Highland Park

In 1993, the Great Treasurer of Great Britain held a glass of Highland Park in his hand as he toasted the success of Scotch around the world. This single malt whiskey from the distant northern lands is made by hand even in the XNUMXst century, the drink smells of heather, has a flavor bouquet of fireworks of shades-notes and an admirable history.

It all started at the end of the XNUMXth century on Mayland, the largest island in the Orkney archipelago. The main Highland Park distillery is still located here and is considered the northernmost enterprise in Scotland and the whole world. It is geography that many tend to explain the characteristic features of adhesive tape. There is no forest on the island, everything is overgrown with heather, with branches of which they cover pieces of peat mined by hand, then set fire to dry it. Therefore, the main notes in the aroma of whiskey are sweetish heather and tart peat smoke.

The Legend of the Cunning Church Watchman

Magnus Euson was the name of a church watchman who made whiskey in his spare time. At night, of course. Because the production was illegal, and even the fact that it took place on an island remote from civilization did not exempt from taxes and fines. I must say that many did this – they “brewed” whiskey underground. True, not on such a scale – Magnus Euson provided not only for himself and his relatives, but also sold. First to the neighbors, and then to him, lovers of strong drink from the farthest corners of Mayland began to turn.

And since the production required expansion, and Euson did not want to store barrels of whiskey in the house for security reasons, he hid the supplies in the church. At the same time, he reasoned quite sensibly: who will look for whiskey in the church? Only underestimated the ingenuity of tax collectors. Or maybe someone from the neighbors informed: the tax authorities were going to check the church.

After waiting for the night, Euson carried the barrels home, covered them with a white cloth, and even, they say, leaned against this structure the lid of the coffin, taken from no one knows where. The tax collectors who appeared on the threshold were told: smallpox, one of the family members died.

The deception was discovered after a while, a hunt was opened for Eunson, but it was not possible to catch him. But the tax collectors did not remain for nothing – they got the distillery with all the goods and stocks of whiskey. So the first official owners of High Park (as the mini-factory was then called) were former tax collectors Robert Pringle and John Robertson.

Highland Park Distillery Development

In 1813, the distillery was officially registered. But the legalized business did not make the owners much richer: they had no particular desire to produce whiskey and develop production. Therefore, at first Pringle and Robertson took a partner to manage the factory – Robert Borovik, and then completely abandoned the rights to the distillery.

Already in 1826, Robert Borovik was the sole and full owner, renamed High Park to Highland Park and began to slowly but surely increase its capacity. After 15 years, Borovik’s son began to manage the distillery, then his grandson, and then his great-grandson … The production managed to stay afloat in the most difficult years, the island location affected – remoteness from the centers of main events. But at the end of the 20s of the XNUMXth century, it was decided to sell the family business to Stuart & Mackay, which by that time had already established the work of several distilleries on the island and was engaged in the production of strong drink for the domestic market.

The world learned about Highland Park whiskey in 1883 thanks to the shipowner Donald Curry, whose ship called at the port of Kirkwall. The experienced captain liked the local whiskey so much that he stocked up and advertised Highland Park on the mainland. Since there were many whiskey lovers in the environment of the shipowner, including English aristocrats, they began to establish contacts and deliveries with Mayland, so Highland Park conquered the UK market.

Then came the First World War, the end of which was celebrated in the Orkney Islands with their favorite scotch. Then World War II – and the production had to be closed. The distillery resumed work only in 1951, immediately increasing the volume several times. True, there was one “but”: by that time, both the distillery and the trademark rights belonged to Matthew Gloag & Sons, which was engaged in blended whiskey and used Highland Park only as a basis for blending. The name of the adhesive tape began to be gradually forgotten.

But in the 80s, the distillery changed owners again and Highland Park single malt whiskey began to be produced under its own name.

Since then, the popularity of scotch tape has only grown. And in 2005, 2009, 2011 and 20013, Highland Park 18 Year Old single malt whiskey was named the best alcoholic drink of the year by the Spirit Journal.

Highland Park Success Secrets

1. Malting by hand. To prepare the drink, two types of malt are used – local and from neighboring regions, mixing in a ratio of 2: 1. The technology of drying malt has not changed for several decades: the sprouted grain is stirred by hand. Experts believe that this is how the barley dries most evenly and retains its aroma better. Only 5 distilleries in Scotland remain true to manual malting.
2. Aromatic peat. Mined manually with shovels without special machines, which eliminates the appearance of stains of technical oils and fuels that could change the smell of peat. Mailland peat has no tree roots, just heather and moss, so Highland Park doesn’t have a sharp smoky taste, the drink is sweet and smells of heather.
3. Proven technologies. The malt is dried until the peat is completely burned – about 12 hours, achieving 25% moisture in barley. No more and no less – otherwise the flavor will be preserved only partially. Another nuance: already aged whiskey from different barrels is mixed to combine taste and aroma, then poured into barrels again and aged for about a year. Only then is it bottled.
4. Sherry casks. Unlike most whiskey producers who only use bourbon casks, Highland Park is matured in Spanish Oloroso sherry casks. This guarantees rich color and adds notes of vanilla and dried fruits to the bouquet.
5. Climate features. Cold, without temperature changes, the climate of the islands is ideal for uniform maturation of whiskey, which ensures that harmony of taste and aroma, for which Highland Park is loved.

Types of Whiskey Highland Park

• Highland Park 12 Years Old. Scotch tape of amber color with a light aroma of smoke and honey, rich taste, in which hints of heather can be traced. The aftertaste is long, sweetish, with notes of peat smoke. Fortress 40%, exposure 12 years. He has 2 gold medals: 2005 – from the World Spirits Competition, in 2006 – from the International Spirits Challenge.
• Highland Park 15 Years Old. Scotch tape of bright golden color with a delicate hazelnut-chocolate aroma. The taste is smooth, sweetish, vanilla-creamy. The finish is long with a hint of heather. Fortress 40%, endurance 15 years. A silver medal in 2006 from International Wine & Spirit, a gold medal in the same year from the San Francisco World Spirits Competition, and another silver medal in 2007 from the International Spirits Challenge.
• Highland Park 18 Years Old. Aromas of heather honey, peat smoke and fresh oak. The taste of whiskey is round, oily, slightly salty, with hints of pine nuts, honey, cinnamon and ginger. The finish is dry, spicy. Fortress 43%, exposure 18 years. Awards: gold medal in 2004 – International Spirits Challenge, gold medal in 2006 – International Wine & Spirits competition. Named the Best Alcoholic Drink of 2005 by the Spirit Journal.
• Highland Park 25 Years Old. Red gold-colored scotch with a sweet aroma of chocolate icing and a delicate honey taste with nutty accents. Long aftertaste with hints of honey and heather. Fortress 48%, exposure 25 years. In 2005 – a silver medal from the International Wine & Spirits competition, in 2006 – a gold medal from the Internationaler Spirituosen Wettbewerb and a silver medal from the International Spirits Challenge.
• Highland Park 30 Years Old. Whiskey copper-red color with a bouquet of aromas of chocolate, nutmeg, spices and orange peel. The taste is balanced, slightly sweet, with hints of heather and peat smoke in the aftertaste. Fortress 48%, exposure 30 years. Named the best importer of malt whiskey in 2005, and in 2006 received two gold medals – Scottish Merchants Whiskey Challenge and International Wine & Spirit Competition.
• Highland Park 40 Years Old. Scotch tape of bright copper color with the aroma of dried fruits, spices and chocolate. With a rich taste, which intertwined shades of chocolate, cinnamon, honey and orange. The finish is soft, long, with notes of heather and smoke. Fortress 48%, exposure 40 years. Highland Park 40 Years Old was named Best New Product of the Year at the 2008 World Whiskey Awards.
• Highland Park 50 Years Old. Whiskey color polished mahogany, in the rays of sunlight becomes ruby. A drink with a bouquet of aromas, the main notes of which are plum, vanilla and walnut. Taste of fruits and spices, long aftertaste with notes of heather and orange. Fortress 44,8%, exposure 50 years.
• Highland Park Freya 15 Years Old. Scotch light gold color from the limited edition of 2014. The main notes of the fragrance are almond, vanilla, melon and honey. The palate is delicate and smooth, with hints of creamy iris and tea rose. The aftertaste is soft, chocolatey. Fortress 51,2%, exposure 15 years.
• Highland Park Ice Edition 17 Years Old. In a blue glass bottle, reminiscent of a piece of ice, the drink is golden in color, with a pleasant aroma of pineapple and mango, with a rich taste, dominated by shades of creamy toffee and vanilla. The finish is distinct and long, with notes of heather and chocolate. Fortress 53,9%, exposure 17 years.