GUEST: Martin Markvardsen (Senior Global Brand Ambassador, Highland Park)

What does it take to capture the flavors of Scotland in a bottle? In this episode, Drew Hannush sits down with Highland Park's Martin Markvardsen, who is celebrating 20 years with the Orkney distillery, to explore the history, people, place, and process behind one of Scotland's most complex single malts. From heather-rich Orkney peat and island maturation to the stories of illicit distillers and Martin's own unlikely journey into whisky, discover what makes Highland Park taste unmistakably like Highland Park.

In This Episode

  • Why Orkney peat tastes different
  • Peaty versus smoky: is there a difference?
  • Why PPM doesn't tell the whole story
  • Does sea air really affect aging whisky?
  • How Orkney dramatically reduces the angel's share
  • The illicit distiller behind Highland Park
  • Why Highland Park still floor malts
  • Can stainless steel replace wooden washbacks?
  • Tasting whisky through memories, not flavor notes
  • The best time to visit Orkney

SHOW NOTES: whiskeylore.org/interviews

JOIN THE SPEAKEASY: patreon.com/whiskeylore

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