Highland Park Celebrates 225th Anniversary With 54 Year Old Bottle Auction at Bonhams
Estimated at over $40,000 USD.
To celebrate its 225th-anniversary, Highland Park is gearing up to launch its rare 54-Year-Old whisky. The important offering from one of the world’s most celebrated distilleries is limited to just 225 bottles globally, a bottle for each year in the Orkney, Scotland-based distillery’s history.
Produced in Orkney by master whisky maker Gordon Motion, the impressive spirit of “Unexpected Contrasts was distilled in 1968 and reflects Highland Park’s passion for pushing boundaries and defying expectations. Housing the 54-Year-Old whisky is an oak box designed by award-winning craftsperson John Galvin and a bottle designed by Michael Rudak from Stoelzle.
To mark the launch, Highland Park has partnered with Bonhams to offer one of the 225 bottles of the 54-Year-Old whisky at the Fine and Rare Wine & Whisky sale. Estimated at $320,000 to $390,000 HKD (approximately $40,764 and $49,681 USD), with proceeds going to the Save The Children Fund, the winner of the auction will also receive a unique experience in Orkney.
Bonham’s Fine and Rare Wine & Whisky sale will take place May 18 at the Bonhams Hong Kong Saleroom in Hong Kong.
Highland Park’s Senior Global Brand Ambassador Martin Markvardsen has also teamed up with renowned Chef Silas Li at esteemed restaurant Hong Kong Cuisine 1983 for a tribute to the distinctive blend of flavors in the 54-Year-Old. Ranging from 18 to 40 years old, Highland Park’s whisky is utilized in a highly-limited nine-course tasting menu available at a launch event 28 and to the public every Friday, Saturday, and Sunday with only 15 sets offered per week.
Two signature dishes from the pairing menu will also be available on Hong Kong Cuisine 1983’s à la carte menu throughout the year – Foie gras, tofu in Chinese marinade, whisky Sichuan green peppercorn sauce and homemade buffalo milk ice cream, crispy fish bone powder, whisky syrup.
“Whisky has always been one of my favorite spirits, but infusing it into Chinese cuisine was a unique challenge. With its bold and distinct flavors, whisky can easily overpower the subtle nuances of traditional Chinese flavors. It took precision and skill to strike the perfect balance, ensuring that the whisky complemented rather than dominated the dishes. Despite the difficulty, my love for whisky and passion for culinary experimentation drove me to take on this challenge. I’m excited to share the results with our guests and showcase the harmonious fusion of Highland Park whisky and Chinese cuisine,” explained Chef Silas Li.
Bonhams Hong Kong Saleroom
20/F, One Pacific Place,
Admiralty, Hong Kong
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