GSN Review: 2001 The Glenrothes, Speyside, Single Malt Scotch Whisky

Everyone loves a good ghost story.  Not too many are associated with distilleries, but The Glenrothes has one.

During the Boer war, a Colonel Grant from Rothes discovered an orphaned boy hiding in some bushes.  Apparently, they hit it off, because Grant took the boy back to England with him after the war.  His name was Byeway Makalaga and he became quite well-known in the town of Rothes over the years.  He even joined the local football team.  Finally, in 1972 he passed away.  He was buried near the Glenrothes distillery in the town’s cemetery.

In 1979, two new stills were installed, and several workers reported seeing the ghost of Byeway on the grounds.  University professor Cedric Wilson was called in to investigate the rumours.  He decided that the new project had disturbed some leylines under the earth.  He suggested that the stills be relocated elsewhere in the factory.  Some time later, the professor visited the cemetery with several others from Rothes and looked out at the hundreds of tombstones.  He then directly walked 70 yards to a distant grave marker and appeared to be talking to himself.  Even though he had never before been in the cemetery, nor knew where Byeway was buried, he had eerily gone directly to his resting place.  When he returned to the crowd of onlookers, he simply told them that the spirit was at rest now.  And his ghost has never been seen since.

The Glenrothes 2001 (86 proof)
Visual: Medium gold.
Nose: A nice balance of sweet and smoke.
Taste: Fruity, with a back-burner of heathery smoke and wood.  There are almost two distinct layers here with a vanilla/cherry cobbler holding hands with a traditional Speyside whisky.  The belle of the ball.
Finish: Long and with more of those fruity, black cherry notes.  Memorable.
Overall: Well done, and a testament to the twelve years spent under the watchful eye of the master distiller.
GSN Rating: A

For more information go to: The Glenrothes

GSN: Backbar Review – September 23-27, 2013

Idaho’s Grand Teton Vodka distillery is adding a line of moonshines and a cherry-infused vodka amidst an expansion project that will see its facility double to 5,000 square feet. According to the Idaho State Journal, Grand Teton Moonshine will include unflavored, Huckleberry and Apple Pie Spice variants and sell for $19.95 a 750-ml. jug. The distiller’s new Cherry vodka will be priced at $14.95 a 375-ml. Other projects on the horizon include a Teton Highland Single Malt Whiskey, which Grand Teton expects to begin laying down for aging by next spring.

William Grant & Sons’ Hendrick’s gin brand has released Quinetum, a new limited edition quinine cordial created exclusively for the on-premise. Created by Hendrick’s master distiller Lesley Gracie, Quinetum features extracts of orange blossom, wormwood and holy thistle, as well as the key ingredient of cinchona succiruba bark, which is best known for containing the medicinal alkaloid quinine. The 4%-abv offering is characterized by a bitter flavor profile, and is intended to complement Hendrick’s gin in cocktails. Just over 4,000 bottles of Quinetum will be available worldwide, with roughly 200 cases of 200-ml. bottles allocated for the U.S. market. Initially launching in New York City, Chicago, Austin and San Francisco over the next few weeks, the cordial will be gifted to select on-premise accounts and will not be offered at retail.

San Francisco’s Anchor Distilling has added Berry Bros. & Rudd’s Penny Blue XO Single Estate Mauritian rum to its U.S. import stable. A new limited edition offering, Penny Blue is matured in both American oak whiskey and French oak Cognac casks and priced at $79.99 a bottle. An initial batch of nearly 6,000 bottles will be available in the U.S. and Europe, with 2,500 currently allocated for the U.S. Penny Blue is made by the Mauritius-based Indian Ocean Rum Company distillery, which also produces Berry Bros. & Rudd’s Pink Pigeon rum brand.

New York-based Coppersea Distilling will launch Coppersea New York Raw Rye, an unaged whisky, in select markets early next year. The Hudson Valley distillery uses locally sourced ingredients and Heritage Methods distillation techniques, including on-site well water, floor malting, mashing in open wood fermentation tanks and distilling in direct-fired alembic copper pot stills. Wilson Daniels just entered into the spirits segment last month, with the addition of Sipsmith London Dry Gin.

Jimmy Goldstein is launching a new flavored whiskey, William Wolf Pecan Bourbon. Retailing at $25-$30 a 750-ml., William Wolf is made with American whiskey which is then infused with pecan distillate in Holland. Goldstein is focusing first on the New York market with the 60-proof brand, which is targeted at the 21-35-year-old demographic and suggested to be consumed neat, on the rocks or mixed in cocktails with ingredients like cola and lime.

All information courtesy of Shanken News Daily

GSN Review: Berry Bros. & Rudd

Berry Brothers and Rudd have been wine and spirits merchants in London, UK since 1698.  Their customers have included King George III, Lord Byron and William Pitt.  The fact that they have withstood massive economic changes for over 300 years is testimony to their high business standards.  They have over the past three centuries created several of their own products, including Cutty Sark whisky which debuted in 1923.  They are now offering two more of their unique products in the former British colonies.

First up is their No.3 London Dry Gin, named for the James Street address of their flagship London store.  This gin has a fresh botanical nose, with high notes of juniper and raspberries and more subtle lemon citrus notes.  The tasting reveals additional flavors of creamy lemon custard, balanced with a trio of spices (cardamom, coriander and angelica).  The gin has a beautiful and creamy heart cut distillate which is exceptionally smooth.  Overall this is not as crisp as most London Drys, but offers a softer, more mellow profile.  This is a standout gin for mixed cocktails, working well with citrus fruits and dry vermouth.  GSN Rating: A-

Next we have The King’s Ginger – Created for King Edward VII in 1903, this is an elegant liqueur.  The nose has an intriguing honeyed, ginger perfume with a light lemon peel scent.  The mouth feel is thick and viscous with a sugary ginger heat, leaving a long, rich, warming quality.  I was reminded Grand Marnier in this aspect, and indeed King’s Ginger would make an interesting replacement for curacao in a cocktail.  The long fadeout consists of warming orange and a slight bittersweet finish.  Refreshing and a perfect digestif.  Try this in your next Hot Toddy instead of simple syrup for an extra burst of heat.  GSN Rating: A

Learn more about Berry Bros. & Rudd products HERE