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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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.
Benriach The Original Ten is a classic Speyside whisky with a warm fruity character, gentle sweet notes, and a very light malty smokiness. Many tasting notes mention dried apricots, vanilla, apple, and peach. These fruity tones are often found in Benriach's whiskies, but rarely as prominently as here.
Maighstir is the result of a collaboration between Kentucky Owl® Master Blender, John Rhea, and Scotch Whisky Master Blender, Maureen Robinson. Maighstir (pronounced May-stir) is a traditional Gaelic word meaning "Master."
Glendronach 12 YO Original is a flagship in the distillery's fleet of bottlings. The 12-year-old is in many ways a benchmark for the distillery and sets a standard for how a sherry-aged whisky should be. The whisky is both a textbook example and an introduction to the world of flavorful and vinous single malts. It's a whisky that can certainly be enjoyed as it is, possibly with a bit of water, or paired with a sweeter dessert like vanilla panna cotta or an ice cream dessert.