Whiskybase
Overall rating
89.47/100
votes
34
Whiskybase ID
WB70400
Category
Single Malt
Distillery
Bottler
Cadenhead (CA)
Bottling serie
Wood Range - Wine Cask
Vintage
1988
Bottled
03.07.2015
Stated Age
27 years old
Casktype
Claret Wine Cask since May 2008
Number of bottles
234
Strength
53.3 % Vol.
Size
700 ml
Bottle code
15/234
Added on
22 Jul 2015 8:22 am by Jevan
UncoloredNon-chillfilteredCask StrengthSingle Cask Whisky

Average value

€ 351.00

16 × in wishlist

34 × member ratings

48 × in collection

Whisky Reviews for Highland Park 1988 CA

5 users have left a review for this whisky and scored it an average of 89.47 points

  1. theograph scored this whisky 89 points Expert Senior

    A subtle malt, for connoisseurs and friends of wine finishes (like me!); PLV: 8/10 (~ 200 €)
    • Nose
      Hidden fruit accents - initially quite closed; This is followed by a note of red apple and pronounced malt, which is recurring in HP, followed by brown sugar and late but a rather tart, concealed fruity note;
    • Taste
      Very spicy, almost slightly rancid, just pronounced acidic from the wine - the Claret beats through! Overall dry, spicy, dry and slightly acidic, leathery; the fruit flavors are hidden, all together little obtrusive, maybe "elegant"?
    • Finish
      Middle to long, tart and spicy, a "noble matter", looks very subtle and set and in no way classic fruity or easy drinking;

  2. Hemdl scored this whisky 87 points Connoisseur

    Serge (Whiskyfun.com)

    Highland Park 27 yo 1988/2015 (53.3%, Cadenhead, Wine Cask, Claret, 234 bottles)
    This strange baby had been first kept for twenty years in a regular
    cask, and then the owners of W.M. Cadenhead bought a château cask of
    Lafite, drank it all, and poured this HP into the empty barrique in 2008
    where it’s been further sleeping ever since. Okay, I made up the part
    about Lafite. Colour: gold-not-pink. Nose: it’s often been said that
    French oak (quercus robur) was much spicier than American oak, and this
    is a good example, since I rather get green pepper (or is that the
    Cabernet?) plus soft curry and kumquats. I have to add that there are
    also medicinal, mineral and grassy touches, so we’re still quite far
    from the OBs’ style. Also bitter oranges, but no small red berries from
    red wine that I can smell. With water: HP’s chalky side comes out again.
    Fabric, grass, leaves, porridge… Mouth (neat): interesting, and not bad
    at all. Oranges again, maybe a wee touch of blackcurrant – but really
    not much – and again, some sweet spicy sauces and cakes. Pickled ginger,
    perhaps, cardamom for sure, peppery oak as well… The oranges keep it
    fresh and pretty fruity, which is just as well. With water: swims very
    well on your palate. More oranges, soft spices, perhaps a tiny spoon of
    strawberry jam… Perhaps! Finish: good length, rather mellow, less spicy
    than expected. More oranges. Comments: fine fine fine, and certainly not
    a winesky, but remember this is double maturation, not quick flavouri… I
    mean, finishing. SGP:551 - 86 points.

  3. Hemdl scored this whisky 87 points Connoisseur

    Varied Malt, which I would not necessarily rate as very easy. In three experiments, I now felt 3 different malts in the glass, with different emphases. No "easy drinking", it takes time and muse. The influences of the wine barrel I would have wished something stronger, less in the direction of tannins, as in terms of fruitiness. But that is whining at a high level. Anyway, here you get a 27-year-old Highland Park with exciting post-maturity at a fair price.
    • Nose
      First strong spicy oak, here it is immediately clear that no is no young malt. Slight orange notes, a little vanilla. Dominant remains for me but the oak.
      After a few minutes in the glass then a completely different picture. The oak was replaced strong vanilla and honey notes, some toffee. The oranges are still there and complete the overall picture pleasantly. Overall quite fresh for a malt of this age.
    • Taste
      Fruity and fresh, here too the malt has brought distinct oak notes. The oranges from the nose and the vanilla notes turn into strong spicy notes of wood. Smoke in the background, but very subtle. Slightly dry.
      With a few drops of water, which I usually do without, the oak is in the background. The malt now much sweeter, the fruits are also more tangible. Thanks to the pleasant strength of 53.3% Vol. There is still some room for experimentation. In any case, the malt benefits from a few drops of water.
    • Finish
      Long finish, strong spicy. The light smoke eventually lays on the tongue and remains there for a long time while the malt warms the throat.
      Again, the oak comes back slightly after the addition of water. The smoke is now more in the direction of ash, previously again clear fruit sweetness.

  4. Jevan scored this whisky 87 points Expert Senior

    • Nose
      88 88
    • Taste
      87 87
    • Finish
      86 86

  5. Jevan scored this whisky 87 points Expert Senior

    I like this dram a lot but it really doesn't feel, or taste, very much like a Highland Park to me. Not enough smoke to my mind. That said its array of rich fruit and spices gives it lots to hold my interest. I am glad I bought this. Cadenhead have not let me down. And where else can you get a 27 year old, cask strength Highland Park for 130 quid?
    • Nose
      Pleasant, rich nose. At first straw and very light peat. Later ripe fleshy fruits appear - peaches with cream, vanilla. Light freshly sawn oak. With a touch of water some seriously aromatic spices like cloves appear with a hint of menthol.
    • Taste
      Very rich red fruits but a little drying as the wood is quite apparent after 27 years in Oak and the tannins from the Claret are probably also making themselves felt. Spicy with cinnamon and clove. Different spices from the normal and with a little vanilla pod there too. I wonder if this was in a bourbon cask for 25 years before finishing in a claret cask for two years? With a little water the tannin effect subsides a little to let the fruits and spices properly present themselves.
    • Finish
      Medium finish with the wood first, then giving way to red fruits. Slight menthol at the very end.

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