In a nutshell: A rich and powerful, cask strength Island single malt matured exclusively in sherry seasoned oak casks.
The lowdown: This limited edition release bottled at cask strength is exclusively matured in sherry seasoned oak casks. It delivers a deep, distinctive flavour fully in keeping with the distillery's style. To describe its unique flavour profile the distillery have coined the term 'ember nectar' by which they mean the tastes and aromas of distant campfires, toasted almonds, dried fruits, cinnamon, cedarwood, fruitcake, and light smoke. It's a brilliant example of how blending Sherried richness with elegant smoky elements can work really well.
While its actual origins are somewhat shrouded in half truth and myth it's accepted that distilling started around this part of the Orkney Islands at towards the end of the eighteenth century. However it wasn't until the late 1800s under the ownership of William Stuart and James Grant that things started to fall into line. In 1937 it was sold to Highland Distillers and since 1999 Highland Park has been part of the Edrington Group's extensive stable of distilleries.
Only Orcadian peat is used at Highland Park and it differs from that used on the mainland or on Islay; it's reckoned to be more fragrant and more lightly smoky. Maturation in Sherry oak casks is also one of their signature practices and gives a layer of richness to the lightly smoky, fragrant and fruity character of their whiskies.