The Speyside region in northeastern Scotland is an earthly Elysium for whisky lovers, boasting the highest concentration of distilleries in the country and being a protected region under UK Government legislation. This includes storied names such as The Macallan, where guests can explore the journey from acorn to glass at their visitor centre and through tours. However, those who appreciate the lighter, fruitier style of whisky will only come across The Glenrothes Distillery if they truly know how to find it, hidden in the glen on the outskirts of the village of Rothes.
The Glenrothes, an ultra-luxury house of rare, aged single malts has been operating without fanfare since 1879, allowing their products to speak for themselves. However, its narrative was fraught with difficulties from the onset and is a story that demonstrates its tenacity in producing superior products.
James Stuart, together with his business partners in Stuart & Co., embarked on the pursuit of producing the perfect blend early but quickly encountered the worst financial crisis in Scotland’s history coupled with personal tragedies. Their whisky is not only a spirit but is a holy water of sorts as Rothes’ Reverend Sharp William Sharp believed that the distillery was critical to sustaining the local community and became its primary benefactor along with his congregation despite his aversion to drinking. The Rothes House manse today is also built on somewhat hallowed ground, as it also formerly belonged to the church minister.
The reverend’s support gave Stuart the courage to build The Glenrothes distillery, which opened in 1879. However, the arduous journey of the emerging distillery had only begun as it was then met with consecutive disasters, including a ravaging fire in 1897, an explosion in 1903, and another fire that consumed hundreds of gallons of precious ageing stock in 1922.
Nevertheless, the Scottish are resilient folk, and The Glenrothes has weathered through the storms to become a Scotch whisky pioneer.
A Truly Scottish Whisky
Some of Scotland’s rarest and finest aged single malts are crafted through a combination of numerous factors including an unusually slow distillation process in tall copper pot stills.
“The bright, fruity and elegant character of our new make spirit is absolutely crucial in the development of the whisky. There are many steps in the process that contribute to this character, the first being our extremely soft water that runs out of the grounds of our Estate,” says Laura Rampling, Master Whisky Maker at The Glenrothes. With a distinguished career spanning 15 years in the industry, she joined the world-renowned brand in 2020, staying true to the principles of the founders while displaying the same inquisitiveness and passion for pushing the envelope.
These exceptional spirits can only truly be made in the Land of the Scots, as they are one of the few distilleries in the world that uses a private water source for every aspect of production. Fresh spring water from the grounds of the estate is naturally filtered through millions of years of volcanic bedrock as it makes its way to the distillery. The result is water that’s free from impurities, and the distillery owns the land surrounding their vital ingredient to protect it.
The Scottish weather also plays a role in the complex and refined whiskies. “Maturing in Scotland, with its relatively fresh climate, means that the spirit matures slowly, taking its time to develop,” Rampling says. “Although we need to have more patience than we would in a hotter climate, it means that the whisky ages more gently. The passage of time facilitates this evolution in the spirit, which would be harder to achieve in a warmer climate where evaporation happens more quickly.”
Another element that results in the spectrum of amber hues of the liquid is the fact that the whiskies are aged in only the finest sherry-seasoned casks, hand-selected by experienced, on-site coopers.
Bottling the Spirit of the Scots
The core range of The Glenrothes includes the amber-coloured The 18, bottled at 43 per cent proof. On the nose, there are aromas of ripe pear and sweet vanilla pods while it is smooth and creamy to the taste, with a rich and deep flavour. Its finish is long and satisfying, with a lingering warm and slightly sweet aftertaste. Overall, its nuanced complexity stems from its maturation purely in a sherry cask.
The elegance and luxurious depth of The 25 is born out of a quarter of a century of patience. Awarded the Ultimate Spirits Challenge top honour, the Chairman’s Trophy for Best Speyside Single Malt, its aroma is marked by intense dried fruit notes including ripe peaches and zesty orange peel. Its rich mahogany hue is like a sunset in a bottle, with notes of vanilla, chocolate, and liquid caramel that will dance on your palate. Each sip is like a celebration, with a finish of delicate nuttiness with creamy marzipan and toasted almonds.
Discerning collectors will want to add The 42 to their collection, a limited release with only 1,134 bottles available worldwide. Rampling personally hand-selected from four casks that she deemed to have reached the pinnacle of flavour. Seasons of change are captured within the chorus of sun-ripened apricots, sugared almonds, orange peel, and coriander seed while boasting flavours of honeycomb and fragrant orange oil on the palate, with a lingering aromatic finish.
Each bottle is truly part of the legacy and story of The Glenrothes, a testament to the past and a toast to the present.
