Highland Park Single Malt Whisky

Vikings & Highland Park

Although David Robertson founded Highland Park in 1798, Magnus Eunson is considered the spiritual father of the distillery. He is a direct descendant of the Vikings who first landed on the Orkney Islands in the 8th and 9th centuries.

Magnus Eunson was a butcher and elder at the local church who stoked his illegal still during the evenings. He did this at the location where Highland Park would later be built. According to legend, he hid his whisky under the pulpit. Eventually, his illegal activities were stopped, but he was never punished.

King Christian I of Norway gifted the Orkney Islands to Scotland in 1468 when his daughter married King James III of Scotland. Officially, this marked the end of the Vikings in Orkney, but still 1 in 3 islanders possess Norwegian DNA. Traces of the Viking past can still be found everywhere in Orkney.

The 5 cornerstones of Highland Park

1. Highland Park is one of the few Scottish distilleries that still has its own malting floor. This means they malt part of their barley themselves, while most distilleries buy their barley from large commercial maltsters.
2. The peat bog of Hobbister is nearly 9000 years old and in some places four meters deep. This deep layer of decomposed vegetation primarily consists of heather. The peat from Hobbister is used to dry the malted barley. That unique flavor can be tasted in the whisky of Highland Park.
3. Sherry casks made of oak contribute to the distinctive richness and complexity of Highland Park. These casks are made from both European and American oak. They are shipped to Spain, where they are filled with sherry for about two years. They are then sent back to Scotland and filled with Highland Park whisky.
4. The Orkney Islands are located in the far north of Scotland. The winters are mild and long there. Extreme temperatures are rare, which contributes to a balanced maturation.
5. For every batch of Highland Park, Gordon Motion, the master whisky maker, selects a maximum of 150 casks. He expertly blends them and the whisky then has another month to rest before being bottled. This ensures great harmony and balance.

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