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95 Highland Park, Cask #13308, 1973 vintage, 33 year old, 54.4%, $280
Dark and decadent. Notes of old pot still rum, roasted nuts, chocolate fudge, burnished leather, Dundee cake, tobacco, and a hint of damp peat. When I drink this, I feel like I'm sitting in the study of a stately Scottish mansion contemplating a fine, aged Cuban cigar. Royalty in a glass. (Bottled for Binny's Beverage Depot)
(4th Quarter 2007 Issue-Vol. 16#4)


94 Highland Park, 34 year old, 1971 vintage (Cask #8363), 53%, $325
Rummy molasses and toffee sweetness intertwine with roasted nuts and bright, juicy fruit. Suggestions of fig, lavender, leather, and tobacco throughout, with a hint of peat and polished oak on the finish. Not quite as refined as the Highland Park 18 year old, but it makes up for this with its dynamic personality. A delicious ultra-mature, sherry cask-aged whisky. (A Binny's Beverage Depot exclusive.)
(3rd Quarter 2006 Issue-Vol. 15#3)


94 Highland Park, Cask #7957, 1977 vintage, 29 year old, 48.5%, $300
A delicious, well-balanced, ultra-matured expression of Highland Park. Toffee apples, molasses, and vanilla fudge provide a sweet foundation, with evolving notes of dark chocolate, dry spicy oak, tobacco, subtle smoke, and lingering brine on the finish. Nicely done. (Bottled for Old Oaks Cigar & Wine Company)
(4th Quarter 2007 Issue-Vol. 16#4)


94 Highland Park, 32 year old, 1973 Vintage, Cask #8375, 41.3%, $350
An essay in elegance. Silky and soft in texture, and very clean. Notes of peaches and cream, vanilla wafer, soft honey and fruit gum drops. Subtler notes of tropical fruit (pineapple, lemon, coconut), demerara sugar, heather, and anise. Polished oak adds structure and contrast, with a very elegant finish. Hard to believe this whisky is 32 years old. It's lighter and more elegant than the equally splendid Highland Park 30 year old, which I rated a 94 in the last issue. (Bottled exclusively for Park Avenue Liquors.)
(4th Quarter 2005 Issue-Vol. 14#4)


94 Highland Park 30 Year Old, 48.1%, $350
An exemplary Highland Park. There's certainly plenty of sherry influence in this whisky and it is complementary. (About 2/3 of the whisky was aged on sherry casks, and a lot of these casks were second fill.) The whisky enjoys a delicious foundation of toffee, fruit (lemon, plum, blueberries) and dark chocolate. It continues to develop and evolve on the palate, with emerging notes of heather, nougat, lavender, delicate peat and complex dried spice (especially cinnamon and nutmeg) to balance the sweeter notes. The extra alcohol is also a bonus, providing a drying balance to the whisky's sweetness. Whiskies like this one remind me why I fell in love with whisky in the first place.
(3rd Quarter 2005 Issue-Vol. 14#3)


93 Highland Park, Cask #691, 1983 vintage, 23 year old, 59.8%, $150
Very sophisticated and subtly complex. Perhaps the lightest-colored of the bunch. Fresh, appetizing brine and spice (cinnamon, vanilla, white pepper, and clove) on a bed of soft honey and creamy vanilla, with just a hint of fruit. The notes are bright, clean, and tight. Spicy, briny finish. A beautifully delicate Highland Park. (Bottled for Green's)
(4th Quarter 2007 Issue-Vol. 16#4)


92 Highland Park, Cask #8998, 1974 vintage, 31 year old, 45.4%, $438
Antique gold, relatively light in color compared to the rest of the Highland Parks reviewed here. Nicely rounded on the nose and palate, and surprisingly youthful for such maturity. Mouth-coating texture. Quite fruity-especially with some water-with notes of honey-drenched citrus, sultana, key lime pie, and melon. Caramel and bitter chocolate notes emerge, with the chocolate and a wisp of smoke lingering on the finish. I could drink this all day and never tire of it. (Bottled for Virginia ABC)
(4th Quarter 2007 Issue-Vol. 16#4)


90 Highland Park 15 year old, 43%, $60
A new expression due out in March, positioned between the 12 and 18 year old versions. A fresh and enormously drinkable whisky; very silky, with honeyed malt, delicate citrus and berry fruit, floral notes (heather and lavender), and a hint of cocoa and sea spray.
(1st Quarter 2006 Issue-Vol. 15#1)


89 Peerless (distilled at Highland Park, 1967, 40.3%)
Bright gold color. Soft aromas and flavors of delicate honey, heather, subtle spice, tropical fruit, creamy vanilla, and malt. Nicely balanced throughout the palate and very clean-this whisky was aged in an excellent cask. There are no off flavor notes from the wood at all, nor is it too woody on the finish. Rather, it finishes soft, gentle, and clean.

Style: Highland (Orkney) single malt Scotch whisky. Price: $165 (limited availability at select retailers (imported by Duncan Taylor & Co., 323/960-9065).

This is a soft, gentle, mature Highland Park that has aged very gracefully over the years.
(3rd Quarter 2003 Issue-Vol. 12#3)


89 Murray McDavid Mission IV (distilled at Highland Park), 1979 Vintage, 46%, $210
Clean and fragrant on the nose, with aromas of dried heather, germinating barley, and white chocolate. Soft, sweet malt along with honeycomb, crème brulee, and a hint of fruit puree. The palate is soothingly malty, delivering what the aroma promised (first the sweet notes, then dried heather and spice), with a dry, polished oak finish. The extra aging adds depth, and the cask was obviously a good one, with no hint of being tired or old.
(4th Quarter 2005 Issue-Vol. 14#4)


89 Murray McDavid "Mission" (distilled at Highland Park, 1979, 46%)
Yellow gold color. Fresh, floral aromas (reminiscent of a spring garden), creamy vanilla, honey, heather, subtle fruit, and a hint of toasted oak. Elegant and nicely balanced. Medium in body, but richly so. Richly flavored, too, and nicely balanced, with notes that echo the aromas. In fact, this is one of the most balanced whiskies I've had in quite a while. A hint of salt, spice, and seaweed on the finish linger on indefinitely. Style: Highland (Orkney) single malt Scotch whisky. Price: $150. Limited to 600 bottles (imported by Vin DiVino, 773/334-6700). This whisky is a pure joy to drink and demonstrates why Highland Park is so highly regarded. The fact that it was aged in a bourbon cask allows this whisky's more subtle notes to be fully appreciated. Quite delicious!
(3rd Quarter 2003 Issue-Vol. 12#3)


88 Highland Park, Cask #1673, 1992 vintage, 13 year old, 57.7%, $125
Richly sherried, great mouthfeel, and well-balanced. The sherry is clean, and is only one facet of this multi-dimensional whisky. Notes of lush orange and apricot, soaked in molasses and maple syrup. Fig cake and oak resin add structure and complexity. Dry, spicy cinnamon, resinous finish. (Bottled for Delilah's, and for Bull and Bush)
(4th Quarter 2007 Issue-Vol. 16#4)


88 Scott's Selection (distilled at Highland Park), 1981 vintage, 50.6%, $215
Honey, creamy vanilla, caramel, sultana, and toasted almond along with a hint of lemon gum drops and banana. Quite floral, too—lavender, heather—with a gentle, lingering finish. A very soothing, mouth-coating whisky with excellent balance, while still quite fresh. Indeed, a very more-ish whisky—and sneaky in how it grows on you with each sip.
(3rd Quarter 2007 Issue-Vol. 16#3)


87 Highland Park, Cask #10146, 1990 vintage, 15 year old, 53.6%, $78
The darkest and most decadent of the three 15 year olds here. Notes of molasses, demerara rum, apricot, and dates. More subtle notes of mixed nuts, sap, tobacco, and fig, with just a hint of Moroccan spice and leather. Surprisingly complex for a whisky this young, and the most intriguing of the younger expressions reviewed here. (Bottled for Beltramo's Fine Wines & Spirits)
(4th Quarter 2007 Issue-Vol. 16#4)


87 Murray McDavid (distilled at Highland Park, 1988, 14 year old, 46%)
Deep gold color. Nicely balanced aroma of honeyed malt, fruit, floral notes, and a hint of the sea. Medium in body and smooth. The palate begins with soothing honey notes, followed by a rich maltiness. Ripe fruit flavors emerge, lush and delicious. The whisky eventually becomes dry and floral, with a suggestion of salt.

Style: Highland (Orkney Islands) single malt Scotch whisky. Price: high $40s. Available nationwide (imported by Vin DiVino, 773/334-6700).

I've tasted some independent bottlings of Highland Park aged in a bourbon cask which were to dry on the finish, and I've tasted some aged in a first-fill sherry cask which were polluted with sherry. This one's in a refill sherry cask and is nicely done. The sherry complements the whisky's other flavors without dominating, while adding a richness and fullness in body. The best independent bottling of Highland Park I've tried in quite a while, and it's wonderfully balanced.
(2nd Quarter 2003 Issue-Vol. 12#2)


86 Highland Park, Cask #686, 1983 vintage, 22 year old, 56.4%, $175
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)
(4th Quarter 2007 Issue-Vol. 16#4)


86 Highland Park, 24 year old, 1981 Vintage, Cask #3252, 45.3%, $180
A lush Highland Park, aged in a sherry cask. Ripe fruit (sultana, apricot, dark cherry pits), layers of sweetness (toffee, nougat, molasses) almonds, and juicy oak. Hints of vanilla cream, honey, heather and polished leather add dimension. This sherry contribution is clean, not overly sappy or waxy like others I have tasted. (Bottled exclusively for Binny's Beverage Depot.)
(4th Quarter 2005 Issue-Vol. 14#4)


84 Highland Park, Cask #2498, 1986 vintage, 19 year old, 53.8%, $120
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)
(4th Quarter 2007 Issue-Vol. 16#4)


83 Park, 31 year old, 1974 vintage, cask #8998, 45.4%, $440
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.)
(1st Quarter 2007 Issue-Vol. 16#1)


82 The Classic Cask (distilled at Highland Park), 23 year old, 1082 vintage, 43%, $70
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.)
(2nd Quarter 2007 Issue-Vol. 16#2)


81 Highland Park, Cask #2310, 1991 vintage, 14 year old, 56.7%, $80
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)
(4th Quarter 2007 Issue-Vol. 16#4)


81 Gordon & MacPhail (distilled at Highland Park), 12 year old, 1992 Vintage, 58.1%, $70
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.
(4th Quarter 2005 Issue-Vol. 14#4)


80 Highland Park, Cask #10140, 1990 vintage, 15 year old, 52.7%, $75
Caramelized, fruity notes of mandarin, pineapple, golden raisin, and plum. Heathery honey notes add an additional sweet dimension, as do some light toffee and nougat. A dusting of cocoa powder emerges occasionally. Like the other 15 year olds, this one is quite sherried, thick, and heavy on the palate. (Bottled for Hi-Time Wine Cellars)
(4th Quarter 2007 Issue-Vol. 16#4)


79 Highland Park, Cask #10132, 1990 vintage, 15 year old, 56.3%, $80
Lushly fruity and quite sweet. A bit too sappy on the nose, but more even-keeled on the palate. The fruit notes (nectarine, plum, orange marmalade) sit on a bed of caramel, shortbread, and thick honey, with chocolate-covered almonds emerging on the finish. For those who like their Highland Park youthful and very sherried. (Bottled for Grape Vine Market)
(4th Quarter 2007 Issue-Vol. 16#4)


79 Highland Park, 24 year old, 1980 vintage, 58%, $185
This whisky is not as good as the similarly-aged, more polished and refined, standard distillery-bottled 25 year old cask-strength expression (our "Whisky of the Year" several years ago). This single cask bottling from a sherry cask is intensely sherried. Sappy fruit notes dominate the palate. Damp, somewhat tired, oak notes are prevalent throughout. The whisky is also nutty, with heathery peat notes emerging occasionally. The floral, heather-honeyed grace treasured in Highland Park struggles to emerge, and ultimately loses the battle. (Bottled exclusively for Park Avenue Liquors.)
(2nd Quarter 2005 Issue-Vol. 14#2)


79 Highland Park, 19 year old, 1986 vintage, 53.8%, $120
Rich and viscous in texture. Sappy waxed fruit, maple syrup, and nougat. Becoming quite nutty with emerging notes of damp peat, dates, plum and blueberry. The sherry is fairly dominant and masks some of the whisky's subtleties. After dinner with a cigar, perhaps? (Bottled exclusively for Beltramo's.)
(2nd Quarter 2006 Issue-Vol. 15#2)


70 Highland Park, Cask #7380, 1981 vintage, 25 year old, 55%, $225
The sherry is very dominant and cloying, which is unfortunate. And I'm not crazy about the quality of the sherry (or perhaps even the wood it was aged in). I have great respect for both Highland Park and Binny's, but this is somewhat disappointing for a Highland Park. Tasted twice, with the same opinion. (Bottled for Binny's Beverage Depot)
(4th Quarter 2007 Issue-Vol. 16#4)



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