Highland Park Cask Strength Release No.2 Single Malt Scotch Whisky (700ml)

For many, the inaugural cask strength release was one of the year's best whiskies and a glimpse into just how good Highland Park is when left uncut. Release No.2 promises the same extraordinary depth, complexity and balance of flavours. This time around, Master Whisky Maker, Gordon Motion, has selected mainly sherry seasoned European and American oak casks, along with just a few ex-bourbon casks. The whiskies included are of differing ages. Taste-wise, in a word (or three), he sums up Release 2 as "smoky peppered praline", adding “... its full flavour allows you the control to discover the taste and strength that appeals to your palate by adding ice or water according to your preference.” Guaranteed to pack a punch at a (slightly) higher ABV than last years. 63.9% Alc./Vol.

Other reviews... From sherry seasoned European and American oak casks. Sherry seasoned European oak can be tricky in my book, hope this won't have become too leafy or even leathery. Having said that, batch #1 of the C/S had been very good, in my opinion (WF 86). Colour: gold. Nose: not as smoky as the 15, rather more on sponge cake, caramel, fudge, butterscotch, stewed fruits or the trademark heather honey… With water: creamy honeyness and many stewed fruits and jams, especially our beloved quinces, also apples and pears. A perfect coastal side too, sea spray, even some iodine, mercurochrome, ointments… What's really great is that no clumsy sherry gets in the way, it's all well-integrated. Mouth (neat): I think I like it but I'm sure it is extremely strong. With water: more smoke and more coastalness. A tad too much on the leafy-sherry side indeed for me, with some bell pepper and even, say artichokes, but the general feeling remains extremely positive. All you need to do is to add the proper amount of water - no, zero water is not an option here. Finish: long, perhaps a tad too leafy and peppery at this point, which will make it lose one or two points in my book. Comments: a tad rough and rustic here and there, but it is to my liking. I have the feeling, not only at HP, that some newer sherry-seasoned casks have become leafier and more peppery, I don't know why. Because of European oak? Tonnelerias making them faster? Just a gut feeling... 85 points - whiskyfun.com

Notes from the producers... Aromas of summer rose, ripe pear and fresh coconut gathering on a wave of aromatic peat smoke, followed by a wild harmony of sweet and spicy flavours - poached pear and rich almond cake, a drizzle of cloudy honey and a twist of salty liquorice. There’s the suggestion of toasted oak and intriguing notes of orchard fruits, black pepper and sweet aniseed linger, in a satisfyingly long finish.