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Highland Park, the Scottish whisky distillery based in Kirkwall, Orkney – Scotland’s northernmost distillery – yesterday unveiled its latest release, Between You & I, in collaboration with none other than Swedish Michelin-starred chef Björn Frantzén.

The launch was celebrated in Stockholm at Frantzén’s own Brasserie Astoria, where guests from across the Nordic region were invited to an evening focused on much more than just tasting. Frantzén, already holding three Michelin stars, worked with Highland Park to translate his universe of culinary precision and Nordic aesthetics into a new way of experiencing whisky.

To dive deeper into the experience, we teamed up with one of Denmark’s leading whisky influencers, Mads Schytte – better known as @whiskytossen on Instagram, where nearly 200,000 followers follow his whisky journey.

We sat down with Mads to talk about the evening in Stockholm, his impressions of the collaboration between Highland Park and Frantzén, and how the whisky scene has evolved in recent years.

Björn Frantzén, the only chef in the world to hold three Michelin three-star restaurants

Photo: Mads Schytte (right), better known as Whiskytossen on Instagram

First, let’s introduce @whiskytossen. Who’s behind it?

“By day, I actually work in IT. I’m 44 and split my time between Aalborg and Copenhagen. My interest in whisky started quite early – I thought it looked so ‘grown-up’ when people ordered neat spirits. You knew what you wanted. I especially remember Macallan – those brands signaled that you knew your taste. I wanted to learn that too.

My debut was Chivas Regal 12 – my dad’s. It burned all the way down my throat, and I thought: I’ll never love this. But by chance, I got my hands on a Highland Park 25. My philosophy back then was that if it was old enough, it must be good. Not necessarily true – but this one tasted really good. And I thought: if whisky can taste like this… – I was sold. That’s where my real interest began.

About six years ago, I decided to share this passion. I felt there was a gap in Denmark for a whisky influencer who took it seriously but still had a sense of fun. That’s how @whiskytossen started – and later I also launched madogmonopolet.dk.

How would you place Highland Park on the whisky map? What kind of brand is it?

“Highland Park is a brand with deep, traditional roots. It was founded in 1798 by Magnus Eunson – a church beadle with a love for whisky. He supposedly hid bottles under the pulpit.

Their distillery is in a truly unique location: Kirkwall on the island of Mainland, the largest of the Orkney Islands, north of mainland Scotland.

This location gives them incredible opportunities for whisky maturation. They’re special because they appeal both to lovers of smoky whisky and those who prefer something lighter.”

We were in Stockholm to taste their new whisky, Between You & I. What did you think?

“If you forget everything around it and just focus on the whisky itself, I think it fits perfectly into their core range. It stands out from both the 15- and 18-year-olds – a bit of an outsider, actually.

It spent six years in Swedish oak, which I think is quite daring. I probably wouldn’t have dared it myself. Swedish oak has a lot of tannins, which can easily throw off the balance. But here, it works. It shows they really know what they’re doing – because once it goes wrong, you can’t fix it.”

Let’s talk about the presentation. What do you think about the collaboration with Björn Frantzén – and the Between You & I series in general?

“It’s bold. Highland Park dates back to the 1700s, so to collaborate with a top chef and bring whisky into a more gastronomic universe – that breaks traditions. And I love it.

Frantzén knows his aesthetic, and Highland Park knows its history. Together, they dare to say: ‘Forget everything you usually associate with whisky.’ It’s groundbreaking. They show that whisky doesn’t have to be heavy or stodgy. You can pair it with food. It makes good whisky more accessible. I also think that’s why this collaboration is so exciting.”

Who is the Between You & I series and this whisky aimed at?

“A much broader audience than you’d normally associate with whisky. Anyone with an interest in travel, food, or experiences can find something in it. It’s not just for the hardcore enthusiasts.

You could see that on Tuesday – they served the whisky in cocktails rather than the classic glasses. It really set the mood. It became an evening where everyone could participate. They removed the dustiness and made it modern.

I really like their approach: ‘Tell me what you feel – there are no wrong answers.’ It completely turned the evening upside down. I might have been one of the people who knew the most about whisky in the room – yet I still felt completely out of my element, in a good way. They created a real sense of community.”

How do you see the whisky scene developing in general?

“There’s no doubt that interest is growing – but I think a lot of it comes down to exclusivity. Many brands are going for older, more expensive bottles. There will always be a market for that.

But the skilled players approach it differently. They focus on experiences, collaborations, food, and design. It becomes more exclusive – but also more lively. Younger people might enjoy whisky in cocktails rather than neat – and that’s perfectly fine. You’re not just buying a bottle anymore; you’re buying into a brand. You see this in many industries, and whisky is no exception.”

And if you had to pick – what’s your Highland Park favorite?

“Highland Park 18 Year Old, without a doubt. It was the first – and the last – I tasted when I visited the Orkney Islands. It has won numerous awards, and for good reason. It’s a whisky that many people can enjoy – without having to empty their wallet,” concludes Mads Schytte.

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