The whisky was not promoted as a single malt brand until the late 1970s. This remained the case well into the 21st century. It was a significant ingredient in popular blends such as Cutty Sark and Famous Grouse. In the early 20th century, Highland Park became increasingly popular with blenders. The current owners are The Edrington Group. It then passed to Robert Borthwick and remained in his family until the 1890s. He owned the distillery for 10 years between 18. One included John Robertson, an Excise officer who ended Magnus Eunson's reign as an illegal distiller by arresting him. Numerous individuals are credited with Highland Park's early ownership during the distillery's first century. Water for production and cooling is taken from the Crantit Spring. Two pairs of stills work together to distil 2.5 million litres of spirit each year. The washbacks are made of Oregon pine and fermentation times fluctuate between 50 and 80 hours depending on time of year. The current operation is 22 mashes per week. The distillery is very traditional and equipped with a large 12 tonne mash tun, which feeds 12 fermentation washbacks. They are blended together to give a lightly peated mix. Their own malt is peated to a level of 35ppm (Phenol Parts per Million), while the commercial malt is unpeated. The remainder is purchased from commercial maltsters. Highland Park produces around 30% of its malt requirement. Starch becomes sugar and this sugar is needed to produce alcohol. Over a week-long period the structure of the grain changes. The process sees barley soaked in water and laid across a concrete floor to germinate. Something magic happens here and the result is the wild harmony of flavours found in our whisky.The distillery is one of the few in Scotland to still practice traditional floor malting. Age, experience and respect for tradition may define our whisky, but it’s Orkney that sets it apart. We’ve been crafting our award-winning whisky at the Highland Park Distillery in Kirkwall, Orkney, since 1798. Look closely at the back of the bottle and you’ll find the heart motif that inspired this whisky’s name. The lead-free porcelain decanter is 100% food safe, glazed inside and out, and embossed with the lion and serpent design that appears on many of our glass bottles. Established in 1810 and based in Stoke-on-Trent in England (known globally as the traditional home of ceramics) Wade share our commitment to environmental responsibility, focusing on sustainable manufacturing and using locally sourced raw materials. Inspired by examples found at our distillery in Orkney, we asked Wade Ceramics if they could work with us to create a modern version. Why a ceramic decanter? Rewind a century or two and our whisky would have been stored in earthenware vessels. Expertly adding just a few refill casks to soften and smooth the flavours, Gordon chose to bottle at 44% ABV to allow the whisky’s vibrant fruitiness and distinctive heathery peat smoke to shine through. To create 15 Year Old Viking Heart, Gordon Motion, our Master Whisky Maker, selected predominantly sherry seasoned European oak casks to deliver warm, spicy notes and sherry seasoned American oak casks to provide a balance of sweet vanilla. Citrus and vanilla notes linger in the aromatic waves of peat smoke. There’s a hint of freshly-baked sponge cake too, warm from the oven, and you’ll find cinnamon again, but toasted shards this time. Opening with rich and spicy aromas of crème brulee, heather honey and crumbled cinnamon, intensely fruity notes follow - fresh pineapple dressed with a scattering of sun-kissed lemon zest. This is a wonderfully rich and complex single malt.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |