Cover To commemorate the 54 Year Old single malt, Highland Park has teamed up with chef Silas Li of Hong Kong Cuisine 1983 to present a one-of-a-kind dining experience (Photo: Tory Ho / Tatler Hong Kong)
To commemorate the 54 Year Old single malt, Highland Park has teamed up with chef Silas Li of Hong Kong Cuisine 1983 to present a one-of-a-kind dining experience (Photo: Tory Ho / Tatler Hong Kong)
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The Scottish distillery is gearing up to release its rarest whisky to date, with a highly anticipated launch in Hong Kong
Produced in a limited run of just 225 bottles, Highland Park’s 54 Year Old single malt is an exceptional tribute to the Orkney Islands, the distillery’s home, and the unexpected contrasts that reflect its passion for defying expectations.
“This is our oldest release and celebrates our distillery’s 225th anniversary,” says Martin Markvarsden, Highland Park’s senior global brand ambassador. “The 54 Year Old was originally laid down in 1968. Four refill butts and six refill hogsheads were combined in 2008, then transferred into first-fill European sherry butts for the final 14 years of maturation.”
Three master craftsmen embarked on an inspirational journey through Orkney to create this exceptional whisky. Highland Park’s master whisky maker, Gordon Motion, oversaw the creation of the 54 Year Old, resulting in a magnificently aged libation that features a distinctive deep hue and a well-balanced, intricate taste profile reflecting Orkney’s diverse characteristics. Michael Rudak of glass manufacturer Stoelzle Flaconnage created a unique bottle that allows the whisky’s rich hues to radiate through a textured design inspired by the islands’ landscape at Yesnaby cliffs. And to emphasise the whisky’s rarity, the bottle is presented in a hand-blasted Scottish oak box, designed by award-winning artisan John Galvin, that also takes its cues from Yesnaby’s rock formations.
Above Produced in a limited run of just 225 bottles, Highland Park’s 54 Year Old single malt is an exceptional tribute to the Orkney Islands, the distillery’s home (Video: Ricky Nyhoff / Tatler Hong Kong)
“When you hold [the 54 Year Old], you’re essentially touching the land where the whisky was made,” says Markvardsen. “It captures the way the islands change in the light and the natural, wild harmony of their landscape.”
To commemorate this momentous release, Highland Park has teamed up with chef Silas Li of Hong Kong Cuisine 1983 to present a one-of-a-kind dining experience. The Chinese tasting menu is infused and paired with Highland Park’s whiskies, ranging from 18 to 40 years old. The launch menu’s highlight, on April 28, was the homemade buffalo milk ice cream with crispy fish bone powder and whisky syrup, made with the 54 Year Old and capturing the whisky’s aromas within the dish’s balanced flavours.
Martin Markvarsden, Highland Park’s senior global brand ambassador (Photo: Tory Ho / Tatler Hong Kong)
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“Whisky has always been one of my favourite spirits but infusing it into Chinese cuisine was a unique challenge,” says Li. “Highland Park whiskies enhance components in the dishes, adding deep contrasts to their flavours and textures. For example, the whisky’s smoky, earthy notes bring out the savoury umami elements. Conversely, the complex flavours and textures in Chinese dishes can highlight the diverse character of the whiskies.”
The launch of Highland Park’s 54 Year Old in Hong Kong will culminate on May 18, when one of the rare bottles goes under the hammer at Bonhams at an estimated price of HK$320,000 to HK$400,000, with net proceeds to be donated to Save The Children. Along with the whisky, the winning bidder will enjoy the unique experience of visiting the Highland Park Distillery, with flights included.
Credits
Videography: Ricky Nyhoff
Photography: Tory Ho
