Highland Park 27 year old 1984 The Whisky Agency

(Highland Park cluster homepage)

Monday's '84 Highland Park was......not what I had expected. But I carry on. Sometimes I really carry on. Ask my family or anyone I've ever worked with. You see, I have opinions about things. And so does the man in charge of the My Annoying Opinions blog. He generously provided me with today's sample from a bottle he opened for his _ _ birthday. You know what I opened for my last birthday? MALÖRT. Which I shared with Randy Brandy. Actually this sounds like a good sample swap...

Distillery: Highland Park

Ownership: The Edrington Group

Region: Islands (Orkney)

Independent Bottler: The Whisky Agency

Range: Bugs. Seriously, Bugs. Beautiful labels.

Age: 27 years old (1984 - 2011)

Maturation: Bourbon hogshead

Outturn: 222 bottles

Alcohol by Volume: 52.5%

(Many thank yous to My Annoying Opinions!)

NOTES

The nose leads with ocean, cocoa, toasty oak and toasted nuts. Lemons and oranges. Wait, now I'm getting limes. And fresh basil leaf. Smoke arrives at the 45-minute mark, adding another great dimension. The elements merge well once the whisky is reduced to 46%abv. It gains some baking spices, but I find mostly nuts, malt and ocean, with a hint of grapefruit.

The palate has a stone fruit and salt combination that elicited from my face a sound, a wordless monosyllabic utterance that may have made passers-by turn their heads (and barf). A flawless balance of stones, sweetness, tartness and wood smoke arrives at the twenty minute mark, and remains for nearly an hour. Ocean notes and bitter herbs appear later, as does a white peach. At 46%abv, some more oak appears, but peaches and fresh apricots remain.

Its long finish holds dried leaves and dried grass, lemons, white peaches and a whiff of smoke. At 46%abv, the finish is simpler, a little earthier and sweeter perhaps.

WORDS WORDS WORDS

Upon sniffing the whisky, I knew my recent streak of uninspiring whiskies was over. Yet I didn't think it was going to leap into 90-point territory. But then I actually tasted it, and yes it's excellent, especially when neat. The TWA folks dumped this cask at a great point, just as everything was in balance. If 25+ year old bourbon cask HPs were in my price range, this style is exactly what I'd seek out. Thank you, Mr. Opinions!

Availability - Secondary market?
Pricing - ???

Rating - 90

Highland Park 16 year old 1984 Old Malt Cask

(Highland Park cluster homepage)

It's time to wrap up this cluster. There will (probably) be a flurry of three posts in three days because Yom Kippur arrives on Thursday. My hope is to provide a thoughtful recap of the cluster on Friday.

Today's HP was distilled in 1984. I only vaguely remember 1984. But then again, I only vaguely remember 2019. Anyway, Douglas Laing has bottled at least ten Highland Parks from the 1984 vintage, but this was the first. With its 750mL listing in Whiskybase, the whisky appears to have been bottled for the USA. It's great to know we were getting OMCs back then. Too bad I was shooting vodka with Coors Light chasers in those days. Too bad, indeed.

I'm kinda spilling the beans with this picture.

Distillery: Highland Park

Ownership: The Edrington Group

Region: Islands (Orkney)

Independent Bottler: Douglas Laing

Range: Old Malt Cask

Age: 16 years old (May 1984 - July 2000)

Maturation: "Cask" (woo, that narrows it down)

Outturn: 270 bottles

Alcohol by Volume: 50%

(from a bottle split)

NOTES

For the first 30 minutes, the nose offers mothballs, metal, chalk, seaweed and apples. After that it takes a turn towards bourbon, with caramel, bananas and barrel char. Once the whisky is reduced to 43%abv, the nose turns simple, blendy, with hints of minerals, smoke and ocean.

The palate. SOAP. And also soap. Awkward Old Bottle Effect swoops around malt, sweet apples, bitterness and hints of oranges. The soap retreats a bit at 43%abv, only to be replaced by cardboard and tannins. It's a little sweeter, with more smoke and a touch of lemon.

It finishes with sweet citrus, OBE, cardboard and soap. At 43%abv, there's lemon, metal and cardboard.

WORDS WORDS WORDS

This bottle was freshly opened when it was split up less than a year ago, so this isn't a case of a dusty going weird when met with years of oxygen. I also switched glasses twice. So it's the whisky.

There's a slight sample size issue when it comes to the Whiskybase community's opinion for this Highland Park. There are two ratings: a 91, and a 60. My take falls between the two, though closer to the latter. The palate is dramatically flawed with its soap, cardboard and heavy oaky bitterness. And though I tend to like Old Bottle Effect, it doesn't work well with any of the other characteristics in the palate. The nose doesn't do much to save it either, other than bringing the score up out of the 60s. I sincerely hope the last two HPs are better than this.

Availability - ???
Pricing - ???

Rating - 70

Ben Nevis 32 year old 1971 Blackadder, cask 1626

Anniversary Week turned out a little wonky, so I've switched out today's planned pour for something that will either be weird or wonderful — frankly, I'll be happy with weird at this point — or both: a '71 Ben Nevis. I chose a diluted 26yo Ben Nevis as its sparring partner because I'm living large, y'all. Here it goes...

Distillery: Ben Nevis
Region: Highlands (Western)

Independent Bottler: Blackadder
Age: 32 years old (23 March 1971 - September 2003)

Maturation: oak hogshead

Cask #: 1626

Outturn: 296 bottles

Alcohol by Volume: 45%
(sample from a bottle split)

NOTES

Ah, good news. The whisky got its Weird on, right at the start. The nose has its saline, toasted seaweed, elephant dung side. But it also has its malty, Yoo-hoo, raisin bran side. Fresh cut fennel and apricot jam keep their distance in the background.

The palate is a bit odd, but also rather flat. Worcestershire sauce, prunes and black pepper start things off. Some armagnac eau de vie, bitter chocolate and rubber move forward. Bananas and pumpernickel sit in the middle. At the 45 minute mark it shifts to a one-note bitterness.

It finishes with bitter chocolate. black pepper, rubber, sea salt and red grapes, with just a hint of cabbage in the back.

WORDS WORDS WORDS

It was indeed a little weird. But. None of the nose's interesting aspects carried into the palate. I'm not sure if this was a tired ex-sherry hoggie, or it was too aggressively diluted by bottler, but I kept waiting and waiting and waiting for the whisky to shift gears, and when it finally did that gear turned out only to be a generic oaky bitterness. I could have also done without the whole salty rubber thing. Ultimately this resulted in the consumption of more of the 26yo competitor. Oh well, it's time to switch back to the Highland Park cluster!

Availability - Secondary market
Pricing - ????

Rating - 81 (the nose kept this score up)

Ten Years of Whisky Reviews + Balvenie 12 year old DoubleWood (2019)

I had already been dishing out #SingleMaltReports on Twitter for a few weeks before I posted my first whisky review here on September 8, 2011 (with admirably concise notes, I must say). The blog had been used for observations on film, music, sports, and the writing life before that; sort of a site for offline friends and Facebook "friends".

Diving for Pearls entered into the whisky blog game just as the single malt craze was blossoming. Since then I've watched age-stated and NAS whiskies rise and fall, formerly independent whisky writers do the industry's bidding as that same industry abandoned most of its loyal consumers for a newer, wealthier crowd, while producing products that appeal to my palate less and less with time.

While I do chase the occasional dusty, and resupply my cabinet with everyday sippers, I have not dished out funds for a fancy new release or new single cask since the pre-Covid era. Instead I've been joining bottle splits, which make up the majority of the reviews, or spending my money on other things. That's due to the two factors referenced above. I'm not interested in the worldwide focus on cask technology, nor do I care to pay the current prices for moderately-aged single cask scotch whiskies. Plus, my god, we whisky people have SO MANY BOTTLES already.

I've considered shutting the blog down, or at least pausing it, on a few occasions when personal matters became overwhelming, or when I went though a period of uninspiring tastings. But I never did stop. Writing this blog has led me to offline friendships, a few published reviews, some independent paid gigs, and a flood of dopamine.

I don't know how many more years this will continue. At this point the blog has returned to a tasting journal of mostly irrelevant whiskies — and the occasional Killing Whisky History video and Randy Brandy cameo — which suits me right now. To all those who are still reading, from the seasoned Boomers, to m-m-m-m-my whisky generation to the monied newbs: Thank you. Thank you for reading my words, for being my captive audience for a few minutes a few times a week. Your support means more than you will ever know.

---

Now to the whisky. Ten years ago today, my first review was of Balvenie 12 year old Doublewood, a regular presence in my tiny whisky cabinet back then. It's been at least six years since I've tasted Doublewood, so this will be a reintroduction between the two of us. Can we still be friends?

Distillery: Balvenie
Ownership: William Grant & Sons
Region: Speyside (Dufftown)
Age: minimum 12 years
Maturation: American oak casks then Spanish oak sherry casks
Bottling year: 2019
Alcohol by Volume: 43%
Chillfiltered: Yep
Colorant added: Yep
(from my bottle)

NOTES

Pear, honey and cassia lead off the nose and stay there for a while. After 20ish minutes, the golden raisins, apple juice and kiwis appear. Hints of prunes, flowers and kirsch stay in the background.

The palate is hotter than expected, yet has a watery mouthfeel. It's more sour than tart, but thankfully it doesn't get too sweet once the brown sugar arrives. Oranges and vanilla sit in the middle, a touch of molasses in the back.

Lumber, lemons and vanilla finish off the first few sips. Later sips gain dried apricots and just a little sweetness.

WORDS WORDS WORDS

Ten years ago I said Balvenie 12 year old DoubleWood "makes a great gateway Scotch." I cannot disagree with that now. But in previous decades this specific bottling's quality would have been topped by many 12 year old blends. There's not much going on in the glass(es). I'm not crazy about the oak in the finish nor the very thin texture, but the whisky never gets cloying nor too vanilla-ed. Water and ice bring out a little more raisiny fortified wine and bitterness. The second half of this bottle may find its way into highballs and cocktails because I can't summon up the interest to sip it neatly any further. I will move on.

Availability - Wide!
Pricing - $55 - $85 (what?)

Rating - 79

Banff 35 year old 1975 Duncan Taylor Rarest of the Rare, cask 3350

This week will mark the Highland Park cluster's last interruption. Wednesday will bring a surprising but mathematically correct anniversary, so please excuse this brief diversion. The cluster will restart a week from today.

I've always been a big fan of Banff. When it's good, it's as great as most of the beloved dead distilleries. When it's done wrong, well, I haven't had one of those yet. This is my last Banff sample. I don't foresee taking part in any future Banff bottle splits, because even those have become hella pricey. So let us (the royal 'us') close out the Banff experience with the longest-aged Banff I've ever Banffed, a 35yo from DT's warehouses.

Distillery: Banff
Ownership: DCL (proto-Diageo)

Independent Bottler: Duncan Taylor
Range: Rarest of the Rare
Region: Speyside (Deveron)
Age: 35 years old (November 1975 - March 2011)

Maturation: ???

Cask #: 3350

Outturn: 289 bottles

Alcohol by Volume: 45.4%
(sample from a bottle split)

NOTES

The nose is loaded with coal, coal stoves, chimneys, hot charcoal. There's some steel wool and saline in the background. But it's not all industry. Mango and guava juices ride up front with the coal. Yuzu, honey and shortbread biscuits drift across the periphery.

Sadly, the palate does not continue the narrative initiated by the nose. The first two sips begin respectably, with salt, bitter herbs, weed, copper, sweet oranges and nectarines. But then things go tannic. Very tannic. It becomes difficult to see beyond the oak. Perhaps some metal and citrus remain.

It has a mild finish. A little smoky and salty, with a bit of orange candy. But then the tannins move in.

WORDS WORDS WORDS

This Banff's pinot grigio color gave me some high hopes, expectations that were bolstered by the nose. But then the palate revealed that this cask was as tired as I was at age 35. (I had my first newborn then, so that was my excuse.) Perhaps the whisky overstayed its welcome for a decade or so, or maybe this was always going to be a difficult cask. Taking the outturn and ABV into consideration, this was either a hoggie that abandoned its alcohol, or a wonky refill sherry butt, leaking everything. The spirit is still there in the nose, so a solid cask plus great management could have resulted in something gorgeous. But that was not the whisky's fate.

Availability - Secondary market
Pricing - ????

Rating - 82

Killing Whisky History, Episode 36: King's Ransom, bottled 1957-1960

Killing Whisky History returns with Mafia whisky!

The episode has a slightly new look, but keeps the same format. So don't worry, you can still watch me drink in between the talking.

Highland Park 25 year old, 48.1%abv edition

(Highland Park cluster homepage)

Over the span of two decades, Highland Park gradually diluted their 25 year old release from 53.5%abv to 45.7%abv. I've tried the 50.7% and 48.1% bottlings on a few occasions, and always liked them more than the 30yo. Before I review my sample below, I'd like to encourage anyone who has open bottles of those whiskies to share or split 'em, because they need to be tried by newbies and experienced drinkers alike. The whiskies are not standard sherry bombs.

I think this particular sample of the 48.1% comes from around the 2006-2007 era when the bottle shape changed, and the ABV dropped a couple points.

Some of the blogger's photos are getting as desperate
as Sy Snootles.

Distillery: Highland Park

Ownership: The Edrington Group

Region: Islands (Orkney)

Age: minimum 25 years old

Bottled: 2006-2007?

Maturation: likely a mix of Oloroso casks

Alcohol by Volume: 48.1%
(from a bottle split)

NOTES

A nexus of dirty stones, ocean air and mild smoke leads the nose. Beneath that, one may find guava, apricot and yellow peaches. Beneath that are hints of toffee pudding and damp basements.

The bold palate has the nose's mix of stones, smoke and salt, while also taking on dunnage and musty casks (with minimal tannins). Smoked chipotles gradually turn into fresh Serranos. It also has a dragonfruit note, which I'm only referencing because I ate a dragonfruit this week. There's a good balance of mild bitterness and mild sweetness throughout.

Tart fruits roll forward in the finish joining with chile oils, making it quite zesty. Hints of dunnage and Oloroso here and there. Sweet oranges appear after the final sips.

WORDS WORDS WORDS

These 25+ year old sherry cask Highland Parks I've reviewed are all excellent, and any one of them could top the others depending on the mood or environment, so I'm just parsing minutiae at this point. In regards to this official 25yo Highland Park, I'm in agreement with My Annoying Opinions, Whiskyfun and Whiskynotes, the lively whisky packs a wallop into every sip. Any moneyed individual looking for Smooth will make whiskyfaces when trying this. Kudos to HP (15 years ago) for offering a fighter at this age range.

Availability - Secondary market
Pricing - €350-€450

Rating - 90