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I've done a review before of the Highland Park 18 but that was back when I didn't know my peat from a kiln. I'd like to think I've come a long way from then. However, what's true is that I loved it back then and I love it still.
Highland Park routinely use Oloroso Sherry casks to mature their spirit but what gives their spirits it's unique profile is the peat that they use. Orcadian peat, sourced locally, is predominately compressed herbacious plants and heather (unlike peat from farther south, which is partially formed with tree matter and/or seaweed). The peat character is mild, however, as only 20% of the mashbill comes from Highland Park’s own floor maltings (and of that, only half is peated). The rest is unpeated malt imported from the Scottish mainland
This little dance between heavily sherried casks and lightly peated spirit is what sets their expressions apart from the others.
Nose: The sherry is perfectly balanced against a back drop of green leaves and a touch of delicate peaty smoke. It's a bit tinny to start off with but that tapers off as you let it breathe a touch. Subtle hints of cereal and juniper berries amid a crush of red grapes. Brilliantly balanced.
Palate: That delicate smoke is back and with it a fine salty creme caramel. Then a cinnamon dusted fennel with an underlying of chocolate spread.
Finish: Long with lovely black pepper and smoked chocolate.
There is probably not a lot that can be said about this malt that has already been said but it certainly needs to be reiterated.