I realized that the whisky was so sub-stellar just because of the type of glass they used (should have brought my own Glencairn) and the fact that I had food getting in the way of the tasting. Note to self: only taste when you're either A) done with food or B) haven't had food yet (though on an empty stomach... that can be...fun!). The nose is big but not overwhelming. It starts with warm salted butter, which is complemented with honey and gentle floral notes. Hints of peat and oak come through in further sniffs. It leaves me feeling warm, with a residual smokiness. A lot going on here. This is really easy to keep sniffing. On the nose, I am welcomed by orange blossom, lychee, cedar, and vanilla. The palette does not disappoint, with a full rich mouth feel complimented by sea salt caramel, white chocolate, nutmeg, cinnamon, peppercorn, and baked red apples. Regardless of whether the Service offers the functionality to contribute, you are solely responsible and liable for any content and information that you create, upload, post, publish, link to, duplicate, transmit, record, display or otherwise make available on the Service or to other Members, such as chat messages, text messages, videos, audio, audio recordings, music, pictures, photographs, text and any other information or materials, whether publicly posted or privately transmitted (“Contributions”). The 18 year old is, in some ways, an embodiment of what Highland Park does. The Scotch industry doesn’t have too many distilleries that plant their feet squarely on both peated malt and Sherry cask aging, but Highland Park does, and what the now call Viking Pride is an aged example. The malt is lightly peated with Hobbister Moor peat, and the the recipe uses mostly Sherry seasoned, European oak cask-aged whisky. Viking Pride is bottled at 43% ABV.

Palate: Absolutely one of the most succulent drops I've ever had! The smoke was underlying but kept peaking it's head out and was balanced so well by the sweetness. Sherry notes but thankfully not overly so. The age come out a bit long vanilla oak notes and more sweet smoke. G-d damn, I'm in heaven! Within a few minutes after my 1st sip last evening - I sorta noticed that odd feeling that I haven't had in years...I cannot tolerate neither wine, nor champagne due to the headaches that I tend to get from both (is it the sulfites?), and last night I sensed I would have one. We may sell, license, transfer, assign or in any other way dispose of the Service (including Members) to any third party without any notification to you, e.g. (but without limitation) in connection with any reorganization, restructuring, merger or sale, or other transfer of assets. Master whisky maker for Highland Park, Gordon Motion, said that “those in our Single Cask Series are, quite simply, the most exceptional Highland Park casks available” and that the cask was chosen for its “interesting and exciting flavour profile to offer something special for [the brand’s] whisky fans”. It's just too underpowered and the world's moved on. We expect more from a premium whisky nowadays.The brand with 225 years of history distilled the scotch in 2002, and Master Whisky Maker Gordon Motion drew it from hand-chosen casks in 2021. The nose has opened and broadened. Baked fruits, heathery honey, butter and salt, just a hint of peatiness. And something just a bit sharper, brighter, rising up with the fuming alcohol – salted celery, perhaps? A hint of smoky pineapple? In any case, if a woman smelled like this, I would propose marriage even before opening my eyes to see her!

My opportunity to sample this wonderful dram came about through a conversation with my friend who I have been chatting with about whisky for the past couple of months. I had previously introduced him to SMSW’s with a dram of Auchentoshan 12, which he found to be an eye opener, as his previous experience had been limited to blended whiskies and the basic gateway drams, which he had not been impressed by. Yes, the whisky in my final taste taste is noticeably better with more time in the glass, and with the bottle level going down. This leads me to believe that the integrity of the whisky is fine; rather it is the batch that is to blame. I must say though that the dirt/mossy nose has all but gone away now. I no longer detect it.This edition has been drawn from an 18-year-old refill butt, which is said by Motion to harness notes of “sweet, toasted oak, vanilla fudge ice cream, roasted almonds and violets’’ as “floral peat smoke, cinnamon bark and spiciness” linger afterwards. Highland Park 18 has a bit more depth in the smokiness when compared to the 12 year old. It also has very much character and for 18 year old whisky, it's surprisingly sharp, especially in the finish. This dram was tasted again at a later date, in a copita glass, without hand warming or water added. Now on to the notes…