All about making whisky
At 12 years-old, the most classic of the Highland Park whiskies offers complexity and richness. Gold colour with glints of amber; the nose is generous, fairly rich and precise, characterised by undergrowth, heather, light sherry, vanilla, toasted barley and a light smokiness. The palate is full-bodied and fresh, confirming the nose with more balance. Elegant, moderately long finish. An unctuous malt that evolves pleasantly with heather, ashes and a rich texture (woody-vanilla).
Highland Park owes its special character to two elements that are essential to the production of whisky: people and peat. The latter, used for the barley it malts on site, comes directly from its own peat bogs, which are composed almost exclusively of Calluna heather and its roots. When it comes to people, Highland Park is so proud of its roots that it was the last distillery, a century ago, to still use endemic Scottish barley for the production of its whisky. It even experimented with maturation in Scottish oak casks. Luckily that experiment was abandoned when they proved to be too resinous. Find out more
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