Invictus invites you to our 1st Edition from Highland Park Distillery.

Carefully hand-selected by Invictus, this exceptional 15-year-old Highland Park whisky is a testament to both heritage and craftsmanship — a spirit crafted for true connoisseurs who seek more than just a drink, but a story in every sip.


From the windswept shores of Orkney, Highland Park has been perfecting its art since 1798, using local peat and wild heather to create its unmistakable character. This single malt, aged in an ex-bourbon cask, offers an exclusive glimpse into the heart of this legendary distillery — now bottled independently by Invictus for those who demand nothing but the extraordinary.


At Invictus, we believe that whisky is more than a drink — it’s a journey. This rare Highland Park expression invites you to step into the wild beauty of Orkney, to taste history and heritage in every drop, and to become part of an exclusive legacy that only a select few will ever experience.


This is not just whisky. This is Invictus.

Taste the story

Colour: Honey


Nose: Vanilla, honey, fudge and coconut all come through well from the ex-bourbon cask. Fresh apples and pears with a touch of salinity follow with a few herbal notes including fennel, and thyme. White chocolate and pepper in the background.


Palate: Mineral and simultaneously sweet front palate with lots of anise, fennel and honey. Dried apple with a touch of caramelised banana comes through next with lots of all spice and a little saline note giving balance. Citrus peels and a little lemon thyme sit in the background.


Finish: Long, with a mix of spicy and herbal flavours. A little sweet honey comes back for a while and then the spice and dry oak take over and last for a long time, right through to the very end.

Specifications

Single malt, single cask, cask strength, non-chill filtered and natural colour.


Region: Highlands

Filled: 10.2009
Bottled: 11.2024

Cask no: 34

Cask type: Hogshead
No bottles: 288

Size: 70cl
ABV: 61.4%


We invite you to join us on this journey and welcome your message.

SEND MESSAGE

The story of Highland Park


The Highland Park distillery was founded in 1798 by Magnus Eunson on a hill above Kirkwall - this was called High Park - in a shed.
Magnus Eunson was a legendary figure. He was the vicar of the parish. In this capacity, he always managed to conceal his bootlegging and smuggling activities from the publicans and tax collectors. He did not shy away from hiding his whisky jugs under the pulpit or in the coffins of the deceased.
In 1825, Magnus Eunson was arrested for illegal distilling and sent to prison. In the same year, Robert Borwick took over the distillery, expanded it and obtained a license for it in 1826. He shared the management with John Robertson. The latter had previously been a tax consultant and had helped Eunson to serve his prison sentence.
Highland Park became the property of James Grant in 1895. His father was manager of The Glenlivet. In 1898, the distillery was renovated under his management and the distilling capacity was doubled from two to four stills. James Grant sold Highland Park in 1935 to a company called "Highland Distillers Co Ltd". Highland Distillers Co Ltd has been part of the Edrington Group since 1999.
In 1986, a visitor center was opened in Scotland's northernmost distillery. In 2005, the courtyard and the visitor center were redesigned and a store and a beautiful tasting room were added. The tour begins with a wee dram during the screening of a short film about the distillery and Orkney (including an episode with the moonshiner vicar Magnus Eunson).
Highland Park is one of the few distilleries that still produces some of the malt it needs on its own floor maltings.
The two kilns really still fulfill their actual purpose here. The malt produced in-house has a peat content of 40 ppm. This corresponds somewhat to the smoky taste of Coal Ila. However, because the additional amount of malt required is sourced unpeated from the Scottish mainland and mixed with the malt produced in-house, the smoke in the whisky itself is no longer as noticeable.
The barley malt is ground to grist in an old malt mill. The starch (the sugar) is washed out of this in a highly modern-looking and shiny mash tun. The wash required for distillation is fermented in the twelve Oregon pine fermentation vats with the help of yeast.
The four stills (two wash and two spirit) are located in the stillhouse. The tubular condensers for both the more pear-shaped wash and the two onion-shaped spirit stills are located outdoors. A purifier is installed upstream of each of the spirit stills. Part of the condensate is collected in this and returned to the still for redistillation. This additional step gives the new make a little more softness.
Highland Park is matured in both ex-bourbon and ex-sherry casks. The distillery's many warehouses are low in the old style and have natural floors. Highland Park has long been available as a single malt in proprietary or original bottlings. The older bottlings are particularly sought after, as they embody the typical character of this whisky, which is one of the best in the world, even more.
Standard bottlings are available as 12, 15, 18, 25 and, since 2005, 30-year-olds. Bottlings are and have also been produced for special occasions. In 1998, for example, a bottling was released in a crystal decanter for the 20th anniversary with an edition of only 665 bottles.
The malt whisky from Highland Park is also offered by the independents. Sometimes under different names.