Glenrothes Peated Cask Reserve

I previously stated, "I haven't encountered a poor Glenrothes yet." It appears I spoke too soon. Glenrothes Peated Cask Reserve is an offering from this reputable distillery, exploring a touch of peat. I was eager to try it, having kept it for some time. Here are my impressions: Bottled at 40% ABV, pale straw in color. On the nose, it's predominantly tropical. Upon opening, a medicinal, white wine aroma is present, along with notes of sawdust, aged pears, pineapple, and hay. After tasting, hints of burnt pineapple from a pizza and green apples emerge. The palate is excessively watery, like diluted sawdust with faint vanilla and a touch of pepper. It's very thin and indistinct. The finish is the most appealing aspect, though far from memorable. It features a burnt log, pepper, a slight sulfuric note, and salt. There's also new wood and a piece of grilled, grassy meat. Overall, this whisky falls short. It has tarnished my perception of the distillery; the palate is nonexistent. The nose is highly forgettable. The finish offers minor redemption but doesn't secure a high rating. 68 out of 100. You can skip this one.

I was curious about this malt, but it costs $70-80 in my region. I wasn't curious enough to buy it blind. Then, an online shipper in Minnesota offered it for $25, and they had a free shipping deal on New Year's Day. Who with little willpower could pass that up? Poured neat, it's a pale straw color. The aroma is sweet, citrusy/floral, with a hint of smoke. These elements are all present on the palate. The texture is light, typical of malts from tall stills like those at Glenrothes and Glenmorangie. In fact, aside from the smoke, it reminds me of Glenmorangie 10. The peat comes from its time in former Islay casks, so it's not overwhelming, but provides a pleasant smoky accent. I prefer it cool to room temperature to allow the floral esters to come through. When chilled in the fridge, it's much less complex and the peat dominates the palate. I'm really enjoying this. I appreciate that some distillers, like Glenrothes and Spey, use a longer, slower fermentation to let their yeasts develop those floral notes.

My assessment might be biased because I seem to have gotten an excellent price on this. Nevertheless, it's a solid scotch for someone wanting to explore peat. The peat is present but not overpowering or medicinal; it's smoky enough to be distinctive. It also has the classic sweet sherry notes of a Speyside, keeping it quite sweet. I detect more cedarwood than mint, which others have mentioned. Overall, I consider this a great Speyside, and I might buy another bottle for $25.

Nose: A pleasant fruitiness and toffee are immediately noticeable, with honey developing as it rests. Palate: Sweet wood smoke is complemented by notes of gingerbread and dark Mexican chocolate. Finish: Lingering toasted nuts, the bitterness of dark chocolate, and orange peel.

An agreeable nose, lightly peated with hints of peppermint, suggesting the peat originates from the casks rather than the distillation. The palate lacks salt or smoke, featuring notes of toasted barley, wood spices, and brown sugar. I find myself quite liking it.

Light peat smoke and fresh mint on the nose. Medium body, with toffee, lemon zest, nutmeg, and black pepper on the palate. Medium-length finish. Despite its complexity, the flavor combination in this whisky felt a bit peculiar to me.