In flavour, the expression offers sumptuous notes of dark fruits, rich chocolate and manuka honey with an enveloping, memorable finish worthy of this monumental malt’s history. This luxuriously sherried Highland Single Malt Scotch Whisky is bottled at 46% ABV, non chill filtered and natural in colour.GlenDronach DistilleryClick to explore our complete library of reviews to help you choose your next perfect bottle.
GLENDRONACH REVIVAL AGED 15 YEARS
NOSE: Lemon Pound Cake | Honeydew Melon | Roasted Grain | Golden Raisin and Malted Milk
TASTE: Almond Butter | Butter Cookie | Toasted Wheat Bread | Lemon Balm
FINISH: Short and soft, just a little drying, tingly.
SHARE WITH: Anyone who likes any whiskey. A terrific introduction to Scotch for American whiskey or aged tequila fans.
WORTH THE PRICE: Not for me. It's a tasty well-made whiskey. But when it comes down to share of wallet, there are other widely available labels bearing flavors I prefer that cost much less (think American whiskey private barrel picks). Core Scotch fans will likely disagree with me, as will those who know it earned Best in Show: Whiskey, at the 2020 San Francisco World Spirits Competition.
BOTTLE, BAR OR BUST: Bar for me. $93 isn't cheap for most, so try at a bar first. Longtime Scotch fans won't balk at the cost, and that's admirable.
OVERALL: This is a delightful and intriguing whisky. It never stops giving new aromas, which makes it a lot of fun just to nose. Few flavors in this Scotch jump out at you; there's a bit of seek and find with it. It demands to be savored slowly and carefully, which was convenient amid the COVID-19 quarantine when WAY TOO FEW PEOPLE WERE AROUND TO INTERRUPT ME! It's become haggard to see reviewers write, "This whiskey would be best enjoyed by a fire" when too few of us are ever around an actual wood fire. So I'll speak to the truth of my tasting: This whisky is damn fine enjoyed on a hand-me-down couch with a computer in my lap.
Steve Coomes is editor of BourbonBanter.com. A Louisville restaurant industry veteran turned award-winning food writer, he has edited and written for dozens of national trade and consumer publications including Pizza Today, Nation's Restaurant News and Southern Living over his 31-year journalism career. As a spirits writer, Steve's work can be found in Bourbon Plus, Bourbon Review, Bourbon & Banter, WhiskeyWash.com and other publications. In 2014, he authored the book, "Country Ham: A Southern Tradition of Hogs, Salt & Smoke," and has authored other titles as a private ghostwriter.
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