Highland Park - 'Dragon Legend' Single Malt Scotch Whisky

$125.00
Sale price

Regular price $125.00

 

--------THE PRODUCER--------

Highland Park Distillery

Highland Park distillery is the northernmost single malt Scotch whisky distillery in the world, located on the Orkney Islands off the far north coast of Scotland, where the Atlantic Ocean turns into the North Sea.

The basic process at Highland Park is similar to that at other distilleries. However, there are some key differences that make Highland Park unique in the world of single malts.

Heathery peat: Highland Park is the only distillery in the world to use peat from Orkney. Exposed to the elements and pounded relentlessly by gale-force winds, few trees survive Orkney’s harsh conditions. In absence of trees, the peat the distillery burns to smoke its hand-malted barley is densely compacted heather dating back 4,000 - 9,000 years. This peat burns slowly, delivering the distinctive aromatic smoke the distillery is known for.

Temperate weather: Although rainy and windy, the islands of Orkney are blessed with a surprisingly temperate climate, providing the perfect environment for whisky casks to quietly mature at an even pace, without being exposed to extremes in temperature.

Sherry-seasoned oak casks: Between 60-80% of a whisky’s flavor comes the cask in which it matures. Highland Park uses casks made of either American or European oak. These are built by hand in Spain, filled with Oloroso Sherry and left to season for two years. The casks are then emptied and sent to Orkney where they are filled with the new make spirit and left to mature for at least a decade – and up to five in the case of Highland Park 50 Year Old.

Highland Park is considered by whisky insiders one of the greatest single malts in the world. It has been named "The Best Spirit in the World" on three separate occasions by F. Paul Pacult, America's foremost expert on distilled spirits. Its 25 Year Old whisky was the first spirit to ever receive a perfect 100-point score at the Ultimate Spirits Challenge. In 2018, two of its special distillery releases, The Light and The Dark were awarded a Double Gold medal each by the San Francisco World Spirits Competition. In 2019 and for the fourth year running, Highland Park took home the Ultimate Spirits Challenge's top honour, the Chairman's Trophy for Best in Category.

In 2018, Highland Park ranked #2 behind its sister distillery, The Macallan, in whisky auction sales driven by growing demand for the distillery's special releases.

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not lean with high acid.  Rather choose wines with some sweetness, fruit or viscosity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not big tannins but have lots of fruity flavours.

Chilli Heat

Chilli heat is similar to umami-rich foods.  They will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are fruity and/or have higher sweetness levels.

Wines that are off-dry like many Gewürztraminers or Rieslings could work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you could consider red wines that have lower tannins such as a Pinot Noir or Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help to cut down the perception of fattiness.  

These suggestions (there are no rules that apply to everyone) will help you to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that need to be balanced. It is the acidity in white wines that works well by cutting through the fattiness of a piece of fish but you could get that acidity in a Pinot Noir. 

 

--------THE PRODUCER--------

Highland Park Distillery

Highland Park distillery is the northernmost single malt Scotch whisky distillery in the world, located on the Orkney Islands off the far north coast of Scotland, where the Atlantic Ocean turns into the North Sea.

The basic process at Highland Park is similar to that at other distilleries. However, there are some key differences that make Highland Park unique in the world of single malts.

Heathery peat: Highland Park is the only distillery in the world to use peat from Orkney. Exposed to the elements and pounded relentlessly by gale-force winds, few trees survive Orkney’s harsh conditions. In absence of trees, the peat the distillery burns to smoke its hand-malted barley is densely compacted heather dating back 4,000 - 9,000 years. This peat burns slowly, delivering the distinctive aromatic smoke the distillery is known for.

Temperate weather: Although rainy and windy, the islands of Orkney are blessed with a surprisingly temperate climate, providing the perfect environment for whisky casks to quietly mature at an even pace, without being exposed to extremes in temperature.

Sherry-seasoned oak casks: Between 60-80% of a whisky’s flavor comes the cask in which it matures. Highland Park uses casks made of either American or European oak. These are built by hand in Spain, filled with Oloroso Sherry and left to season for two years. The casks are then emptied and sent to Orkney where they are filled with the new make spirit and left to mature for at least a decade – and up to five in the case of Highland Park 50 Year Old.

Highland Park is considered by whisky insiders one of the greatest single malts in the world. It has been named "The Best Spirit in the World" on three separate occasions by F. Paul Pacult, America's foremost expert on distilled spirits. Its 25 Year Old whisky was the first spirit to ever receive a perfect 100-point score at the Ultimate Spirits Challenge. In 2018, two of its special distillery releases, The Light and The Dark were awarded a Double Gold medal each by the San Francisco World Spirits Competition. In 2019 and for the fourth year running, Highland Park took home the Ultimate Spirits Challenge's top honour, the Chairman's Trophy for Best in Category.

In 2018, Highland Park ranked #2 behind its sister distillery, The Macallan, in whisky auction sales driven by growing demand for the distillery's special releases.

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not lean with high acid.  Rather choose wines with some sweetness, fruit or viscosity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not big tannins but have lots of fruity flavours.

Chilli Heat

Chilli heat is similar to umami-rich foods.  They will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are fruity and/or have higher sweetness levels.

Wines that are off-dry like many Gewürztraminers or Rieslings could work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you could consider red wines that have lower tannins such as a Pinot Noir or Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help to cut down the perception of fattiness.  

These suggestions (there are no rules that apply to everyone) will help you to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that need to be balanced. It is the acidity in white wines that works well by cutting through the fattiness of a piece of fish but you could get that acidity in a Pinot Noir.