Highland Park has been making whisky for over 200 centuries. One of the reasons for this longevity, besides producing good spirit, is that it’s not afraid to take risks and reinvent itself. The latest rebranding happened in 2017, when some standard bottlings were pulled (the 15 year, alas) and the current slate was given new bottle designs and new names, all without changing the liquid contained in those new bottles. The Highland Park 18 has been a standard offering for many years but now comes with the additional moniker Viking Pride (much like the 12 year is now Viking Honour). While we can’t fault the distillery for tapping into their legitimate geographical heritage, we’re just happy the scotch itself remains unchanged.
Distillery: Highland Park
Region: Islands
Age: 18 years
Strength: 43%
Price: $129.99
Maturation: ex-sherry casks
Location: Orkney
Nose: Cherrywood, oak, honey, floral, smoke, spice
Palate: Honey, brine, orange blossom, black pepper, smoke
Finish: Smoke, oak, floral
Comments: Water is not needed but expands the flavors. Try it out. See how this compares to the 12 year and 15 year offerings.
Adam – I’m surprised by the mix flavors and smells wrapped up in the Highland Park 18. With the smoke and brine of the 12 versus the floral minty sweetness of the 15, the 18 is a sweet, charred, peppery montage that you might expect from an exceptionally done salmon. Having the smoke backed by the pepper as the central element is a bold strategy, when it could have been safer to highlight some of the sweeter florals instead. A few drops of water rolls the strong spice notes back some. But that’s what I like about this scotch, so you can drift to what stands out to you while still appreciating the whole. While the core flavors don’t go away, a little patience rewards by letting the strong secondary elements rise to the surface. I do wish the price were a little lower, as all the components don’t quite surpass the sum of the parts. It’s very good and worth trying, especially if you enjoy this flavor landscape. This isn’t a whisky you shoot at a bar. This one invites contemplation and discussion with friends, perhaps even with some fish and cheese and breads. Even if they’re not vikings.
Meghan – I like it, but it still smells like cough syrup to me. It smells like Robitussin. I’d rather skip the nose and go right to the palate.
Like a non-mansplaining version of…a Macallan 30.
Ben – The Highland Park 18 is a weak fruit, like when someone is making jelly or marmalade, like apricot. When you wait a while, the finish comes back on the sides of your tongue.
Kate – When you add a bit of water, the palate becomes closer to the Highland Park 15 with apple, spearmint and nutmeg come out. It takes the edge off the spiciness.
Henry – It feels like it’s right in the center of the flavor wheel. Like a non-mansplaining version of something like a Macallan 30. There’s a toastiness mixed with an orange marmalade that reminds me of a Scottish bed and breakfast experience. Sweet orange blossom, cherry wood, and oak on the nose. Smooth transition across the palate with a surprising black pepper spiciness. A dry finish with smoke building to the end.
