Highland Park

highland-park-scotch-whiskyHighland Park
Highland Park

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About Highland Park

Founder: Magnus Eunson
Year Founded: 1789
Distillery Location: Orkney, Scotland

Visitor Center:

Holm Road, Kirkwall
Orkney, Scotland
Tel: 011 44 1856 874619

Master Distiller / Blender: Russell Anderson, Distillery Manager

Highland Park Essential Facts

  • Highland Park’s distillery is located in the northern tip of Scotland. The weather is consistently cool and breezy all year round.
  • The brand’s website features a food-pairing section and includes six recipes from Master Chef Sue Lawrence.

How you should drink Highland Park

Types of Highland Park Available

  • Highland Park 12-Year-Old
  • Highland Park 15-Year-Old
  • Highland Park 16-Year-Old
  • Highland Park 18-Year-Old
  • Highland Park 21-Year-Old
  • Highland Park 25-Year-Old
  • Highland Park 30-Year-Old
  • Highland Park 40-Year-Old

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Comments

  1. Drink 25 year old Highland Park with Ginger Ale?

    • Liquor.com says

      We’re talking about ways to enjoy any Highland Park Scotch. Mixing with ginger ale or in a cocktail is probably better done with a younger, less expensive bottling, but if you want to use the 25-year-old, we say go for it!

  2. Marcelo Lopez Jr says

    To each their own…..I wouldn’t do that (Ginger Ale) with anything other than the 12…..I would feel it would be an affront if someone didn’t realize the travesty they were perpetrating by using a 15 or later in a mixed drink.
    While I haven’t had the privilege of anything beyond the 18. I will say, the 18 remains to this moment (with a close notable 2nd being the Aberlour A’bunadh[with a dash of water to tame the beast], following by a Macallan 30) the best spirit that’s passed through my tastebuds in a neat fashion.

    You can’t account for taste, I took a bottle of 18 to my brother in laws for new years, only to see my nieces fiance down a dram in “shot” fashion. Brought a tear to my eye that did.

  3. Their 1977 Bicentenary Vintage Reserve is one of the best five drams it has been my privilege ever to try, whether Scotch, Irish, bourbon, rye, or whatever.

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