flock to Orkney each year.

As well as a retail space for merchandise and an extensive range of Highland Park whiskies – some of which will be exclusive to the shop and distillery – our new shop will include a private room where we’ll be running training programmes for local bars, restaurants and hotels as well as a gallery featuring a changing exhibition of work by local artists. In keeping with our ambition to support sustainability on Orkney, we’re also developing a new range of merchandise created from reusable materials and we’ve placed a total ban on plastic bags!

We’re delighted that our new venture will help us support our local community too. We’ve seven new members of staff joining us ahead of the opening day and are looking forward to welcoming them to our friendly tribe!

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, 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.


BRANDS PRODUCED HERE
Calchou

The origins of distilleries are often, as they should be, obscured by the clouds of half-truth and myth. Such is the case with Highland Park. Was it founded by famed priest turned smuggler Magnus Eunson, or by farmer David Robertson in 1798? The distillery’s ornate wrought ironwork gate certainly attests to the 1798 story.

Was it always called Highland Park or originally was it known as Rosebank, then Kirkwall and only becoming Highland Park later?

Whatever the slight mystery over its origins, it is accepted that it wasn’t until the late 19th century that Kirkwall’s then only distillery found its feet properly in the 1870s under the ownership of first William Stuart [who owned Miltonduff] and from 1885 with his business partner James Grant (previously the manager of The Glenlivet) who took full control in 1895. It was Grant who expanded the distillery twice and built up a strong relationship with Robertson & Baxter (R&B).

Highland Distillers (who had shares in R&B) took full control in 1937 and Highland Park is now part of the Edrington Group.

It first appeared as single malt in the late 1970s, as an 8-year-old, but the packaging was revamped in the 1980s (and repeatedly ever since) when the 12- and 18-year-old expressions were introduced. It soon built up a strong, even cult, following with the range expanding continually. As well as a core range with age statements, various series have been released themed around Orcadian history and Norse gods.

CAPACITY (MLPA) i
2.5
CONDENSER TYPE i
Shell and tube
FERMENTATION TIME i
52-96hrs
FILLING STRENGTH i
69.5%
GRIST WEIGHT (T) i
6.4
HEAT SOURCE i
Steam coils
MALT SUPPLIER i
Simpsons
MASH TUN TYPE i
Semi Lauter
NEW-MAKE PHENOL LEVEL i
Less than 3ppm
NEW-MAKE STRENGTH i
70%
SINGLE MALT PERCENTAGE i
33%
SPIRIT STILL CHARGE (L) i
9,000
SPIRIT STILL SIZE (L) i
12,000
STILLS i
4
WAREHOUSING i
28,000 butt equivalent capacity
WASH STILL CHARGE (L) i
14,500
WASH STILL SIZE (L) i
18,000
WASHBACK CHARGE (L) i
29,000
WASHBACK SIZE (L) i
36,000
WASHBACK TYPE i
Wood
WASHBACKS i
12
WATER SOURCE i
Crantit
YEAST TYPE i
Kerry M & MX
OWNERS
The Edrington Group logo
CURRENT OWNER
The Edrington Group
1999 - present
PREVIOUS OWNERS
Highland Distillers
1937 - 1999
James Grant
1895 - 1937
Stuart & Grant
1878 - 1895
Stuart & Mackay
1869 - 1878
The Borwick Family
1826 - 1869
Richard MacKay
1825 - 1826
David Robertson

HIGHLAND PARK HONOURS DANISH PHOTOGRAPHER
May 2019
Highland Park has released Søren Solkær: 26 Years of Photography, a limited edition single malt created to celebrate the distillery’s collaboration with the eponymous Danish photographer.

The 26-year-old is presented with a book of Solkær's whisky photography
Solkær, who has previously taken portraits of musicians and artists such as Dave Grohl, David Lynch, the White Stripes and the Arctic Monkeys, has been collaborating with Highland Park for the past three years in an attempt to capture the brand’s ‘viking soul’.

The whisky has been matured in both ex-Sherry American oak casks and first-fill ex-Bourbon casks for 26 years (to reflect Solkær’s 26-year career), and bottled at 40.5% abv.

Said to possess ‘a spicy nose with rich heathery peat smoke’, the whisky, priced at £499, is available globally.

Hold Still: Søren Solkær’s photography captures the distillery, the island and its inhabitants

Jason Craig, global brand director at Highland Park, said: ‘We are delighted to be working with Søren on this very special project – he truly embodies a modern day viking soul through how he gets the best out of all his subject matters.

‘Whilst he is best known for his distinctive images of musicians and movie stars, he has worked with us to develop a collection of over 250 images capturing our people at the distillery, our location in Orkney and of course, our whisky.’

The whisky is packaged with a 230-page book featuring a selection of Solkær’s images of Highland Park and the island of Orkney.

The partnership between Solkær and Highland Park is the latest in a series of collaborations between the distillery and individuals it deems to possess ‘viking soul’, such as tattoo artist Colin Dale for Highland Park Twisted Tattoo and former F1 driver David Coulthard for the brand’s Saltire Edition expressions.


We’re excited to announce the launch of VALFATHER, the final whisky in a series of three special edition Viking Legend releases, inspired by the rich Viking heritage of our Orkney island home.
VALFATHER, named after Odin, the mightiest of the Norse gods, is the most peated whisky we have released to date.  Matured entirely in refill casks, it delivers beautifully balanced layers of flavour and a character as complex as Odin himself.  VALFATHER is bottled at 47% and will retail at a UK RRP of £60.
Following VALKYRIE, released in 2017, and VALKNUT, released in 2018, VALFATHER concludes our exciting trilogy which explores the journey to Ragnarök, the battle at the end of the world. Follow the links below to find out more about the whisky and the inspiration behind its packaging design.

A WHISKY INSPIRED BY ODIN

VALFATHER is the most peated whisky we have released to date. Expertly created by Gordon Motion, our master whisky maker, its intense and complex character reflects the powerful influence of the great Norse god, Odin.

For each of the three Viking Legend releases – VALKYRIE, VALKNUT and VALFATHER, Gordon introduced higher quantities of our local peated malt than usual, which delivers a richer, smokier character.

Gordon matured VALKYRIE, the first in the series, predominantly in sherry seasoned European oak casks to reveal fresh citrus fruit and oriental spices while VALKNUT was matured in sherry seasoned American oak casks to deliver sweeter notes of vanilla and aniseed.

Matured entirely in our finest refill casks, VALFATHER delivers an intriguingly spicy and smoky flavour profile. Its naturally bright gold hues could be said to mirror the ceilings of Valhalla’s great hall – lined, according to legend, with golden shields. Aromas of crisp apple and sweet pear are followed by the sweet flavours of vanilla-laden crème brûlée with toasted cedar wood and warming paprika in the background to provide a distinctly smoky edge. VALFATHER finishes with a tantalisingly long breath of aromatic smoke, perfectly offset by notes of fresh fruit.

Bottled at 47% VALFATHER will retail at a UK RRP of £60.

THE CREATIVITY OF A MODERN-DAY VIKING
VALFATHER completes our Viking Legend series – an exciting and highly collectible trilogy that celebrates our rich Viking heritage through one of the best-known stories from Norse mythology.

Throughout the series, we’ve worked with Danish designer, Jim Lyngvild, to bring the story vividly to life. Of Nordic descent, Jim can trace his bloodline back through thirty-six generations to the 8th century and to Ragnvald Eysteinsson, the first Earl of the Orkney Islands. Often described as ‘the golden Viking’, such is the importance Jim places on his heritage that he lives as a Viking for two months of the year, in a castle he designed himself in the Danish village of Faaborg.

A writer and designer of international renown, Jim is happiest collaborating with people from different disciplines and working on projects that offer a rich and varied history. He’s most inspired when there’s a story attached to the project that allows him to combine ancient knowledge with modern know-how, as exemplified in his powerful illustrative work for VALKYRIE, VALKNUT and now, VALFATHER.

Norse legend tells us that Odin took on many guises to impose power and gain knowledge and as ‘Valfather’ or ‘the father of the slain’ he presided over Valhalla. Here, the bravest of the fallen Viking warriors – those marked out by the symbol of the Valknut and spirited away by the Valkyries – joined forces under Odin’s command to prepare for Ragnarök, the battle at the end of the world. Jim’s inspiration for his design for VALFATHER comes from an ancient Nordic source, the first of the four Stora Hammars stones in Gotland, Sweden.

HIGHLAND PARK VALFATHER IS ‘PEATIEST’ WHISKY
August 2019
Highland Park is closing its Viking Legend series of limited edition whiskies with Valfather, said to be the distillery’s peatiest whisky to date.

Peatiest whisky: Highland Park Valfather is made using heavily-peated malted barley
Highland Park Valfather is a no-age-statement single malt matured in refill casks, and bottled at 47% abv.

Named for Odin, widely regarded as the most powerful of the Norse gods, Valfather is said to have aromas of ‘crisp apple with sweet fragrant pear’ and notes of ‘creamy vanilla crème brûlée with toasted cedar wood and warming paprika’.

Valfather is the third and final expression in the Orkney distillery’s Viking Legend series, inspired by Ragnarök, the mythological series of events that led to the death of many Norse figures.

The series was launched in 2017 in collaboration with Danish designer Jim Lyndvold with the release of Valkyrie, and continued with Valknut earlier this year.

Gordon Motion, master whisky maker at Highland Park, said: ‘Valfather and the whiskies in the Viking Legend series uses more of our heavily peated malt, making the series more like cousins, rather than a brother or sister to the core range.

‘Overall, this whisky is the richest and smokiest in taste profile compared to the rest of the series and our classic whiskies.’

Highland Park Valfather is available globally for around £60 a bottle
FEATURES
WHISKY MAKERS REDISCOVER BERE BARLEY\

Bere barley has been grown in Scotland for at least 1,000 years, and probably much longer. Now this ancient crop is being revived – and whisky is playing its part. Richard Woodard reports.
Oldest inhabitant: Bere barley has been grown in Orkney for up to 4,000 years
The exposed fields of Orkney are hardly ideal arable farming country. Bleak and windswept, with an all-too-brief growing season, it’s little surprise that conventional barley varieties struggle to ripen here. Better to keep a few cattle, or sheep.
And yet barley is grown in Orkney; barley of a particular type. It’s a distinctive, tall, six-row crop with an annoying tendency to ‘lodge’ – the flattening effect seen when the stems bend over to the ground. But at least you can get it ripe.
This is bere barley, and it’s been in Orkney for at least a millennium, and probably for much longer. ‘Bere is probably the oldest cultivated barley, definitely in Britain and probably one of the oldest still in cultivation in Europe,’ says Peter Martin, director of the Agronomy Institute at Orkney College, part of the University of the Highlands and Islands (UHI).
The name ‘bere’ – pronounced ‘bear’ – is close to the Anglo-Saxon for barley, and it is also sometimes referred to as ‘bigg/bygg/bygge’, from the Old Norse word for the crop.
‘Exactly how old is it? We don’t know,’ admits Martin. ‘It’s definitely been grown here for 1,000 years, but there may be evidence further back in the archaeological record. Barley has been grown in Orkney as far back as 4,000BC and the introduction of agriculture.’
In contrast to modern, scientifically bred barley varieties, bere is a ‘landrace’, meaning it has gradually evolved and adapted to local growing conditions as successive generations of farmers choose the seeds from the best plants for the following year’s crop, in a kind of human-assisted process of natural selection.
Distinctive character: Bere barley is a six-row, rather than two-row, barley variety
So bere grows rapidly during the long summer days of northern latitudes, ripening three weeks before modern varieties, despite being planted as late as May. This minimises the risk of crop failure caused by poor weather at either end of the growing season. Bere also tolerates a wide variety of poor-quality soils, from acidic and peat-rich to sandy and alkaline.
And yet, 20 years ago, it was all but extinct, rendered apparently obsolete by higher-yielding modern malting varieties such as Concerto and Odyssey. By the start of the 21st century, there was as little as 10 hectares of bere grown in Scotland, by a handful of farmers on Orkney, Shetland and in the Western Isles.
Revival came, initially, through baking. Barony Mill, a 19th-century Orkney watermill, began using beremeal (flour) to make bannocks, biscuits and bread. From 2002, the UHI started researching bere’s characteristics and end uses – including brewing and distillation.
But making whisky with bere barley is nothing new. It was used extensively in the past; for example, during the boom years of Campbeltown, as ‘gauger’ or exciseman Joseph Pacy discovered when he was posted there in 1834:
‘The peat-dried malt from which this whiskey was produced was made from grain designated in Scotland “Bere or Bigg”, a small kind of barley grown on the light sandy soil of that country. The tax on that description of malt was something like one-fifth less than that on malt made from [modern] barley, a kind of boon or protection to the grower of this lighter kind of grain.’
(The Reminiscences of a Gauger, Imperial Taxation, Past and Present Compared, pp.66-67)
Bere experts: Peter Martin (right) and John Wishart of the UHI have conducted extensive research
As demand soared and supplies ran short on Kintyre, distillers tried to pass off conventional barley from Ireland as bere in order to reap the tax benefits. Pacy investigated, the culprits were fined and forfeited their malt – and the gauger became deeply unpopular with the locals as a result.
Orkney distillery Highland Park’s barley books record purchases of bere back to the 1880s, and as late as the early 1920s – but there the whisky trail for bere goes cold for more than half a century.
When bere whisky resurfaces, it is as a curiosity: a one-off independent bottling by the late Michel Couvreur of bere barley grown on Westray, floor-malted at Highland Park and distilled at Edradour in 1986, which was released in the mid-1990s.
In 2004, Isle of Arran Distillers collaborated with the UHI on a whisky made with Orkney bere, bottling the result at eight and 10 years, while Springbank has worked with Kintyre-grown bere periodically, including a 2013 distillate scheduled for release in 2028 to mark the Campbeltown distillery’s bicentenary.
The biggest champion of bere whisky today, however, is Bruichladdich. Following the Islay’s distillery’s revival in 2001, bere’s status as an outlier barley variety ticking the boxes of heritage, provenance and terroir was hugely appealing. Bere was planted on Islay in 2005, but it never took; the project was abandoned in 2009, with the last years’ failed crops used for animal feed.
Since then, the distillery has sourced its bere, through Martin and the UHI, from a handful of Orkney farmers, resulting in a succession of releases, including most recently the Bruichladdich Bere Barley 2010 single malt launched in August.
Tall and heavy: As a ‘landrace’, bere barley has evolved to adapt to local growing conditions
But it hasn’t been easy. ‘It broke the mash tun the first time we worked with it,’ says Bruichladdich communications manager Christy McFarlane. ‘The husk is so hard. We’ve had to reduce the tonnage. And it gets stuck in the mill.’
It was a similar story on Arran, says Isle of Arran Distillers MD Euan Mitchell: ‘I do recall our distillery manager at the time, Gordon Mitchell, saying the bere malt was tricky to work with and clogged up the mash tun. His actual words were a bit coarser than that…’
Another drawn to the romance of bere was Alasdair Day, co-founder of Isle of Raasay distillery owner R&B Distillers. ‘The whole story resonated with me when we turned up on Raasay,’ he recalls. ‘I said: “We want to grow barley here.” The local crofter just fell off his chair laughing and said we couldn’t do that because it wouldn’t ripen.’
Day was vindicated – sort of. Bere was planted on Raasay in 2017, the year the distillery opened, and it did ripen. ‘It’s really hard to describe, but it just felt at home – like it was meant to grow there. It was really tall, with long straw and, as a six-row barley, really top-heavy.’
However, the crop went unharvested, thanks to a lack of the right infrastructure and machinery, and not helped by bere’s tendency to ‘lodge’ or flatten when battered by the Raasay elements.
‘It’s something I would go back to,’ says Day. ‘The holy grail is flavour, but as a young distillery you have to be aware of yield as well. If we had the infrastructure, I would certainly persevere.’
Bannock time: Barony Mill in Birsay, Orkney, was a pioneer of bere’s recent revival
Bere is expensive, both financially and in terms of lost spirit yield. The Arran bere malt was roughly twice the price of regular malt in the mid-2000s, and the spirit yield was 15% lower. That broadly reflects the experience at Bruichladdich – production director Allan Logan reckons bere’s tonnage per acre is about half that of conventional two-row barley.
‘The yield is also much less,’ adds McFarlane, ‘but we don’t really care, because it’s all about flavour.’
What flavour?
‘Full-on flavour. I’m quite certain that, in a blind taste test, people would be able to tell the difference, even after time in cask. There is this very unctuous, sweet, well-rounded quality to bere barley.’
Mitchell agrees. ‘The yield was quite low, but the resultant whisky was superb, particularly the cask strength version at 10 years old. Full of oils and a rich, gristy-malty flavour. It’s definitely a case of quirky flavours over high-yielding profitability.’
There are plans for Arran’s new Lagg distillery to work with bere in the future – Mitchell says it was the barley type used at the historic Lagg distillery – while Bruichladdich is continuing its commitment to bere, and to the Orkney farmers who grow it.
Bere has also returned to Islay, part of Bruichladdich’s extensive barley trials currently under way at Shore House Croft. So far, the signs have been far from encouraging, but it’s a long-term project.
Bere whisky: Bruichladdich is willing to pay more and sacrifice yield for the sake of flavour
But there’s much more to bere barley than whisky; more to it even than the bere beers brewed on Orkney, or Barony Mill’s bannocks and bread. Researchers are particularly interested in bere’s genetic diversity, which could help to future-proof cereal farming against issues related to climate change and food security.
‘There are some beres that seem to have a remarkable tolerance to growing on sandy soils with a deficiency of trace elements such as manganese, copper and zinc,’ explains Martin. ‘Beres on the Western Isles, but also in Orkney and Shetland, are able to grow on sandy soils without any additional applications of these trace elements. The modern variety just doesn’t grow – or it will grow, but not yield grain.’
In time, it is hoped that these unique traits could be bred into modern barley varieties, creating new bere hybrids with the ability to grow and ripen in a far wider variety of locations. Such a development, Martin says, could have global significance.
For whisky, the work of the International Barley Hub – due to open at the James Hutton Institute in Invergowrie in 2022 – will be pivotal. Even now, says Day, there are early signs of hybridisation occurring where bere is growing alongside modern malting barley variety Concerto. ‘The trick, I suppose,’ he adds, ‘will be to get bere’s earliness with shorter straw and better yields.’
If that can be accomplished, without sacrificing the distinctive flavour and texture that make bere so attractive to whisky makers, then we could soon see its plantings expand out of Orkney to Raasay, Islay and beyond; and the future of this historic – maybe prehistoric – barley will be brighter than ever.

HIGHLAND PARK REINTRODUCES 21 YEAR OLD MALT
 

 
 
Highland Park has reintroduced its 21 Year Old single malt to its core range for the first time since discontinuing the age statement 10 years ago.
 
 
Back again: Highland Park 21 Year Old has been reintroduced in batches with updated packaging
 
Highland Park 21 Year Old: August 2019 Release is the first edition from the Orkney distillery to be launched since the age statement was discontinued in 2009.
 
Launching globally from October, the whisky will be released in batches with information about the cask breakdown listed on each bottle.
 
The 2019 release has been matured in six first-fill Sherry seasoned European oak casks, four first-fill Sherry seasoned American oak casks and five refill casks, before being bottled at 46% abv.
 
It joins Highland Park’s 25-, 30- and 40-year-old whiskies as part of the distillery’s premium portfolio.
 
Gordon Motion, master whisky maker at Highland Park, said: ‘Each of the higher aged whiskies will be released in batches as our older stocks reach their peak.
 
‘The overall character of each whisky will remain the same, but as different casks will have been used the flavour profile will change slightly with each batch.’
 
‘We know our Highland Park fans are very passionate about our whiskies and eager to learn more about production and details on the casks we have used.
 
‘Through batching, we’ve added release dates to our labels to help distinguish between each bottling.’
 
Highland Park 21 Year Old is said to contain notes of ‘root ginger and sun-ripened orange peel’ on the nose and ‘creamy vanilla with a subtle breath of aromatic peat smoke’ on the palate.
 
It will be available for around £230 per 70cl or 75cl bottle – depending on region.
 
Highland Park has also launched a number of limited editions this year, including a malt commemorating the 50th anniversary of the Royal Scottish Ballet
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