Highland Park 12 Year

A decent introductory single malt scotch, comparable to Ardbeg 10. It features less intense peat than Ardbeg, with subtle hints of smoke complemented by a dominant sherry influence. The aroma presents char and apples. Upon tasting, faint peat is noticeable initially, but sherry and stone fruit quickly become prominent. The finish is lengthy, though perhaps not as extended as Ardbeg's, offering notes of oak, sweetness, and a whisper of smoke. While not quite at the level of the top-tier introductory single malts, it's definitely worth sampling. Whether it surpasses Ardbeg 10 is debatable and depends on peat preference. For introducing someone to single malt scotch, this might be a better choice than Ardbeg. Overall, it offers excellent value and comes highly recommended.

It's been a while since I last tried this; I had noticed a downward trend in sub-$100 scotches around that time. It's surprising that it's aged in both European and American sherry casks, but I suppose it provides an alternative to the prevalent bourbon barrel-aged scotches on the market today. Notes include navel oranges, Bartlett pear, heather honey, abundant smoke with some vegetal peat, old-world barley bread, buttery cake, nutty notes, cinnamon bark, anise, nutmeg, clove, dried cranberry, and California raisins. The oak tannins were light and pleasant. It oxidizes and thins out quickly, but it's generally acceptable given its price point. A solid introductory scotch, though I personally find the lingering heather a bit off-putting. It still possesses that classic sherry cask flavor. I would recommend this spirit.

color: dark hue nose: sherry, pencil shavings, sulfur, orange, sweet peat, apple skins, floral, honeyed, maritime palate: spicy, rich, smoky, tea-like, chamomile, coffee notes at the end finish: medium, sharp, coffee roast This was one of my initial single malt scotch whiskeys, over six years back. I initially found it quite divisive: "burnt tires" was one of my first descriptions. This time around, I discovered it significantly more mellowed, which could be attributed to evolving preferences/perspective, a reformulation of their product (or both). If anything, it was somewhat disappointing! Still, it's one of the few bottles that remains under $60, and offers a bit of everything. No serious enthusiast can afford to ignore this iconic malt.

This is my first bottle of Highland Park 12, though I've tasted it before. The aroma is welcoming, intriguing, and captivating, with a bright minerality that rises to the surface. Subtle notes of peat and leather are detectable, but I primarily perceive golden syrup, honeycomb, and barley sugar. The taste is intensely malt-driven, with rich, earthy molasses dominating the palate. Beneath the barley sweetness, I also detect grilled orange, prunes, and cranberry. The finish is tart and malty, carrying the same hint of peat suggested by the aroma. This malt is both easy to drink and highly engaging, showcasing Highland Park's impressive contribution to Scotch whisky.

Aroma presents sweet, dried fruits, honeysuckle, and caramel, with subtle mineral or iodine traces and a touch of peat smoke; quite pleasing overall. The taste features malt, caramel, and vanilla, accented by hints of baking spices and peat smoke. It's fairly well-rounded with a medium finish that's oily enough to linger on your tongue, inviting another sip. Typical of a Highland Scotch; a dependable choice for your collection.

Consumed neat During a tasting alongside Aberlour, the sherry in this expression is more prominent (or perhaps I confused the glasses), yet the peat is subtle and well-executed. The aroma is unremarkable, but the palate is complex and rich. Notes of smoked chicken or pork, honeyed sweetness, and citrus on the conclusion. A must-have single malt.