Glenglassaugh Evolution

Rating: 12/23 I hadn't tried Glenglassaugh before, but I purchased a couple of bottles based on positive feedback. I'm apprehensive because all their available options appear to be young. I'm not just talking about 12 years: I'm concerned there might be liquid as young as 3 years included. Let's find out. Nose: Lots of young malt with a grassy sweetness. Not much is going on here. It smells immature and simple. Palate: The taste immediately brings to mind Ainsley Brae Burgundy, which is quite odd. It seems thin and underdeveloped, but without the same level of strange, thin wine flavor, nor the same degree of sulfur and other off-notes. It tastes as if they took a moderately interesting mash and put it in a barrel without deciding if it should age for 3 or 12 years. I detect some pleasant, fresh bourbon-like vanilla and spices. It's similar to how Glenfiddich 14 has that bold bourbon barrel character, but this is more youthful. This isn't actively unpleasant, but it does taste very young. It's significantly better than the nose suggests. Water really enhances the complexity of the character. Some alcohol is noticeable, but it's clean rather than harsh, and given the 50% ABV, it's more reasonable to notice than in a 40% whisky like Aberlour 12 (though Aberlour 12 doesn't show its alcohol). I get some Aberlour 12 similarities here, mixed with standard bourbon spice and sweetness alongside the malt, but this is surprisingly fruity. And it's still very young. I'd unfortunately prefer Aberlour 12. Nevertheless, it's clear that the barrels used were of decent quality, as was the distillate (likely with a good amount of usable heads and tails discarded). This tastes very youthful, which I don't particularly enjoy, but that's not inherently negative. In that respect, it's somewhat like Pure Scot Virgin Oak, but with more distinct distillate personality. Rather than using bourbon barrels due to cost, it's evident Glenglassaugh sourced quality, sweet, new barrels. They lack time, but they've done the best they can with their resources. Glenmorangie Quinta Ruban 14 tastes fairly youthful – more so than I'd expect for a 14-year-old scotch. This tastes much younger. There's absolutely no way this is even 10 years old (or at least, not much of it could be). It doesn't taste muddled like a blend. It just tastes young. There's an unusual fruitiness in the maltiness (not quite tangerine – perhaps nectarine or yellow peach?), but it's nowhere near as fruity as Glenmorangie Quinta Ruban 14, another scotch that tastes somewhat young. I could believe this is up to 8 years old, possibly. Intuitively, however, I suspect it's closer to 3. It lacks much of the roughness of raw distillate found in most 3-year-old scotch, but that could simply be the result of clean, rich distillate and fresh barrels. Considering that, I'm doubtful it's over 6 years old. Initially, I thought it was exactly 3 years old. It seems slightly more rounded than Wolfburn, so I might estimate a bit higher now. A peculiar issue with this palate is that it's rougher and less complex without water. Glenglassaugh unfortunately selected the wrong proof for this whisky. Something around 45% would have been better. Finish: The sweetness largely vanishes, though some maltiness persists, along with some grassiness. Fleeting hints of the fruit emerge periodically. - Conclusion - This is a promising start, but Glenglassaugh really needs to release some older expressions. 13 is the highest I could imagine rating this. 10 is the lowest. Actually, a 10 doesn't seem to fairly account for the pleasant cleanliness of the flavor here. I'm considering the 11 to 13 range. Actually, it will be at least a 12. It's a 12 to 13 with a slim chance of a 14. What's so challenging here is that it's uncomplex and clearly young, yet the distillate and barrels are both demonstrably good. It's eminently drinkable and would serve as a great introduction to scotch with a bit of water added. Given how water brings out the complexity, I'm enjoying this more than Pure Scot Virgin Oak. Too much water introduces a bitter graininess, but even a small amount really enhances the complexity. The profile's smoothness brought to mind Dalwhinnie 15 (16), so I compared them directly. This simply doesn't measure up – and Dalwhinnie 15 isn't exactly stellar. The complexity isn't as good here, and there's more harshness. The balance is also slightly off. My current assessment is that this is no older than 14, but definitely no younger than 10. I think I'm in the 11 to 13 range. I slightly prefer the mellow complexity of super-aerated Sir Edward's 12 when compared side-by-side, but it's close, and I could see that preference shifting. This seems very competitive with Pure Scot Virgin Oak, and I might favor it for its sweetness and easy drinkability. I think that means I overrated Pure Scot Virgin Oak when I gave it a 14; unfortunately. This has a bolder character with more youthfulness, but it's quite tasty. I'm settling on a 12. I just gave Sir Edward's 12 a 13, and it was perhaps marginally better. Unfortunately, I'm likely to downgrade Pure Scot Virgin Oak to an 11 or maybe 12, but I'll re-evaluate that another time. This tastes like a 12 to 13. I might increase it to 13 in the future, but for now, I'm choosing 12. Pure Scot Virgin Oak rates about a point lower than this. For its (presumed) age, this is really good. I have high hopes for Glenglassaugh. Still, I would not purchase another bottle of their current offerings at the prices they are asking.

Appearance: Faint gold hue. Swirls show a thick coating that adheres to the glass, forming beads quickly, but the drips descend slowly. Nose: Notes of vanilla, fresh pears, apple peels, white bread, and lemon rind. Pleasant, yet uncomplicated. Palate: Silky smooth with a pleasing texture, even at this proof. Oak tannins lead, though they are mellow and restrained, complemented by vanilla, butterscotch, and a faint touch of cinnamon. The flavors blend harmoniously, creating a subtle but satisfying profile. Finish: Moderate length. Initially, a surge of butterscotch flavor develops, shifting to toasted caramel, then a mild spice with oak tannins dominating. With Water: The addition of a few drops of water had no apparent effect. Total: 80/100 Final thoughts: I finished two samples surprisingly fast while taking notes. It's a genuinely delightful, accessible spirit, and I'm impressed by the quality from a 3-year-old whisky. Bottling at 50% was a wise choice, avoiding further dilution. Any remaining casks from this batch aged to ten years would likely be remarkable. Would recommend: yes Would buy: yes

An amber to deep gold hue. The aromas include vanilla, honey, heather, ginger, lemon custard, almond cookies, poached pear, baked apple, and subtle hints of tropical banana and pineapple. On the palate, it's buttery and rich, with developing flavors of pear and apple, clove spice, and pepper. It possesses a pleasing weight and body without being overly hot. The finish revisits the barrel influence with ripe banana, caramel, and more vanilla. Imagine poached pear served on a lemon and ginger shortbread cookie, drizzled with Jack Daniel's caramel. As others have noted, this spirit significantly improves with air exposure and time. My initial impression upon opening was deep disappointment due to simple aromatics of cereal, vanilla, cream, and orange zest, typical of a young spirit from used bourbon or Tennessee whiskey barrels. However, it has developed considerable complexity over several months. It performs notably well if you pour a glass in the morning, cover it, and enjoy it after dinner. I believe the underlying spirit is quite refined, but it hasn't yet developed a distinct character. It seems to paradoxically resemble both Scotch and American whiskey, yet feels very sophisticated. Perhaps this is intentional, a playful imitation of both cultures where only the distiller is aware of the joke. Personally, it would rank quite low among Benriach, Glendronach, and Glenglassaugh offerings, especially considering there's no age statement or special barrel treatment to justify the price.

Immediate butterscotch upfront, followed by vanilla, pear, and hints of cotton candy. Floral notes like honeysuckle and jasmine are present. The ethanol presence is barely perceptible, which is remarkable for 100 proof. While not revolutionary, it's generally whimsical, sweet, and pleasing. The palate offers kettle corn with salted caramel and a touch of cayenne. Vanilla is there, along with crisp red table grape that provides a faint fruity impression, ultimately resolving into juicy fructose sweetness. It's like apple juice, but not oxidized cider. There's a hint of that sweet yet tangy young barley distillate, reminiscent of cereal, peach, and apricot, common in many American single malts, but it's integrated well here. Floral notes, perhaps rosewater, also appear. Sweet American whiskey characteristics dominate, layered over a well-crafted, appropriately proofed, briny distillate. The youthfulness is apparent but doesn't detract, and in my view, it doesn't taste overly young. It's remarkably pleasant and easy to drink, possibly due to the proof which prevents it from becoming monotonous, adding a slight edge. Sugar, butter, salt, fruit, and floral notes are present. You could certainly find worse. While it may not rival many age-stated Scotches, I've only found a few for $40 that I'd prefer. At $50, the competition is tougher. It feels more akin to American single malt, and finding better ones is difficult. An excellent value at $40. Decide for yourself at $50. Skip it at $60.

Rating: 13/23 Final tasting of the bottle. Its exposure to air has altered the flavor, so we'll see. Nose: Quite subdued. Grainy and grassy with hints of vanilla and wood. Barely perceptible sweetness. Lacks depth and interest. Palate: This is richer, with less alcohol intensity than Glenglassaugh Revival. It's sweeter than Pure Scot Virgin Oak. It has the common bourbon notes of vanilla, caramel, wood, and spice, mixed with subtle hints of cherry. It's not very complex and tastes young, but it's certainly not bad. The fresh barrel taste makes the sweetness stand out. Finish: A touch of spicy heat with slightly bitter vanilla and wood. The youthful sweetness and grainy malt remain. - Conclusion - This is a noticeable improvement over Glenglassaugh Revival. It's not vastly superior, and I don't feel compelled to seek out more, but I would drink a glass if offered. I appreciate it more now than before, but it's still in the same category. I'd likely prefer Pure Scot Virgin Oak, but only slightly. My score is 13.

My partner and I have been enjoying a bottle of Evolution, a gift from a BenRiach event earlier this year. (We each received one; the other will likely be a White Elephant gift before year's end.) As a complimentary bottle, it's difficult to fault. The nose doesn't reflect its Tennessee cask maturation, offering rich, creamy notes of toffee and butter. The taste is spicy and creamy, with rich chocolate biscuit flavors reminiscent of Bourbon, and a ribbon of caramelized sugar. Bottled at 50%, it's best savored in small sips to fully appreciate the concentrated flavors. Regrettably, the finish is underwhelming; the alcohol overwhelms the other flavor components, perhaps indicating the youthful nature of this NAS spirit. Adding water detracts more than it helps, muting the finish while clouding the nose and palate. Evolution's name implies it's a work in progress; let's hope future iterations improve under the skillful direction of master blender Rachel Barrie.