Highland Park Mjølner

This is my fifteenth Highland Park, with twelve of them consumed recently. What a journey. Following the powerful "The Dark," we are now exploring this Australian exclusive bottling. Highland Park collaborated with the proprietors of a Viking-themed Australian eatery named Mjølner, which has locations in Sydney and Melbourne. I visited the Sydney establishment in 2109. It's an amazing place; you descend a staircase that resembles a wall of flickering candles into a bar featuring a vast whisky selection, staff in period attire, heavy wooden furniture, and displayed weaponry. At the center is a substantial custom-made whisky decanter shaped like a hammer. The venue is extremely upscale and well-executed, with a meat-focused menu that is both exquisitely presented and delicious. Therefore, an exclusive whisky must perform admirably. I must also mention that instead of standard cutlery, a server with impressive braided hair presented a leather roll containing knives for me to select from. An outstanding experience. Seriously, go if you ever have the chance! Highland Park and 'The Speakeasy Group' partnered to release a bottling primarily for the venues but also for limited distribution in Australia. This 14-year-old whisky was matured in first-fill Sherry seasoned European and American oak casks, along with refill casks. It's bottled at cask strength (56.6% ABV) and limited to 1,731 bottles. The Mjølner bottling supposedly uses Highland Park's typical blend: 20% lightly peated, floor-malted barley from Highland Park and 80% unpeated, commercially malted mainland barley. Nose: I strongly advise letting this rest in the glass. There's an initial alcohol intensity that needs to subside. Raisins, figs, brown butter, barley, honey, and orange peel combine for a potent spicy minced pie aroma. Hints of leather and oak add depth and richness. The peat smoke, which is what I anticipated, is subtly floral, leaning more towards a woody-herbal smoke with a possible struck match (sulfur) note. It's complex, but perhaps a bit untamed and intense. Palate: Medium to full-bodied with a developing intensity. The texture is oily to creamy, with a noticeable high proof presence that isn't harsh. Leather is the first distinct note, followed by rich sherry cask flavors of stewed red and dried fruits. Creamy dark chocolate and fudge, alongside bitter espresso, evolve into something akin to rum raisin ice cream. There's an occasional light sulfur note, which I usually dislike, but here it seems appropriate and doesn't bother me. This is a demanding palate, even difficult to savor long enough to manage the high proof. It's immense, like a Viking warrior's axe to the chest, unapologetic. The peat smoke appears to remain separate from the palate, which is interesting. Finish: Medium. Toasted wood, mixed baking spices, a touch of honey, and a faint, lightly herbal (sage, thyme?) smoke linger as a distant memory. Subsequent sips reveal pear or apple notes and a slightly drying woody nuttiness. A generous amount of water softens and balances the nose, revealing muted white toast and less prominent smoke, now a smooth floral delight with slightly brighter sherry cask influence. I actually prefer the more rustic nose. Water makes the palate thinner but brighter, with ashy bonfire smoke becoming dominant and more leafy green herb presence. The transformation is surprising. Okay. There's a lot to consider here. This bottling wholeheartedly embodies the spirit and theme of the Mjølner restaurant: authentic, bold, and rustic with abundant character. However, it's certainly not for everyone. I'd read some harsh critiques regarding its raw spirit presence; yes, it is alcohol-forward initially on the nose and develops slightly on the palate. But, time in the glass mitigates this, and I believe its intensity is partly necessary; it grabs your attention without being overly aggressive. It works, in my opinion. This is definitely not a pour for a novice, and it will take more than this tasting to fully comprehend this absolute powerhouse, but I'm eager to explore it further. I've encountered new elements here that I recall as subtler notes in the other 14 Highland Parks I've sampled, and they combine to create what is surely Highland Park's darkest and most formidable bottling. The herbal notes, the richness of the sherry influence, and the varied peat smoke are not perfect but consistently rewarding. This might be the first time the Highland Park Viking theme truly resonates, and it's the only instance where I feel Highland Park hasn't overdone the marketing; they should take note. Additionally, this vintage-style bottle is beautiful; well done. I'm pleased I saved this for last; it's the most intriguing, challenging, and enjoyable Highland Park on my list. My top selection remains The Dark, and the 18 is highly recommended. For those seeking value or an everyday dram, the choice is between the 10 and 12. Undoubtedly the worst and a significant disappointment from Highland Park is the 'Loyalty of the Wolf'. If you've read this far and completed all my Highland Park tastings, thank you for reading. I hope you've enjoyed or will soon enjoy a Highland Park! [Instead of an 'on the rocks' photo, here's the Mjølner Viking longboat that presents your bill at the restaurants, a nostalgic touch to conclude this Highland Park exploration.] ⁣ 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 Mjolner: 4.5

Nose (neat): Admirable oak – soft, rich, and strong. A granola bar that's been toasted, dark fruits, tangerine zest, spice, oloroso sherry, and a whisper of peat that stays in the background. Nose (with water): It mellows and calms with water and some time, but be cautious not to add too much, as it's easy to overdo it (surprisingly). Later, it reveals menthol and mint notes atop a base of herbal honey. Palate (neat): A brief sweetness gives way to a peppery blast, seasoned with bell peppers and pickles. Dried figs and dates emerge as it develops, alongside maraschino cherries and a hint of mezcal (!). Bitter coffee, bitter chocolate, and sulfuric molasses. The texture is oily, but the spice is so potent it overwhelms the texture. Leather, dry sherry, and a firm layer of smoke. Palate (with water): A complete transformation. Smooth, sweet, and soft, yet balanced by the robust oak and spices that are now well-integrated. Honey is more noticeable, or at least not hidden, and the whisky is singing instead of shouting. The smoke is clearer and more aromatic now, and the mixed fruit is more refined. The texture is rich, creamier, and much smoother – this whisky undoubtedly benefits from water. Finish: Moderate. Oaky, spicy, tart, and slightly bitter (aged walnuts). Oak and spice linger in the finish with just a touch of honey. With water, the finish is more gradual, gentle, and refined. I followed the suggestion of a friend, who kindly provided this tasting sample, and let the dram rest for a bit, carefully sniffing it throughout. Around 20 minutes in, and with frequent swirling, it seemed to shift and lose its initial wildness. It was at this point I began to record my observations. After a taste, which was frankly too sharp for my preference, I added a half teaspoon of water and let it rest for another 20 minutes. This is when it began to truly shine. In my humble opinion, this should have been bottled at 46% rather than 56.5%. Some cask strength whiskies handle the alcohol content with ease, and you barely notice it, but then there are others like this one that hit like... well, like a hammer! It's all due to the intensity of the European casks used in maturation (the oak is powerful in this one). It's almost too intense to enjoy at first, and honestly, I disliked it initially, but time and a splash of water improve it dramatically, and by the time I finished the dram, I wished I had more. Served neat, I'd only rate this around 3.5, but with water, it's an obvious 4-star whisky... perhaps even 4.25... but I wouldn't pay the asking price for a bottle. Add just a few more dollars, and you can get the 18-year-old, which is unquestionably superior. Tasted from a 30 ml sample. “Very Good”: 85/100 (4 stars [when watered])

Remarkably complex initial impression. Concludes with a hint of spice and smoke. Harmonizes beautifully with a few drops of water.