Archive HIGHLAND PARK 1995 G&M


Single Malt, Scotland / Highlands-orkney, 70cl, Ref: 19595

Exceptionally highly concentrated, this version bottled by Gordon & Macphail is undeniably made of the stuff of Highland Park legends: heather, candied fruits, lashings of citrus, liquorice, dried herbs, camphor and a powe - rhouse of spices. To finish off the masterpiece, this pa - lette of colours ranging from vibrant yellow to anthracite grey is gradually covered by dried peat.

Single Cask #1484 - Refill Remade Hogshead Limited edition of 207 bottles LMDW world exclusive Profile: heather fragrances and a shadow of peat. Delicately herbaceous (cut hay), the mid-palate also reveals an aniseed aspect.

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  • Woody
  • Floral
  • Fruity
  • Iodized
  • Peated
  • Spicy
See more products from Highland Park See all products: Gordon & Macphail

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Product details

Tasting note

  • Appearance : vibrant gold
  • Nose : both fleshy and lively. Squeezed lemons ooze their sharp, tangy juices directly into the fermentation vat: the opening stage is set. Next, the scent of heather and a shadow of peat symbolize the olfactory voyage that takes us to the heart of the Orkney Islands. It lingers on notes of candied fruits, toffee and pink pepper.
  • Palate : firm and very assertive. Its attack is spicy (paprika) and deeply malty. Delicately herbaceous (cut hay), the mid-palate also reveals an aniseed aspect. It then changes key in a radical fashion, morphing into something irrefutably medicinal and openly peaty. The peat here is dry with a liquorice feel.
  • Overall : long, balanced. It begins with a scattering of salt dusted over the taste buds. Candied (apple, pear), it is also rustic (earth, dandelion) and milky (porridge, barley water). A host of citrus fruits (grapefruit, lemon, tangerine) take over at the very end of the palate. They return in the retro-nasal olfaction, coated in a thin layer of liquorice. The empty glass offers a magnificent summary of the nose and the palate.
The brand

The brand

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


This independent bottler is without a doubt one of the most highly acclaimed in Scotland. It stands out, not for its age (though it is the oldest independent bottler in Scotland), but for its complete mastery of cask ageing. Gordon & MacPhail is the only bottler to have its own casks - carefully chosen for the purpose - filled by the distilleries themselves, instead of simply buying the ones suggested to them by the latter. This allows it to determine, in advance and with great precision, exactly how many years a whisky will need to reach ideal maturation.

The line

Located in the heart of Speyside, Gordon & MacPhail have excellent business relations with the region’s main distilleries. Each one has a specific label, originally associated with a semi-official release. Another label enables specialists such as La Maison du Whisky to bottle single casks in accordance with their specifications. Called simply Gordon & MacPhail Reserve, this range has now introduced a different colour label for each production region.

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