Highland Park Cask Strength Release No. 1

Rating: 13/23 My apprehension is growing. I faintly recall this receiving subpar evaluations. I recently revisited the Highland Park 12 and noticed its youth contributed a concerningly potent sulfurous note. I suspect this is even younger and more concentrated, potentially resulting in an intense burst of sulfur. Nose: Unctuous and rich, reminiscent of roasted pork tenderloin. Hints of wood, earth, and a sharp herbal quality (perhaps peat?). This aroma is considerably less sweet and oceanic compared to Highland Park 12. When allowed significant time to breathe and compared directly with Highland Park 12, this displays a more pronounced meatiness alongside similar sulfur levels. However, it lacks the sweetness and possesses a richer oiliness. The oceanic saltiness is integrated with the pork character. It is decidedly less intricate and further removed from the profile I cherish in Highland Park 18. Palate: Robust with a warming sensation. Oily, yet quite clean. As it develops, the characteristic Highland Park oceanic notes and apricot sweetness emerge, complemented by a touch of orange. There's a subtle malt sweetness, typical of Highland Park, with a hint of tartness. A smoky, bitter herbal flavor with a slightly muted peat character lingers, which paradoxically enhances the overall profile. A deep, full grassy note is present – not fresh grass, but dry. Some cinnamon and ginger are also detected. There's an undeniable youthful character, with minimal oak influence or aged complexity evident. Alternatively, it presents as a clean, neutral spirit akin to Glen Grant, but with an earthy undertone, hints of used green tea, and a whisper of oily coconut. Towards the finish, a significant sulfurous element unfortunately appears. My optimism for this dram was diminishing until this note manifested. Highland Park 12 appears more nuanced and balanced than this offering; however, this benefits from the high proof's fullness and oiliness, lending it a more robust nature. Dilution introduces more complexity and harmony to the grassy, herbal notes, enhances sweetness with a touch of vanilla, and reduces the sulfur to a level below that found in the 12. Finish: That rich, acrid smoke with sulfur. Some tartness from the peat. Fleeting traces of sweet apricot. - Conclusion - Without water, the quality is quite comparable to Highland Park 12. I'm somewhat relieved; I feared it would be more intense and utterly unpleasant. I would place it slightly below the 12, perhaps at an 11. Adding water transforms it significantly. While not elevating it to greatness, it becomes considerably more palatable. "Transformative" in this context suggests a score as high as a 14. I'm leaning towards a 13, which will be my final evaluation. My thanks to a friend for sharing this. I was undecided about it and opted against purchasing, so this was a welcome chance to sample it.

Nose: Earthy, musty dried pears, dried apple. Fresh herbs, indistinct floral notes, white tea with honey. Graham cracker, sweet peat smoke, and a little too much ethanol. Palate: Rich and spicy right away. Toffee, black tea, coffee. Earth and pine, stone fruit, a vegetal peat. The mid-palate is slightly bitter and herbal with a touch of green tea or even matcha, honey again, and dry sesame crackers. After a few sips, you notice its oiliness - very heavy and slick on the tongue. That coating is also very spicy - definitely a chili pepper type of heat, more than jalapeno, less than habanero, somewhere in between. Caramel develops even later and carries into the finish. Besides the caramel, the finish is primarily vegetal peat, some smoke, and a great deal of heat - one of the hottest finishes I've experienced. As that heat fades, some dusty wood notes appear along with a good tannic pucker that forms in the cheeks. This is oddly both excellent and slightly disappointing. It's a fine drink on its own, but it lacks some of the depth and complexity found in the 12 year. I had hoped it would be an improvement over that, but it really sacrifices finesse and complexity for power and heat. I think it suffers a bit because it's an age-statement-free bottle - you have to assume some relatively young spirit is included; young enough that they don't want to put an age statement on it. I'm not sure, I'm just speculating - one of the more informed drinkers on this site likely knows. In summary, I like this, but I think I might prefer a cask strength 12 year HP. Perhaps that's a future direction for this line. I hope so. (As a side note, I would expect future batches of this to improve as HP refines the blend for the market. I would certainly buy future batches, but probably wouldn't actively seek them out.)

Uncut - a very powerful aroma of charcoal, sweet sherry, hints of smoke, and spicy herbs like heather and grass. The sherry exhibits a citrusy, tangy quality that gives way to walnuts and raisins. I also detect a trace of dark chocolate. The palate is dominated by sherry - sweet with an acidic tang. It's earthy and nutty, yet possesses a dry, almost fino-like character. I notice a hint of dry dark chocolate, and some smoky peat mingling with coastal notes of salt and white pepper. The smoke is dry, pervasive, and lingers into the long finish. I perceive the honey and heather so characteristic of Highland Park, but they are overshadowed by the sherry, which is turned up to maximum intensity. The sherry has a creamy texture, and the cask imparts a distinct oakiness. Chocolate and walnut notes persist well into the finish. This is unmistakably Highland Park, and it excels at cask strength. It is intensely flavorful and robust. While it may not possess the same equilibrium as the official distillery releases, it delivers everything I anticipate from Highland Park, reinforcing its status as one of my most cherished distilleries globally. The sheer intensity of the sherry is truly delightful, yet it somehow avoids obscuring the more delicate nuances. The potent flavors create a veritable tempest in a glass - it evokes the sensation of an ancient, wind-swept island. This is an ideal dram for a cold, blustery day, best enjoyed by the fire.

The Highland Park Cask Strength is a very welcome addition to their standard offerings. At a substantial 63.3% ABV, this is a fantastic way to launch what is hoped to be a lasting series. Nose: Vanilla custard, butterscotch, and caramel. Apple, pear, apricot, golden raisin, and toffee. Hints of plum in the background. A floral aroma. Milk chocolate. Dried apricot and cranberry. The faintest hint of brine and sea salt. Cinnamon, white pepper, clove, nutmeg, and oak. Potent spice. Palate: Caramel, toffee, milk chocolate, vanilla, graham cracker, and butterscotch. Plum, raisin, cranberry, date, fig, and prune. Cola. The sherry cask influence is noticeable. Some honeydew. Soapy brine and sea salt. Chestnut and toasted almond. Cinnamon, clove, nutmeg, white pepper, and oak. Finish: Plum, cola, raisin, and red grape. Dried apricot and cranberry. Caramel, toffee, butterscotch, and vanilla. More of that cinnamon, white pepper, and oak. A long finish. A good initial attempt. My first thought was that this was slightly unfocused and had the boldness I appreciate without the depth. It turns out it just needed some time to open up. 4/5. $120 is a high price for a whisky without an age statement, but its cask strength nature compensates for that. This offers a nice variation in the HP range. I'm eager to taste future releases. A solid first try.

This whiskey packs a punch. Even though it's bottled at 63.9% ABV, this particular dram seems hotter than some other Highland Park selections I've had at slightly higher proofs (like a friend's Westray, which is 65.1% ABV). The initial taste is quite sweet. It's difficult to discern the sherry cask aging because the typical berry or red fruit notes I'd expect from sherry maturation aren't present. At this alcohol level, the spirit produces a curious, but not unpleasant, tingling on my palate. As you move towards the middle and throughout the finish, the sweetness fades, replaced by a remarkable wave of peat smoke. The finish is intense, with a sharp sting and the warmth of high proof. I know cask strength spirits are meant to be enjoyed with water or ice. However, I personally avoid adding water or ice to any Highland Park bottles. Despite that, for a high proof expression, this whiskey surprises with a complexity I didn't anticipate at this ABV. While it might not be my top Highland Park pick, it's still considerably superior to many other cask strength whiskeys in its price range.

A recent cask strength offering from Highland Park, labeled edition No.1, though this distillery produces numerous whiskies at cask strength. This particular bottling was marketed as a spirit showcasing the entire spectrum of aromas and flavors achievable by Highland Park. It's presented at a potent 63.3% alcohol by volume with a golden hue. On the nose, it's intensely floral and powerful. It begins with scents of malted barley, lemon, heathery peat, cookie dough, vanilla, and molasses. There are abundant floral notes, hay, butter, and grapefruit. The initial taste is overwhelmingly strong. It's very sulphuric, with copper and numerous metallic flavors. The flavor is quite fiery. However, the second sip is exceptional. Notes of vanilla, vinegar, red fruits, red wine, and apples emerge. The finish is somewhat challenging due to the peatiness and high alcohol content. While I enjoy peat, the sulphuric notes were excessively harsh initially. Smoke, pepper, cigarettes, vanilla, incense, and coal are present. A subsequent sip revealed smoke, hay, and bonfire. Wasabi is also detectable. In summary, this is a commendable bottling, but it can feel rough at times. The flavor range is good, not exceptionally complex, but adequate. I rate it 89 out of 100.