The whisky that put Highland Park on the map. Their 12 year old single-malt is renowned internationally, and famed for it's quality smokiness.
The water source is the wonderfully named Cattie Maggie's Spring. Peat cut on the local Hobbister Moor heats floor maltings to produce malt with gentle peat reek. The distillery's malt is mixed with unpeated, imported malt, giving gentle smokiness to the end product. The malt is ground and combined with water making wash that is distilled producing spirit. Distilled twice in pot stills, the spirit ages in ex-Bourbon casks adding smooth body to the whisky.
Aromas of herbs and heather, boiled sweets and a drop of full-cream; all rounded off with a waft of smoky sweetness.