Highland Park 27 years 1984 Douglas Laing Review

Physical Whisky Characteristics

Origin: Highland Park Distillery, Scotland.
Type: Single Malt Scotch Whisky.
Distillation and Maturation Process: Distilled in September 1984 and bottled in 2012, making it a 27-year-old whisky. It was matured in a refill hogshead cask.
Age Statement: 27 years.
Color and Clarity: Dark, uncolored, suggesting a rich and deep natural color from the maturation process.
Bottle Design: The bottle is part of the Douglas Laing Director's Cut range, which represents their top range. The specific bottle discussed had a cracked seal and was adorned with wax, indicating a special or limited release. It is one of only 226 bottles filled, with an ABV of 50.5%.

Balance of Flavors: Dominated by spiciness and herbs, with a notable absence of the expected sherry tones. The flavor profile is described as complex, with a myriad of spices, late cedar, maple syrup, honey, and a light sweetness reminiscent of cough drops.
Unique Characteristics: The whisky is unusually dark for a refill hogshead cask, attributed to the use of Paxarette in the cask's preparation, a practice banned in the late 1980s. This contributes to its unique flavor profile, which is atypical for Highland Park whiskies.
Comparison: The flavor profile is distinct from typical sherry-cask matured whiskies, including those from Highland Park, and is noted for its lack of bitterness and emphasis on spices and herbs.

Interesting Anecdotes: The use of Paxarette, a syrup made from sherry grapes, in refurbishing casks is highlighted as a historical practice that significantly influenced the flavor profile of Scotch whiskies matured in such casks before the practice was banned.
Production Process Trivia: The discussion includes insights into the changes in cask preparation over time, including the shift from European to American oak due to cost and availability, and the impact of the oak's origin on the whisky's flavor.

Historical Context: The whisky represents a snapshot of a time when the use of Paxarette in cask preparation was common, offering a taste of Scotch whisky as it was produced and experienced in the mid-1980s.
Geographical Influence: The influence of the cask's origin, whether European or American oak, and the specific conditions under which the oak trees grew, is discussed as a factor in the whisky's flavor profile.

"Wow! Spiciness all over!" - Horst Luening, highlighting the dominant flavor profile.
"A gem of a bottle" - Referring to the rarity and unique characteristics of this specific Highland Park whisky.
"For Highland Park very untypical" - Noting the atypical flavor profile compared to other Highland Park whiskies.

A 27-year-old Highland Park single malt Scotch whisky, matured in a refill hogshead cask and bottled by Douglas Laing.
Dominated by a complex profile of spices and herbs, with an unusual darkness attributed to the historical use of Paxarette.
The whisky is a rare find, one of only 226 bottles, with a unique flavor profile that diverges from typical Highland Park expressions.
The discussion touches on historical cask preparation practices, including the use of Paxarette and the shift from European to American oak.
Noted for its rarity and atypical flavor profile, making it a "gem" among whiskies.

Whisky Collectors: Due to its rarity and unique story, this whisky is highly recommended for collectors seeking unusual or limited releases.
Experienced Whisky Enthusiasts: Those with a developed palate and an interest in the historical aspects of whisky production will find this expression particularly intriguing.
Fans of Spicy and Herbal Profiles: Individuals who prefer whiskies with a dominant spice and herb flavor profile over the traditional sherry or peaty notes.