• Category Scotch
  • Country Scotland
  • Region Islands
  • Distillery Highland Park
  • Style Single Malt Whisky
  • Alcohol 46%
California residents: Click here for Proposition 65 WARNING.
  • smoky
  • peaty
  • phenols
  • sherry
  • sweet
  • vanilla
  • fire
  • spicy
  • oak

Highland Park

16 Year Old - Alchemist (0.7l, 46%)

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Character Goatson

There are few things more exciting or delicious than discovering a new bottle of Scotch to add to your collection.

One thing is for sure, expanding your Spirits universe with Highland Park 16 Year Old - Alchemist is a fun way to enjoy yourself.

It is adored for its flavor profile. Smoky, Peaty, Phenols, and Sherry are the most prominent flavors in this Single Malt Whisky. Don’t be fooled into thinking this is just like every other Scotch. This bottle delivers true taste bound for Spirits connoisseurs. Seeking adventure in your glass? Look no further.

It is carefully distilled by Highland Park in Islands, Scotland and bottled at 46%. The result is well-rounded Single Malt Whisky meant to be enjoyed by Spirits enthusiasts and novices alike.

Go beyond your standard choice and see for yourself. You can always discover more flavors with a vast selection of bottles from all over the world.

  • Category Scotch
  • Country Scotland
  • Region Islands
  • Distillery Highland Park
  • Style Single Malt Whisky
  • Alcohol 46%
California residents: Click here for Proposition 65 WARNING.
Flavor Spiral TM
About the Flavor Spiral
What does Highland Park 16 Year Old - Alchemist taste like?

The Flavor Spiral™ shows the most common flavors that you'll taste in Highland Park 16 Year Old - Alchemist and gives you a chance to have a taste of it before actually tasting it.

We invented Flavor Spiral™ here at Flaviar to get all your senses involved in tasting drinks and, frankly, because we think that classic tasting notes are boring.

Back to flavor spiral
  • smoky
  • peaty
  • phenols
  • sherry
  • sweet
  • vanilla
  • fire
  • spicy
  • oak
Dog Dogson's Smartass corner
Character Dogson
The 'Valhalla' range of Highland Park is named after the Norse mythological gods.
Hobbister Moor is a landmark in Scotland famous for its peat. Because there are no trees on the land to blend in the peat, it has a slightly lighter aroma.
Scotland is home to more than 20 million casks of maturing Whisky. That’s four for every person living there. Nuts!
Whisky or Whiskey? The spelling differs geographically. In Scotland, Japan, and some other parts of the world, distilleries usually spell it Whisky; in Ireland and the USA, they spell it Whiskey.
Whisky distilling goes way back to 1494 when the first recorded batch was made by a posse of monks who acquired about 60 gallons of barley and decided to turn it into "aqua vitae". They created the first 1,500 bottles of Scotch in History.
Beer and malt Whisky seem to have quite a bit in common. Both drinks begin with malted barley, which deliver the enzymes and sugars needed for fermentation when steeped in hot water. The two go their separate ways at the wash stage, where they're fermented or aged to become the adult beverages you know and love.
Dog Dogson's Smartass corner
Character Dogson
The 'Valhalla' range of Highland Park is named after the Norse mythological gods.
Hobbister Moor is a landmark in Scotland famous for its peat. Because there are no trees on the land to blend in the peat, it has a slightly lighter aroma.
Scotland is home to more than 20 million casks of maturing Whisky. That’s four for every person living there. Nuts!
Whisky or Whiskey? The spelling differs geographically. In Scotland, Japan, and some other parts of the world, distilleries usually spell it Whisky; in Ireland and the USA, they spell it Whiskey.
Whisky distilling goes way back to 1494 when the first recorded batch was made by a posse of monks who acquired about 60 gallons of barley and decided to turn it into "aqua vitae". They created the first 1,500 bottles of Scotch in History.
Beer and malt Whisky seem to have quite a bit in common. Both drinks begin with malted barley, which deliver the enzymes and sugars needed for fermentation when steeped in hot water. The two go their separate ways at the wash stage, where they're fermented or aged to become the adult beverages you know and love.
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