Highland Park malts its own barley on Orkney using peat cut from Hobbister Moor, a heather moorland a few miles from the distillery. Heather peat burns differently to the maritime peat of Islay: sweeter, drier, closer to incense than tar, and it's the reason Highland Park smells like nowhere else in Scotch.
An island distillery, not a Highland one
Despite the name, Highland Park sits on Orkney, off Scotland's north coast, closer to Norway than to Edinburgh. The distillery traces licensed production to 1798, on a site with a longer history of illicit stills, and has belonged to Edrington since the group formed in 1999, making it a stablemate of The Macallan rather than a rival.
Peat and sherry, in balance
About a fifth of the malt is floor-malted on site; the rest is peated to the same specification and brought in. That heather-cut peat is only half the story: Highland Park matures almost everything in sherry-seasoned European and American oak, which brings dried fruit and spice against the smoke. Neither element is meant to dominate.
Signature bottlings
The 12-year-old Viking Honour and 18-year-old Viking Pride carry the core range; the 18 has collected more awards than almost anything else in Highland Park's catalogue. Beyond them sit older statements at 21, 25 and 40 years, plus cask-strength and single-cask releases for drinkers who want the peat and sherry turned up.
FAQ
Why does an Orkney whisky taste smoky?
Orkney's peat is cut from heather moorland rather than coastal bog, which gives a sweeter, less medicinal smoke than the peat used across much of the rest of Scotch whisky country. It sits in the background rather than dominating the dram.
Which bottling should I start with?
The 12-year-old Viking Honour: it has the full house signature of honeyed sweetness, gentle smoke and orchard fruit, at a price that doesn't demand a special occasion. From there, the wider world of whisky opens up quickly if the style suits you.
Is Highland Park related to The Macallan?
Both belong to Edrington, but they're run and distilled separately with distinct house styles. The connection is ownership, not recipe.