One way in which Glenrothes distinguishes itself from other Speyside brands is by bottling its whiskies in vintages rather than using age statements.  Hence in your local whisky shop you might find The Glenrothes 1998, 1988, 1994, etc. as well as the vatted malt “Select Reserve.”  We’ve tasted the Select Reserve as well as a few of the vintages in the past, so were excited by the recent arrival of the 1995 vintage in North America.  Released last year in Europe, us new-worlders had to weight for this vintage, which Glenrothes describes on their packaging as follows:

Appearance: Medium golden, clear and bright
Nose: Floral, citrus and butterscotch notes with a hint of spice, white pepper and cedar-wood syrup
Palate: Rich, sweet, soft flavor, leading to rich spiciness
Finish: Sugared citrus peel soft fruits, medium dry with abundant spices

Here’s what we thought: Matured in 30% first-fill american sherry casks, the 1995 is a surprisingly light amber in color. However, the butterscotch and vanilla from the sherry appear instantly on the nose, complimented by cereals, orange peel, cinnamon and nutmeg.  On the palate the orange peel and vanilla become more prominent, with sugary dark fruits coming through.  The mouth-feel is syrupy, with a sweet and lingering finish through which oranges and vanilla continue to appear.

Overall, this is a very pleasant dram. Priced only a few dollars more than the quickly-disappearing 1994 vintage, retailing for $82, this whisky is suitably priced for a 16 year old, and makes a great dram especially for those who enjoy sweet and citrusy whiskies with a solid dose of of butterscotch and dark fruits underneath adding complexity and depth.

Nurtured for sixteen long years, this is the whisky of choice for the people of Jura. It’s a subtle malt – unassuming, understated yet intriguing. Qualities often attributed to the Diurachs themselves. Understandably, the islanders are drawn to it above all others. To honour this unique bond, the symbol of the Diurachs adorns each and every pack.

Flavours of dark chocolate combined with oranges and spices leave a sweet toffee and honey finish.

Our tasting notes varied slightly.  We were hit by celery and watermelon on the nose, with a citrus and cherry pucker following through from nose to finish.  Also present is the Cinnabon experience — sweetened raisins, cinnamon, and hints of spice.  On the palate, a slight icing sugar dryness appears, followed by notes of leather and shoe polish with a touch of tobacco.  The celery from the nose re-appears on the finish, joined by other green veggies including brussel sprouts and iceberg lettuce.

Overall, a very pleasant experience, and a superb whisky for exploring the textural nooks and crannies of a subtle whisky.

The 1797 Founder’s Reserve (often just called Founder’s Reserve) is the mainstay of the distillery’s offerings, and comes bottled at a nice 48% ABV.  The company’s official tasting notes are as follows:

Nose - Sweet vanilla and butterscotch show the influence of North American Oak with fruitier green apple and grapefruit coming through at the rear.
Palate - At first the palate is sweet with hints of buttercream and vanilla. As this begins to ebb, the fruitiness of the green apple skin and citrus cleanliness leaves the palate refreshed.

Our take was slightly different.  With an amber colour and nice legs in the glass, the Founder’s Reserve’s nose starts with vanilla and almond highlighted by a slight oaky smokiness.  Following this first impression is a doughy or yeasty undertone not unlike starchy potato, complemented nicely by roasted apples.  On the palate, the vanilla tones are rounded out by light cinnamon and chili, with ginger hiding in the background.  The finish, given it’s 48% punch, has a lingering bite, with bitter unripe pear and dark chocolate notes pervading.

Overall, this is a pleasant whisky, and is a good higher-alcohol dram to venture into.  The nose is full of complexity and delight, with the palate coming in nice and spicy.  The finish, however, is a bit dry and can’t quite deliver on the promise shown by the nose.

The nose of Glenfarclas 15 is filled with citrus highlights, akin to orange flavoured chocolate, with hints of exotic spices, herbs and the smell in a forest on a hot afternoon. Just smelling this dram gives hints that the malt within will be full-flavoured.  The flavours are spirity and palate cleansing, but with a hint of sweet undertones that are really quite rich. The interplay of strength and spirit could be compared to a butterscotch and mint candy cane. The finish is strong and well balanced, and drinks perfectly to my palate at 46%, without water added. Glenfarclas 15 has a real personality. Whereas the 17 is more of a graceful ballet dancer, the 15 packs the punch and dance of a middleweight.

While possessing the trademark orange zest and gingerbread aroma that is a highlight of all Dalmore whiskies, the 18 year posseses an interesting overtone of malted milk chocolate and pine trees. While the extra wood aging hasn’t lent a dustry dry tannin character to the flavour of the whisky, it has softened it to a point where it feels like it lacks some intesity. Overall before I added a drop of water it felt very disjointed. The water calmed things down and allowed some of the eucalyptus and fruity subtleties to come through more. Now to be fair, I tasted this beside the Dalmore Mackenzie, which gives a tasting experience much like getting punched in the face with a sherry pillow. The Dalmore 18 is a more interesting scotch than their 12 year, but it lacks the 12′s pure sherry soul. The prefect drink, then, for sherried scotch nerds.

Grain 18: This light amber whisky starts off with honeyed marzipan and mince meats on the nose.  On the palate a meringue bite lingers a bit too long before yeasty and buttery notes lead to a smokey finish.  This is arguably not a whisky to be consumed on its own, hence its role as a blending component.  Longmorn 18: Slightly darker in color than the grain whisky, the Longmorn has sweet cherries and blueberry on the nose, with a slight salty nuttiness combining to create the aroma of trail mix.  Cinnamon and honey appear on the palate.  On the medium-length finish, balsa wood shavings notes appear, fading to slightly salty iodine.  Strathisla 18:  Making up the lion’s share of Chivas 18, this gold-colored whisky has salt and a slight smokiness on the nose, followed by prune juice and mustiness reminiscent of a dusty old library.  The finish is short, with smoky notes like burnt toast.  Islay 18: Starting with notes of BBQ shrimp and iodine, this amber whisky then gives way to salty brine and bark mulch.  There also hits savory undertones, reminding one taster of the oiled saddle leather from a tack room.  Finish is long and smokey, like a campfire the next day or expended fireworks.  Now, let’s turn to Chivas 18, which is a blend of the four previous whiskies: Light amber in color, this blend smooths many of the highs and lows of the four blending components, making for an enjoyable dram.  New notes which could be picked up on the nose are over-ripe dark fruits, butterscotch and honeysuckle.  Also, a hint of ripe bananas.  We would argue that Chivas 18 is more complex, yet more balanced than its four components.  In fact, the Strathisla 18 is the only component that stood out to us as a feasible daily drinker.  Chivas 18, however, manages to rise above the sum of its parts to create a truly enjoyable whisky.

On the nose, the Dalmore Mackenzie gushes with spices, yeast, nut butter and dried fruit in a experience reminiscent of opening the front door of a bakery. The flavours are incredibly rich, echoing the cinnamon and nutmeg along with a creamy texture not unlike eggnog. However it is remarkable light on its feet and refreshing, and the flavours fill every corner of your mouth and carry right into the rich, long and lingering finish. A simply magnificent dram, sipping the Dalmore Mackenzie forces your mind to clear while you take in all that it has to offer. So often a wood finish like this can overwhelm the complexities of the whisky underneath but this marries wonderfully. I would almost call it sensual in nature. Granted, this is what you are paying for: a pure essence of port-finished scotch whisky.

In our glasses CC 100 Proof had a slightly different feel.  On the nose, grapes and cinnamon unite with vanilla and butterscotch to create a rich, creamy nose.  On the palate, sweet almond joins the chorus to create a sweet sensation tempered by an increased alcohol bite.  The finish, as the official line suggests, lingers with hints of oak.  Overall a satisfying whisky, and for around $20, it is a great value.  Consider it as Don Draper’s drink, but 25% stronger; you can’t go wrong.

The official tasting notes are as follows: “Nose: Spicy, rich, mellow, fruity, hints of sweet oak & caramel. Palate: Creamy, mellow, ripened red berries, rich, spicy, well-balanced, moderately sweet. Finish: Soft, smooth & pleasantly long.”  On the nose, we also enjoyed the spicy yet fruity tone, and noticed an undertone of rose water, akin to grandma’s perfume.  Also present is strong oak on the nose alongside a tart sweetness not unlike the smell of freshly cut grass.  On the palate the whisky is creamy and buttery but not oily, with more spicy fruits coming through.  The tartness and oak also persists on the palate, leading way to a long, mellow finish underwritten by the persistent oak tones.  All said, this is a delicious whisky; tasted alongside Four Roses Yellow Label, it is also a great way to test and expand one’s palate.

Upon nosing Tempest, the first flavors that appear are smoke and peat, with sugary floral notes hidden underneath.  Combined, one colleague described this whisky as being like “burnt brown sugar mesquite barbeque sauce.”  Another suggested it was more like “seared ribs glazed with brown sugar.”  All this smoky spice, combined with a caramel sweetness, adds up to an enticing nose.  On the palate, the Tempest burns ever so slightly — not entirely surprising given its alcohol content — with the smokiness hitting stronger than on the nose.  Also present is a orangy citrus tang, accompanied by a touch of bitterness.  The finish is long and complex, with salt and smoke dominating.  Overall, this Bowmore has taken a place amongst my favorite Islays.  With the complexity to captivate and a nose for which to salivate, I might have to find some room on my shelf for this one.