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One of the oldest Scottish companies, producing single malt whiskey since at least 1798, has long been known as the northernmost distillery in the country. It is located near Kirkwall, the capital of the Orkney Islands.
The company lost its title only in the early 2000s after the construction of the Blackwood plant in the vicinity of Lerwick.
It is curious that the Highland Park distillery initially existed as an underground production founded by a church minister, which led to the spread of incredible rumors and myths associated with this fact.
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History of Whiskey Highland Park
At the origins of the creation of the legendary brand was an enterprising watchman-smuggler Magnus Junson, a descendant of the Vikings, famous for his resourcefulness and ability to get out of any trouble. During the day, he guarded the church and led a law-abiding lifestyle, and at night he turned into an illegal producer of alcohol.
Magnus was engaged in making whiskey right in a stone hut on top of a hill: the renovated enterprise is still located there. Due to the location of the distillery on a hill, the name of the brand was born, only then the drink was called “High Park”, and it was transformed into “Highland Park” a little later – in 1826.
Perhaps, few people remembered the founder of the brand today, if not for the amazing stories about his cunning and ingenuity, bordering on blasphemy. During checks, Magnus managed to hide whiskey barrels right in the church, and once, disguising them under a white cloth and a coffin lid, he imitated the funeral of the deceased, thereby avoiding arrest. However, in 1813, the fearless watchman was nevertheless caught and taken into custody. Although, according to the legends, he managed to get out here too: without waiting for the case to be considered, Yunson disappeared without a trace.
In the future, the distillery was run by the people who arrested Magnus: officer John Robertson, his friend Robert Pringle and relative Robert Borwick.
During 1818-1820, the enterprise actively expanded and finally acquired the status of legal production.
In 1826, the farmer Borwick became the sole owner of the distillery, after whose death in 1840 his son George inherited the distillery.
The new owner of the enterprise did little and practically depreciated the value of the economy. His younger brother James, being a clergyman, knew a little more about production management, so he decided to sell the distillery.
For a long time, no one was interested in the plant, until in 1876 it was acquired by the newly formed Stuart & Mackay partnership. From that moment, the active development of the Highland Park brand began.
The whiskey produced at the old distillery was incredibly good, and the timing turned out to be good for the promotion of Scottish spirits. The drink was actively bought up to create blends by large manufacturers: Chivas Brothers, Haig & Co, George Ballantine & Co, John Dewar & Sons and many others.
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In 1883, the Scottish molt got on board the Pembroke Castle steamer, during which he was awarded a tasting of titled persons: the King of Denmark and the Emperor of Russia.
At the beginning of the XNUMXth century, the management of the distillery passed into the hands of the Grant family, which contributed to the renewal of economic facilities and the modernization of production.
In 1937, the distillery joined the Highland Distillers company, which united under its banner the major Scottish whiskey producers.
During the Second World War, the production of alcohol at the northern distillery was suspended, and the vat for fermenting drinks, according to legend, was turned into a huge bath for soldiers.
Fresh life was breathed into the old enterprise in the 50s. It expanded, acquired new warehouses and began to actively increase production volumes.
In 1970, Highland Distillers was bought by Matthew Gloag & Sons, who used Highland Park whiskey exclusively for blending. As an independent brand, the drink began to be produced in 1979 and quickly gained fans around the world.
Triumphant for the legendary molt was 1993. At the British House of Commons Budget Approval Ceremony, the Great Treasurer of the United Kingdom toasted the success of Scotch whisky with a 12-year-old Highland Park sloshing in Kenneth Clark’s glass.
How Highland Park whiskey is made
The main advantage of the North Scottish molt is its exceptional naturalness, which is based on the commitment of manufacturers to manual methods of processing raw materials and the special natural and climatic characteristics of the region.
The unique taste of Highland Park is based on 5 key pillars of production:
Manual harvesting of peat
Because of the fierce winds, there are no trees on the territory of the islands, but it is full of heather and swamps. That is why the peat collected here has a special aroma. It consists of several layers of local vegetation compacted for centuries.
Peat is harvested in April using special tools that imitate manual extraction, after which it is dried naturally throughout the summer.
Manual turning of malt
The peat collected on the islands is burned in ancient furnaces, fumigating the malting barley with fragrant smoke. During drying, the malt is turned over by hand, repeating this time-consuming process every 8 hours. This method ensures a constant air supply and optimum moisture content in the grain.
Highland Park is one of the few distilleries that uses this ancient method of drying grain.
Aging in sherry casks
For the manufacture of vessels, European and American oak wood is used, which is carefully selected and prepared.
Before the whiskey enters the casks, the Spanish Oloroso sherry matures in them for 2 years. Storage in such containers provides drinks with a unique taste and a beautiful natural shade.
Ripening in the cold
The location of the distillery near the Arctic Circle at the same latitude as Alaska is ideal for the full disclosure of all shades of whiskey aroma.
The special local climate with cool summers and relatively warm winters guarantees uniform and long maturation of the unique molt.
Bouquet harmonization
Creating a balanced whiskey takes time and skill, so Highland Park is not in a hurry to bottle the drink. At the final stage, after the maturation of the molt, the chief master combines the contents of 1-2 hundred barrels and lets the product rest for at least a month. Considered overkill in many distilleries, this technology is referred to as “harmonization”. It allows aromas from different casks to blend and achieve the highest degree of balance and roundness.
Product Description Highland Park
The range of Highland Park molts includes more than 50 types of whiskey, united in 2 collections:
HEROES
“Heart and soul” of the legendary distillery. The most numerous line representing the best products of the brand. It includes both classic types of whiskey aged from 10 to 50 years, and relatively young drinks made according to the old recipe of the cunning Magnus, and “special” copies from special and limited series.
LEGENDS
Each product in this curious line has its own Viking story, full of adventure and danger.
All types of whiskey you can find on the official website.
The main notes that are always present in Highland Park drinks are fragrant peat smoke, heather and vanilla. Also often found in the bouquet are honey-nut, citrus, fruit, chocolate-iris, marine and spicy shades.
Drinks are distinguished by a long soft sweetish aftertaste.
The color varies from bright gold to red copper.
Medium strength: 40-50%.
Each product of the brand is worthy of a separate tasting, many drinks have won several international awards.
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Relevance: 28.03.2019
Tags: Whiskey and bourbon, Whiskey brands