GlenDronach Peated

My bottle of GlenDronach Peated apparently suffered from an identity crisis. When I first opened this I experienced a typical, spicy ‘Dronach that actually tasted quite good, minus a whole lot of peat influence. Around 3 weeks into the bottle, and the final 7-8oz, I got blasted with smoky goodness and earthy peat. This one was a beautiful, polished gold in the Glencairn. Large, watery drops cascaded down with undefined, runny legs after a good spin. The initial nose was black pepper, sherry and heat from the elevated ABV. There wasn’t much depth until some oxidation allowed the heat to dissipate and the earthy, mushroom and wet bog funk mixed with a burned out campfire for the last 1/3 of the bottle (about 3-4 weeks later). The palate was remarkably peppery and lively initially, with standard GlenDronach spices and vibrant oak notes. Sherry sweetness played it’s part in subduing the heat, especially later on once the peated whisky came into focus. The mouthfeel changed from harsh and peppy to oily and rich as the oxidation calmed it over time. I enjoyed both aspects of this dram while working through the bottle, although I think I preferred the initial tastes more than the second coming of the peat. Sadly, this is marketed as a peated NAS so I feel like I should dock it some points here. The finish was medium-long, with lingering sweetness at first, but once the peat aspect came into play it left a funky, barnyard note that made it fall a little in my grading. The peated aspect has been done better by other Highland malts, IMO. Overall, it’s a tale of two drams. The initial, heavy-spiced sherry part was still fantastic even knowing the juice is quite young. I’d give that part a 3.5-3.75 star rating, while it fell a bit once the peated whisky came into play. 3-3.25 stars. The price point was $56- which is average to high for an NAS, so I think I’ll settle for a 3.5 total grade. Buy it if you’re a GlenDronach fanboy, pass if you like your peated Highlanders with a little more focus. Cheers.

This was one of two whiskies I tried at Barrel Proof, at the end of an epic afternoon bar crawl that began after lunch and ended after sunset in New Orleans. I'm always intrigued when Speysiders experiment with peated single malts given that their specialty (particularly GlenDronach's specialty) is gorgeously decadent sherry bombs. There's a bit of an arms race between the Islay distilleries and the Speyside distilleries in the sweet-and-peat arena -- can the Islay peat-smoke specialists civilize their barbarian single malts with sherry and other wine-aged casks better, or can the Speyside masters toughen up their rich and fruity scotches with some smoky, rugged flavors? To my knowledge, some of the most famous Speysiders don't really try, such as Macallan or Aberlour. They know what they do well and they stick to it. GlenDronach, however, has ventured forward to challenge the excellent Islay sweet-and-peat scotches such as Laphroaig PX Cask or Ardbeg Uigeadail, and the results are an astounding success. The peat of the Highlands is different than Islay peat and lends the nose and palate more floral, musky, and leathery aromas rather than an intense, brooding smoke. This gentler peat blends with the sherry sweetness perfectly. While the initial flavors upon entry are mostly sweet fruit and there is a lasting note of orange citrus throughout, this dram morphs into something very similar to Laphroaig PX or Lagavulin Distiller's Edition over time. Compared to Islay exemplars, however, GlenDronach's flavors blend more harmoniously while being less challenging. This is a symphony of sympathetic flavors as opposed to an exhilarating boxing match between two power punchers. The finish leaves abiding notes of mint and espresso. This dram lacks an age statement but, based on taste, this is not a young whiskey. Bravo, GlenDronach.

Nose: Sweet sherry and berry aromas mingle inextricably with a relaxed and shy peat smoke that seems to melt into all corners of the nose without becoming intrusive. Some honeyed notes and fruity aromas waft in the background together with just a touch of vanilla marshmallow. Palate: More immediately smoky on the arrival than you would expect from the nose and quite sweet. Malty and mildly smoked characteristics begin to dominate as it develops, but this is not an arrogant peat-monster. The texture is pleasantly creamy, there are some light fruity notes and just the faintest salty touch. Finish: Medium/short. Fruity and gently smoky with a mild salty aftertaste and a surprise chocolate fudge note right at the end. The nose is very soft and relaxed, pretty even, but nonetheless expressive. Just because it's not a peat-monster don't assume this is weak or anaemic. In fact if anything this is probably genuinely like the character of many Speyside whiskies 150 years ago when a smoky profile was still the norm. The palate carries more forward smoke but it is that bonfire sort of peat smoke typical of mainland peated whisky, with nary a trace of medicinal or iodine notes. The PX casks are handled with skill here, contributing a scintilla of sweet spiciness but not being allowed to control the proceedings. If Laphroaig 10 is Jackson Pollock's Autumn Rhythm No. 30, this is one of Jean-Jacque Hennier's many Red Haired Beauties. Delightful and seductive - I've yet to have a bad GlenDronach. The current fashion is for sledgehammer peated drams, but neglect the subtle ones at your peril. Tasted from a 30ml sample. "Good" : 83/100 (3.5 stars)

The nose, citrus mix, funky and earthy well-integrated peat, watermelon, wooden shed, some youthness, vanilla, caramel, powder sugar, rubber, dark choco-raisins, fresh mint and brittle. The palate is bity, stronger earthy peat, vegetal notes (pumpkin?), sherry sweetness and black peppers. The finish, 3/5 length, chocolate malt, peated stout, later some cherry tabacco and dark chocolate (sherry) Overall, a bit difficult to break this one down because it is not super complex but also very much “glued” together. The nose is definitely peaty and earthy. The peat is very well integrated and even a bit funky with the mixed fruit and citrus notes. The peat is much more present on the palate with a nice warming bite with fresh vegetal notes and vanilla. The finish is medium long, not really oily but the peated malt note stays longer like in a chocolaty peated stout and some sherry influence appears as well in the form of tabacco and choco-raisins. It is an old-school style, rounded but young malt with a bit of everything in there. Not overly complex or unique but still, I could work myself through a bottle to see how it changes. In comparison with: • Glandronach 12 - not much in common, only the old school vibes • Kilkerran 12 - here i have actually found similarities (funky integrated peat and mixed fruits) but the KK12 is richer, much more complex and a lot more interesting •Ardnamurchan AD/07.21:05 - completely different, modern malt with parfumy, spirity notes. Lovely tho.

I had this beauty at the distillery, which as you might guess, made the experience a whole lot better, so spare my exciting, glendronach is one of my favorites and i love peat, so i had high hopes for this one. Actually, my hopes were battling my skepticism, because i already had the Glendronach peated port wood and it wasn't what i expected. But this one, it delivers the promise. Bottled at 46%abv, it is everything that glendronach stands for.... with peat. On the nose: Peat, Prunes, Figs, Ashes, Vanilla; a powerful Malted barley note, Heather and Cocoa butter. Pretty nice if you ask me. On the palate it is light but even better than the nose. Puff of smokes, Pepper, Chocolate milk, Toffee and Dulce de leche. Aftertaste is a little short, actually medium-short, and delivers a tobacco with toffee note. Overall this is a very enjoyable dram, complex enough but easy drinkable, not overly peated but enough phenolic to make peat heads happy. 92 over 100, Glendronach does it again.

PEATED TASTING NOTES Appearance: Vivid harvest gold Nose: A delightful aroma of ripe gooseberries dusted with cinnamon sugar combines with a contrasting crisp citrus twist. The delicate pet influence gives a smouldering charred wood character filled with freshly ground barley and hints of vanilla toffee. Palate: Vibrant oak spices and floral heather honey develop to rosehips and barley sugars, all warmed by a touch of white pepper. Subtle peat notes complement the palate by giving a delicate depth and dryness of glowing campfire embers. Finish: A unique marriage of crisp fruit and barley-laden Highland characteristics surrounded by gentle peat smoke, intriguingly reminiscent of heather burning in the distant glens. Bill Waller MASTER Distiller