The bottom line here is that Highland Park has produced a sweeter, peatier version of Highland Park 12 with more rough edges. The nose takes a while to settle down and initially reeks of an earthy, almost sour peat that reminds me of compost or spoiled vegetables. Thankfully, after 10-15 minutes, that unpleasant scent subsides into a much better roast coffee aroma. Dark Origins reveals its sherried components on the palate, with lots of dark fruit flavors, raisins, some orange, and tendrils of smoke. The palate is moderately oily and has a decent mouthfeel to boot. It finishes on that strong coffee note, which I find to be a Highland Park signature, like a slightly peatier version of the 12. At $80 when it was available, this strikes me as half a solid scotch and half a cash grab.