Highland Park 12 is indeed peated. Peat is a type of fuel that is traditionally used in the whisky-making process in Scotland. It is essentially decomposed vegetation that is found in boggy areas. The peat is cut, dried, and then burned to release smoke, which is used to dry the malted barley.
In the case of Highland Park 12, the barley used is malted, meaning it has been soaked in water, allowed to germinate, and then dried with hot air. During the drying stage, the malted barley is exposed to the smoke from burning peat, which imparts a distinctive smoky flavor to the whisky.
Peat is known for its earthy, smoky, and sometimes medicinal qualities, which adds complexity and depth to the whisky. The level of peatiness can vary depending on the distillery and the specific expression of the whisky. In the case of Highland Park 12, the peat influence is present but not overwhelming, allowing other flavors to shine through.
I have personally had the opportunity to taste Highland Park 12, and I found that the peatiness was well-balanced with notes of honey, citrus, and a hint of spice. The smokiness added a layer of complexity to the whisky, creating a unique and enjoyable drinking experience.
It is worth noting that the level of peatiness can be subjective, as different individuals may perceive and appreciate peat in different ways. Some whisky enthusiasts may prefer a heavily peated whisky, while others may prefer a more subtle peat influence. Highland Park 12 strikes a nice balance for those who enjoy a touch of peat without it overpowering the other flavors.
Highland Park 12 is a peated whisky that offers a delightful combination of smoky, sweet, and spicy flavors. Whether you are a seasoned whisky drinker or someone new to the world of peated whiskies, it is definitely worth giving Highland Park 12 a try to experience its unique character.