If you’re familiar with Highland Park Scotch, you likely can tell a bit about the bottle’s terroir from one sip. First is a distinguishable aromatic peat smoke that can only come from burning the woodless, heathery peat found exclusively on the Orkney Islands — Scotland’s northernmost islands, home to the world’s northernmost whisky distillery. Then there’s a distinctive richness, the result of lengthy maturation in sherry seasoned oak casks. And finally a whiff of saltiness, courtesy of the islands’ remote location flung far out in the ocean where the Atlantic meets the North Sea. Highland Park 12 Year Old is a history lesson in a pour, drawing flavor from the treeless landscape abundant in heather, 12 years in sherry oak casks, and the salty sea.
This Old Fashioned recipe pays tribute to Highland Park’s terroir, with a salty and sweet take that accentuates the flavors found in the whisky. Watch the video to see how this Old Fashioned recipe is made.
Oysters on the Half Shell With Highland Park Mignonette
Serves 6 as an appetizer
Active time: 20 minutes
1 dozen Atlantic oysters, preferably from cold northern waters (such as Beausoleil)
1/4 cup red wine vinegar
1 tablespoon Highland Park 12 Year Old
1 tablespoon finely minced shallot
1 teaspoon cracked black pepper
- Open the oysters by jimmying an oyster knife into the hinge of the shell (the pointier end) and sliding it all the way forward to release the oyster. Lay the oysters on a bed of crushed ice.
- Make the mignonette by mixing together the red wine vinegar, Highland Park 12 Year Old, shallot and black pepper. Spoon over oysters to serve.