Highland Park is one of the few distilleries to carry on the tradition of floor malting, a labor-intensive process where barley is spread across a floor and regularly hand-turned for even germination before being kilned with Orkney peat, a famously heathery peat saturated by eons of salt spray. Only about 20% of the malt used to make Highland Park’s whisky is floor malted; the remainder is unpeated and sourced from other suppliers. Most expressions (including Highland Park 12, the focus of this review) are aged primarily in sherry casks.