Scotch

Whisky Review: Highland Park Valknut

We review Highland Park Valknut, a non-age statement expression from this Scottish distillery that's been predominantly aged in American sherry seasoned oak casks.

OVERALL RATING

7
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Tasting Notes

About:

46.8% abv; non-age statement; Orkney grown Tartan barley added to the kiln, matured in sherry seasoned, American oak; prices at $79.99.
Appearance:
light golden blond.
Nose:
Musky cereals, light cheese rind, well caramelized aged gouda, some bright red fruit, a touch of clove spice and apricot.
Palate:
Almonds, meadowfoam honey, green grains, lemon zest, lightly oxidative sherry on the back. It drinks young, reminiscent of Lagavulin 8, but without the honey-ed farro characteristics I so much enjoyed. Light phenolics with the famously floral peaty aromatics coming through. The barrel treatment is muted with the emphasis clearly weighted towards the grains. A quick, clean finish, as would be expected.
Finish:
Comments:
This latest entry in the Highland Park Viking Legend series is a pretty serviceable expression of the lighter touch Highland Park is capable of. This would be a fine dram for those who shy away from either barrel heavy (read: sherry bomb) whiskies, or those who are peat averse. While I certainly don’t think that it surpasses the sum of its parts in the way that Lagavulin 8 does, it is an entirely pleasant experience.

Editor’s Note: This whiskey was either bought as a sample by The Whiskey Wash or provided to us as a review sample by the party behind it. Per our editorial policies, this in no way influenced the outcome of this review.

Connor Martin

Connor is a professional chef in Portland, OR, and one half of the dynamic chef/bartender duo behind the acclaimed MIAN pop-ups (@mianpdx on Instagram). He and his business partner are currently working towards opening their own bar. Connor's past experience includes managing cocktail programs and conducting spirits education with a focus on whiskey and amari. A devoted craft beer enthusiast, he is the chef in residence for Brews for New Avenues, where he collaborated with Breakside Brewery in Portland, OR, to create a Gold Medal-winning sour ale.

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