This marks a departure from Highland Park’s traditional “house style.” It’s blended from the distillery’s standard new make spirit and its new make spirit produced with 100% peated malt from Highland Park’s own malting floors and Hobbister Moor peat. That peated spirit is matured in ex-Bourbon casks, while Highland Park uses ex-Sherry casks extensively for its standard spirit. However, the peatiness is muted in the final bottling.

The nose has notes of ginger root, caramel, a soft oakiness, dried fruits, muted spices, and is well-balanced. The taste has a thick, oily mouthfeel and is very spicy with clove, ginger root, and a hint of cinnamon at first. The spices fade to reveal notes of candied pear, vanilla, caramel, a hint of hot fudge ice cream topping, dried fruits, and figs. The finish is long with gently fading spices that linger for a while before touches of fudge, caramel candy, and dark chocolate come out. (April, 2017)