Speyside region – 43%ABV – $50
Whisky hand grenades. More often than not, if The Glenrothes is brought up in a whisky conversation (whisky comes up in conversation a few times per day, every single day of my life. I love it!), the shape of the bottle comes up. Thankfully, for the sake of the whisky, the topic does then change over to the actual whisky itself.
In many conversations, however, the topic switches once again from how the whisky tastes to how the whisky is bottled (this topic is not exclusive to The Glenrothes in anyway). More to the point, the lower ABV of 43% and the fact that the whisky is chill-filtered. Many whisky geeks I talk to are at a point where they will simply stay away from a whisky unless it’s bottled at, at least, 46% ABV (when bottled at 46% ABV, chill-filtering is not “required”). Put another way, bottled at 46%, the whisky will not cloud up if an ice cube is dropped in or if cold water is added to the whisky.
So, being bottled at 43% ABV and being chill-filtered, what do we get?
Baked apples and some of what I consider to be classically Glenrothes, damp wood.
On the mouth – Both watery and thick/rich at the same time (I know that doesn’t make too much sense but there is a mix of feels).
Complex? Not very. Tasty? Yes. Easy drinking? Scarily so…
Finish – Over all drying and laced with vanilla.
In sum – A solid whisky that I’d be happy to pour on (m)any occasion(s). Round and rich, sweet yet dry. It’s not mind-blowing but it’s well balanced and seemingly bottled at a nice ABV (43%). I’d love to taste this at a higher ABV but not sure we need to mess with this one. I wonder, however, if a non-chill filtered version of this (a version that retained all of the fatty acids and esters) might have made for a more complex whisky… the world may never know.
Special thanks goes out to Danielle K for the sample!