Distillery portrait: Highland Park
Highland Park
Highland Park is Scotland’s northernmost whisky distillery, lying just to the North-east of fellow Orcadian, Scapa. Orkney is a rugged, beautiful island and the Highland Park distillery sits on a hillside near Kirkwall. Not far are sweeping plains of barley field and the rocky outcrops which protrude ominously from the ground. The sea beats the coast; her salty air and the island’s geology contribute to the rich character of Highland Park single malts. The distillery draws its water from the mineral rich springs to the east of the distillery as well as the Crantit Spring.
Highland Park was founded in 1798, by David Robertson on what was once the site of Magnus Eunson's cottage. Eunson was not only a beadle at the local church but also a notorious smuggler. Highland Park was officially licensed in 1826. After James Borwick inherited the distillery in 1869, the production at Highland Park was slowed; James was a priest and believed that whisky production contradicted with his religious status. Accordingly, in 1876 Stuart and Mackay moved in and dramatically helped sales through overseas exportation.
In 1895, James Grant of Glenlivet fame acquired the Highland Park distillery. Three years later he installed further stills, bringing the total to four. One of the few Scotch whisky distilleries to operate onsite floor maltings, Highland Park’s weekly malted barley production of 35 tonnes supplies twenty percent of its own malt requirements, the remainder is shipped in from Simpson’s and Edrington’s maltings respectively. £18 million was spent relaunching the brand; the range was repackaged and remarketed and the buildings were extensively renovated. Highland Park’s future is bright having recently overtaken Islay giant Lagavulin in terms of sales.
About Highland Park Whisky Distillery
Distillery Owner
The Edrington Group
Distillery Founded
1798
Distillery Status
Active
Distillery Capacity
2 500 000 litres
Distillery Address
Holm Road, Kirkwall, Orkney KW15 1SU
Distillery Number
01856 874619
Distillery Website
www.highlandpark.co.uk
1798
David Robertson founds the distillery. The local smuggler and businessman Magnus Eunson previously operated an illicit whisky production on this site.
1816
John Robertson, an Excise Officer who arrested Magnus Eunson, takes over production.
1826
Highland Park obtains a license and the distillery is taken over by Robert Borwick.
1840
Robert´s son George Borwick takes over but the distillery deteriorates.
1869
The younger brother James Borwick inherits Highland Park and attempts to sell it as he does not consider the distillation of spirits as compatible with his priesthood.
1876
Stuart & Mackay becomes involved and improves the business by exporting to Norway and India.
1895
James Grant (of Glenlivet Distillery) buys Highland Park.
1898
James Grant expands capacity from two to four stills.
1937
Highland Distilleries buys Highland Park.
1979
Highland Distilleries invests considerably in marketing Highland Park as single malt which increases sales markedly.
1986
A visitor centre, considered one of Scotland’s finest, is opened.
1997
Two new Highland Park are launched, an 18 year old and a 25 year old.
1999
Highland Distillers are acquired by Edrington Group and William Grant & Sons.
2000
Visit Scotland awards Highland Park “Five Star Visitor Attraction”. The distillery has spent over £2 million on the visitor centre and distillery.
2005
Highland Park 30 years old is released, first in the US and in the autumn in UK.
2006
The second edition of Ambassador´s Cask, a 10 year old from 1996, is released. New packaging is introduced.
2007
The Rebus 20, a 21 year old duty free exclusive, a 38 year old and a 39 year old are released.
2008
A 40 year old and the third and fourth editions of Ambassador´s Cask are released.
Reproduced from the Malt Whisky Yearbook 2009
Highland Park 18 Bottling Note
A superb 18 year old from the Highland Park distillery and a winner of a Gold Medal at the 2005 San Francisco World Spirits Competition.
Highland Park 18 Tasting Note
The nose is a profusion of ripe floral notes and fresh blossom with a delectable fruit salad. Notes of honeyed exotic fruits with a little botrytis. The palate is creamy and full with fruit conserves and espresso. A creaminess with cinnamon and allspice. Notes of toffee with thick black forest honey with a touch more citrus. The finish is long and well sugared with a herbal edge.
The Master of Malt
City of Cologne Germany
