HIGHLAND PARK

Situated in the Orkney archipelago in Northern Scotland, Highland Park Distillery was founded in 1798 by Magnus Eunson. The name of the distillery is derived not from the region of Scotland known as The Highlands the Orkney islands are not a part of the Highlands but rather from the region known as High Park, where the distillery was founded. Highland Park is an incredible longstanding whisky house, and they pride themselves on their rich Norse heritage, an essence which is reflected in their craft.Today, over two centuries after its founding, Highland Park Distillery remains one of the few Scottish distilleries that continues to hand-turn, malt, and peat its own barley, using locally cut peat from the nearby Hobbister Moor. The malt is peated to 20 parts per million phenol, and then mixed with unpeated malt produced on the Scottish mainland... "You have to be careful here on the malting floor," says Eric Tait, Highland Parks Maltman. "You find it can get a wee bit slippery underneath. I have to turn the malt every eight hours to prevent the roots getting tangled and to get it all aerated properly. The airing also helps it to grow. The malt will be on the floor for seven days, and Im running five floors at the moment."After malting the barley, Highland Park Distillery smokes it using peat sourced from Hobbister Moor, a peat bog located approximately seven miles from the distillery. Hobbister Moor peat is sourced from floral heather bushes, which burn hotter and cleaner than the grassy peats of Islay. Also, the peat sourced from Hobbister Moor has greater derivatives of carbohydrates and a lower concentration of lignin than peat from Islay, giving Highland Parks peat a unique chemical fingerprint. The peat is "absolutely fundamental in understanding the flavor of Highland Park Whisky," says Russell Anderson, the distillery manager. Together with Orkneys unique environment (the temperate, moist climate of the archipelago results in an even maturation process), the peat gives Highland Park Whisky its traditional malty flavors that are tempered by an ever-so-subtle touch of smoke.This expression comes from their Single Cask series, meaning its a unique whisky where the cask yielded a total of only 306 bottles. The cask was hand-picked by Flaviar and the juice is bottled at a cask-strength full 125 proof. The liquid has spent a dozen years in its first-fill European oak sherry hogshead, making for a fruity and extremely well-balanced single malt.Pick one of these 306 bottles up today!

Founded in 1798, presumably by Magnus Eunson, Highland Parks distillery is a Scotch whisky distillery in Kirkwall Orkney. Highland Park is the northernmost distillery in Scotland, a half mile further north than Scapa distillery. Although the name of the whisky has Highland in the title, the name of the whisky does not refer to the Scottish Highlands, but rather to the fact that the distillery was founded on an area called High Park which is distinguished from a lower Park area nearby.Highland Park malts its own barley, using locally cut peat from the nearby Hobbister Moor. The malt is peated to 20 parts per million phenol and then mixed with unpeated malt produced on the Scottish mainland.Highland Park is home to several critically acclaimed whiskies, offering several proprietary bottlings by year. In 1984, they became the first whisky ever to have scored a rating of 100 percent from The Scotland newspapers tasting team. Highland Park is made today, just as it was in 1798, using what they call their five keystones of production: aromatic peat, hand-turned floor maltings, sherry oak casks, cool maturation, and cask harmonization.Their peat is hand-cut from the Hobbister Moor, no less than seven miles from the distillery. The moor is over 9,000 years old, going as deep as four meters. The barren woodless moor is composed layer upon layer of densely compacted vegetation. Rich in heather, the peat is dried naturally in the summer, then burned in ancient kilns, where its heathery aromatic smoke infuses the malting barley.Highland Park is also one of the few distilleries that meticulously turns their malt by hand. Their barrels are cut from European and American oak, and crafted into staves at precisely 45. This was the method used by the Vikings to make their longships watertight. This special Highland Park single malt is matured predominately in American ex-sherry casks for 21 years. Pick up your bottle today!

Situated in the Orkney archipelago in Northern Scotland, Highland Park Distillery was founded in 1798 by Magnus Eunson. The name of the distillery is derived not from the region of Scotland known as The Highlands the Orkney islands are not a part of the Highlands but rather from the region known as High Park, where the distillery was founded. Highland Park is an incredible longstanding whisky house, and they pride themselves on their rich Norse heritage, an essence which is reflected in their craft. Today, over two centuries after its founding, Highland Park Distillery remains one of the few Scottish distilleries that continues to hand-turn, malt, and peat its own barley, using locally cut peat from the nearby Hobbister Moor. The malt is peated to 20 parts per million phenol, and then mixed with unpeated malt produced on the Scottish mainland.. "You have to be careful here on the malting floor," says Eric Tait, Highland Parks Maltman. "You find it can get a wee bit slippery underneath. I have to turn the malt every eight hours to prevent the roots getting tangled and to get it all aerated properly. The airing also helps it to grow. The malt will be on the floor for seven days, and Im running five floors at the moment."After malting the barley, Highland Park Distillery smokes it using peat sourced from Hobbister Moor, a peat bog located approximately seven miles from the distillery. Hobbister Moor peat is sourced from floral heather bushes, which burn hotter and cleaner than the grassy peats of Islay. Also, the peat sourced from Hobbister Moor has greater derivatives of carbohydrates and a lower concentration of lignin than peat from Islay, giving Highland Parks peat a unique chemical fingerprint. The peat sourced from Hobbister Moor is "absolutely fundamental in understanding the flavor of Highland Park Whisky," says Russell Anderson, the distillery manager. Together with Orkneys unique environment (the temperate, moist climate of the archipelago results in an even maturation process), the peat gives Highland Park Whisky its traditional malty flavors that are tempered by just a subtle touch of smoke.In 2013, Highland Park 25 Year Old became the first spirit ever to receive a perfect 100-point scorenot to mention the Chairmans Trophy for Best of Categoryat the Ultimate Spirits Challenge. With an unmatched depth and vibrancy, this legendary expression is matured in predominantly first fill European oak casks, each seasoned with Oloroso sherry to impart a rich, nutty spiciness alongside a dark, full-bodied profile. Unearth flavors of dried fruit, caramel, dark chocolate, golden toffeeand finish with the unmistakably balanced floral smoke that Highland Park is known for.Pick up your bottle today!

Situated in the Orkney archipelago in Northern Scotland, Highland Park Distillery was founded in 1798 by Magnus Eunson. The name of the distillery is derived not from the region of Scotland known as The Highlands the Orkney islands are not a part of The Highlands but rather from the region known as High Park, where the distillery was founded. Highland Park is an incredible longstanding whisky house, and they pride themselves on their rich Norse heritage, an essence which is reflected in their craft. Today, over two centuries after its founding, Highland Park Distillery remains one of the few Scottish distilleries that continues to hand-turn, malt, and peat its own barley. "You have to be careful here on the malting floor," says Eric Tait, Highland Parks Maltman. "You find it can get a wee bit slippery underneath. I have to turn the malt every eight hours to prevent the roots getting tangled and to get it all aerated properly. The airing also helps it to grow. The malt will be on the floor for seven days, and Im running five floors at the moment."After malting the barley, Highland Park Distillery smokes it using peat sourced from Hobbister Moor, a peat bog located approximately seven miles from the distillery. Hobbister Moor peat is sourced from floral heather bushes, which burn hotter and cleaner than the grassy peats of Islay. Also, the peat sourced from Hobbister Moor has greater derivatives of carbohydrates and a lower concentration of lignin than peat from Islay, giving Highland Parks peat a unique chemical fingerprint. The peat sourced from Hobbister Moor is "absolutely fundamental in understanding the flavor of Highland Park Whisky," says Russell Anderson, the distillery manager. Together with Orkneys unique environment (the temperate, moist climate of the archipelago results in an even maturation process), the peat gives Highland Park Whisky its traditional malty flavors that are tempered by just a subtle touch of smoke.Long ago, Highland Parks master distiller wisely laid down a collection of casks that would remain untouched for three decades, resulting in one of the finest single malts ever to leave the island of Orkney. Boasting an exceptional balance of delicate smoke and seductive sweetness, Highland Park 30 Year Old demands the respect of even the most seasoned palate; elegantly delivering the flavors of smooth, rich fudge, aromatic spices and dark chocolate orange. A dry, lingering finish dances between floral peat smoke and a mildly salty aftertastethe perfect reminders that a whisky of this quality could only come from Highland Park.Pick up your bottle today!

Situated in the Orkney archipelago in Northern Scotland, Highland Park Distillery was founded in 1798 by Magnus Eunson. The name of the distillery is derived not from the region of Scotland known as The Highlands the Orkney islands are not a part of The Highlands but rather from the region known as High Park, where the distillery was founded.Today, over two centuries after its founding, Highland Park Distillery remains one of the few Scottish distilleries that continues to hand-turn, malt, and peat its own barley. "You have to be careful here on the malting floor," says Eric Tait, Highland Parks Maltman. "You find it can get a wee bit slippery underneath. I have to turn the malt every eight hours to prevent the roots getting tangled and to get it all aerated properly. The airing also helps it to grow. The malt will be on the floor for seven days and Im running five floors at the moment."After malting the barley, Highland Park Distillery smokes it using peat sourced from Hobbister Moor, a peat bog located approximately seven miles from the distillery. Hobbister Moor peat is sourced from floral heather bushes, which burn hotter and cleaner than the grassy peats of Islay. In addition, the peat sourced from Hobbister Moor has greater derivatives of carbohydrates and a lower concentration of lignin than peat from Islay, giving Highland Parks peat a unique chemical fingerprint. The peat sourced from Hobbister Moor is "absolutely fundamental"in understanding the flavor of Highland Park Whisky, says Russell Anderson, the distillery manager. Together with Orkneys unique environment (the temperate, moist climate of the archipelago results in an even maturation process), the peat gives Highland Park Whisky its traditional malty, coastal flavors tempered by just a subtle touch of smoke.Highland Park 50 Year Old Single Malt Scotch Whisky is the oldest and most prestigious whisky released by the distillery. It was made by marrying together five casks of whisky that were distilled in 1960 and then cask-harmonized, in order to ensure that the whisky achieved the perfect balance of flavor and consistency.Each bottle of the whisky was hand-crafted from sterling silver designed by Maeve Gillies, an internationally renowned designer of engagement rings and jewelry. The bottle is intended to represent the confluence of the sea, weather and time-honored traditions that have guided Highland Park over the course of the past two centuries.The whisky has a bright, mahogany hue, along with an aroma of tobacco, chewy leather, raisins and nutmeg. The aroma gives way to rich and spicy flavors, that are balanced by touches of brown sugar, molasses, wood tannins and caramel. The finish is long and warming, with a touch of spicy clove.Only 275 bottles of this whisky were ever produced. Pick one up today!

Situated in the Orkney archipelago in Northern Scotland, Highland Park Distillery was founded in 1798 by Magnus Eunson. The name of the distillery is derived not from the region of Scotland known as The Highlands the Orkney islands are not a part of the Highlands but rather from the region known as High Park, where the distillery was founded. Highland Park is an incredible longstanding whisky house, and they pride themselves on their rich Norse heritage, an essence which is reflected in their craft.Today, over two centuries after its founding, Highland Park Distillery remains one of the few Scottish distilleries that continues to hand-turn, malt, and peat its own barley, using locally cut peat from the nearby Hobbister Moor. The malt is peated to 20 parts per million phenols, and then mixed with unpeated malt produced on the Scottish mainland. "You have to be careful here on the malting floor," says Eric Tait, Highland Parks Maltman. "You find it can get a wee bit slippery underneath. I have to turn the malt every eight hours to prevent the roots getting tangled and to get it all aerated properly. The airing also helps it to grow. The malt will be on the floor for seven days, and Im running five floors at the moment."After malting the barley, Highland Park Distillery smokes it using peat sourced from Hobbister Moor, a peat bog located approximately seven miles from the distillery. Hobbister Moor peat is sourced from floral heather bushes, which burn hotter and cleaner than the grassy peats of Islay. Also, the peat sourced from Hobbister Moor has greater derivatives of carbohydrates and a lower concentration of lignin than peat from Islay, giving Highland Parks peat a unique chemical fingerprint. The peat is "absolutely fundamental in understanding the flavor of Highland Park Whisky," says Russell Anderson, the distillery manager. Together with Orkneys unique environment (the temperate, moist climate of the archipelago results in an even maturation process), the peat gives Highland Park Whisky its traditional malty flavors that are tempered by an ever-so-subtle touch of smoke.Fans of Highland Park and cask-strength whisky will be glad to know that the distillery is adding annual cask-strength releases to their permanent lineup. Highland Park Cask Strength No.1 is the first in the series that is meant to showcase the casks influence in its pure, unadulterated form. "I want to give everyone who loves Highland Park the chance to experience our single malt whisky in its purest form by bottling straight from the cask but allowing you to choose the strength you want to drink this special single malt," says Master Whisky Maker Gordon Motion. The different-aged sherry-seasoned American oak casks are hand-selected by him and the spirit is bottled without chill-filtration at 126.6 proof.Grab this intense whisky today!

Situated in the Orkney archipelago in Northern Scotland, Highland Park Distillery was founded in 1798 by Magnus Eunson. The name of the distillery is derived not from the region of Scotland known as The Highlands the Orkney islands are not a part of The Highlands but rather from the region known as High Park, where the distillery was founded.Today, over two centuries after its founding, Highland Park Distillery remains one of the few Scottish distilleries that continues to hand-turn, malt, and peat its own barley. "You have to be careful here on the malting floor," says Eric Tait, Highland Parks Maltman. "You find it can get a wee bit slippery underneath. I have to turn the malt every eight hours to prevent the roots getting tangled and to get it all aerated properly. The airing also helps it to grow. The malt will be on the floor for seven days, and Im running five floors at the moment."After malting the barley, Highland Park Distillery smokes it using peat sourced from Hobbister Moor, a peat bog located approximately seven miles from the distillery. Hobbister Moor peat is sourced from floral heather bushes, which burn hotter and cleaner than the grassy peats of Islay. Also, the peat sourced from Hobbister Moor has greater derivatives of carbohydrates and a lower concentration of lignin than peat from Islay, giving Highland Parks peat a unique chemical fingerprint. The peat sourced from Hobbister Moor is "absolutely fundamental in understanding the flavor of Highland Park Whisky," says Russell Anderson, the distillery manager. Together with Orkneys unique environment (the temperate, moist climate of the archipelago results in an even maturation process), the peat gives Highland Park Whisky its traditional malty flavors that are tempered by just a subtle touch of smoke.Highland Park Full Volume is a limited edition single malt. Distilled in 1999 and bottled in 2017, it is aged exclusively in first-fill ex-bourbon barrels and hogsheads as opposed to the traditional sherry casks. The inspiration behind this whisky is said to be the expertise of a music producer, highlighting the similarities to the skills of a whisky maker. Both are a masterful art, a pursuit of harmony. For musicians, amps and equalizers maintain critical balance at high volume by fine-tuning musical frequencies at Highland Park, our Master Whisky Maker, Gordon Motion, does a similar job (producer).The packaging for Full Volume is also inspired by old-fashioned guitar amplifiers, featuring dials on the sides that indicate the different measurements of the bourbon, peat, vanilla and fruit elements. Producerand songwriter Saul Davies created a special piece of music, in coordination with the launch. Full Volume features notes of vanilla, tropical fruits, and just a hint of smoke. Pick up your bottle today!

Situated in the Orkney archipelago in Northern Scotland, Highland Park Distillery was founded in 1798 by Magnus Eunson. The name of the distillery is derived not from the region of Scotland known as The Highlands the Orkney islands are not a part of The Highlands but rather from the region known as High Park, where the distillery was founded.Today, over two centuries after its founding, Highland Park Distillery remains one of the few Scottish distilleries that continues to hand-turn, malt, and peat its own barley. "You have to be careful here on the malting floor," says Eric Tait, Highland Parks Maltman. "You find it can get a wee bit slippery underneath. I have to turn the malt every eight hours to prevent the roots getting tangled and to get it all aerated properly. The airing also helps it to grow. The malt will be on the floor for seven days, and Im running five floors at the moment."After malting the barley, Highland Park Distillery smokes it using peat sourced from Hobbister Moor, a peat bog located approximately seven miles from the distillery. Hobbister Moor peat is sourced from floral heather bushes, which burn hotter and cleaner than the grassy peats of Islay. Also, the peat sourced from Hobbister Moor has greater derivatives of carbohydrates and a lower concentration of lignin than peat from Islay, giving Highland Parks peat a unique chemical fingerprint. The peat sourced from Hobbister Moor is "absolutely fundamental in understanding the flavor of Highland Park Whisky", says Russell Anderson, the distillery manager. Together with Orkneys unique environment (the temperate, moist climate of the archipelago results in an even maturation process), the peat gives Highland Park Whisky its traditional malty flavors that are tempered by just a subtle touch of smoke.The newest addition to the range, MAGNUS is the perfect tribute to the distilerys founder, Magnus Eunson, a butcher and church officer by day, and a bootlegger by night who set Highland Park on its path to becoming The Best Spirit in the World. Available exclusively in North America, MAGNUS is crafted using a high proportion of first-fill Sherry seasoned American oak casks to deliver the lightly peated characteristics of Highland Park but with a more profound vanilla flavor profile.Pick up your bottle today!

Situated in the Orkney archipelago in Northern Scotland, Highland Park Distillery was founded in 1798 by Magnus Eunson. The name of the distillery is derived not from the region of Scotland known as The Highlands the Orkney islands are not a part of The Highlands but rather from the region known as High Park, where the distillery was founded. Highland Park is an incredible longstanding whisky house, and they pride themselves on their rich Norse heritage, an essence which is reflected in their craft. Today, over two centuries after its founding, Highland Park Distillery remains one of the few Scottish distilleries that continues to hand-turn, malt, and peat its own barley. "You have to be careful here on the malting floor," says Eric Tait, Highland Parks Maltman. "You find it can get a wee bit slippery underneath. I have to turn the malt every eight hours to prevent the roots getting tangled and to get it all aerated properly. The airing also helps it to grow. The malt will be on the floor for seven days, and Im running five floors at the moment."After malting the barley, Highland Park Distillery smokes it using peat sourced from Hobbister Moor, a peat bog located approximately seven miles from the distillery. Hobbister Moor peat is sourced from floral heather bushes, which burn hotter and cleaner than the grassy peats of Islay. Also, the peat sourced from Hobbister Moor has greater derivatives of carbohydrates and a lower concentration of lignin than peat from Islay, giving Highland Parks peat a unique chemical fingerprint. The peat sourced from Hobbister Moor is "absolutely fundamental in understanding the flavor of Highland Park Whisky," says Russell Anderson, the distillery manager. Together with Orkneys unique environment (the temperate, moist climate of the archipelago results in an even maturation process), the peat gives Highland Park Whisky its traditional malty flavors that are tempered by just a subtle touch of smoke.THE DARK is the latest special edition from Highland Park. This 17 Year Old single malt Scotch whisky has been exclusively matured in first-fill European oak sherry seasoned casks, delivering a distinctly deep flavor, packed with dried fruits, nuts and spices overlaid with hints of smoky peat.Pick up your bottle today!

Situated in the Orkney archipelago in Northern Scotland, Highland Park Distillery was founded in 1798 by Magnus Eunson. The name of the distillery is derived not from the region of Scotland known as The Highlands the Orkney islands are not a part of The Highlands but rather from the region known as High Park, where the distillery was founded.Today, over two centuries after its founding, Highland Park Distillery remains one of the few Scottish distilleries that continues to hand-turn, malt, and peat its own barley. "You have to be careful here on the malting floor," says Eric Tait, Highland Parks Maltman. "You find it can get a wee bit slippery underneath. I have to turn the malt every eight hours to prevent the roots getting tangled and to get it all aerated properly. The airing also helps it to grow. The malt will be on the floor for seven days, and Im running five floors at the moment."After malting the barley, Highland Park Distillery smokes it using peat sourced from Hobbister Moor, a peat bog located approximately seven miles from the distillery. Hobbister Moor peat is sourced from floral heather bushes, which burn hotter and cleaner than the grassy peats of Islay. Also, the peat sourced from Hobbister Moor has greater derivatives of carbohydrates and a lower concentration of lignin than peat from Islay, giving Highland Parks peat a unique chemical fingerprint. The peat sourced from Hobbister Moor is "absolutely fundamental in understanding the flavor of Highland Park Whisky," says Russell Anderson, the distillery manager. Together with Orkneys unique environment (the temperate, moist climate of the archipelago results in an even maturation process), the peat gives Highland Park Whisky its traditional malty flavors that are tempered by just a subtle touch of smoke.Highland Parks The LIGHT is the second release of their two-part series celebrating the Orkney climate and the distinctive influence it has on its whiskies. Deeply contrasting "The DARK," "The LIGHT" celebrates the spirit of renewal and the refreshing beauty of Orkney spring and summer months. Bottled in a beautifully embossed green glass vial, its serpent dragon design is inspired by the great Norse sagas, embracing both the high sun of the summer solstice and the low sun of the winter solstice. This stunningly vibrant single malt earned a Double Gold medal at the 2018 San Francisco World Spirits Competition. Pick up your bottle today!"

Founded in 1798, presumably by Magnus Eunson, Highland Parks distillery is a Scotch whisky distillery in Kirkwall Orkney. Highland Park is the northernmost distillery in Scotland, a half mile further north than Scapa distillery. Although the name of the whisky has Highland in the title, the name of the whisky does not refer to the Scottish Highlands, but rather to the fact that the distillery was founded on an area called High Park which is distinguished from a lower Park area nearby.Highland Park malts its own barley, using locally cut peat from the nearby Hobbister Moor. The malt is peated to 20 parts per million phenol and then mixed with unpeated malt produced on the Scottish mainland.Highland Park is also one of the few distilleries that meticulously turns their malt by hand. Their barrels are cut from European and American oak, and crafted into staves at precisely 45. This was the method used by the Vikings to make their longships watertight. In collaboration with Danish tattoo artist and modern day Viking Soul, Colin Dale, this expression marries whisky matured in oak casks seasoned with Spanish Rioja wine 153 casks in total with whisky matured in 70 first-fill bourbon casks. The result is a rich and full-bodied single malt whisky with a distinctively different character.Pick up your bottle today!

Founded in 1798, presumably by Magnus Eunson, Highland Parks distillery is a Scotch whisky distillery in Kirkwall Orkney. Highland Park is the northernmost distillery in Scotland, a half mile further north than Scapa distillery. Although the name of the whisky has Highland in the title, the name of the whisky does not refer to the Scottish Highlands, but rather to the fact that the distillery was founded on an area called High Park which is distinguished from a lower Park area nearby.Highland Park malts its own barley, using locally cut peat from the nearby Hobbister Moor. The malt is peated to 20 parts per million phenol and then mixed with unpeated malt produced on the Scottish mainland.Highland Park is home to several critically acclaimed whiskies, offering several proprietary bottlings by year. In 1984, they became the first whisky ever to have scored a rating of 100 percent from The Scotland newspapers tasting team. Highland Park is made today, just as it was in 1798, using what they call their five keystones of production: aromatic peat, hand turned floor maltings, sherry oak casks, cool maturation, and cask harmonization.Their peat is hand cut from the Hobbister Moor, no less than seven miles from the distillery. The moor is over 9,000 years old, going as deep as four meters. The barren woodless moor is composed layer upon layer of densely compacted vegetation. Rich in heather, the peat is dried naturally in the summer, then burned in ancient kilns, where its heathery aromatic smoke infuses the malting barley.Highland Park is also one of the few distilleries that meticulously turns their malt by hand. Their barrels are cut from European and American oak, and crafted into staves at precisely 45. This was the method used by the Vikings to make their longships watertight. The staves are then shipped to Jerez in southern Spain where theyre made into casks, filled with Oloroso Sherry and left to mature for around two years, before being emptied and shipped back to Orkney to be refilled with whisky. These casks contribute to up to 80 percent of Highland Park whiskys final flavors, and natural colorings.Introducing the second expression in Highland Parks limited edition Viking Series: Highland Park Valknut. This second release is made using a small amount of Orkney-grown Tartan barley, boasting a slightly higher phenol content.The Danish designer behind this expression Jim Lyngvild, was inspired by the mythological Valknut symbol associated with fallen warriors. This symbol of three interlinked triangles was used in Norse mythology to represent honorable warriors killed in battle.Pick up your bottle today!

Situated in the Orkney archipelago in Northern Scotland, Highland Park Distillery was founded in 1798 by Magnus Eunson. The name of the distillery is derived not from the region of Scotland known as The Highlands the Orkney islands are not a part of The Highlands but rather from the region known as High Park, where the distillery was founded. Highland Park is an incredible longstanding whisky house, and they pride themselves on their rich Norse heritage, an essence which is reflected in their craft. Today, over two centuries after its founding, Highland Park Distillery remains one of the few Scottish distilleries that continues to hand-turn, malt, and peat its own barley. "You have to be careful here on the malting floor," says Eric Tait, Highland Parks Maltman. "You find it can get a wee bit slippery underneath. I have to turn the malt every eight hours to prevent the roots getting tangled and to get it all aerated properly. The airing also helps it to grow. The malt will be on the floor for seven days, and Im running five floors at the moment."After malting the barley, Highland Park Distillery smokes it using peat sourced from Hobbister Moor, a peat bog located approximately seven miles from the distillery. Hobbister Moor peat is sourced from floral heather bushes, which burn hotter and cleaner than the grassy peats of Islay. Also, the peat sourced from Hobbister Moor has greater derivatives of carbohydrates and a lower concentration of lignin than peat from Islay, giving Highland Parks peat a unique chemical fingerprint. The peat sourced from Hobbister Moor is "absolutely fundamental in understanding the flavor of Highland Park Whisky," says Russell Anderson, the distillery manager. Together with Orkneys unique environment (the temperate, moist climate of the archipelago results in an even maturation process), the peat gives Highland Park Whisky its traditional malty flavors that are tempered by just a subtle touch of smoke.For centuries, Highland Park has produced single malt Scotch whiskies that are uncompromising in their pursuit of a perfect balanceand the 12 Year Old is perhaps the best known expression of that perfection. Rich, malty tones meld with the subtle floral smoke of Orcadian peat, aged exclusively in European oak casks, seasoned with Oloroso sherry. Discover an unmatched balance of smoky and sweet: discover the Highland Park 12 Year Old VIKING HONOUR. With is naturally cask driven color, crafted with no additives, this fine whisky received the Tried and True Award, 96/100- Great Value, as a finalistat the Ultimate Spirits Challenge 2017. Pair this exquisite whisky with haunch of venison, chocolate ginger biscuits, soft cheeses such as French Brie and even Japanese sushi and wasabi (yes, really!)Pick up your bottle today!

Situated in the Orkney archipelago in Northern Scotland, Highland Park Distillery was founded in 1798 by Magnus Eunson. The name of the distillery is derived not from the region of Scotland known as The Highlands the Orkney islands are not a part of The Highlands but rather from the region known as High Park, where the distillery was founded. Highland Park is an incredible longstanding whisky house, and they pride themselves on their rich Norse heritage, an essence which is reflected in their craft. Today, over two centuries after its founding, Highland Park Distillery remains one of the few Scottish distilleries that continues to hand-turn, malt, and peat its own barley. "You have to be careful here on the malting floor," says Eric Tait, Highland Parks Maltman. "You find it can get a wee bit slippery underneath. I have to turn the malt every eight hours to prevent the roots getting tangled and to get it all aerated properly. The airing also helps it to grow. The malt will be on the floor for seven days, and Im running five floors at the moment."After malting the barley, Highland Park Distillery smokes it using peat sourced from Hobbister Moor, a peat bog located approximately seven miles from the distillery. Hobbister Moor peat is sourced from floral heather bushes, which burn hotter and cleaner than the grassy peats of Islay. Also, the peat sourced from Hobbister Moor has greater derivatives of carbohydrates and a lower concentration of lignin than peat from Islay, giving Highland Parks peat a unique chemical fingerprint. The peat sourced from Hobbister Moor is "absolutely fundamental in understanding the flavor of Highland Park Whisky," says Russell Anderson, the distillery manager. Together with Orkneys unique environment (the temperate, moist climate of the archipelago results in an even maturation process), the peat gives Highland Park Whisky its traditional malty flavors that are tempered by just a subtle touch of smoke. A master class of balance, complexity, and refinement, you dont have to dig deeply into the Scotch industry to discover this Highland Park 18 Year Old is oft considered one of its very finest. In this timeless expression, lingering layers of sweet, honeyed malt elegantly engage with dried fruit, marzipan, and golden syrup. And of course, the 18 Year Old is graced brilliantly with Highland Parks signature floral smoke, born from rare Orcadian peat. With each dram, it becomes clearer: this is one of the greatest whiskies in the world today. This 18-year-old VIKING PRIDE received 97/100 - Finalist and Tried and True Award, at the 2017 Ultimate Spirits Challenge, and was named The Best Spirit in the World, by the F. Paul Pacult, Spirit Journal 2005, 2009 and 2016. Pick up your bottle today!"