Production Information

Today, just as in 1798, Highland Park is characterised by five cornerstones of production. With this special composition of the individual production steps and characteristics, an exceptional whisky with an unmistakable taste is created. The first cornerstone is the malted barley, which is still turned by hand at Highland Park. This traditional process provides the aromatic smoky notes that make Highland Park so distinctive. Peat also plays a prominent role in Highland Park whiskies. Our heather peat is hand-cut on Hobbister Moor, just seven miles from the distillery, and gives Highland Park its distinctive sweet-smoky flavours.

Another important aspect of the production is the climate of the Orkney Islands and especially the influence on the cask maturation. The Orkney Islands are a remote collection of about 70 islands scattered in stormy waters off the far north coast of Scotland. The climate is relatively constant throughout the year and the low temperature fluctuations result in only a very low Angels Share.

Highland Park whisky is matured exclusively in ex-sherry casks, which give the whisky its unique natural colour, richness and complexity. The blending process gives the whisky valuable time to acclimatise in the cask before it is bottled. Many distilleries have long since abandoned this deliberately long and leisurely production phase. But for Highland Park, it remains one of the five pillars of whisky production. The result is a full-bodied single malt Scotch whisky, perfect for lovers of light smoky notes and distinctive craftsmanship since 1798.