Highland Park Single Malt Scotch Whisky 18 Year Old 43% Vol 70Cl

Raisins, figs, fruitcake, red grape, candied fruit

While flavours of fresh fruits such as apple, citrus or berries may be the result of ex-bourbon cask maturation, dried fruit flavours in single malt are almost exclusively due to extensive sherry-cask influence. Sherry casks, especially those made from European Oak (very much the minority today) lend whisky bold and robust flavours: the high acidity and lower alcohol content of sherry (in comparison to bourbon) bring out more of the flavour from the wood, giving the whisky notes of rich dried fruit and spice. In addition, the fact that sherry casks are generally larger than bourbon barrels (250 - 300 litres for a Hogshead or 500 litres for a butt, in comparison to 200 litres for a barrel) means that there is a slower maturation process: the more time the alcohol has to break down the flavour compounds present in the wood, the more oxygen becomes available to react with the spirit via oxidation; this results in more complex flavours including tobacco, spice, and a rich but sweet fig-like flavour. Raisins and fruit cake are common tasting notes, but younger (and therefore sweeter) whiskies may also present red grape, candied papaya or dried banana chips.

Due to their association with sherry casks, dried fruit flavours are most common in Speyside whiskies which make extensive use of this cask type. Many distilleries in this region have made sherry cask maturation their trademark: most notably Macallan, but also Aberlour, Glenfarclas and cult favourites Glendronach and Longmorn. The scarcity of sherry casks and legendary status of the aforementioned malts has driven up the price tag of this style, but those in the know keep close tags on where to find the best “sherry bomb” deals.

The dry, rich characteristic of this set of flavours means it pairs well with the toasty flavours present in some styles of cigar: Macallan and Cohiba, considering the prestige of each brand, are a natural couple, but dried fruit sherry bombs are also likely to pair well with the likes of Ramon Allones or Trinidad, and the leathery tang of a Montecristo is another good companion.

Sherry casks, cedar, mahogany, cigar box

Whisky, by definition, is a grain spirit aged in oak casks - and it is the influence of this wood that produces they greatest variation of flavour. Different species of oak result in different flavours, while the previous contents of the cask has a major impact on the style of the resulting Scotch. A whisky may spend anything from three years to thirty years in wood - in some extreme cases even longer than that. Yet there are only certain cases where the resulting spirit can be said to ‘taste of wood’.

The most obvious example is when the whisky has been aged for an exceptionally long time. Conventional whisky wisdom claims that any period of ageing beyond about 25 years is wasted or even detrimental, because the spirit begins to taste more like the wood it is stored in than anything else. As a result, subtleties of flavour built up over years of maturation will be lost as the wood takes over. A certain amount of woody flavours may be desirable, however, not least because it implies that a whisky has spent a considerable amount of time ageing and has likely reached the peak of its complexity. For this reason, single malts over 25 years of age are relatively scarce (not to mention expensive), but often in high demand.

The wood of the cask imparts tannins to the spirit inside: tannins are a compound that produce a dry or astringent flavour, as found in red wine, unripened fruit, black tea…and heavily oak-influenced whisky. This means the flavours in question may be found in whisky aged in wine-influenced casks, such as those which have previously held sherry, port or red wine, as opposed to bourbon; therefore it is not always necessary for a whisky to have been aged for a very long time in order for woody flavours to be apparent. Notes of mahogany, cigar box cedar-wood or varnish are relatively common among the more savoury styles of single malt, such as complex Speysides or some Islay whiskies.

Wood is also a common flavour in many cigars, which can be expected to pair well with a woody whisky: Romeo y Julieta and Montecristo are both excellent examples, while Fonseca and Diplomaticos are good choices among the lesser known brands.

Smoke, barbecue, medicine, farmyard aromas

By far the most polarising of all whisky flavours - and in some ways, that most distinctive of Scotch whisky. Peat is a type of fossil fuel, halfway between soil and coal, which produces a very aromatic smoke as it burns, and is widespread in the Scottish Highlands and islands. It has long been used to dry out malted barley in preparation for making whisky…and the aroma of the smoke lingers throughout the whole distillation process and the subsequent years of maturation.

The resulting flavour is often described as “medicinal” - associated with disinfectants such as TCP, especially by its detractors. Those who enjoy the flavour may be more likely to compare it to the scent of a barbecue, or a welcoming fireplace on a cold winter night.

Peat is almost universally associated with the Islay region - although some Islay whiskies have no peat, while many non-Islay whiskies do. As the flavour derives from the malted barley rather than the cask, it is generally more upfront in younger whiskies than in older expressions, where the cask has had more time to influence the overall style - this is why most Islay whiskies, renowned for their peaty flavours, are bottled at 10 or 12 years with relatively little spirit kept for older ages (Lagavulin is a notable exception). The most notorious of peaty whiskies is probably Laphroaig, while the crown of the “world’s peatiest whisky” is held by Bruichladdich’s Octomore series. At the other end of the scale, those flavours produced by relatively light peating levels are described by the earth flavour tag.

Because of the distinctiveness and the sheer intensity of peaty flavours, they can be difficult to pair with cigars: generally, the fuller-flavoured the cigar, the more likely it is to complement an intensely peaty whisky. In this sense, Bolivar, Partagas and certain Cohibas are safe choices. You may like to experiment a little more and try other cigars that are marked by flavours of leather, pepper or toast, however.