Update: We have had a lot of inquiries for this event, with one principal concern: When does the tasting take place? That’s a great question, but the not-so-great answer, for now, is, We will set the date as soon as we have a few more reservations.
Curious what a 50-Year-Old Scotch tastes like? We have an exclusive opportunity for a few lucky palates to try a dram of Highland Park 50 for just $700/oz.
Sure, that sounds pricey, but Wingtip is the only Highland Park account that will be opening this rarefied Scotch for single-ounce servings. And when you consider that K&L Wine Merchants lists the bottle for $15,999, $700 is pretty reasonable.
The club’s previous Big Bottle Nights, where we served Glenmorangie Pride, Yamazaki 25, and Dalmour 1974, all sold out near-instantaneously. But for this Ultimate Bottle Night, we are opening a few seats to non-members. If you are interested, please contact Wingtip Bar Director Brian MacGregor ASAP at email@example.com
The tasting will be led by Martin Daraz, West Coast/Asia Brand Ambassador for Highland Park, a “keen storyteller” who was named “Whisky Ambassador of the Year” (2008-09) by The Whisky Guild of America, in recognition of his contribution to scotch awareness and education.
Highland Park 50 Year Old is the distillery’s oldest and most prestigious release. Only 275 bottles of this remarkable Limited Edition are available. It is a vatting of five casks distilled in 1960. Like all Highland Park, the 50 year old has been cask-harmonised, that is to say, refilled into casks upon reaching maturity in order to ensure perfect balance and consistency.
To ensure the full impact of the rich, complex flavours that come from a lifetime of maturation, Highland Park 50 Year Old has been bottled at 44.8% abv.
Inspired by the elemental forces of Orkney, each bottle is hand-crafted from sterling silver and designed by Maeve Gillies, an internationally-renowned designer of engagement rings and bridal jewelry based in New York. Maeve is also a ‘Global Scot’, a business ambassador for Scotland. Her design for Highland Park 50 Year Old celebrates Orkney; in particular the influence of the sea, wild weather and the passage of time.
Available to purchase from online shop 5th October 2010
Appearance: Clear and bright with burnished mahogany hues.
Nose: Complex and multi-layered; dusty wood and old tobacco pouch at first. Slowly the emphasis moves to fruit and spices; cooked damsons, raisins and nutmeg are all prevalent.
Palate: At full strength, it is rich and spicy with excellent tannins and notes of muscovado sugar to the fore with a hint of wax. When reduced, orange peel, camphor and cloves emerge.
Finish: Long and very spicy, slightly smoky remnants.
Highland Park Global Marketing Manager Gerry Tosh Tastes the Highland Park 50
Sweat has been a major issue within the club at Wingtip. With so
Wingtip Bar Director Brian MacGregor has tended bar in San Francisco for over nine years, learning his trade from such local legends as Jeff Hollinger, Jonny Raglin, and Thad Volger. Although he credits his cocktail crafting skills to these fine practitioners, he learned the art of hospitality at a very young age from his father, a career bartender in his childhood home of Milwaukee, Wisconsin. Brian has, for three years, creating award-winning drinks and building an extensive collection of rare and fine spirits at some San Francisco’s most acclaimed bars and restaurants such as Jardiniere, Jasper’s Corner Tap and Kitchen, and Absinthe Brasserie and Bar. Currently, Brian resides in San Francisco with his wife, Carey, a bartender herself, their two cats and their greyhound, Pooka.