Freya is the third release in Highland Park’s Valhalla Collection; unusually, it has been matured in first-fill bourbon casks. It fits into the core range between the 12 and 18 year olds. The nose is sweet, floral, and heathery, with pineapple, mango, and a background earthiness. Finally, vanilla and milk chocolate. Smooth on the palate, with passion fruit, and more overt peatiness than is apparent on the nose. Subtle peat, char, and a hint of licorice in the finish.

Reviewed by: Gavin Smith (Summer 2014)

The Old Particular non-chill filtered single cask expression of Highland Park was distilled in November 1995, matured in a refill hogshead, and bottled in December 2013. The outturn was 322 bottles. Initially quite reticent on the nose, then toffee, cardboard, table salt, and very faint smoke. Quite viscous on the palate, and dry peat becomes relatively prominent, with allspice and sea salt. The finish offers licorice and lingering spices. £100

Reviewed by: Gavin Smith (Summer 2014)

Dark and complex. Sweet notes of toffee and caramel are spiced with notes of cinnamon and cocoa. Background notes of smoldering peat, oak resin, and clove add intrigue and balance the sweetness. Long, resinous, dried spice finish. (Bottled for Sam’s Wines and Spirits)

Reviewed by: John Hansell (Winter 2007)

The fifth batch of Adelphi’s Fascadale single malt comprises a marriage of two Spanish oak casks and three American oak casks of Highland Park. The outturn is 1,483 bottles. Icing sugar, vanilla, milk chocolate, apricots, plus mildly smoky malt on the nose. Full-bodied and fruity on the palate, with toffee, black pepper, and a hint of peat in the background. The medium-length finish is slowly drying. £45

Reviewed by: Gavin Smith (Fall 2013)

Harald Fairhair was King of Norway and a major figure in Viking history. This Warrior variant takes us closer to Highland Park’s traditional DNA, with the nose offering potato peels on a barbecue; earthy and herbal, with developing notes of heather in bloom and even violets. Lively fresh fruits, newly-baked cake, nutmeg, and ginger figure on the palate. The spicy finish is relatively long, with candied citrus peel and licorice. €75/700 ml

Reviewed by: Gavin Smith (Summer 2013)

Aged initially in a refill sherry cask, and then in port casks. Layers of lush fruit (red raspberry, strawberry, currant, rhubarb, and ripe peach) with underlying toffee and pot still rum adding body and texture. Peat and brine peek through intermittently, particularly on the finish. The whisky is heavy on the fruit, but it is clean and not cloying. A very soothing whisky.

Reviewed by: John Hansell (Summer 2008)

Unlike ‘house’ bottlings of Highland Park, all of which are aged in sherry casks, this expression in Douglas Laing’s Old Malt Cask series has been matured in former bourbon wood. It was distilled in September 1996. Sweet and fruity on the nose, with nougat and peanut butter, plus a slightly herbal note, and finally discreet, sweet peat smoke. Medium-bodied, citric, and spicy, with a little smoke. Smokiness turns to ash in the finish, with citrus fruit and caramel. £70

Reviewed by: Gavin Smith (Winter 2012)

Distilled in 1985, this expression of Highland Park was matured in a single bourbon cask that yielded 252 bottles. Green apples, tinned mandarin oranges, linseed, and a hint of smoky chocolate on the nose. Sweet spices, coconut, and mild peat smoke on the light palate. Lingering peat smoke, root ginger, and a touch of vanilla in the medium-length finish. £120

Reviewed by: Gavin Smith (Winter 2014)

Amber-gold colored (not as dark as the other Beltramo’s offering here), with notes of caramel, honey, heather, and bright fruit, evolving into gentle cinnamon, vanilla, and ginger. Soft finish. A Highland Park for a lazy afternoon. (Bottled for Beltramo’s Fine Wines & Spirits)

Reviewed by: John Hansell (Winter 2007)

Einar was joint Earl of Orkney from 1014, and this bottling moves the Warrior Series slightly further into familiar Highland Park territory. Some gentle smoke on the nose, with fresh newsprint, ginger, caramel, and a hint of halibut oil. Peat smoke, vanilla, and citrus fruit on the palate. A little peat smoke in the medium-length finish. €53/liter

Reviewed by: Gavin Smith (Summer 2013)

This 17 year old single cask (#10042) bottling of Highland Park was distilled in September 1996 and is presented non-chill filtered and with no added color in Douglas Laing’s Old Particular range. Baked cereal and peeled apples on the peaty nose, while dark, smoky notes contrast with lighter, fruity flavors on the palate, along with a sprinkling of pepper. The finish dries, with more pepper, bonfire embers, and coffee grounds. £90

Reviewed by: Gavin Smith (Fall 2014)

Dark Origins is a new addition to Highland Park’s core range, inspired by the distillery’s founder, Magnus Eunson. The recipe embraces twice as many first-fill sherry casks than that of Highland Park 12 year old. Chocolate malt, caramel, and ripe bananas on the nose, with a whiff of coal dust. Silky on the palate, with dry sherry, autumn berries, plus more coal and a spicy, plain chocolate edge. Long and dry in the smoky finish, with black pepper.

Reviewed by: Gavin Smith (Winter 2014)

Named after the Viking chieftain whose exploits are central to the Orkneyinga Saga, Svein is the least typically Highland Park of the initial three Warrior releases. The nose is oily, with starch and ozone, then ultimately freshly-squeezed orange and lemon juice. The palate offers a suggestion of smoke, sawdust, and vanilla. Nutty and slightly peppery in the finish, with just a suggestion of peat. €40/liter

Reviewed by: Gavin Smith (Summer 2013)

Originally exclusive to the Swedish market, this expression was selected by Highland Park’s Danish brand ambassador Martin Markvardsen. Matured in a combination of 70% bourbon barrels and 30% oloroso sherry casks. Waxy and malty on the early nose, with fresh earth, damp moss, vanilla, and honey. Gentle peat on the palate, more earthy notes; herbal, with lime and salt. The finish is quite short, showing apricots, slight peatiness, allspice.

Reviewed by: Gavin Smith (Fall 2015)

Pleasant aroma (subtle, but with nice depth), with notes of honeyed lime, kiwi, chopped nuts, chocolate fudge, and gentle, seasoned tobacco. Everything is working nicely on the palate too, with a similar flavor profile (the nuts now being roasted) and some smoldering smoke, until about mid-palate, when its age becomes evident with some wet wood notes blending in the mix through to the finish. (Exclusive to Virginia ABC.)

Reviewed by: John Hansell (Spring 2007)

Honey, vanilla, heather, and citrus are the major components of this Highland Park, with a hint of youthful peat in the background. Some polished oak kicks in on the palate towards the finish. A pleasant whisky for those who like a mature Highland Park without the sherry cask influence. (A Bayway World of Liquor exclusive.)

Reviewed by: John Hansell (Summer 2007)

Medium-bodied but viscous in texture. Clearly aged in a bourbon cask-there's plenty of honeyed malt and vanilla throughout. Hints of bourbon even peek through occasionally, along with some subtle peat. Soft melon mid-palate yields to dried spice, sea salt, bitter chocolate and herbal notes on the finish. Fairly dry for a 12 year old-particularly on the finish. Best served as an aperitif.

Reviewed by: John Hansell (Winter 2005)

Generally sweet notes of honeyed fruit, orange marmalade, dark chocolate, and salt water taffy. Soft, gently briny finish. Pleasing enough of a whisky -- with no miscues -- but missing the depth found in some of the older bottlings. (Bottled for Texas)

Reviewed by: John Hansell (Winter 2007)