Another in the NAS series! Again I’ll weigh the stratagem of the distiller, and we’ll see if the malt master and his minions have created value for both distiller and imbiber. In this case, the Magnus is presented to us as a hearkening back to old ways:
A whisky crafted in the old way by a new generation of Vikings, MAGNUS bears the soul of our Viking ancestors and the name of just one – our founder, Magnus Eunson.
Magnus, a chap who set up a still on the Highland Park site in the 1700s, was a descendant of Vikings. I’m reading Churchill’s History of the English Speaking Peoples, and pretty much everyone in the UK and northern Europe in general is a descendant of Vikings. They got around, those Vikings. Anyway, that’s the theme set by the marketing wags. The presentation is heavy on atmosphere, with the opaque black bottle (right) and a distinctive new cap, which is a combo cork/screw-in with a lot of detail embossed (detail below). The screw-in feature is handy if you are too tipsy to push the cork in without letting slip the bottle. Drink responsibly.
What can we expect from the whisky? They explain they have brought forward Magnus’s “bold and uncompromising approach to whisky making… a single malt whisky, matured in Sherry seasoned American oak casks, that delivers notes of sweet vanilla, overlaid with our distinctive aromatic smokiness.”
If I remember correctly, I read about Highland Park 12 in Jason Debly’s blog back in early 2014. I was just starting to expand my horizons into single malts, after a long hiatus brought on by the financial strain of an old house, growing children and various stock market crashes. Those challenges behind me, I felt like spoiling myself a little. Jason’s review of Highland Park caught my eye as I was looking for a scotch with a lot of character, a touch of peat and a reasonable price tag.
Highland Park is one of the older distilleries, founded in 1798, about half a century before the big boom in distillery foundings in Scotland. Probably the folks up in the Orkneys needed a local supplier. Considering the long winter nights, not a bad idea.
The elegant canister boasts of hand-turned barley maltings, so along with Bowmore and The Balvenie, HP is yet another distiller holding on to the old customs. Given a 2.5M liter/year production, I wonder, how much of their malt is local? I inquired of them and received a helpful answer in a few days from Mark Budge, Visits Co-Ordinator at Highland Park:
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).