Old Engine Oil matured in Highland Park Whisky barrels.

Ola Dubh (or 'Black Oil') is a collaboration between Harviestoun Brewery and Highland Park. It is based on Harviestoun's award-winning Old Engine Oil. More than a stylistic nod to the classic Imperial Porters (and Stouts) of the nineteenth century, this deliciously rich, dark, 8% a.b.v. beer is the first ale to be aged in malt whisky casks from a named distillery with traceable casks and numbered bottles.

Ola Dubh will initially be available in three different expressions; the initial release will be of small batches aged in casks formerly used to mature Highland Park 12 Year Old, Highland Park 16 Year Old and Highland Park 30 Year Old. Further variants are planned for the future.

Retaining the appearance of used motor oil from which the beer gets its name, it is deep dark brown, dense and oily. On the nose there are notes of true oil and cocoa as well as faint smoke and heathery peat from the whisky casks. Although lighter in body that its appearance suggests, Ola Dubh is pithy, oily, salty and bitter on the palate. The nish is exceptional; burnt and bitter notes with an interplay of late hop characters, orange oil, fruity tartness and then delicate, fragrant smoke.

The current release is matured in Highland Park Casks that once aged 12, 16 & 30 year old Whiskys. More years and variants are planned for the future, in particular 40 & 50 year old casks.

Old Engine Oil:
Old Engine Oil is a near-black brew with a silky-smooth rummy aroma, a coffee-ish palate, and a suggestion of the darkest chocolate. It is made from pale malt, roasted barley and malted oats. Old Engine Oil is well-hopped with the sweetish variety Galena from Washington State, Worchester Fuggles and East Kent Golgings.

The brewer has used a high mash temperature to give the required wort profile. The trick is to balance this sweetness with the hop bitterness and acrid flavors from the Roast Barley.

Appearance:
Deep brown with small head

Aroma:
Mellow and whisky-like over smooth dark chocolate and a touch of toffee.

Flavor:
Sweet malt is quickly countered by bitter dark chocolate that has a slightly powdery texture. Tangy oak notes emerge and there‚ Also a whisky tingle on the tongue.

Finish:
Bitter chocolate and coffee, with tangy oak adding to the dryness.