Highland Park 12 Year Old Single Malt Scotch

Highland Park 12 Year Old Single Malt Scotch shines brightest when sipped neat or with a splash of water to open up its complex flavors, though it also works well in spirit-forward cocktails that let its character shine through. This versatile whisky is equally at home on a crisp autumn evening paired with rich, hearty dishes like roasted game or aged cheeses, or as a warming dram by the fireside on a cold winter's night.

Nose: Heather honey sweetness, light peat smoke, and a hint of sea salt. Oak spice and citrus zest add complexity. Subtle sherry notes of dried fruits and nuts emerge.

Palate: Medium-bodied with a balance of sweet and smoky flavors. Honey and vanilla upfront, followed by toasted nuts, orange peel, and cinnamon. Gentle peat smoke weaves throughout. Hints of dark chocolate and dried fruit from sherry cask influence.

Finish: Medium-long with lingering warmth. Honey sweetness fades to reveal more pronounced peat smoke and sea salt. Oak spices tingle on the tongue. A subtle floral heather note returns at the very end.

Highland Park 12 Year Old Single Malt Scotch is crafted using a traditional floor malting process, where barley is hand-turned to ensure even germination. The whisky gains its distinctive character from the use of Orcadian peat in the kilning process, which imparts subtle smoky notes, and from aging in a combination of sherry-seasoned European and American oak casks for a minimum of 12 years.

• Highland Park 12 Year Old is made with a small amount of Orcadian peat, which comes from 9,000-year-old heather roots found deep in the bogs of Orkney. This ancient peat imparts a unique floral smoke character that sets it apart from other Scotch whiskies.
• The distillery employs a traditional floor malting process for 20% of its barley, one of only a handful of Scottish distilleries still using this labor-intensive method. This contributes to the whisky's distinctive flavor profile and helps preserve a centuries-old craft.
• Highland Park's warehouses are positioned to take advantage of Orkney's tempestuous climate. The constant temperature fluctuations and salty sea air cause the casks to "breathe" more, leading to increased interaction between the whisky and the wood, resulting in a more complex flavor development over time.