The Edrington Group Limited
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The water is very hard and rises from a spring on a hill half-a-mile away from the distillery. It is held in a reservoir at a disused Walliwall quarry before being piped to the distillery. Some of the peaty flavour of Highland Park actually comes from this water.
Much of the barley used at Highland Park comes from the Black Isle and 20% of the distillery’s requirements are floor malted which helps to give Highland Park its distinctive peaty character. The peat used to fire the kilns is cut on Hobbister Moor, a stretch of land owned and cared for by the distillery. The beds there are shallow, so heather roots are plentiful in the peat and this imparts a distinctive heathery flavour to the grain.
The strong winds on this small northern island ensure that the air in the Highland Park warehouses is salty. Though the effect is more subtle in Highland Park than some other malts it does, none the less, add to its island character.