Origin: Orkney Islands (Scotland)
Type: Single Malt Scotch Whisky
Strength: 63,6%ABV
Ageing casks: Ex-Sherry
Chillfiltered: No
Added coloring: No
Owner: The Edrington Group
Average price: € 90.00
Official website: www.highlandparkwhisky.com
For several years, Highland Park released an annual cask strength edition of its whisky, distinguished only by a progressive number and year, but for the early 2026 version (the sixth), they decided to give it a name, choosing one of the characteristic elements of the island: heather.
A plant found in the peat bogs of Orkney, thus becoming part of this bottling made solely with peat-malted barley from the island.
The maturation is entirely in ex sherry, with a mix of European and American casks seasoned in sherry first fill and others refill, with a decidedly important strength, given that Highland Park casks its own new make between 63.5%abv and 64.7%abv.
More than one person has complained about the color of the label, a clear reference to the flower in the name, thinking it is an explicit nod to the queer world, demonstrating the intellectual (and emotional) shallowness still deeply rooted in the world of whisky.
Tasting Notes
Remaining true to its name, the nose reveals a floral sweetness infused with smoke, a bonfire of dried grass and flowers among violet, rose, and (of course) heather, confirming the vegetal essence of peat with elegant delicacy. The alcoholic note is embodied in a slight accent of acetone, which shortly fades away into the acidity of red fruits (currants, raspberries, raisins) and pink grapefruit, tempered by acacia honey, resin, licorice root, marzipan, malt, and a vague balsamic breath. More evident smoke in length, still vegetal. The addition of water softens it, expanding the pastry notes (braid with maple syrup and pecans) and cooked fruit (plums, apples), with a salty touch. Focused in the name, and with enough character to invite tasting.
On the palate, the alcohol strength is felt but it’s not harsh, a lively warmth that carries distinct peppery and spicy notes (black pepper, ginger, turmeric, and cinnamon) anticipating red fruits, citrus notes, licorice, honey, salted caramel, and coffee. Pastry in crescendo, between macarons and almond paste. The peat is more pronounced, still vegetal but with a lesser incidence of flowers, more geared towards burnt underbrush and a growing balsamic and menthol character. A coastal essence makes its way through, albeit subtly, with salinity primarily present on the lips. The water calms the alcoholic fervor, enhancing pepper and red fruits while the peat becomes more enveloping, allowing the pastry to gain space, leaving the balsamic aspect lingering as the ocean becomes deeper and more continuous. Licorice is more evident along with a note of cinchona.
The finish is long and spicy, with red fruits, citrus, nuts (almonds, pecans, walnuts), cinchona, licorice, vegetal and balsamic peat.
Review: Surely, the addition of water helps highlight the harmony of the elements and the personality of Highland Park’s peat, distinct from that of Islay and therefore even more enjoyable to explore. Young yet well-structured and multifaceted.
Vote: 88/100