Whisky tasting at Lodger
March 2, 2010 | Guest
A lucky group of Lodger customers and friends enjoyed exposure to a different type of craftsmanship recently at a special Highland Park whisky tasting.
Gerry Tosh of Highland Park visited Lodger from Orkney to explain the whisky-making process and guide the group through different ages of the eponymous single malt whisky – rated “the best spirit in the world” by critic Paul Pacult.
Starting with the 12-year-old, Gerry outlined the importance of peat smoke (so critical is it that the distillery harvests its own peat and uses three different types to extract just the flavour it wants) and selecting the right sherry casks for maturing the whisky. It can then wait for 40 years or more before the distillery decides it’s ready. But a little is lost in evaporation every year, making the older whisky ever more exclusive and expensive.
Moving from 12 years to 15, 18, 25 and finally 40 the whisky grows in complexity and depth of flavour. Just like a Lodger whole-cut, Highland Park’s secret is in almost obsessive attention to detail; meticulous quality control and a willingness to respect tradition whilst challenging convention.
The tasting included something on the history and geography of Orkney; the correct glassware to employ; the tricks of tasting (never swirl a glass of whisky, apparently) and the importance of biscuits. Nearly two hours later several bottles were empty and guests were considerably the wiser.
Read more about the distillery at www.highlandpark.co.uk
Words by Ian Buxton/Photography by Andy Barnham
