About this blog:

This blog will feature tasting notes, reviews, distillery visits and whisky news with focus mainly on Scottish single malts. This will sometimes be accompanied by politically incorrect (whisky) opinions. You have now been warned! :-)
The views expressed here are entirely my own, unless otherwise stated.

Sunday, 15 December 2013


Located on the northern part (as in past Craigellachie) on the A95 running through central Speyside, Glentauchers is a significant contributor to the blends by Pernod Ricard/Chivas Bros puts out, but Glentauchers mainly goes in to the Ballantine's blend.

Being literally on the road, you won't get much out of stopping there, though, as the place is not open to the public - but go across the road and a bit up the hill - the have a look down at the distillery and see how big it is! over 4mill. liters of spirit is produced there every year and the place runs 7 days/week - though that is not a rare sight these days.

A rare sight on the other hand is finding a bottle of Glentauchers. There's only ever been a few official releases, so you have to look to the independent bottlers to find some... and IMO its worth seeking out :-)

And speaking of indie bottlers - here's todays review of the recent Archives Glentauchers

Glentauchers Distillery between Mulben & Keith, August 26th 2012 © The Malt Desk
Glentauchers 2005 (xx.09.2005/xx.06.2013) 7yo 52,5%, sherrybutt#900392, 167 bottles, Archives - The Fishes of Samoa

Colour is amber

At first this gives off a whiff of oven friend potatoes and black pepper :-O Funny :-)
Then nest is a gristy/yeasty note as you often get in younger malts. Then its on to cornflakes but then it settles on herbs, oranges, melon and barley sugar (wort). The sherry butt shows itself by giving off another fortified wine note - Madeira!

Hint of younger spirit on its way to integrate with the cask very well. Malt and dried herbs, cough syrup, some light honey, stewed fruits and draff notes.

This is not bad, but I wonder why it was bottled now - I'm sure 2-3 more years would make this one a real cracker :-) Thanks to RM for the sample!


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