Highland Park whiskey: history, how it is made and a review of the drink
One of the oldest Scottish companies, which has been producing single malt whisky since at least 1798, has long been known as the country's northernmost distillery. 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.
Interestingly, the Highland Park distillery originally existed as an underground production facility founded by a church minister, which led to the spread of incredible rumors and myths related to this fact.
The history of Highland Park whiskey
At the origins of the legendary brand was an enterprising smuggler Magnus Jonson, a descendant of the Vikings, who became famous for his agility and ability to get out of any trouble. During the day, he guarded the church and led a law-abiding life, and at night he turned into an illegal alcohol producer.
Magnus was making whiskey 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 transformed into "Highland Park" a little later - in 1826.
Perhaps few people would remember the founder of the brand today if it weren't for the amazing stories about his cunning and wit, bordering on blasphemy. During inspections, Magnus managed to hide barrels of whiskey right in the church, and once, disguising them under a white cloth and coffin lid, imitated the funeral service of the deceased, thereby avoiding arrest. However, in 1813, the fearless watchman was caught and taken into custody. Although, according to legends, he managed to get away with it: without waiting for the case to be heard, Yunson disappeared without a trace.
The distillery was later run by the men who arrested Magnus: officer John Robertson, his friend Robert Pringle, and relative Robert Borwick.
During 1818-1820, the company was actively expanding and finally acquired the status of a legal production.
In 1826, the sole owner of the distillery was a farmer Borwick, who died in 1840 and was succeeded by his son George.
The new owner did little with the enterprise and practically devalued the value of the farm. His younger brother James, being a clergyman, understood 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". From that moment on, the active development of the brand "Highland Park".
The whiskey produced at the old distillery was incredibly good, and the time was right for the promotion of Scottish alcohol. The drink was actively bought by large manufacturers to create blends: "Chivas Brothers, Haig & Co. and George Ballantine & Co", "John Dewar & Sons" and many others.
In 1883, the Scottish malt was brought on board the Pembroke Castle steamer, during which it was tasted by titled persons: the King of Denmark and the Emperor of Russia.
At the beginning of the XX century, the distillery was taken over by the Grant family, which helped to renovate the outbuildings and modernize production.
In 1937, the distillery joined the company "Highland Distillers", 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 bathtub for soldiers.
The 50s breathed fresh life into the old enterprise. It expanded, acquired new warehouses and began to actively increase production volumes.
In 1970, Highland Distillers was purchased by Matthew Gloag & Sons", which used Highland Park whisky exclusively for blending. As an independent brand, the drink was launched in 1979 and quickly gained fans around the world.
The year 1993 was a triumph for the legendary malt. At the budget approval ceremony in the British House of Commons, the Chief Treasurer of the United Kingdom toasted the success of Scotch whisky: Kenneth Clarke's glass was filled with 12-year-old Highland Park.
How Highland Park whiskey is made
The main advantage of the North of Scotland malt is its exceptional naturalness, which is based on the producers' commitment 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
Due to the fierce winds, there are no trees on the islands, but plenty of heather and marshland. That is why the peat collected here is characterized by a special flavor. It consists of several layers of local vegetation compacted for centuries.
Peat is harvested in April with the help of special tools that imitate manual extraction, and then dried naturally throughout the summer.
Manual turning of malt
Peat collected on the islands is burned in ancient kilns, fumigating malting barley with aromatic smoke. During drying, the malt is turned manually, repeating this laborious process every 8 hours. This method ensures a constant flow of air and optimal moisture content in the grain.
"Highland Park is one of the few distilleries that use this ancient method of drying grain.
Aging in sherry barrels
European and American oak wood is used for the manufacture of vessels, which is carefully selected and prepared.
Before whiskey gets into the barrels, Spanish sherry "Oloroso" matures in them for 2 years. Storage in such containers provides drinks with a unique taste and a beautiful natural shade.
Maturation in the cool
The location of the distillery near the Arctic Circle at the same latitude as Alaska is ideal for the full disclosure of all the shades of whiskey flavor.
The special local climate with cool summers and relatively warm winters guarantees even long-term maturation of the unique malt.
Harmonization of the bouquet
Creating a balanced whiskey takes time and skill, so Highland Park is in no hurry to bottle the drink. At the final stage, after the malt is ripe, the master distiller combines the contents of 1-2 hundred barrels and lets the product rest for at least a month. This technology, which many distilleries consider excessive, is called "harmonization". It allows the flavors from different barrels to blend and achieve the highest degree of balance and roundness.
Product description of Highland Park
The range of Highland Park malt includes more than 50 whiskeys, grouped into 2 collections:
HEROES
"Heart and soul" of the legendary distillery. The most extensive line representing the best products of the brand. It includes classic whiskeys aged from 10 to 50 years, and relatively young drinks made according to the ancient recipe of the cunning Magnus, and "special" copies from special and limited editions.
LEGENDS
Each product in this interesting line has its own Viking-inspired story, full of adventure and danger.
All types of whiskey can be found at official website.
The main notes that are necessarily present in Highland Park drinks are aromatic peat smoke, heather and vanilla. Honey and nut, citrus, fruity, chocolate and butterscotch, marine and spicy flavors are also common in the bouquet.
The drinks are characterized by a long, soft sweetish aftertaste.
The color varies from bright gold to red copper.
Average strength: 40-50%.
Each product of the brand is worthy of a separate tasting, many of the drinks are the winners of several international awards.
Update: 28.03.2019
Category: Whiskey and Bourbon