HIGHLAND QUEEN 1971 (40 YEAR OLD)
- Limited production version.
Highland Queen was introduced by Leith-based whisky blender Macdonald & Muir in 1893 and rapidly became the company’s flagship brand. The company took inspiration for Highland Queen from its proximity to the port of Leith, where Mary Stuart (later Queen of Scots) landed in 1561. First distributed locally, Highland Queen soon became a household name in markets around the world as Roderick Macdonald spread the word for the brand overseas, regularly sending orders back to Leith.
This single malt whiskey named as an homage to Mary, the Highland Queen was distilled on December 8, 1971, matured in a mix of oak and sherry, and bottled with concentration. 52.0% ABV on September 27, 2012. Limited production version of only 630 bottles of the 40-year Highland Queen released worldwide. Each bottle is packed with a volume of 700ml.
- Rich taste.
The image of Mary Queen of Scots on a prancing horse after landing at the port of Leith in 1561 became the constant design motif for Highland Queen blended Scotch. It has appeared on every label since its launch in the late 19th century, even after a change in ownership. The brand encompasses a range of standard blends (NAS, Sherry Finished, 8 Years Old, 12 Years Old); premium blends (Highland Queen 1561, 30 Years Old, 50 Years Old); and single malts under the Highland Queen Majesty brand extension (Classic, 12 Years Old, 16 Years Old, 1986 Limited Edition, 40 Years Old and 52 Years Old).
Today the range is produced by The Highland Queen Scotch Whisky Co Ltd, a subsidiary of Picard Vins et Spiriteux, owner of Tullibardine distillery. No doubt a proportion of Tullibardine single malt makes it into Highland Queen.
Initially, rich fruits on the nose, notably ripe peaches. Vanilla, treacle toffee, milk chocolate and a hint of lime develop over time. The fruits carry over from the nose onto the palate, while the milk chocolate becomes dark. Spicy aniseed and liquorice notes develop. Lengthy in the finish, with Colombian coffee, oak tannins, cinnamon and a sprinkling of black pepper.
