fruitcake

Glendronach 12 Year Old

Reviewed by: Nick

Glendronach 12 Year Old

Now, be honest with me. Raise your right hand if you have bought, with your own money, in the last six months, a bottle of sherry? Anyone? I thought as much.

The once proud sherry industry is declining slowly, but surely. While on the surface this may not seem to really affect we drinkers of distilled barley, there is, in fact, much cause for concern. Because without sherry, specifically, without the barrels that once contained the stuff, many of the most wonderful whiskies in the world would not exist.

Case in point: the Glendronach 12 Year Old. And it is a great little drop. Vibrant, spicy, balanced and heavily sherried. The latter is not a subjective tasting note. The whisky does indeed possess a highly sherried character because it has been matured in a mixture of Pedro Ximinez and Oloroso sherry barrels.

The flavour this imparts is obvious on the nose in the form of sweet creamy raisin aromas. There is a golden syrup-like quality, too, alongside dried figs and orange peel.

On the palate the flavours are, surprisingly, not as sweet as the nose suggests. However it has a smooth mouth feel and the creaminess is still present. There is a nuttiness about it as well, and more dried fruit with perhaps a touch of glace cherries. Little wonder sherry-matured whiskies are regularly likened to fruitcake.

The finish is short, disappointingly, as up to this point I was immensely enjoying the ride. Wait – there it is, ever so subtly lingering at the back of the throat with the remnants of the grape flavours. I had to go searching for this one, but I found once discovered it glows faintly, like the last few embers of a campfire.

The sweetness of this whisky is nice, although it would probably discourage me from having too many drams of this in the one night. Instead, this is the perfect choice to directly follow a bourbon-aged malt at a tasting, to really show just how radically different sherry matured whisky is.

We may as well enjoy it for the time being. Because as time rolls on there will be fewer and fewer sherry barrels around to put whisky in.

★★★