Highland Park The Dark 17 Year

With #dryjanuary concluded, I'm eager to properly begin my new whisky year with a selection of exceptional whiskies gathered over the past few months, many of which were suggestions from you all. Here's the first. Highland Park 17y The Dark Nose: Extremely aromatic ripe orchard fruits (dark cherries, apples, peaches, pears, and plums) reminiscent of a warm early autumn day, with incredibly creamy vanilla infused with a pleasant rich peat – not ashy or smoky, more like extinguished matches. Numerous floral notes are also present (like blooming orchard fruit trees), abundant dark forest honey, blackberry jam, and significant oak influences from the sherry casks, all very prominent and lively. The secondary nose reveals an unbelievably creamy coffee and orange chocolate, which was likely there before but I hadn't noticed. Exceptionally interesting. Palate: Sherry-soaked wood and peat rest dry and saturated on the tongue. It takes a considerable amount of time for it to soften and reveal an incredible caramel crème brûlée and delicate vanilla butter cookies. The final palate is genuinely heavy and rich, yet maintains a lively dryness. The secondary palate is much sweeter and feels far more balanced. You encounter some lovely additional bitter notes like anise, hops, lime peel, and wood chips. Very pleasing. Finish: Medium length and well-balanced. Amidst the extreme profiles presented on the nose and palate, you discover hints of various elements appearing (port, wood, dry spices, fruit pits, honey/wax, hops). Have you ever tasted pine tree honey? That's what I detect here. Following the widespread praise from you all, I felt compelled to obtain this bottle. And it's truly outstanding. The way the nose and palate transform and rebalance throughout a dram is astonishing. It carries the signature Highland Park character, including its characteristic roughness/dryness, but here it feels perfectly placed and enjoyable. This is excellent whisky, plain and simple. Exceptionally well-crafted and blended. Incidentally, the presentation of this special edition is remarkable. Not only is the bottle itself striking with the large emblem directly molded into the glass, but it arrives in a black wooden open box with engravings – all of very high quality, I must add. /// A note on my 2021 resolutions: Over the past two years, I've dedicated myself to delving deeper into this new passion. After tasting over 200 different whiskies, I've come to a realization: while I can genuinely appreciate standard/average whiskies, I now find myself wanting every dram from my personal collection to be at least amazing, if not spectacular. Why? I am cautiously monitoring my alcohol consumption to maintain drinking as a healthy pastime, which officially translates to 100g of alcohol per week spread across 5 days. This isn't a large amount (one dram of 50% ABV on 5 separate days with two alcohol-free days in between). Since financial constraints are not a major concern currently, I intend to curate a collection where each whisky offers at least a great experience, ensuring I don't feel as though I've exhausted my weekly limit on something merely 'nice.' This is all subjective, of course. Consider it along the lines of, 'Why drink the 12 or 15-year-old if one can obtain the 18 or 21-year-old?' While this objective means that many of the whiskies I'm targeting start at three-figure prices, there are still numerous very affordable bottles that will provide the enjoyment I seek moving forward. (Examples include Kilkerran 12, Uigeadail, several expressions from BenRiach, as well as Arran, Balblair, Benromach, and of course, Kilchoman.) Naturally, I will finish my existing collection, but I've also already parted with some bottles and samples. Future acquisitions will be chosen much more deliberately with this goal in mind, meaning no more impulsive buys. Thankfully, we have several excellent online retailers in Germany/Europe that professionally offer whisky samples, which greatly simplifies this process. Therefore, I'm looking forward to sharing a fantastic lineup here over the next few days, which I intend to present to you all. In the weeks following, I'll revisit my favorites from the previous year. Subsequently, I'll alternate between drams from my collection and new samples. I already have a considerable number of bottles on my wish list, but I would greatly appreciate recommendations for other top-tier whiskies priced up to $400. So, once again, happy new year to all of you wonderful people. And if you have any, what are your whisky-related New Year's resolutions?

Marketing classes might someday teach "Avoid Highland Park's mistakes." This brand holds significant regard among whisky enthusiasts, yet it appears determined to damage its reputation with what seems like the worst marketing ever conceived. Highland Park The Dark pushes this to the absolute limit, presenting a heavily sherry-influenced whisky in a black opaque bottle, housed in an expensive but poorly finished "wooden" presentation case. It's then placed in a CHEAP black bag, adorned with a dreadful snake design on the bottle... frankly, I haven't paid much attention to the snake design; it's just too ridiculous. The highlight is their mention of "only" 28,000 bottles, as if we're meant to perceive this mass production as scarcity. No, 28,000 bottles retailing around $300 are not rare and will eventually be sold at a reduced price (which is why I'm sharing this; I didn't pay $300). Setting aside the marketing, a strongly sherry-matured Highland Park is one of my favorite experiences. I'm a devoted follower, and while I doubt this is cask strength, it exceeds 50% ABV, which is another positive. I'd also assume it's non-chill filtered and naturally colored. I'd try to confirm, but the only information provided by HP is on a card within the box, likely penned by a summer intern and proofread by an eight-year-old. I'm not wading back through that incoherent text to check for details. My own rambling here is free! Nose - I allowed this to sit out for about 40 minutes to open up, and it has significantly evolved from my initial nosings. Previously, it presented as sweet, leading me to believe a dessert-like/waxy wine cask was utilized. Now, distinct sherry notes are present, though I'm uncertain of the type (and I don't believe we know more than "European oak casks"). I wouldn't be shocked to hear PX, but one reason gives me pause. This isn't a typical HP malt profile; it's dark and influenced by charcoal smoke. There's no trace of HP's signature peat, but rather a couple of assertive dashes of a very potent peat. It's almost off-putting initially but quickly becomes the standout element. Sweetness generally dominates the nose, but the underlying smoke is unique and interacts with everything. I can't readily compare it to other peat profiles, and I appreciate that. Sweet and robust charcoal smoke – if that doesn't epitomize a whisky lover's nose, I don't know what does. Taste - When I first poured this, a friend remarked that my eyes watered. I was immersed in its complex depths. I remain just as impressed today. A classic sherry-matured spirit, aged but not ancient, opens the palate with sweetness, almost like bubblegum, very reminiscent of PX to me (betting it's Oloroso). The whisky then transitions, revealing layers of complexity. Tannins yield to a spicy cinnamon, followed by notes of smoked meat, charcoal, and remnants of a day-old grill. This all culminates in richness, power, and depth. HP often balances sweet and peat well, but this is different. This delivers sweetness FIRST, THEN peat, and both have been amplified significantly. I can easily picture enjoying this on a frigid night by a campfire, transporting me to a special place; frankly, I can't imagine a better dram for such a setting after experiencing this. The peat here, I must emphasize, is purely charcoal and smoke, not earthy clay or medicinal, just charcoal smoke, perhaps enhanced by a hint of hot cinnamon (not the candy-like kind). Overall, the spice and bite on the finish are slightly more intense than I personally find ideal. Despite my extensive praise, and for good reason, it's both a unique and truly exceptional experience. I simply would prefer to savor that sweet sherry with a more classic HP malt/peat profile. That said, I can't stop returning to this glass. 4.25 – a truly astonishing whisky. If you can acquire it at a reduced price, do so. At $300, let's be honest, retailers will likely offer discounts, or you can ask for one. However, it is well worth the $300; it's a singular and remarkably good experience. There's still ample supply, and I anticipate these will remain available for several years.

I've reached the conclusion of these HP tastings, with just one final exclusive Australian bottling left. This afternoon, I'm opening The Dark, the companion to The Light. Like The Light, The Dark is 17 years old, boasts stunning packaging, and carries a hefty price tag of AUD$399.99. While The Light was enjoyable and effectively highlighted key HP characteristics, it lacked the depth to compete with the 18-year-old at AUD$250. HP's marketing team describes The Dark as celebrating Orkney's autumn and winter, a time for retreating indoors with loved ones, enjoying long conversations and laughter by the fire. It's 40 degrees Celsius today, so no fire for me, and I'm keeping this one to myself. This is my personal darkness. Nose: Incredibly rich and opulent. The aroma is syrupy to oily, offering notes of cherry and fruitcake, cake batter, nuts (walnuts, pecans?), cocoa, orange peel, cinnamon, nutmeg, and, of course, peat. The peat here is unmistakably HP, but refined. It ventures into a genuinely deeper, darker territory, still retaining floral and smooth qualities but now feeling moister and ashier, with a more ember-like intensity, plus a hint of Christmas tree pine, similar to the Eagle 16. It truly evokes a cold, dark winter, making me forget the scorching heat outside. I've spent nearly 20 minutes with this nose and don't want to stop. I've given up trying to dissect its components; it constantly evolves, drawing me in and shifting, which is absolutely fantastic. Palate: Full, dense, velvety, and a direct continuation of the nose. More decadence. Wow. Cherry and raisin, mulled red fruits, spices like cinnamon, nutmeg, and clove (I believe?), creamy, bitter mocha. The texture shifts beautifully between dry tannins and juicy richness. The longer I savor it, the more I discover: barrel toast, malted cereal, perfumed wood, subtle pepper notes, bright floral-pine hints, orange or lemon zest. And let's not forget the constant, unifying element of peat smoke: delicate medicinal notes, florals, and a beach bonfire. Finish: Long. The bonfire smoke becomes slightly ashy, the sherry influence recedes, and wood tannins impart a drying, peppery sensation. Beneath the dry finish lies a subtle creamy chocolate note. I suspect The Light was aged in ex-American oak refill sherry casks, as the sherry influence was minimal. For The Dark, all casks were sherry-seasoned, first-fill European oak, and the difference is significant. Its deep color immediately contrasts with The Light's pale straw hue. The Light truly is light by comparison. The profound richness and indulgent character of The Dark were impressive. Everything about it is superb. This is a whisky that would envelop you in its darkness if it could. The execution of this cask strength offering is so flawless that the high ABV is remarkably smooth, so much so that I didn't even add water. Its seamless integration means the dram continues to deliver. Each sip feels both familiar and new. Combining this excellent craftsmanship with its captivating and transportive quality – its ability to pull me into a cozy bothy against a fierce Orkney winter while it's an inferno outside – leaves me unable to fault this brilliant dram. (Pictured with this dram is a viking-themed rock, an eclogite facies metafelsite from Fjørtoft, Norway. This rock, rich in pink garnet, white quartz, and blue kyanite, represents the subduction of low-density granitic crust into the dense mantle to depths of about 150 km. It also contains micro diamonds and challenges our understanding of planetary geodynamics, as granites shouldn't subduct to such depths – a remarkable rock for a remarkable dram) Whisky taste #142 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

The packaging is incredibly elaborate; I recommend searching online to see it. While many criticize the brand's recent ostentatious style, I personally appreciate it here. This is one of two 17-year-old releases, both at 52.9% ABV. The Light version matures in American sherry oak, while The Dark exclusively uses European sherry oak. Let's examine it. Nose: Abundant grilled and smoked meats like brisket, sirloin, and roast beef. Earthy peat and an ash-like note rather than smoke. A puff of peppermint, followed by apple, cranberry, grape, date, fig, plum, and toffee. Over time, sundried tomato emerges, complemented by cinnamon red hots and strong oak barrel spice. It's potent and captivating. Palate: A maritime influence is noticeable, with campfire smoke, sea salt, and seaweed contributing a coastal character. Notes of apple, pear, cranberry toffee, and chewy caramel are present, along with more peppermint. The ash is now joined by campfire smoke. Cocoa and ample malt are detected, along with drying oak and sufficient ethanol and baking spice to remind you of the 52.9% ABV. Finish: Malt, caramel, dark chocolate, and cocoa. Peppermint, roasted walnut, and chestnut. Campfire smoke, seaweed, and brine. Sea salt, cinnamon, black pepper, and oak spice. The finish is as long as one would expect from a 52.9% ABV whisky. An outstanding whisky. It's rare for a whisky to offer such distinct notes across the nose, palate, and finish, making it a true pleasure to review. It's also unique for its brand, for an Island Scotch, and for Scotch and whisky in general, with no direct comparisons available. I am eager to try The Light and hope I can still find it. This expression occupies a unique and excellent niche. I am generally a fan of the brand, and this is by far my favorite of the ten expressions I have owned. Do not be deceived by the flashy packaging; this is an exceptional whisky. 5/5.

The aroma strongly suggests alcohol, which is perhaps expected at this proof. It is astonishingly smooth, with noticeable sweetness that is somewhat masked by abundant smoke and significant peat. There's a touch of spice, but considering the ABV, this spirit earns praise for its exceptional smoothness. It's akin to nectar with ample vanilla. A hint of salt is present, but it's not quite brine. The flavor is rich and the drink presents as quite aged, though not to the level of something like Delord 30. The aged character is pleasant, but like Delord 30, it lacks the depth I seek in an older spirit. The flavors meld together harmoniously, offering a consistently pleasing richness without overwhelming complexity. It possesses the smoothness of Blanton's, making it intriguing, but not quite a daily staple. Dark Origins offers more complexity but lacks its elegant flavors. It's good, but not the astonishing masterpiece one might anticipate for its high price point. It bears resemblance to Glenfarclas 25, but is sweeter and slightly less complex. The nose is sweet, fruity, and rich. The palate reveals minerals prominently, supported by a surprisingly robust woodiness. The red fruit sweetness is delightful. It might lean slightly spicy, but within acceptable limits. There is considerable smoke and also some peat, but the balance is good with smoke being dominant. A distinct saltiness is present, characteristic of Highland Park, but not to my preference. The sweetness introduces a playful element. The bitterness could be interpreted as milk chocolate combined with tobacco and perhaps coffee beans on the finish. It's enjoyable, but not precisely what I desire. I would be pleased to sample a drink with this level of complexity and distinct flavors at a gathering, but I would not purchase a full bottle. This offering is subtle, featuring abundant dark fruit, minerals, peat, smoke, vanilla, wood, caramel, and more. While there's a lot happening, it feels too subdued for my taste. I would happily drink it, but it costs double that of Highland Park 18, and I prefer the latter slightly.

Nose: Deeply sherry-influenced (raisins, fruitcake, mixed citrus peel, walnuts), clearly defined, rich peat smoke. Notes of blood oranges, chocolate, nutmeg, cinnamon, dark honey, and old leather/tobacco. It presents a "substantial" sherry nose, more akin to a robust Speyside (like Dailuaine or Benrinnes) than an Orkney malt, and it genuinely seems to possess a "dark" character. A touch of water enhances the nose, revealing a pleasant and intricate blend of aromas that are more distinct when consumed neat. Palate: Begins with a sweet wine impression, featuring abundant dark cherries, red grapes, berries, and sherry (perhaps PX casks were involved?). Hints of salted caramel tarts and pastel de nata. Pine tree resin and eucalyptus emerge during development, but these herbal notes are skillfully subdued by the overwhelming sherry sweetness. Undertones of espresso, dark chocolate, and tobacco are present. The texture is weighty and full. Similar to the nose, adding water is beneficial, making the texture as smooth as a delicate soufflé. Finish: Medium to Long. Sweet spice, sweet oak tannins, nutmeg, and peat smoke. It gains richness and a certain density when diluted, with water unlocking a very pleasant cinnamon aftertaste. This bottling predates Highland Park's "The Light" by one year, and the two spirits are markedly different. While The Light showcases the distillery's unadulterated character, this expression is a heavily cask-influenced, crowd-pleasing dram that prominently features sherry maturation with full intensity. Preference between this and The Light is subjective, as both demonstrate flawless production. They simply embody opposing maturation approaches and philosophies. My sole reservation (and warning) is that this whisky, while delightful, is only barely recognizable as Highland Park. It's a superb sherried whisky, but without the characteristic Highland Park peat smoke, it could easily be mistaken for a product from numerous Highland (or particularly Speyside) distilleries. Nevertheless, it is delicious. "Excellent": 88/100 (4.5 stars)