Peat, formed from semi-decomposed vegetation over thousands of years, varies across Scotland due to ancient climatic differences. When dried and burned, it releases phenols that create distinct smoky aromas depending on its composition. Mainland peat, rich in lignin from trees, produces a smokier profile. Islay peat, containing more marine vegetation, imparts tar-like creosol notes, while Orcadian peat, made entirely of sphagnum moss and heather, delivers a lighter, more fragrant smokiness with heathery undertones.
At Highland Park, peat is burned in the distillery’s own kiln to create heavily smoky malt, which constitutes 20% of the barley used in each mash, with the remainder being unpeated barley from the mainland.
A defining feature of Highland Park’s whisky is its maturation process, which has relied exclusively on Sherry casks since 2004. A combination of European and American oak, including refill casks, adds richness to its lightly smoky, fragrant, and fruity character.
The distillery’s origins are shrouded in mystery and myth. It may have been founded in 1798 by Magnus Eunson, a priest-turned-smuggler, or by farmer David Robertson. It’s unclear whether it was always known as Highland Park or initially called Rosebank or Kirkwall before adopting its current name.
Highland Park gained stability in the 1870s under William Stuart, who co-owned the distillery with James Grant, a former Glenlivet manager. Grant expanded the facilities twice and forged a strong partnership with Robertson & Baxter (R&B). Highland Distillers, a stakeholder in R&B, took full ownership in 1937, and the distillery is now part of the Edrington Group.
The first single malt release, an eight-year-old, debuted in the late 1970s. The 12- and 18-year-old expressions followed in the 1980s, with updated packaging and a growing fan base. Highland Park has since expanded its range, offering age-statement whiskies alongside themed series inspired by Orcadian history and Norse mythology.
