January 23rd 2025.
Highland Park has been a staple in the global whisky market for over two hundred years, starting as a small venture by Magnus 'Mansie' Eunson, who was both a church beadle and a whisky smuggler. Now, the renowned distillery is set to release their oldest and rarest single malt yet - the Highland Park 56. We had the pleasure of catching up with Gordon Motion, the mastermind behind this new addition, to learn more about this exciting new dram.
"Hello, Gordon. Can you please introduce yourself and give us a glimpse into your career?" we asked.
"I am the Master Whisky Maker at Highland Park," Gordon replied. "I studied at Heriot Watt University and obtained a Post Grad Diploma in Malting, Brewing and Distilling. After working at various breweries and maltings in the UK, I joined Edrington in 1998 as an Assistant to the Master Blender. Then, in 2008, I was given the opportunity to take on the role of Master Blender when the previous one retired. I have been with Highland Park for almost 27 years now, with a focus on our whiskies in recent years."
We were curious to know what inspired Gordon to pursue a career in distilling and what brought him to Highland Park.
"During my studies in Computer Science at university, a friend and I decided to visit a few distilleries. That's when I was captivated by the whole process and knew that this was where I wanted to work. I went back to university and later applied for a Post Grad Diploma in Malting, Brewing and Distilling," Gordon explained. "I always thought I would end up as a distillery manager, but it was fortunate timing that led me to this role. As the whisky industry evolved and there was more demand for single malts, our team grew and I was able to focus more on Highland Park."
We were also interested to learn more about the history of Highland Park and its journey to becoming one of the most iconic distilleries in the world.
"Highland Park gets its name from the High Park above Kirkwall and was founded in 1798 by Magnus Eunson. Magnus was a butcher and a beadle at a local church, and it was said that he used his position to distribute his illicit alcohol. In 1816, John Robertson, an Excise Officer, took over the distillery. It was later purchased by James Grant in 1895 and expanded to four stills. Then, in 1937, Highland Distillers acquired the distillery, and it has been under their ownership ever since," Gordon shared.
We were curious to know how Orkney, the island where Highland Park is located, influences the flavour of their whiskies.
"The use of Orkney heathered peat is the main influence on Highland Park's flavour. It's used to dry a portion of our malted barley. Orkney is known for its strong winds and lack of trees, so the peat we use is mainly composed of heather, sphagnum moss, and low growing shrubs. When we burn this peat to dry our malt, it produces a fragrant, aromatic smoke that is different from the iodine smoke of Islay peat. This gives Highland Park a unique and delicate smoky character," Gordon explained.
"The cool maturation on the island also has an impact on our whisky. The temperature fluctuations are less extreme than in other parts of Scotland, resulting in a slower maturation process and less loss to the 'angel's share'," he added.
We were intrigued to know if there were any fun facts about Highland Park that most whisky lovers may not know.
"Despite being a peated whisky, the peating level in Highland Park is quite low - only around 1.5 to 2ppm. This is significantly lower than traditional peated whiskies from Islay, which can have up to 20ppm," Gordon revealed.
We then shifted our focus to the star of the show - Highland Park 56, the distillery's oldest and rarest dram.
"Highland Park 56 Year Old was created from ten casks that were filled in 1968. We selected these casks in 2008 and transferred them to five first-fill ex-sherry casks. The fact that the whisky was initially filled into refill casks allowed it to age gracefully without becoming too woody. The ex-sherry puncheon used for this whisky was made from American oak, giving it complexity while maintaining its vibrancy," Gordon said.
As we were curious about a day in the life of a Highland Park distiller, we asked Gordon to give us a glimpse into his daily routine.
"It's tough to define a typical day as every day brings something new. As I am based at our production site rather than the distillery, a lot of my work involves ensuring the quality of our spirit throughout the production process. My day usually starts with approving water samples for production. After that, I could be assessing maturing samples, casks to be tipped for vatting, or VAT samples at different stages of production. I also spend time planning our stock for future sales, working on research projects, and developing new products. The best part of my job is that every day is different," Gordon shared.
We then asked him what the most exciting and mundane parts of his job were.
"I am lucky to have the opportunity to taste some incredible whiskies as part of my job. It's always fascinating to see how two casks filled on the same day, stored in the same warehouse, and made from the same spirit can have completely different characters. That's the beauty of whisky making - creating a unique blend from various casks. On the other hand, there are some repetitive tasks, such as measuring the colors and strengths of thousands of casks throughout the year," Gordon replied.
We couldn't resist asking Gordon about his first experience with whisky.
"My first taste of Scotch whisky was on New Year's Eve when my brother recommended The Famous Grouse. Little did I know that ten years later, I would be working with The Famous Grouse and other whiskies," he shared with a smile.
We then asked Gordon to share his controversial or unpopular opinion about whisky.
"I often get asked about whisky and food pairings, and I have to say my favorite is Highland Park 12 Year Old with sweet chili crisps. It may sound odd, but it's a delicious combination," he said with a laugh.
As our conversation came to an end, we asked Gordon about his go-to dram and the one he indulges in as a treat.
"My go-to dram is Highland Park 12 Year Old. However, I do have a bottle of Highland Park 40 Year Old that I enjoy as a treat. I am also looking forward to opening some of my special releases, including single casks. After all, these whiskies are meant to be savored," Gordon said.
Before saying our goodbyes, we asked Gordon about his favorite Highland Park dram.
"Highland Park Dark Origins would have to be my favorite. Unfortunately, I no longer have a bottle, so I am on the lookout for one at auctions," he replied.
As we wrapped up our conversation, we couldn't help but feel grateful for the opportunity to pick the brain of the mastermind behind one of the world's most iconic whiskies. We also couldn't wait to get our hands on a bottle of Highland Park 56 and savor the delicious flavors that Gordon described.
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