It is believed that Highland Park was founded by either a farmer, David Robertson, or by a priest turned smuggler, Magnus Eunson, in 1798. As with much history pertaining to distilleries in Scotland prior to late 1800's, not much is recorded officially and has an air of folklore surrounding it. Just like most major Scottish distilleries, Highland Park has changed ownership multiple times but unlike many others, it has never been shuttered or mothballed. In 1999, it became part of Edrington brands, which also owns Macallan, Glenrothes, Cutty Sark, and The Famous Grouse. Peat from different regions imparts different flavors to malted barley as it dries. Highland Park uses Orcadian peat, which is composed of sphagnum moss and heather. This peat imparts lightly smoky and much more fragrant flavors than mainland or Islay peat. Highland Park mash consists of 20% of their own peated malted barley (though I've also heard that only half of their own malted barley is actually peated) and 80% of unpeated malted barley brought in from mainland Scotland. The 18 Year expression was introduced in 1997 and uses ex-Oloroso sherry casks. The result is one of my favorite whiskys. On the nose there is nectarines, peaches, and apricot (stonefruit), sweet smoke, green apples, and citrus with honey. On the palate there's the same jammy, sweet fruit flavors along with a hint of earthy, mushroom notes, followed by fragrant smoke that finishes long and sweet with a bit of tartness. This is a must have bottle for any whisky fan!