Located in the town of Rothes, the Glenrothes distillery was founded in 1878 but did not begin production until December 1879. In 1897, it was destroyed in a fire and in 1903 an explosion caused significant damage. Today this distillery is equipped with ten stills and its single malt is used in famous blends such as Cutty Sark and The Famous Grouse. Powerful and delicate, this version reveals a very balanced expression of citrus fruit, dark chocolate, noble spice and heady floral flavours and aromas.
Profile: the ample initial nose is characterized by magnificent notes of bitter orange and dark chocolate. Allowed to breathe, it develops notes of red and black fruits (strawberry, bramble) and spices (cardamom). The distinguished attack is seeped in salted butter caramel and exotic fruit (mango, persimmon). Little by little, it moves closer to malted barley. The well-balanced finish is heady (purple lilac). Its delicate texture brings out notes of toast, beeswax and cocoa. Single Cask no. 909700 – Sherry Butt.
Appearance : orangey copper with glints of green.
Nose : fine, full-bodied. On the initial nose, magnificent notes of bitter orange are enveloped in dark chocolate. This splendidly classic start is also composed of red and black fruits (bramble, strawberry) and noble spices (cardamom, ginger, cinnamon). Allowed to breathe, it develops precious wood (beeswax), vanilla and leather notes. Dried fruit (date, fig) then bring even more complexity to the aromatic palette.
Palate : lively, distinguished. On the attack, oranges release their sweet and tangy juices. Very taut, it then reveals notes of salted butter caramel, exotic fruit (guava, persimmon) and crème brûlée. Unveiling gianduja, the mid-palate is also a close reflection of the malted barley. At the end of the palate, strawberry and bramble create a particularly delicious and full-bodied about-turn of flavours.
Overall : long, balanced. A change of scene. Heady florals (iris, lilac, pale lilac, purple lilac, peony) appear, filling the air with their perfumes in a finish that also stands out for its delicate texture. On the retronasal olfaction, chocolate and salted butter caramel accompany notes of toast and aromatic plants (chervil, bay leaf). The original empty glass focuses on wood that has been reduced to powder, allowing cocoa bean and very ripe banana to take their places.