Highland Park Dragon Legend

The marketing for this HP bottling, which they state is influenced by a dragon slayer who gained powers from licking dragon’s blood, seems to be trying too hard. For this release, HP focused on their traditional sherry seasoned European oak casks, but included a greater amount of Orkney peated malt than usual. This is a step up from the intensely smoky Valkyrie tasted previously. Nose: It’s full and soft at first, with developing complexity. Toasted wood combines with nutty and faintly sweaty, leathery notes. There’s also a mulchy, tea-bag-like quality. The peat smoke intensifies but remains woody and slightly herbaceous. With effort, I can detect fruit sweetness and wine-like notes from the sherry cask, but they aren’t the primary focus. This isn't my preferred HP nose; it's a bit too straightforward compared to recent HP releases. Palate: Smoke is immediately present, an earthy and slightly floral smoke that coats the mouth, making way for strong black pepper and an oily texture. Malty cereals follow, bringing salted pork, sherry fruits like dates and cherry (?), and dehydrated lemon. The oiliness becomes somewhat leathery or tobacco-like. Pepper stays consistent, the smoke's presence builds, and eventually, a floral, heathery honey typical of HP emerges. This is much more appealing than the nose suggested. Finish: Medium-long. Drying smoke gives way to a peppery end that slightly overshadows the malt and lemon notes. I had higher expectations for the sherry casks, but the dragon theme of this bottle should have warned me about the prominent smoke. I appreciate HP's subtle use of peat smoke; it's always delicate and intriguing. This bottling, however, presents a more robust peat profile. The delicate dehydrated lemon, or perhaps preserved lemon for some, adds a nice brightness, and the malty flavors, along with some of the faint leathery or sweaty notes, complement the smokiness well. I don't dislike it at all. However, while I usually find HP to offer a ‘bright’ exploration of peat, Dragon Legend feels comparatively ‘dark’. If I'm seeking darkness, I'd opt for Ardbeg 10 or Talisker 10, as this feels a bit one-dimensional and lacks the character expected for such an ambitious name. This whisky was presented with a Viking-themed rock, a 450-400 million-year-old garnet bearing olivine-websterite from Holsnøy, Norway, representing the upper mantle at depths up to 185 km. Unlike typical olivine-rich peridotite, this rock is enriched in vibrant green chromium-pyroxene. 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

Yesterday, I received a 2oz sample of this latest non-age-statement Highland Park from a friend, who himself got a 6oz sample from a mutual acquaintance. So, thanks to both for the opportunity to try this. I have many, MANY other samples waiting, but this one piqued my interest and I had to taste it immediately. Dragon Legend is crafted with a higher proportion of peated malt compared to its standard core range offerings. It's bottled at 43.1% ABV, has a natural honey-gold color, and is likely chill-filtered. Prominent juicy sherry notes are evident on the nose, including raisins, figs, sherry, maple, caramel, and molasses. There's a subtle smokiness, but it's less noticeable than the sherry. Floral notes, heather honey, candy apples, light oak, and Juicy Fruit gum are present. A faint earthy/mineral note is also detected. The peat is present, but it's the floral Orkney peat rather than the intensely earthy and vegetal peat found in Islay. Notes of plums, grilled apricots, pickled ginger, pecans, and almonds emerge. I really enjoy this style of nose – rich, sherry-forward, and full of flavor. While not the most intense example of its kind, it's a good one. The palate offers soft but flavorful peat and lovely sherry, though neither is overly intense. Walnuts, pecans, and sherried fruits like apples, plums, blackberries, strawberries, and grapes are present. Sweet vermouth, cantaloupe, cloves, and ginger are also detected. Threads of smoke weave through the experience without dominating. A medium-bodied mouthfeel that is creamy and coats the palate. A medium-length finish featuring sherry, nuts, light peat, cloves, and a dry sensation. I didn't anticipate this much sherry from an expression highlighting a higher-than-usual amount of peated malt. The peat is perceptible and higher than in the 12 year old, but the sherry is the main attraction. It's like a 65/35 blend of HP 12 and Macallan 12. It can be quite complex at times, yet also elegantly simple at others. Master of Malt lists this at $43, and at that price, it's definitely worth it. Rating: 4.25. Cheers

Aroma: Spirituous, earthy, nutty, resembling autumn leaves, Darjeeling tea, dried apple, herbal potpourri, humus, damp moss, and sweet, decaying tree stumps. Hints of sherry and very light peat smoke. Predominantly a grassy, herbaceous scent with sweet undertones. Taste: Sweet malt and black tea on the initial entry, with a discernible smoke presence (more noticeable than in the aroma). The peat smoke intensifies slightly during the development, revealing salted plums, ginger in syrup, dried dates, and lemon preserved in olive oil. A progression towards dryness occurs throughout the palate, with leathery, briny notes emerging, though sweetness remains evident. The texture is full and creamy. Finish: Medium. The palate becomes drier, but still features sweet, smoky malt notes and grassy cereal. This is the third of six Highland Park whiskies I'm sampling today, and it's the first to clearly exhibit sherry influence. It's not an overpowering sherry bomb, but rather presents a crisp, leafy-walnut skin character, suggesting either second-fill or lightly seasoned first-fill Oloroso casks. It complements the Spirit of the Bear expression, focusing on sherry casking instead of ex-bourbon. The aroma becomes more complex with time in the glass, overcoming its initial reserve. The taste is good, though it lacks a bit of complexity and is slightly watery, but not enough to detract significantly – its dry finish is a saving grace. However, this is clearly a young whisky. Rarely do I say this, but I'd prefer to see this whisky at a slightly higher proof. I believe this young, lightly sherried profile would be excellent at 48%, where the thin, almost watery body would be enriched by a more pronounced presence. This is the least impressive of the three drams I've tried today, but we're still looking at scores in the low 80s, which is quite respectable, and it offers good value at the current price. Tasted from a 30ml sample. “Good”: 83/100 (3.5 stars)

Received a generous serving of this from my contact in NJ. Knowing a friend would appreciate it, I saved some for him and proceeded to enjoy the rest. I hadn't sought this one out, so its inclusion in a recent exchange was a pleasant surprise. This is a type of whisky with a deep, rich golden hue, forming medium droplets and slow legs in a Glencairn glass. It has an alcohol content of 43.1% and is believed to cost under $60 online, if available, as it sold quite well. The initial aroma was strongly influenced by sherry. After about 10-15 minutes, peat and smoke emerged from the glass, bringing notes of salt and pepper, along with a good amount of zesty oak and light citrus. Dark berries and caramel framed the nose, appearing early and reappearing later. A truly remarkable aroma. The taste was primarily smoky for me, a bit harsh and dry, but softened by hints of buttery vanilla and salt. The texture was somewhat thick before becoming drier than I prefer. The finish was brief to moderate, leaving a pleasant lingering spice and warmth. It concluded with oakiness and dryness, with traces of smoke clinging to the palate and the roof of your mouth. The ending is consistent with what one expects from an island, peaty whisky. Overall, it ranks among the quality non-age-statement, island/Islay releases from recent times. It offers good value for the price. Easily rated 4 to 4.25 stars. Cheers.

Bottled at 43.1% alcohol by volume, this spirit offers notes of candied orange, peat, a glaze reminiscent of pork chops, and BBQ sauce. It's spicy and peppery, with hints of syrupy peaches, incense, moss, honey, and new wood on the nose. The palate is like orange juice mixed with vanilla and a touch of pepper. It has a slightly thin consistency and notes of coconut. The finish is excellent. Burnt hay, salt, sulfur, and ginger. Smoky and mellow. It leaves a cereal impression of corn pellets and cinnamon. Overall, this is a highly intriguing spirit, easy to appreciate and complex enough to earn a good score. The narrative and effective marketing enhance the experience. I give it 86 out of 100.

Considering the rave reviews from the whisky experts, I set aside my doubts about another Highland Park no-age-statement release and opened the sample I received from a friend, ignoring more special bottles I hadn't tried yet. But it was absolutely worth it. The nose presented an unexpected combination of heather, pears, clementines, and lemons, along with a candy mix of pear drops and sherbet lemons. My first taste was of a rich toffee drizzle, similar to the one on a honey cake I had recently. Further tasting revealed a creamy undertone reminiscent of pistachio ice cream and tea with milk. The finish is long and very spicy. The palate is less complex than the nose, but it's a delightful dram for the price. The only drawback is that I now have to pay more attention to Highland Park.