Highland Park first came to my attention early on when I was reading many other blogs about Scotch. The HP 12-year was mentioned as a solid, well-made scotch at a reasonable price by a couple reviewers, but it was Jason Debly’s blog post here that sold me. In my own review of the 12-year, I covered some details of Highland Park’s creation: barrel selection and treatment, and where they get their barley:
“We are malting 20% of the total malt we use onsite. We then peat this malt before drying. Our makeup of malt is 20% peated (malted and peated on site) and 80% unpeated (bought from commercial maltsters).“
So I encourage you to give that review a look if you’re interested in some of the Highland Park production details. The snippet above gives you a hint to their whisky’s flavor profile: HP is mildly peated, with only 20% of the malt having been treated with peat smoke. It won’t clear out a room when you open it, sending peat neophytes grabbing for their masks (as an Octomore would). But it does have enough smokiness to help you imagine being near a cheery bonfire at the beach. Just not downwind.