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Highland Park 18 Anos Viking Pride
Highland Park 18 Anos Viking Pride is backordered and will ship as soon as it is back in stock.
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Highland Park 18 Anos Viking Pride is backordered and will ship as soon as it is back in stock.
Producer
Highland Park
Tech sheet
- Producer
- Highland Park
- Region
- islands
- Country
- Escócia
- Age
- 18 years
- Cask
- Sherry
- Alcohol
- 43%
- Bottle
- 700 ml
Region
islands
Where the distillery or house that makes this spirit is located. Origin matters: climate, water and local traditions shape the style.
Country
Escócia
Country of origin of this spirit.
Age
18 years
The age on the label is that of the youngest whiskey in the blend: every component spent at least 18 years in cask. Only time in wood counts — once bottled, whiskey does not age.
Cask
Sherry
The cask the spirit matured in gives colour, aroma and texture. Many houses use casks that previously held another drink:
• Sherry: casks that held wine from Jerez; they tend to give dried fruit, raisins and spice.
A finish is a final period of maturation in a second cask.
Style & still
Base
The raw material that is fermented and distilled.
Alcohol
43%
% ABV is alcohol by volume. In the European Union the legal minimum is 40% for whiskey and 37.5% for gin, rum and vodka. Cask strength means bottled at the cask's natural strength, without dilution. A few drops of water can open up the aromas.
Bottle
700 ml
A 700 ml bottle gives about 17 measures of 4 cl. Once opened, store it upright, tightly closed and away from light and heat: spirits keep well for months but slowly lose aroma once the bottle is half empty.
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Tasting notes
Tasting notes describe what is in the glass: appearance (colour), nose (aromas) and palate (flavour, texture and finish). They are a guide, not a rule — everyone perceives aromas differently.
To taste, use a tulip-shaped tasting glass and a small measure; bring your nose in slowly and, if you like, add a few drops of water to open up the aromas.
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Reviews & awards
Critic scores and medals from international competitions. Scores usually use a 100-point scale; medal levels (gold, silver, bronze, double gold…) follow each competition’s own rules.
Each distinction refers to a specific edition and year. We always state the source.
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How to serve
Suggestions to get the most from this spirit: neat, with a few drops of water, on ice or in a cocktail, and the best glass for each.
These are suggestions, not rules: the best serve is the one you enjoy most.
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Styles
A quick guide to the main styles in this category — how they are made and what they taste like — to compare this bottle with others and pick your next one.
Tap a style to see the bottles available.
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Cocktails
Classic recipes that work well with this spirit, with ingredients and steps.
Measures are indicative; please drink responsibly.
Tasting notes
Producer's notes
How to serve
Old Fashioned
Cocktails
Whiskey, sugar, Angostura bitters, orange peel
Stir sugar with bitters, add whiskey and ice, express the orange peel.
Highball
Cocktails
Whiskey, soda water, ice
Tall glass full of ice, 1 part whiskey to 3 parts soda.
Whiskey Sour
Cocktails
Whiskey, lemon juice, sugar syrup
Shake with ice and strain over fresh ice.
Whiskey styles
Where this whiskey sits among the main families.
- Single MaltMalted barley only, from a single distillery.This bottle
- BlendedA blend of malt and grain whiskeys.
- IrishWhiskey from the island of Ireland, traditionally triple distilled.
18 years
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Pairings, alternatives and advice in seconds
Description
Highland Park in Kirkwall, on the Orkney Islands, is one of the northernmost distilleries in Scotland. It still floor-malts part of its barley and dries it with local peat, rich in heather and low in wood, which gives an aromatic, sweet smoke. Its whiskies mature mainly in European and American oak sherry casks. The 18 Year Old, Viking Pride, is one of the most respected single malts in the world.
Matured for 18 years in sherry casks and bottled at 43%, it shows heather honey, red berries, peat smoke and orange on the nose. The palate is rich and dense, with honey, peat smoke, dark chocolate and spice. The finish is very long, with peat smoke, heather honey and oak.
A generous, enveloping after-dinner whisky. Serve it neat in a nosing glass and add a drop of water to open the aromas. It pairs with dark chocolate, nuts, fruit cake and aged cheeses.
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