Highland Park The Dark 17 Year

Now that #dryjanuary is over, I want to start my new whisky year properly with a selection of amazing whisky that I collected over the last few months - most of which have been recommendations from you guys. Here we go with the first one. 

Highland Park 17y The Dark Nose: super fragrant ripe orchard fruits (dark cherries, apples, peaches, pears and plums) on a warm early autumn day, a super creamy vanilla infused with a nice rich peat (not ashy or smoky ... more like blown out matches), lots of florals as well (like blossoming orchard fruits trees), lots of dark forest-honey, blackberry jam, very rich and deep from the sherry casks that they used with lots of oak wood influences, all so very up front and vibrant. The second nose presents an insane creamy coffee and orange chocolate - that was there probably before - I just didn’t notice. Super interesting. Palate: sherry soaked wood and the peat lie dry and saturated on the tongue, it takes quite a long time for it to smooth out and release an incredible caramel creme brûlée and soft vanilla butter cookies. The final palate is really heavy and rich but still with a vibrant dryness. The second palate is a lot more sweet and feels much more balanced too. You get some nice additional bitter flavors like anise, hops, lime peel, wood chips. Very nice. Finish: medium long and well balanced. In the middle of all the extrem spectrums it presented on the nose and palate, you find bits and pieces of all kind of things popping up (port, wood, dry spices, fruit seeds, honey / wax, hops) have you ever had pine tree honey - that’s what I get here too. After all the praise from you guys I convinced myself to get my hands on this bottle. And wow is it good. It is insane how the nose and palate transforms / rebalances over the course of a dram. It has the typical Highland Park DNA including the roughness / dryness but here it definitely is in-place and likeable. This is good whisky. Period. Very well crafted and blended. By the way - the packaging of this special edition is amazing. Not only is the bottle itself very cool with that large emblem directly formed in the glas but it comes in a black wooden open box with engravings - everything of very high quality I want to add. 
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A word on my 2021 resolutions: Over the last two years I really tried to dig deep into this new hobby of mine and now after over 200 different tasted whiskies I came to a conclusion: even though I can really enjoy normal / average whisky, I found myself in a position where I want to make every dram I drink from my own collection to be at least amazing if not spectacular. 

Why? I cautiously try to monitor my alcohol intake to keep drinking a healthy hobby, which officially means 100g alcohol per week across 5 days. And this is not a lot (1 dram with 50% ABV on 5 days in one week with two “dry“ days in between). And since money isn’t that big of an issue at the moment I will try to create a collection where every whisky is at least a great experience and it doesnt feel like I wasted my intake limit with something “just nice”. All subjective of course. Think “Why drink the 12 or 15y if you can get the 18 or 21y.”

While this means that most of the whiskys I am aiming for are only starting at 3 digit prices, there are of course quite a few very affordable bottles that still give me the joy I am looking for in the future. (Like Kilkerran 12, Uigeadail, BenRiach with quite a few expressions as well as Arran, Balblair, Benromach and of course Kilchoman.) Of course I will finish my current collection but I also already outed a few bottles and samples as well. New purchases will be picked much more carefully with this goal in mind. And that means no more impulsive purchases. Thank god we have severeal amazing Online Stores here in Germany / Europe that professionally sell Whisky samples, which makes this a lot easier. So here on Distiller I am looking forward to a great lineup over the next couple of days that I want to share with you guys here. In the weeks after that I will be revisiting my favourites from last year. And after that I will go back and forth with drams from my collection as well as new samples. 

I already have quite a few bottles on my wishlist but I would be happy to get recommendations from you guys for other top shelve whiskies up to 400$. So, happy new year to all of you fine people again. And if you have, what are you guys’ new years resolutions in whisky? Slainte Mhath

There will be a time when marketing schools will offer a class called "Don't be Highland Park". A brand that has exceptional respect among whisky drinkers, but seems hell bent on ruining their brand equity with what can only be seen as the worst marketing perhaps ever. Highland Park The Dark takes this to all time extremes, offering a highly sherried whisky in a black opaque bottle, throwing it in an expensive yet cheaply finished "wooden" display box, throwing a CHEAP black bag over it, and then putting some god awful horrible looking snake or something on the bottle...ok honestly I don't even know that I've looked at the thing on the bottle, it's just too stupid. Then the best part is they mention "only" 28,000 bottles as if we're supposed to see that this is mass produced and think "oh it's rare". No...28,000 bottles that retail for about 300 USD aren't rare and will ultimately be sold at a discount (which is why I am bringing this to you, I didn't pay 300). OK marketing aside, heavily sherried highland park is one of my favorite things out there. I'm a fan boy and while I don't believe this is CS, it's over 50% which is another win. I'd also assume non chill filtered and natural color. I'd try and find out but the only information on this bottle from HP is on this packet in the box where I'm only assuming a summer intern wrote it up and then had an 8 year old proof read and frankly I'm not going back through the incoherent ramblings to see if they mentioned it. My incoherent ramblings here are free! Nose - I let this one sit out for about 40 minutes to let it open up and it's really changed from my first few nosings. When I have nosed this in the past it was sweet and to the point I thought a more dessert/waxy type wine cask was used. Now I do get distinct sherry notes though I'm not sure what kind (and I don't believe we know more than European oak casks). I wouldn't be surprised to hear PX, but I hesitate for one reason. This isn't a classic HP malt back, this is dark and charcoal smoke influenced. There isn't a touch of HP peat here but a good couple of a dashes of a very assertive peat. It's almost off putting at first but quickly becomes the highlight of this one. The sweetness seems to generally win out on what dominates the nose but that smoke back there is different and it's playing with everything. I can't compare it really to any other peat out there and I like that. Sweet and dirty charcoal smoke, if that doesn't scream scotch lovers scotch nose I don't know what does. Taste - when i first poured this a friend commented that my eyes watered. I was in bliss with the depths of complexity. I'm no less excited by this one today. A classic aged but not OLD sherry influenced malt opens this one up, sweet, almost bubble gum like, very PXy to me (watch this be oloros). Then the whisky takes on transitions and depth. Tannins give way cinnamon that bites, then burnt smoked meat, and charcoal, and next day grill notes come out. This all explodes in richness, power, and depth. HP often is a good mix of sweet and peat, but this different. This is sweet THEN peat and both have been turned up to 11. I can totally see drinking this on a bitter cold night outside by a campfire and it just taking me to a special place and frankly I can't think of a better dram for that having had this. The peat here I can't stress enough is just charcoal and smoke, not earthy clay, not medicinal, just charcoal smoke and perhaps complemented by some hot cinnamon (this isn't red hots cinnamon). Overall for me the spice levels and bite on the finish are a bit more than I find truly enjoyable. I know I raved on and on about it and for good reason. It's both a unique experience and truly special. I just you know, would rather get to explore and enjoy that sweet sherry with a bit more classic HP malt/peat. That said I also can't stop going back to this glass. 4.25 a completely wow level whisky and if you can get this at a discount, get it. At 300, lets be real, those stores are going to discount or you can ask for one. That said it's well worth the 300, it's a unique experience and a really good one. There's still plenty of it to go around and I expect these will still be on shelves in a few years.

Apart from one last exclusive Australian release I have arrived at the end of these HP tastings. This afternoon I pour The Dark, counterpart to The Light. As for the Light, Dark has an age statement of 17 years, beautiful packaging, and a seemingly outrageous price of AUD$399.99. The Light was good and showcased some core elements of HP beautifully, but it lacked some character to be on par with the 18 at AUD$250. The Dark according to HPs marketing gurus “celebrates autumn and winter in Orkney – a time to escape from wild weather outside and gather with friends and family, sharing long nights of conversation and laughter around the fire”. It’s 40 degrees celsius today so no fire, and I refuse to share. This is my darkness. N: Thickly decadent and oozing opulence. This is a syrupy to oily nose that spaced with cherry and fruitcake, cake batter, nuttiness (walnuts, pecans?), cocoa and orange rind, cinnamon and nutmeg spices and of course peat. The peat here is HP, sure, but reimagined. The peat goes to a legitimately deeper and darker place, still with the presence of florals and softness but now somehow damper and ashier with a more ember rich feel, and with a little Chrismtas tree pine to boot (same as in the Eagle 16); as if it really is a cold dark winter outside. Honestly, I forgot that it is a brilliant furnace outside. I am almost 20 minutes into this nose and I don’t want to leave. I have also stopped trying to think about what is here, it keeps unraveling, dragging me in, and rearranging itself; so freaking good. P: Full, thick, velvety, and a direct follow on from the nose. Decadence again. Woah. Cherry and raisin, mulled red fruit, spices of cinnamon, nutmeg and clove (I think?), creamy and bitter mocha. There is wonderful textural changes of tannic dryness in places and juicy richness in others. The more you dwell the more there is to find; barrel toast and malted cereal, perfumed wood, lovely hints of pepper, floral-pine brightness, orange or lemon rind. Oh lets not leave out the ever present unifying thread of peat smoke delicate medicinal notes, florals, and beach bonfire. F: Long. The bonfire becomes slightly ashy, sherry fades and wood tannins become drying and peppery. Hidden under the dry exit is a delicate chocolaty creaminess. I believe the Light was matured in ex American oak sherry refill casks. The sherry presence was all but missing in the Light. Here in the Dark the barrels were all sherry seasoned first fill European casks, and what a difference that makes. A beautiful depth of colour instantly contrasts the pale straw colour of the Light. The Light really is light in comparison. The depths of richness and indulgent character in Dark were not mucking about. Everything is brilliant. This is whisky that would reach out and drown you in its darkness if it could. Damn, the execution of this cask strength offering are so en point that there is no abrasive roughness to the high ABV (so much so that I forgot to add a drop of water along the way). Seamless in its integration the dram keeps on giving. Every sip seemingly the same, yet different. Couple this excellent whisky making with its captivating and transportive nature; the ability to pull me into a little bothy hunkered down against a bracing Orkney winter when its really an inferno outside; and I am left unable to fault this brilliant dram. [Pictured here with this drams viking themed rock a eclogite facies metafelsite from Fjørtoft, More Og Romsdal, Norway. This rock is packed with pink garnet, white quartz, and blue kyanite and represents the subduction of very low density granitic crust into the very dense mantle to a depth of about 150 km. It’s also filled with micro diamonds and kind of goes against everything we know about the our planets geodynamics as it shouldn’t be possible to subduct granites to this depth; a remarkable rock for a remarkable dram] ⁣ Distiller whisky taste #142 HP Running ranking (mostly for my benefit): 10: 3.75 12: 4 15: 4.25 18: 4.75 25: 4.75 Valknut: 4.25 Valkyrie: 4.25 Dragon Legend: 3.25 Voyage of the Raven: 3.5 Spirit of the Bear: 3.25 Loyalty of the Wolf: 2.75 Wings of the Eagle: 4 The Light: 4.25 The Dark: 5

Talk about over-the-top packaging. If you haven't seen the presentation for this one, Google it. I often see people ragging on Highland Park for the ostentatious style they've adopted for their brand in recent years, and I can't say I blame them. Yet, I can't lie, I like what they've done here. The Dark is one half of a pair of 17-year old HP releases, both of which clock in at 52.9%, interestingly enough. The Light spends all of its time aging in American sherry oak while The Dark features European sherry oak exclusively. Let's get into it. Nose: Grilled and smoked meat galore. There's brisket, sirloin steak, and roast beef. A raw, earthy peat and a note more akin to ash than smoke. A puff of peppermint, followed by apple, cranberry, grape, date, fig, plum, and toffee. After some time, sundried tomato reveals itself. it's rounded out by cinnamon red hots and a powerful oak barrel spice. Potent and intriguing. Palate: The maritime influence makes itself known on the tongue. Campfire smoke, sea salt, and seaweed bring the coastal flare. Apple, pear, cranberry toffee, and chewy caramel. More of the peppermint. The ash is now accompanied by campfire smoke. Cocoa and plenty of malt. Plenty of drying oak and just enough ethanol and baking spice to let you know you're drinking a 52.9% whisky. Finish: Malt, caramel, dark chocolate, cocoa. Peppermint, roasted walnut, and chestnut. Campfire smoke, seaweed, and brine. Sea salt, cinnamon, black pepper, and oak spice. As long of a finish as you'd expect of a 52.9% ABV whisky. Amazing whisky. One of the few whiskies that provides a varied set of notes between the nose, palate, and finish. As a reviewer, it's an absolute treat to evaluate. Not to mention, it's unique for Highland Park, for an Island Scotch, and for Scotch and whisky in general. There is simply nothing against which to compare this whisky. I look forward to trying The Light. Hopefully I can still track that one down. As for this one, it truly finds itself in a unique niche, and a damn good one at that. I'm a fan of Highland Park by and large, and this is far and away my favorite of the 10 expressions I've owned. Don't let the gaudy packaging fool you; this is an exceptional whisky. 5/5.

It smells a lot like alcohol, but I guess that's the expectation at this ABV. It's astoundingly smooth with sweetness quite present but hiding behind a ton of smoke and a lot of peat. There is a bit of spice, but especially given the ABV 5his drink deserves a commendation for its incredible smoothness. It's sort of like nectar with a lot of vanilla. There is a bit of salt, but isn't really brine. The flavor is rich and the drink tastes quite aged, though not to the extent of something like Delord 30. The aged flavor is nice, but like Delord 30, it lacks the complexity that I really want in an old drink. The flavors blend together, but rather than being muddled they marry well and provide a consistently nice richness (though there is not as much complexity as I would like). It has that smoothness of Blanton's that makes it interesting, but does not qualify it as a daily drinker. Dark Origins is a bit more complex, but it doesn't have as elegant of flavors. It's good, but it isn't that jaw-dropping masterpiece that would be expected in the $200+ range. It reminds me Glenfarclas 25, but sweeter and a bit less complex. The nose is sweet, fruity, and rich. The palate has minerals leaping out and is backed by a surprisingly rich woodiness. The red fruit sweetness is delightful. It might be a bit on the spicy side, but it's within the reasonable range. There is plenty of smoke and also some peat but the balance is nice with the smoke winning out. There is a definitive saltiness present here that makes sense for Highland Park but that I am not a big fan of. The sweetness adds a fun playful element. The bitterness could be construed as some milk chocolate mixed with tobacco and maybe some coffee beans on the finish. It's good, but not really what I want. I'd be thrilled to get to drink something with this complexity and number of distinct flavors at a party, but I wouldn't pay for a whole bottle. This is subtle with plenty of dark fruit, minerals, peat, smoke, vanilla, wood, caramel, etc. There's a lot going on, but it's too mild in my book. I would be delighted to drink it, but it costs twice what Highland Park 18 does and I like it a bit less.

Nose: Highly sherried (raisins, fruitcake, mixed citrus peel, walnuts), well defined, voluptuous peat smoke. Blood oranges, chocolate, nutmeg, cinnamon, dark honey, old leather and tobacco. It’s a “big” sherried nose that is more like a heavy Speyside (say, Dailuaine or Benrinnes) than an Orkney malt and it actually does seem to smell “dark”. A drop of water does the nose no harm at all and brings out a pleasingly complex mélange of the aromas that are more distinct when neat. Palate: Sweet wine arrival with lots of dark cherries, red grapes, berries and sherry (were PX casks used in this?). Salted caramel tarts and pastel de nata. Pine tree resin and eucalyptus in the development but these herbal notes are tightly restrained by the cloak of sherry sweetness. Espresso, dark chocolate and tobacco. The texture is heavy and full. As with the nose, adding water does no harm and I’d recommend it because it makes the texture as creamy as a fine soufflé. Finish: Medium/Long. Sweet spice, sweet oak tannins, nutmeg and peat smoke. It is richer and somehow has more density when reduced, and water brings out a very nice cinnamon aftertaste. This whisky was released the year before Highland Park’s “The Light” and the two whiskies could not be more different. Whereas The Light is a statement of raw distillery character this is a massively cask-driven crowd-pleaser that blasts out sherry maturation at full orchestral volume. Whether you prefer this or The Light would be entirely a personal preference because in terms of production both are faultless. They just express diametrically opposed maturation styles and philosophies. My only hesitation (and caution) is that this whisky, whilst lovely, is only just recognizable as Highland Park. It is a magnificent sherried whisky but it could be mistaken for the product of any number of Highland (or specifically Speyside) distilleries were it not for the telltale presence of Highland Park peat-smoke. Nevertheless, it is delicious. “Excellent” : 88/100 (4.5 stars)