Regular readers of this site know my absolute love for Highland Park. Many of the distillery’s releases live among my favorites, including their absolutely exquisite 25-year-old. That one is certainly in my top 3 regularly available whiskies. So it’s quite exciting for me to taste their latest release – Highland Park Cask Strength.

Gordon Motion, the distillery’s Master Whisky Maker, used mostly sherry-seasoned American oak casks of different ages for this batch. The bottling comes in a 63.3% ABV and is non-chill filtered.

This is Highland Park like I’ve never experienced before. The nose is robust, with hints of vanilla, peat smoke, and sherried fruit jumping out of the glass. It tends to lean on the sweet and smoky side of things. The peat here is more aromatic and heather than the briny campfire variety one gets on Islay whiskies. There’s a satisfying intensity on the palate. Notes of sweet toffee, vanilla, and fresh fruit provide a rock solid foundation. A building heathery peat sits comfortably in the background. Mid-palate sees the introduction of dark chocolate and orange peel. The finish is long and warming, with lingering hints of caramel-drizzled berries and baking spice.

Highland Park Cask Strength’s high ABV coats the palate and provides big hits of flavor. Surprisingly, even at an ABV north of 63%, the whisky can be enjoyed without the addition of water. However, a splash of water slightly lessens the sweet character and separates the flavor notes a bit. It doesn’t carry an age statement, but I can’t detect any super-young malt here. It retains the freshness of young whisky without any of that “green” immature character.

Compared to Highland Park 12-year-old, HP Cask Strength doesn’t have as much spice in the mid-palate. HP 12 is a little more savory in the palate versus HP Cask Strength’s overall sweeter profile.

Highland Park Cask Strength is a masterfully crafted whisky. This is hands down a must-buy for any Highland Park fan. Highly recommended.

Thanks to Highland Park for the review sample. As always, all thoughts and opinions are my own.

The latest batch from the continuously impressive Booker’s pays homage to one of Booker Noe’s favorite sports – football. Late master distiller Booker Noe played football in high school, and even practiced with the University of Kentucky when he attended college – though was was not on the team. That’s talent!

The youngest barrels in this batch are 6 years, 7 months, and 7 days old. Barrels came from two production dates aged in five different rackhouse locations. The brand’s generously shared more info on this:

• 14% came from the 6th floor of 7-story warehouse L
• 15% came from the 6th floor of 9-story warehouse H
• 27% came from the 5th floor of 7-story warehouse M
• 32% came from the 4th floor of 7-story warehouse X
• 12% came from the 5th floor of 7-story warehouse Z

Coming in uncut and unfiltered at 127.3 proof, Booker’s “Pigskin Batch” boasts hints of brown sugar, ripe red fruit, and vanilla on the nose. Bittersweet dark chocolate meets vanilla on the entry. Hints of charred corn, caramel, and a ever-so-slight smokiness round out the palate. A little airtime reveals roasted peanuts. The long finish adds chocolate-covered oranges and vanilla.

Though quite enjoyable at cask strength, a splash of water brings things to a more comfortable drinking experience. Booker’s Pigskin Batch seems to be more complex than the two previous batches of 2020, both of which were pretty good. Its darker character a slight departure from the “standard” Booker’s flavor profile, but it still tastes very much like Booker’s should. An extremely delicious release, and one I hope to enjoy while the New Orleans Saints tear down the Bucs for yet ANOTHER time this season.

Thanks to Booker’s for the sample. As always, all thoughts and opinions are my own.

Melbourne-based Starward has been doing some interesting things as of late. The distillery is keen on showcasing what Australia has to offer, maturing their whiskies in Australian wine casks. It certainly highlights the terrior. Their latest, Solera, sees their single malt whisky matured in Apera casks. Apera is an Australian fortified wine. It’s their version of sherry-cask maturation, so to speak.

Bottled at 43% ABV, Solera features caramelized orchard fruits on the nose. They sit alongside hints of vanilla and sweet malt notes. The whisky doesn’t seem too dimensional, until you taste it. Lovely juicy fruit meets figs and raisin on entry. It’s bright fruit accompanied by denser, darker fruit. An undercurrent of creamy caramel adds richness. The backplate sees an introduction of burnt orange peel and a sprinkling of baking spices. The finish sees more of those darker fruits come to the forefront along with a tighter concentration of spice.

Solera might be my favorite of what I’ve tasted from Starward. Like I mentioned above, it reminds me of a nice sherried malt… but different. I love the mix of bright and dark fruit notes. They sit well with the building spice notes. At an SRP of $70, this is a no brainer for sherried malt fans.

Thanks to Starward for the sample. As always, all thoughts and opinions are my own.