Full-Bodied & Refined

Highland Park was founded in 1798 by Magnus 'Mansie' Eunson, a church beadle who conducted whisky production in secret. The distillery sits on Orkney, Scotland's northernmost point, and uses peat exclusively from nearby Hobbister Moor to dry its malted barley. That peat grows on heather-rich soil and defines Highland Park's distinctive character.

The 18 Years Old matured in first-fill sherry casks of both European and American oak, previously filled with sherry. This combination produces a full, layered whisky without the heavy sherried dominance found in some other Highland malts.

Nose and palate reveal rich, deep notes: dark chocolate, golden syrup and treacle give way to dried fruit and heather honey. Smoke is present but refined—a supporting thread rather than the main voice, allowing the fruit to breathe. On the palate, the whisky is soft and lingering, with buttery warmth, baked apple, and that characteristic heathery tone. The finish unfolds slowly, a whisky that reveals itself as you drink.