Orkney Single Malt Refill Barrel 'Full Cask' No 205
⏳ Drinking Window
As a distilled spirit, this single malt does not mature further in the bottle. It is released at its absolute peak of maturation and can be enjoyed immediately or cellared indefinitely. Once opened, it is best consumed within 1 to 3 years to preserve its complex aromatic profile.
🍽️ Food & Wine Pairings
Smoked salmon or cured sea trout, mature blue cheeses such as Stilton, and high-quality dark chocolate with a touch of sea salt.
✨ Technical Specifications
Hailing from the wind-swept Orkney Islands off the northern coast of Scotland, Highland Park is one of the world's most remote distilleries, steeped in Viking heritage and lore. Founded in 1798 by Magnus Eunson, a direct descendant of Viking settlers who was a butcher by day and a legendary smuggler by night, the distillery embraces Orkney's unique terroir. The island's fierce winds prevent trees from growing, meaning the local peat is composed entirely of ancient, decomposed heather. When burned to dry the malted barley, this heather-rich peat imparts a singularly sweet, floral, and aromatic smoke quite unlike the medicinal peat of Islay. The 'Full Cask' No 205, aged in a refill barrel, represents a purist approach to maturation; the refill wood gently coaxes out Highland Park's signature distillery character—notes of heather honey, soft coastal brine, and delicate peat smoke—without overpowering the spirit with aggressive oak tannins.
🍾 About the Producer
Perched on the windswept Orkney archipelago off Scotland's northern coast, Highland Park was founded in 1798 by illicit distiller Magnus Eunson before securing official licensing in 1826. Owned by Edrington and directed by Master Whisky Maker Marc Watson, the distillery remains one of the few in Scotland to maintain traditional floor maltings for a portion of its barley. Terroir here is inextricably linked to the island's environment: Orkney's tree-deficient landscape yields heather-rich peat harvested from nearby Hobbister Moor, imparting an aromatic, floral smoke fundamentally distinct from the medicinal iodine of Islay. Distillation occurs in copper pot stills, followed by patient maturation predominantly in sherry-seasoned European and American oak casks within maritime dunnage warehouses. Celebrated benchmark expressions include the flagship 12, 18, and 21 Year Old releases, as well as ultra-aged rarities such as the Orcadian Vintage Series and landmark 40- and 50-year-old single malts.