Highland Park Cask Strength Release No. 4

Highland Park, despite being some of the most highly-rated scotch in most circles I've encountered, has always struck me as very bland and unmemorable. I was looking in the store for a nice whiskey to celebrate finally getting my new custom car, and since I've been completely tired of the American whiskey scene (and since I don't have nearly enough scotch), I ended up with this, mostly because finding cask strength scotch is quite difficult. I find it strange that most Highland Park products have an age statement, but not their cask strength line. This one makes more sense, considering there are at least 4 different batches combined, all from different cask types. Speaking of which, using port casks in scotch seems very niche, but I still feel it would be at least fairly welcome alongside bourbon and sherry barrels. It will be interesting to see if there's any more detectable peat backbone to this as well (which, according to a pamphlet included inside the box, shows more peat compared to any of their other standard lines, except for the 3rd cask strength release). The color reflects fresh oak staves and honey, as well as a hint of sherry. The nose indeed shows some smoky, briny peat, almost to the point of being slightly sour. I also get notes of grain mash and cornbread, but honestly not much else. The ethanol is very tame for this high of an ABV, which allows for easy repeated smelling, and finally reveals notes of mixed oak, mostly fresh and toasted rather than sweet, but it's still very faint overall. The flavor begins fairly sweet with a honey syrup note, which slowly becomes less sweet as the mouth starts to really warm up. The grain note from the nose reappears, definitely an amalgam overall, but still grounds the experience as the gums start to feel the heat. The peat is tasted earlier on as the sweetness fades, but once the proof reaches its full potential, everything else takes a backseat. As things settle down through the finish, basic flavors of oak and sherry can be detected, but it mostly returns to the grain baseline. Unsurprisingly, this turned out like every other Highland Park product I've tried: attempting too hard to cover all the bases in the scotch game that there's nothing that makes it stand out in the end. I will say this, though: the proof is incredibly powerful, which is what you should always want from a cask strength of anything, and this undiluted practice is becoming increasingly rare to find in scotch (at least for me, and at least locally in my state and country). Despite being quite forgettable, the price point is still pretty appealing as a whole, especially when you consider that a large number of American distilleries proudly charge the same price for something that's maybe aged 6-8 years and is usually diluted. In any case, it's a nice addition to the shelf and helps if you wanted a balanced scotch, but still wanted it to have some bite.

Natural Cask Strength - 64.3%, non chill filtered and natural colour. Nose: wood char, fragrant floral peel (this is how I imagine burning brush mixed with wildflowers) and butterscotch pudding. Palate: raisins, nuts, and a dark chocolate cake-like sensation. Finish: brief and slightly alcoholic. With Water: Nose: sweet butterscotch, honey, and candied orange. Palate: orange zest, honey, and a subtle dark chocolate bitterness. Finish: medium to medium-long with more orange zest and rind, followed by a faint sweet peat smoke…that characteristic honey heather. This cask strength Highland Park is powerful and multi-layered. It requires a significant amount of water to reveal itself from its reserved state, I typically add 1-3 teaspoons based on my preference. Every time I sample this, I question why Highland Park limits its main range, as they are clearly capable of producing excellent whisky. Initially, after trying this bottle, I considered stating that I would likely only purchase the HP 12 and the CS releases. However, upon reflection, I believe I would exclusively buy these unadulterated versions. I acquired this bottle in the US for $100, which is a good price for it; I cannot justify their other prices after experiencing this. A wonderful whisky if you appreciate Highland Park's profile but find the core range somewhat thin or weak.

(Apologies, this is cask strength) What an amazing nose, with aromatic creamy buttered nuts and a touch of vanilla. The taste explodes on your tongue with a mouthful of various heavenly flavors. A deep earthy caramel citrus peel then hits quite strongly with the ABV, but it's rather pleasant. It finishes quickly, leaving a warm, faint butterscotch sweetness. There might be a very subtle smokiness, but it's distant, and that's nice. Definitely worth a try.

Nose: sweet grass similar to tobacco, or sweet bread baking over wood embers with a hint of smoke. Also salt and brine. Palate: shifts to bourbon flavors like vanilla and leather, and the cask strength is fully apparent. Finish: the heat emerges here. Oak and bourbon, some sherry, baking spices, absolutely delicious, enjoy every sip.

I find the aroma initially subdued, but with some air, it opens up. Smoky, a bit of cedar, honey. I think it improved best with a little water to reduce some sharpness, at which point it resembles a more concentrated Highland Park 12. On the palate, a clear honey sweetness comes through first with a fruity note, followed by a smoky & spicy long finish.

128.6 proof. 100% malted barley. Aged in ex-bourbon barrels, ex-sherry, and ex-port casks. Flavors include chocolate, charred bacon, peat, roasted barley, charred oak, corn, roasted nuts, vanilla, sour grapes, chocolate-covered cherries, honey ham, butterscotch.