Glendronach
Port Wood.
Glendronach Port Wood has undergone a final maturation for three years in Ruby and Tawny port casks from the Douro Valley in northern Portugal.
Glendronach Port Wood has undergone a final maturation for three years in Ruby and Tawny port casks from the Douro Valley in northern Portugal.
Glendronach Port Wood has undergone a final maturation for three years in Ruby and Tawny port casks from the Douro Valley in northern Portugal. Prior to that, it was aged for six years in both PX and Oloroso casks, which are Glendronach's signature. The result is an exceptionally fruity and full-bodied heavyweight whisky with plenty of aromas and flavors. Master blender Dr. Rachel Barrie is behind the composition. The concluding port cask maturation brings out dark berries, blackcurrants, cranberries, and woodland tones.
Dark reddish-brown.
Fruit, raisins, tropical fruits, blueberry jam, and hints of freshly baked biscuits.
Chocolate toffee, burnt sugar, dark fruits, blackberries, and a distinct note of toasted oak.
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Most distilleries produce the same type of whisky, primarily stored in one or a few types of casks. However, Benriach creates three types of whisky, which they age in numerous casks from around the world. This diversity provides Master Blender Rachel Barrie with an extensive toolbox as she develops and experiments with the many possibilities of their whisky. From the four stills, Benriach annually produces well over two million liters of new make spirit. This includes lightly peated spirit in the classic Speyside style, heavily peated, and also triple-distilled spirit. These styles, combined with highly active cask management and aging in a variety of barrels, make Benriach the most multifaceted distillery in Speyside, and probably all of Scotland.
Benriach The Sixteen is an elegant whisky with sweet and delicate notes. It's an after-dinner dram, or a perfect whisky to enhance a vanilla dessert. It's also an intriguing whisky for those wanting to experience a modern Speyside whisky with all the rich and elegant tones associated with the region.
Portsoy is something quite unusual: a smoky and peaty whisky from northern Scotland. Such whisky was made in the Highlands and Speyside before 1950, before the great demand for unpeated malt from the blended whisky industry closed the malting floors and changed the distilleries' recipes.
The first permanent release under Master Blender John Rhea, this rye whiskey has a specific alcohol strength/ABV to be more accessible. The Wiseman Straight Rye Whiskey is a traditional rye whiskey made from a mash bill containing 95% rye.