Heights, Heritage & Highland Malts: Decoding Contrasting Traditions at the HKJC E105 Lounge
November 26, 2025
We returned to our familiar race-night residency at the Hong Kong Jockey Club's E105 Lounge for the latest chapter of our regional masterclass series: Scotch Whisky Journey – Tastes of the Regions: Highland. Against the backdrop of neon track lighting, live racing broadcasts, and clinking glassware, the evening was dedicated to Scotland’s largest and geographically most diverse whisky landscape.
Rather than viewing the Highlands as a single uniform flavour, our masterclass dissected how water chemistry, still architecture, and oak selection create dramatically opposing styles within the same territory. To showcase this dynamic, we brought club members head-to-head with two iconic 12-year-old expressions that embody contrasting philosophies of Highland craft:
1. Blair Athol 12 Year Old – Flora and Fauna Series (Highlands | 43% ABV)
The Distillery Heritage: Founded in 1798 in Pitlochry, Blair Athol draws its water from the historic Allt Dour Burn ("Burn of the Otter") nestled in the foothills of the Grampian Mountains. Widely prized by blenders as the signature backbone of Bell's blend, standalone single malt releases like this cult Flora and Fauna bottling remain rare and sought-after.
The Profile: Nutty, mellow, and richly fruit-forward.
The Experience: Serving as an authentic benchmark of traditional Highland distillation, it opened on the nose with aromas of polished oak, warm malt loaf, dried apricots, and roasted walnuts. On the palate, a thick, waxy texture delivered layers of dark toffee, baking spices, and stewed autumn fruits, fading into a dry, warming finish with gentle herbal complexity.
2. The Dalmore 12 Year Old (Highlands | 40% ABV)
The Distillery Heritage: Located on the shores of the Cromarty Firth, The Dalmore is internationally recognized by its royal twelve-pointed stag crest and complex split-maturation methods, pioneered to produce luxurious spirit weight.
The Profile: Decadent, citrus-infused, and heavily sherried.
The Experience: Matured initially in American white oak ex-bourbon casks before half the liquid is transferred into rare, aged Oloroso sherry butts from Jerez, Spain, this Highland classic poured a deep mahogany amber. The nose greeted guests with prominent dark chocolate, Seville orange marmalade, and cinnamon. The palate expanded with rich espresso, vanilla pods, and sweet plums, balanced by a velvety, lingering finish of dried citrus peel and warm oak spice.
The live room voting sparked spirited debates across the lounge tables, with members split between the raw, nutty fruit character of Blair Athol's otter and the opulent, orange-sherry decadence of Dalmore’s royal stag. It proved once again that inside the glass, Highland craftsmanship offers a playground of contrasting textures.
A heartfelt thank you to the Hong Kong Jockey Club team and all the enthusiastic members whose energy, sharp palates, and curiosity continue to elevate our masterclass evenings.
May your horses sprint with Dalmore's royal power, and may your finishes always be as steady and rewarding as an aged cask down the final straight—Slàinte and winning pours!
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