Lyre's Highland Malt sets out to approximate the character of a Highland single malt Scotch using natural flavourings and extracts. The key markers of the style are all addressed: oak, grain, light peat, stone fruit, and honey, assembled without fermentation or distillation. The nose balances hay, stone fruit, banana, and almond with vanilla and grain cereal. A subtle note of lightly charred oak and sea spray adds complexity that goes beyond what you might expect from a flavouring-based product. On the palate, seasoned oak and nutty grain provide the foundation, with warm spice and a welcomed suggestion of smoke lifting the soft mid-palate. Light honey and caramel sweetness runs underneath. The finish is sturdy and dry, fading to malt warmth. The smokiness is gentle enough not to overpower, which makes it more approachable than some peated whisky alternatives. Over a large ice cube it works as a contemplative non-alcoholic serve; in a Whisky Sour with lemon juice it holds its own.