While waiting for Arran distillations to mature, the distillery has been bottling vatted malts under the Arran label.

On a visit to the distillery, Gordon Mitchell, Distillery Manager, poured a sample from a 4 1/2-year-old sherry cask (58 vol.) from the first distillations at Arran. Very enjoyable at cask strength, a splash of water opened up a rich, creamy, toffee sweetness that was balanced by a slightly salty sea breeze softness. An amazingly subtle and smooth malt, especially at such a young age. We can anticipate great single malts from Arran in the coming years.

When I first experienced Highland Park I was at a loss to explain the high ratings given it by many tasters. Looking back I realize I was trying too hard to define a flavor rather than appreciating the subtle balance of flavors.

1977 Bicentenary Reserve

Highland Park 1958

In addition, there are two releases that are becoming quite rare:

1967 (24-year-old)

Highland Park Online Tasting (1974-88), a special bottling created for a tasting held on Highland Park's Web site.

A 1998 10-year-old release from Cadenhead (55.1 vol.), is a very notable exception to this rule. While the sherry is still the first impression in both nose and palate, it is not overpowering. A second reading of smoky peat, seaweed, and salt quickly sets in, all balanced in a smooth creaminess -- outstanding. 87

A 17-year-old release from Murray McDavid (1979-97, 46 vol.), has a bright, yellow-gold color. The nose has a subtle balance of honey in combination with nutty peat, gentle spices and layered smoke. The key to describe the palate is again balance. On the palate, a burst of sweet, tongue-coating honey evolves into a nutty, peaty flavor. The finish is long, smoky and slightly chewy. 90

A 21-year-old bottling from the Vintage Malt Company (1978-99, 43 vol.) is a full gold color. The nose is a little floral, slightly oaky, a bit peaty, and smoky. The palate is a little sweet and honeyish at first, then malty dry. The texture is creamy, buttery. The finish is quite long with creamy, smoky, and faint salty notes. 89

A 22-year-old Signatory (1975-97, 50.3 vol.), is an amber color, and has a little spiciness (minty) to the nose, along with honey, smoke, oak, and a mild earthiness. The palate has a beautiful balance of smoke, honey, oak, and a slight saltiness. The finish is very long, smoky, and has continuing, mouth-watering honey notes. Delicious. 91

The Old Man of Hoy (43 vol.) has a pale gold color and a sweet, creamy, marshmallow nose with lemony and big smoky notes. The palate is creamy, dry, with citric, and grassy, notes. The finish is long, dry, buttery, very smoky, and a bit tart. Not nearly as good as the distillery releases, but a bargain in the low $20 range. 82

Not one of the better expressions of Highland Park.

Also bottled as Signatory Vintage Orkney.

The present facilities are quite modern, dating back to 1963. The stills have very long necks, producing a very light Highland-like malt.

The Isle of Jura itself is famous for the fact that George Orwell retreated to the north of the island to write the novel, 1984.

Sailors who were billeted at the distillery during World War II managed to put out a fire that would have destroyed the distillery. At another time, Canadian troops used the larch washbacks to bathe in!

Though the distillery uses unpeated malt, a peatiness creeps into the whisky due to its very peaty water from Lingro Burn. In 1959 the distillery was refurbished, including the addition of a Lomand still (a cylindrical, rather than swan necked still), that produces a heavier, more oily malt.

Scapa is currently managed by its neighbor Orkney distillery, Highland Park. Over the years, most of the distillery output has gone into the Ballentine's blend.

The existing stillhouse dates back to 1960 when the original was destroyed by fire.

In fact, that's the special pleasure of Talisker -- the combination of mature, smooth, older whisky melded with the exuberance and brashness of younger distillings.

It's a big, huge whiskey, deep amber with a peppery, smoky nose. The flavor is malty sweet, balanced by some youthful sourness and continuing pepperiness. The finish is long smoky, and again -- peppery. 90

Similar to Black Bowmore in it's depth, complexity and color -- I actually rated it a bit higher in my comparisons. Sadly, the bottle is long gone but the memory lingers. 97

This is an extremely frustrating whisky, as Burn Stewart is releasing its product from both Deanston and Ledaig at 40 vol. Unfortunately, it results in a somewhat watery whisky. This is especially problematic in a potentially "big" whisky like Ledaig. The smoky, peaty flavors seem to end abruptly without ever fully developing. At 46 vol. this would undoubtedly be a powerful single malt. A few drops of water at that point would most likely open flavors that are erased by reduction at the time of bottling. 76

Another Ledaig, a 20-year-old (1974, 43 vol.) with a delicious seaside character was available in the US through the 1990's (there are still a few bottles to be found). There is a nutty creaminess, mixed with an herbal, oaky, spice and salt character. 77

Also bottled as Signatory Vintage Mull.