The HP is oily and rather restless with its 63.3% in the nosing glass. The high alcohol content initially cools the nose a little. But after a few minutes this has completely disappeared and wonderful HP-typical notes come through. Honey, vanilla, heather, fine wood and really just a tiny nuance of smoke. The alcohol seems to be blown away and you can rightly say: THAT is a Highland Park!

First I dare to try the HP on its own. Old Swede, it goes off in your mouth! Understandably, the 63.3% push hard at first, but to my astonishment the malt is soft, oily and smooth on the tongue after a few seconds. As with the HP 1995 MOS, there is a little more smoke in the mouth than in the nose. The flow of saliva is properly stimulated and hints of light chocolate like oranges and a hint of coffee and nutmeg are added to the honey and vanilla notes. Very interesting, very pleasant and dangerous to drink!
With water: With water, the HP opens up a bit and looks a bit more complex in the nose. Suddenly I hear a delicate note of caramel and after sniffing a little, I also have the cigar box in the background. On the tongue, the HP is now a bit milder and sweeter, but the basic character is retained.

In the finish, the sweetness of honey and oranges dominate, but the spicy notes of oak soon take off. Nuances of pepper and ginger now speak up and play a harmonious counterpoint to the herbalism from the nosing. The sweetness cannot be completely suppressed and there remains a long-lasting potpourri of the elements on the tongue that conjures an ecstatic smile on your face.

Typical Highland Park peat: light but aromatic. A bit floral with a raw metallic note, but sweetness dominates: honey, grilled pineapple, some passion fruits and chocolate.

Light peat waves, with more pronounced floral notes that borders a perfume. Citrus fruits, apricot, subtle notes of coffee and dark chocolate. The metallic note of the nose can be found again, and it also has some mineral/coastal notes. Above all it is very soft for 63,3%, which indicates well integrated alcohol. Very good!

Waves of mild aromatic peat, with citrus fruits, chocolate and coconut. Some leather too, and it's quite oily. A sweet aftertaste sticks.

Lot of heather, leathery notes, tobacco, hints of toffee, whiffs of honey, chocolate, little earthy and farmy - really not bad

Very punchy, oily, more farmy, leathery notes, spices, oak wood, little nutty, citrusy, lemony, little smoky - very good

Long, warm, spicy

without water:
Initially nutty aroma - that's where the Oloroso sherry comes through for me. After enough time / air it goes towards oily macadamia and walnut, and some hazelnut.
The nutty one also brings - for me quite clearly - brown sugar and marzipan, which I personally like very much.
Dark fruits of raisins, juicy plums are dominant in the foreground and I also have something berry at first, but then goes more towards cherries.
In addition, there is an aroma of milk chocolate.
A little further back, the seasoning and the heather come into play and yet clearly transport the DNA of HP.
The 63.3 vol% are actually quite well integrated and are not consistently penetrating, even if the nose tingles really well every now and then.
No trace of sulfur. So really great in the nose; I didn't have that at a first tasting ... maybe. was because the sample was able to draw in more air.
I had a similar effect with Macallan, where the malt got better over time, because it could improve with more air in exchange.

with water:
it opens up even more and pushes the sherry character with even more nut flavors to the front. The fruits are now even more noticeable.
For me it is very clear: this malt can tolerate water.

without water:
First of all: I'm not the typical Cask Strength drinker who needs 60+ vol%!
phew, the alcohol kicks in quite hard on the tongue. Because of the alcohol and the stinging sensation on the tongue, I have no real taste at all.
I get a maximum of the nuttiness, but that's about it for me. I definitely need (enough) water.

with water (reduced to below 50%):
soft, oily, more spice pushes itself on the tongue. But it then also turns into a tart coffee aroma / espresso / dark chocolate very quickly,
which, with more time, drifts into a walnut skin aroma that I don't really like; Fortunately, it is limited.
Dark fruits can then be perceived a little further back - this shifts towards the nose.
the more water he gets, the better it is drinkable for me, unfortunately this also pushes the bitterness more into the foreground; mmh, it's a shame for me.

without water:
Nutty aromas and tart notes of dark chocolate / dark cocoa beans linger a little, unfortunately - for me - not more.

with water:
similar to without water, just a little more bitterness.
Overall, the finish is limited, even if the nuttiness lasts for a reasonably long time; the rest is gone too quickly in my eyes.

The nose is pretty intense but simple with notes of fried eggs, smoked citrus fruits, leather and tobacco.

The taste is very hot, intense and beautifully peated with typal HP-ish burnt flowers, chocolate and citrus fruits.

The finish is long, peppery with lingering spices and notes of chocolate, fried eggs and bitter oakiness.