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The Glenrothes 1995 has been aged in first-fill sherry casks, a part of which were made from American oak and the other from Spanish oak. The result is a single malt that is both rich and complex, and gourmand and spicy, marked by notes of vanilla, dried
Profile: dense. Grains, vanilla, citrus fruit, dried fruit (almonds), pepper.
Sourcing actor, importer and exclusive distributor of a portfolio of international brands, La Maison du Whisky is, since 60 years a reference for whisky and spirit lovers. Thanks to our close relationships with producers and independent bottlers, we have access to limited editions and unique products we bring to market exclusively. Curious and creative, we are driven by our passion for products and our desire to constantly bring our clients the latest expressions through our own shops, our website whisky.fr and selected wine retail shops in France.
Up until the 1990s, only a 12 year old bottling was available on the market. But in 1994 a new bottle was introduced with a round and full shape, proudly harbouring within a 1979 vintage. This vintage expression pays testament to the vision of Berry Bros & Rudd, a company known for the quality of its cask selection, a process over which it takes particular care. This bold action brought into question the very concept of age, behind which the majority of single malts hide, and questioned consumers’ perception of the link between a whisky’s age and its aromatic maturity. However, although the year of distillation is important, it is the choice of casks (mostly Spanish wood) that has the biggest influence on the aromatic profile of its “vintage” years, each one with a different balance of spice, citrus and oak.
Why a vintage rather than an age? It is important to be clear that the date indicated on The Glenrothes bottlings is the date of distillation. By specifying the date of distillation rather than the age of the whisky, The Glenrothes puts the emphasis on the identity of a single malt, created in exactly the same conditions (from the cereal to the final distillate). This philosophy of course requires numerous tastings of the malts in the barrels as they age, in order to capture each nectar at the peak of its maturity. Basically, each vintage has its own personality.
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