Monday, November 17, 2008
Highland Park 16
Island Single Malt Whisky
Twenty (20!) days since my last Dr. Whisky post and it is not for lack of dramming. Been crazy busy with work and the whiskevangelism has taken me west to Chicago, further to San Francisco and LA, south to Tampa and Miami with roadtrips to Boston, Washington and Philadelphia in between. And yes, a few drams have been had. Have been very fortunate to meet many amazing folks and to see the best and worst bits of this disparate and expansive land. Stories to come in my published chronicles, "Dr. Whisky's Casebook"... heheh.
I recently met Martin Daraz, Highland Park's Ambassador here in the USA. Martin is infected with a sharp wit and the only remedy is, you guessed it, uisge. He insisted on calling me DOCTOR so I insist on featuring some HP sauce on my return to the mission. This expression is only available at Duty Free in the UK (elsewhere?)
Tasted with PK. His notes appear in quotes. For all Highland Parks had on the mission, click HERE.
Cocktail orange. "Bright notes, a lot of candy, fresh, open feeling as well. Candy floss" Slightly winey, honeyed. Woody, "yeah, like fresh construction." This oaky element develops over time, with malty sweetness, opening up to melon and green strawberries. "A light hint of darkness, not ebony, but mahogany. Goes towards the dark."
Dry at first with a candied plum, and a flambéed sugar toastiness. "It's got a bite. Definitely." Floral and sweet like white port ("yeah, vin santo"), some sherry spiciness, but dry and quite oaky. Grapefruit. Lavender candies. And again, oak.
Patience is this dram's friend. With time and air "it suits a spring-feel, bright notes and playfulness. Warm sunlight in cool air, blossoms and, I don't want to go over the top here, but sort of free (hand genstures), you know what I mean?" It must be said, Paul is expressive in art and music as well as whisky-soaked verbiage.
I loved taking my time with this and each nosing or tasting brought new impressions. Distinctly different from the 12 or 18 year olds, and endlessly fascinating. Just enough dry edge to to be puckering and encourage another sip. Might match very well with creamy sweetness like creme brulée or certain cheeses. And the Scotch Chix dug it.
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