Distillers often see this practice as an unnecessary expense, yet Highland Park consider it an essential part of their traditional process. The whisky then goes through a process called Harmonisation. Traditional oak casks seasoned with dry Oloroso sherry are used which the distillery claims help contribute to the “distinctive richness” in the resulting spirit. Highland Park’s bourbon barrels are not routinely filled. When it is ready, the barley is then placed in kilns where the aromatic peating process begins. To malt their barley, it is steeped it in the mineral rich water from the Crantit spring, before transferred to the malting floor to slowly germinate. Highland Park is one of only a handful of distilleries that still retains a traditional malting floor, working each batch of malt by hand, in what is an extremely labor intensive process.
HIGHLAND PARK VALKNUT FULL
Highland Distillers (who had shares in R&B) took full control in 1937 and Highland Park is now part of the Edrington Group. The distillery found its feet fully in the 1870s, when it fell under the ownership of first William Stuart and then from 1885 with his business partner James Grant (previously the manager of The Glenlivet) who took full control in 1895. The distillery works to the same exacting and with the same methods as it has had since its birth in 1798. With a history dating back over 200 years, Orkney-based Highland Park is one of the most respected single malts in the world.
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