January 18th, 2011
The Glenrothes “John Ramsay,” 46.7%, $1,000
Made from whisky aged in second fill American oak sherry casks, distilled between 1973 to 1987. Richly malty, with honeyed citrus, juicy oak, chocolate fudge, and nougat. More subtle floral notes, licorice (red and black), ginger, and chamomile tea. Polished oak on the finish balances the sweetness. A great whisky to honor a great whisky maker! (Only 200 bottles for the U.S.)
Advanced Malt Advocate magazine rating: 93
July 21st, 2010
The Glenrothes Alba Reserve, 40%, $60
Matured exclusively in ex-bourbon barrels (American Oak, or Quercus Alba) and no sherry casks (and certified Kosher). It’s a softer, gentler version of Glenrothes. The bourbon oak influence is very evident, showing creamy vanilla and coconut, with additional fruit (orange creamsicle, pineapple, black raspberry, blueberry and gooseberry). Soft, creamy vanilla finish. A pleasant, easy-going, seamless dram—and perhaps the most approachable Glenrothes whisky.
Advanced Malt Advocate magazine rating: 84
April 6th, 2010
This will be released in the US in June.
The Glenrothes, 1998 Vintage, 43%, $55
One thing I enjoy about these vintage releases is the differences in personality from one vintage to the next. This 1998 vintage follows shortly after the 1994 vintage. (I reviewed it here in March.) And while the 1994 vintage was elegant and bright in personality, this 1998 is more viscous and heavier in weight. It shows bright fruit (lemon, caramelized pineapple, tangerine), honeyed vanilla, and marzipan with a peppering of cinnamon and ginger. Perhaps the 1994 as an aperitif, and the 1998 as a digestif?
(The 1998 is not nearly as post-prandial as, say, the 1972 vintage, but it has more weight than the 1994 vintage. Still, if I had to choose between the 1994 and 1998, my nod goes to the 1994 for its elegance and drinkability.)
Advanced Malt Advocate magazine rating: 85
March 22nd, 2010
This is a nice whisky, but it shows a lighter, more elegant side of Glenrothes. It doesn’t express the rich, opulent notes often shown in Glenrothes (like the 1972 Vintage, for example).
Glenrothes, 1994 Vintage, $43%, $78
Very bright and lively. Nice balance of flavors too. Zesty fruit (lemon, peach, ripe pineapple, golden raisin) on a bed of layered sweetness (creamy vanilla, light honey, lightly toasted marshmallow, and a hint of coconut). Gently dry, delicately spicy, dried citrus finish. Light enough and with enough zing to enjoy before dinner, but it should stand up well enough after dinner too.
Advanced Malt Advocate magazine rating: 87
February 11th, 2010
This year, we honor two master blenders who have greatly impacted the Scotch whisky industry.
John Ramsay
John Ramsay retired in 2009 after 43 years in the whisky industry. He started as a chemist in 1966, and over the years he’s had the combined roles of both master blender and chemist (the last eighteen years being with Edrington).
By the time he retired, he was responsible for both the laboratory and sample rooms (sensory analysis), overseeing employees responsible for the sensory examination of casks, new distillate, and mature whiskies. He’s been on the judging panel for various spirits competitions, and is also a “Keeper of the Quaich.”
John was the master blender for well-known blends like Cutty Sark and The Famous Grouse, and was also one of the “malt masters” of Highland Park and The Macallan. But perhaps his most significant achievement was the selection and creation of The Glenrothes since its release as a single malt in 1994. His signature is proudly stamped on every bottle of it since 2004, when he was involved in the creation of their “vintage” concept, which continues today.
Well done, John.
Robert Hicks
Robert Hicks started his career in whisky back in 1964. Before retiring from Allied Distillers in 2005 as master blender, he was responsible for the quality and flavor of many well-known whisky brands, including Ballantine’s, Teacher’s Highland Cream, and Laphroaig.
Since 2005, he has been a consultant master blender for Beam Global Spirits and Wines, working on Teacher’s Highland Cream, Laphroaig, and Ardmore whiskies.
His expertise covers all parts of the whisky industry, from distilling and maturation to blending, bottling, and marketing. Because of his efforts he has received numerous awards, and so have his whiskies. His most recent effort, and the one he’s most proud of, is the development of Laphroaig Quarter Cask.
As the scotch brand director for Beam Global put it: “To produce this exciting and unique Laphroaig variant is a tribute to the skills of Robert Hicks, who has overseen every step of this unrivaled process.”
We couldn’t agree more.
January 25th, 2010
There are things I like in my job, and there are things I don’t. The next two days are the former.
During the next two days, I’m having lunch with the distillery manager of Glen Grant, which is finally being imported to the U.S. I’ve already tasted their new whiskies, but it will be nice to meet with him. I am also meeting with the people in charge of Glenrothes, Glen Grant, Suntory Yamazaki, Cutty Sark, Tullamore Dew, Wild Turkey, and more here in the U.S.
I’m also meeting with Dr. Bill Lumsden, the genius behind Glenmorangie and Ardbeg. And I’ll be having lunch with the brand managers for The Macallan and Highland Park.
And in between all that, I am planning on enjoying a cigar with a very well known cigar enthusiast.
Then, on Wednesday, I a plan on tasting more “not yet released, and previously released” Maker’s Mark bourbons with Kevin Smith, Maker’s Mark’s Distillery Manager.
Stay tuned…
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