This whisky was aged for 21 years and hand-selected by one of Scotland's most renowned master distillers, Robert Scott, as one of his all-time favorite single malt Scotch whiskies.
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 Park's 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 I'm 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 Park's 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 Orkney's 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. Once the barley has been peated it is fermented and distilled twice through Highland Park's copper-pot stills.
Highland Park 1986 Single Malt Scotch Whisky (Scott's Collection) was distilled in 1986 and matured in oak casks for 21 years until it was bottled in 2007 by Robert Scott. Scott, who began working at a Speyside distillery sweeping floors as a teenager, is one of the world's most renowned, singular independent bottlers. After being appointed Master Distiller in the 1970s, Scott was tasked with creating a personal collection of his favorite single malt whiskies just before he retired.
Highland Park 1986 Single Malt Scotch Whisky (Scott's Selection) has a golden yellow color, along with an aroma of heather, sweet honey and spices. The aroma opens up to notes of gentle malt, biscuits and bread crust, before leading to a long and smooth finish.
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108.2 (54.1% ABV)
Highland Park Distillery
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Golden yellow color, allow with an aroma of heather, sweet honey and spices. The aroma opens up to notes of gentle malt, biscuits and bread crust, before leading to a long and smooth finish.