Aged Spirits  

Fahrenheit 173 - Aged Spirits

"If it's not good enough to drink slowly, then it's not worth drinking"

Four vintages of Highland Park single malt whisky

 13 Dec 2010  

The Acla stand on the "Whisky Ship" had four vintages of Highland Park and I decided to try all four of them:

Highland Park 1998 (OB, 40%):
Fruity, flowery nose with notes of honey and gin­ger­bread, also a little peaty. Slightly spirity, however. Nicer palate: sweet, honeyed and fairly light (like the 12 y.o. used to be), also fairly spicy and oaky. (84 p)

Highland Park 1994 (OB, 40%):
Oak, orange, honey, vanilla on the nose. Sweet palate with honey, also oaky, spicy and a bit hot. All in all milder than the 1998 but less complex and not quite as nice. (83 p)

Highland Park 1990 (OB, 40%):
Complex, rather nice nose with oak, gin­ger­bread, vanilla and a little peat. Sweet, fairly spicy palate with notes of crème brûlée and honey. The finish is a little hot but has nice notes of vanilla and cocoa. (86 p)

Highland Park 1989 15 y.o. (MM, 51.7%):
Citrus, honey, vanilla, oak and a little peat on the nose - complex, subtle and rather nice. Light, subtle, bal­anced palate with lemon, orange, custard and cream. De­velops notes of pepper­mint and oak. All in all quite subtle and easy to underestimate but opens up with water and a little time. (Bottled by Murray McDavid for Hudson's Bay Company) (87 p)

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