Bland, and somewhat bitter. Not a successful malt. This should probably not have been saved from the mountain of “blending fodder” barrels for which it was no doubt originally destined. There are no redeeming florals, fruits, or even cloying sweets. Instead, it mostly just tastes like insipid wood and alcohol. If you’re standing in a Trader Joe’s right now, trying to make a decision, I’ll make it for you: Get the 12 year-old Highland (psst! It’s from Deanston) instead.
The 15 is interesting. It’s widely-distributed, very cost-effective for a 15 year-old malt, and has something that no other (or almost no other) scotch on the market has: malt from a modified sherry-style Solera system. It’s miles ahead in quality from Glenfiddich 12 (which is just passably drinkable), but still usually under $50
Okay so this is very pleasant single malt whisky. It is light and airy, vibrant and youthful (in a good way), and with an array of flowers and fruits that scream “Springtime!” while never becoming cloying, bitter, or overbearing. That said, this is no sherry-bomb. There are no dense red fruits, figs, currants, resin, or anything else commonly associated with the older sherried malts.
The Fine Oak series, launched in 2004, offered a look at Macallan with some of the sherry stripped away. Like The Balvenie DoubleWood, the Fine Oak series is a marriage of traditional Macallan matured in ex-sherry casks, with Macallan distillate aged in ex-bourbon.
I did not expect this level of peat from Linkwood. While it teases on the nose, it makes itself felt once it hits the tongue. A nice example of the hay-and-heather style of Highland peated malt, which is representative of the style of Highland malt made before the advent of maltings with non-peat heat sources.
While it pales in a side-to-side comparison with classical sherry-aged Mortlach like the G&M 15 year, this Murray bottling stands on its own with a very pleasing combination of roasted/toasted/meaty flavors and without cloying sweetness on the palate.
A stately, refined example of sherried Mortlach. Something about this distillery speaks of the Scotland of yore. Having never experienced the Scotland of yore, I can only assume it’s the combination of excellent sherry casks with the meaty, oily, rough-around-the-edges malt of Mortlach that gives me the impression.
Intended to serve as a showcase of the Glenrothes house characteristics without a vintage year (indeed without an age statement at all), the Glenrothes Select Reserve was the first non-vintage bottling added to the regular lineup at Glenrothes.
I’m particularly impressed with the interplay of sherry notes (which are fleeting) with peat notes (which are understated but dominant), without the two ever conflicting. I’ve had $80 peated malts finished in sherry casks that didn’t integrate half as well.
Longmorn has long been a sought-after component for blending. Robust and flavorful even without heavy cask treatment, it adds depth and sweetness to a blend. After several changes of hands, Longmorn is now owned by drinks giant Pernod Ricard.