Now, the new ownership is celebrating the “re-awakening” of the distillery by releasing this 13 year-old limited edition run of 6000 bottles, 3000 for the US market. This is comprised of whisky run from the stills in 2003 after the distillery sale, following a brief 3-year period of non-operation.
The Glenrothes Vintage Reserve is an oddball vatting of what appears to be the leftover casks from the last public vintage releases plus a bunch of younger barrels that have not (yet) seen release: 1989, 1992, 1997, 1998, 2000, 2001, 2004, 2005, 2006, and 2007. Of those years, the 1998 vintage makes up (according to marketing) 25% or more of the volume.
…Bacalta, for instance, is aged in standard ex-bourbon casks and then finished in Malmsey Madeira wine casks. Apparently “Bacalta” is Scots Gaelic for “Baked”, and these casks were, at one point, “baked under the sun” or some nonsense. Personally, I think that means someone forgot the shipment from Madeira had arrived in the parking lot and left the barrels there for a few weeks before someone brought them inside, but maybe I’m a skeptic.
…this is the first addition to the core range of Laphroaig in awhile. The official back story for the Select (why does every new release need a back story these days?) is that because the last distillery manager when Laphroaig was family-owned, Ian Hunter, was among the first to utilize ex-bourbon barrels in the maturation of single malt. At the time, Laphroaig would have been primarily aged in used (and reused) European oak wine and fortified wine (sherry, madeira, port, etc.) casks.
If you’re new to the modern whisky/scotch market, you might be confused to read about the term “NAS”, even if you know that it stands for “No Age Statement”. How can a whisky have no age? Why does the term matter, and why does it seem to cause such controversy in online discussions?
An unusual, decadent take on the standard Laphroaig brashness. While most of me enjoys the layering of fruit and peat, a small part misses the straightforward intensity, austerity, and rough edges of the Laphroaig 10, which seems to say, “I don’t need any of that fruity nonsense”, and which comes with an age statement to boot. Despite my quirks, I can say that this is an accomplished, well-balanced, and rewarding dram at a perfectly reasonable $80.
Glengoyne’s whisky is distilled from Golden Promise barley, a low-yield heritage strain of barley used rarely in today’s big-volume whisky industry (The Macallan is also known for using the strain). Glengoyne is also notable for the speed of its distillation (purportedly the “slowest” in Scotland), its total lack of peat even in the process water, and its location very near or perhaps on top of the invisible line dividing the Highlands and the Lowlands of Scotland. The Cask Strength batches are bottled without added coloring and without chill-filtration.
Glenfarclas has been known in whisky circles as a way to get old-fashioned, independently-distilled, sherry-forward single malt at insider prices. … The ‘105’ in the name refers to the proof, which in the British proof system is 60% ABV. Around here we use the US proof system, which means the 105 is actually 120. Got it? … Glenfarclas uses only sherry casks to mature whisky, which previously held oloroso or fino sherry, and are either 500 liters (butts) or 250 liters (hogsheads).
Diageo’s Johnnie Walker range added a Platinum Label to its pantheon of blended scotches in 2013, kicking against the goad of the NAS trend by including an 18 year-old age statement on the label. The blend contains whisky from 20 to 25 distilleries (likely most of them owned by Diageo) and is advertised as having a predominantly Speyside character with some hints of Islay peat.
The 15 year continues the extra aging in first-fill sherry for an additional 5 years (for a total of 6 years) in oloroso. This extra aging gives the whisky a mahogany color and a deep, resinous sherry character. The sherry barrels are sourced from Bodegas Williams & Humbert in Jerez.