18 Y.O. (700 ml)

Highland Park's origin story begins not with a licensed distiller but with Magnus Eunson, a church officer who reputedly ran illicit stills on Orkney's Mainland before the official licence was granted in 1826 — a transgressive founding that mirrors the distillery's refusal to follow mainland conventions.

That independence is most visible in the maltings: roughly 20% of annual malt is still floor-malted on-site, kilned with peat hand-cut from Hobbister Moor, seven miles southwest, at ~20 ppm phenol. Orkney peat is shallow, tree-root-free, and dense with heather and fern — a geological accident that produces aromatic floral smoke categorically unlike the tarry, medicinal character of Islay phenols.

The distillery sits on a hillside above Kirkwall, exposed to a cool, temperate maritime climate from both the North Sea and Atlantic simultaneously, drawing water from a hard-mineral spring — unusual among Scotch distilleries — that influences mash chemistry and new-make texture.

Fermentation runs 50–80 hours in 12 Oregon pine washbacks, and double distillation through low-reflux, pear-shaped stills yields a medium-heavy spirit built to absorb long cask contact. The 18 Year Old matures exclusively in Oloroso-seasoned European and American oak casks, first-fill and refill, in 19 traditional earthen-floor dunnage warehouses on-site, bottled at 43% ABV with natural colour.

No other distillery on earth has access to Hobbister Moor peat, making this expression unreplicable by definition.