SNIPPETS FOR 2025 IN THE WORLD OF SCOTCH WHISKY
HIGHLAND PARK RELEASES ITS
OLDEST AND RAREST SINGLE MALT
Highland Park released on 22 Jan 2025 its oldest and rarest single malt Scotch Whisky, Highland Park 56, created from a never-before-tasted cask from the same line that has produced some of the distillery’s oldest, rarest and most exceptional whiskies.
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In 2008, the new Master Whisky Maker of Highland Park,
Gordon Motion, came upon ten 1968-vintage casks. The whisky was exceptional, as
was Gordon’s vision of the future of these casks – he saw the opportunity to create something truly
special. The whisky in these casks was given a second maturation in first-fill
sherry-seasoned casks, creating incredible depth and complexity. These casks
went on to produce some of Highland Park’s most prized expression.
Just one was reserved for use in the Highland Park 56. Only
170 bottles of Highland Park 56 have been created, priced at $53,500/-
Design inspiration for the 56 comes from Orkney’s
distinctive nature, culture and craft that has been evolving on the islands for
thousands of years. The Standing Stones of Stenness - a significant site of
World Heritage status in Orkney – influences the decanter and presentation case
design, exploring humanity’s fingerprint on the islands.
Orkney is a place where time-honoured craft is
energised by creativity, but it is also renowned for the ever-present power of
nature. It’s that unique natural environment which gives Highland Park its
distinctive flavour. Invigorating winds mean trees struggle to grow resulting
in heather moorland, influencing its decaying compost to produce distinctive
subtle smoke of the local heathered peat.
It has both complexity and vibrancy – even after all
these years, the distinctive character of Highland Park’s Orkney heathered-peat
stands out. There isn’t the intense woodiness typically expected in a whisky of
this age. The 56 has all the complexity and depth of an aged whisky, full of the
taste the distinctive, subtle smoke of the Orkney heathered peat which makes
this whisky remarkable.
Highland Park 56 marks the second collaboration between
John Galvin and Michael Rudak on a Highland Park bottling, having previously
worked on the presentation for Highland Park 54. The two set out to tell a
story about the human relationship with nature on Orkney, and how this has
influenced Highland Park.
If Highland Park 54 was all about how the separated island of Orkney was created and the millennia-old geological make-up of the islands, Highland Park 56 can be seen as a continuation of this history – to explore humanity’s fingerprint on the islands, as well as that
dynamic relationship with the land and the use of all the beautiful, natural
materials and resources.
THE GLENLIVET LAUNCHES ITS OLDEST EVER PERMANENT EXPRESSION
Glenlivet held the record for aging the oldest single malt Scotch in the world for 80 years. In 1940, Glenlivet Cask 340 was sealed, and it wasn’t reopened for 80 years. In 2020, 250 decanters were filled with the rare whisky, which sold for over $90,000 a bottle. At the time, it was a history-making Scotch, aged longer than any other single malt on the market.
The Glenlivet, the emblematic Speyside single malt Scotch whisky distillery, has revealed its latest addition to its core range: The Glenlivet 40-year-old as the yearlong celebrations wound down into the new year. This release, the oldest permanent expression in the brand’s history, comes at a time when the Scotch whisky industry is grappling with economic pressures and significant tax hikes as reported in my earlier post.
Matured and refined for 40 years, the new single malt
scotch whisky was finished in sherry casks from Jerez. More specifically, these were seasoned with a bespoke
blend of Oloroso and Pedro Ximénez Sherries, ensuring they would complement the
depth and maturity of this single malt whisky. The choice of cask finish and
extensive maturation period together pays testament to The Glenlivet’s
commitment to quality and craftmanship within whisky making. The whisky was
bottled at cask strength, 46.9% ABV un-chill-filtered and in natural colour. It
is priced at £4,600/-
This release embodies the trailblazing spirit of The
Glenlivet while honouring the foresight of those who began this journey 4 decades
ago. The 40 YO is offered in an elongated bottle which is inspired by the
brand's original glass silhouette. The brand made sure to take things a step
further when designing the packaging as well, which isn’t the usual teal they
use for other releases. Instead, they opted to present the single malt in a
copper-colored container that's supposed to remind imbibers of the copper
stills used to make the Scotch. The bottle, meanwhile, is elegant and
straightforward with gold lettering. Additionally, The Glenlivet's specially
designed teal encircles a small cameo of the distillery's founder, George
Smith.
Tasting Notes:
Nose: Rich and fruity aromas, with notes of homemade
strawberry jam and raisins. Luscious dark cherries are complemented by cinnamon,
nutmeg and a hint of sweet, toasted oak.
Palate: The whisky offers sweet layers of poached plums
and charred orange that progress to yet deeper notes of dark chocolate, braised
red apples and sweet liquorice.
Finish: Long, sweet and rich finish with warming spice.
BALLANTINE’S RELEASES CHAPTER 2 40-YO THE WAITING
Multi-award-winning Scotch whisky, Ballantine’s, continues to celebrate its legacy of skilled makers, unveiling the anticipated second chapter of the revered Ballantine’s 40-Year-Old Masterclass Collection: Chapter Two ‘The Waiting’. This second Chapter commends the long and patient Waiting at the heart of the blending journey. And its creator’s recognition that the whisky will be ready when – and only when – time and cask have done their work.
The new Ballantine’s 40-Year-Old Masterclass Collection: Chapter
Two ‘The Waiting’, was launched in a celebratory function at the Maison
LeCercle lounge in Gangnam, Seoul, hosted by Pernod Ricard Korea, on 27
November. The venue was selected in recognition of the stats that show Korea
Duty Free as Numero Uno in the sale of the Ballantine’s brand.
BACKGROUND: The brand is named after the five Master Blenders who spent
their lifetime in bringing Ballantine’s to where it is, on top of the world,
the bestseller in Europe and second to the Johnnie Walker series globally. Chapter
One, The Remembering, was released in 2023. Chapters Three and Four are
expected to be released in 2025 and 2026 respectively, with Chapter Five coming
in 2027, marking Ballantine’s 200th anniversary.
THE FIVE PIONEERS: The story starts with its founder GeorgeBallantine – an 1808-born Scottish grocer who also blended teas for a living
and from 1822, was an apprentice for the next five years to Andrew Hunter, an
Edinburgh grocer and dealer in wines and spirits. At the age of 19 in 1827, using
his humble savings, he opened his first grocery store in Edinburgh's Cowgate. Upon
realising the whisky he was buying wasn’t up to scratch, and ever the
entrepreneur, George began blending his own whiskies. George was a True
Character who followed his own path, and it’s this desire that propelled his
whisky to stardom. George later shared his whisky blending expertise with his
sons George II, Archibald and Daniel, as well as his grandson, George III.
In 1895, Ballantine & Son was awarded with a Royal Warrant
from Queen Victoria, the ultimate endorsement of the company’s prestigious
reputation. The Ballantine’s family first blended Finest in 1910, and it still
stands as the oldest recipe in the current range. Finest is still the most
popular in our range, proof that quality lasts the test of time.
The next master blender was yet another George, although not
related to the Ballantine family. He inherited the job in 1937, after WWI and
13 years of Prohibition, so found himself with barrel upon barrel of matured
whisky. George Robertson created the world’s first (and to this day most
rewarded) 17 year old Scotch and the prestigious Ballantine’s 30.
Starting 1959, Jack Goudy carried on the tradition of producing
excellence with the introduction of the 12 year old blend. He also trained up
two future master blenders, making sure the quality of Ballantine’s would
continue for years to come. Jack taught them the importance of sourcing the
best scotch and maturing it in the best American oak. Casks of American oak
have arrived every year since, maintaining that same high quality and flavour.
The first of Goudy’s prodigies was Robert Hicks, a perfectionist
in the world of whisky. He worked with Jack for 24 years before taking on the
role of master blender in 1994 and was renowned for having one of the best
noses when it came to smelling whisky. The current master blender and the
second of Goudy’s prodigies, Sandy Hyslop drives innovation on Ballantine’s. As
the most prolific of the master blenders, he brought new whisky tastes to the
market like Ballantine’s Brasil and Ballantine’s 7 Bourbon Finish. Hyslop also
added Ballantine’s 40 to the family, the oldest expression ever in the range
and something that he is particularly proud of.
THE WHISKY: Chapter Two ‘The Waiting’ is inspired by an essential ingredient in whisky making: patience, which is particularly important when creating a high age statement scotch. Master Blender, Sandy Hyslop, drew on his experiences as an apprentice under former Master Blender, Jack Goudy who had laid down the casks that have been used to create the 40 year old blend, with the whisky being matured in American oak casks for four decades. The resulting whisky, bottled at cask strength 45.4% ABV, is an opulent and complex whisky, with smooth sweet tones and a hint of gentle smoke, according to the official press release.
Only 108 bottles of the 40-year-old blend have been produced. They
are now available at global specialist retailers for an RRP of $12,000. Each
bottle of this Chapter is presented with individual numbers, which, in turn,
are housed in a sleek presentation box. Scottish artist, Kyla McCallum created
a 3D paper art piece for the inside of the box, which each chapter featuring a
different design.
OFFICIAL TASTING NOTES:
Colour: Deep amber gold.
Nose: Incredibly rich and
fruity: bursting with flavours of fresh apricot, caramelised figs, Seville
orange marmalade and charred pineapple. This intertwines with cinnamon, ginger
spice and sweet, nutty oak.
Palate: This whisky is
rich and complex to taste: spiced red apples, homemade blackcurrant jam and
juicy, dark cherries combine with notes of lavish toffee, dark chocolate, and
warming clove spice.
Finish: Enduring, with a
slightly dry complexity. Perfectly balanced.
BROWN FORMAN HIT BY
DOWNTURN IN SCOTCH MARKET
Brown-Forman has been busy
making itself a more international company but its home market remains a
significant part of the business. Given the sluggish state of the US spirits
category and the possible threat of a tariff war sparked by the new Trump administration
which rarely stops to think before acting, it would be logical to see
Brown-Forman’s shake-up as a sign the company’s management is downbeat about
the months ahead.
Glenglassaugh To Share Production with BenRiach
Brown-Forman has confirmed it is pausing production at
its Glenglassaugh Distillery during a challenging time for the Scotch whisky
industry. The distillery was founded in 1875, closed in 1986, revived by the
Scaent Group in 2008 and acquired by BenRiach Distillery in 2013 and became
part of Brown-Forman’s portfolio in 2016. In its most recent financial results,
it revealed its ‘rest of whisky’ portfolio, which includes both Glenglassaugh
and BenRiach, had plunged by 22%.
Brown-Forman’s official position is that Glenglassaugh
Distillery is not shutting down, but implementing a shared production model
with BenRiach, which will involve periods of production alongside occasional
silent seasons, as has been the case traditionally. This allows the owners to
optimise resources and expertise across both distilleries.
The shared production model at Glenglassaugh aligns
with Brown-Forman’s broader operational restructuring, announced in January
2025, which includes a 12% reduction in its global workforce affecting
approximately 650 of its 5,400 employees worldwide. The company has committed
to providing comprehensive transition support, including severance and
outplacement services for departing staff.
Resource sharing between Scottish distilleries is not
unprecedented. Brown-Forman already employs this approach with Master Blender
Rachel Barrie, who oversees whisky creation across their Scottish single malt
portfolio. The extension of this model to production staff represents a natural
evolution of operational efficiency measures.
Similar production strategies exist elsewhere in the
industry. Glenfarclas, for example, maintains its traditional summer silent
season, demonstrating how historical practices can align with modern
operational efficiency. These approaches help distilleries optimize resources
while maintaining product quality and meeting market demand.
The decision comes amid shifting market conditions in the whisky industry. While consumer confidence shows signs of recovery, spending patterns remain below pre-2021 levels, prompting producers to adjust operations accordingly while maintaining production capabilities for future growth.
After Brown-Forman acquired all three distilleries, they
started revamping and re-releasing their whisky lineups over the course of the
past ten years. The Glenglassaugh core range was relaunched in 2023 with three
new expressions-the 12 YO, Portsoy, and Sandend-and last spring, the ultra-aged
(and ultra-expensive) Serpentine Coastal Cask Collection. The brand’s previous
core range – Revival, Evolution and Torfa – has been discontinued and the
whiskies are no longer being bottled.
Bottled at 45% ABV, the flagship 12-year-old bottling is said to embody the brand’s ‘signature coastal style’. It was matured in Bourbon, Sherry and red wine casks and provides a nose of ripe apricot, figs and vanilla, with flavours of pistachio, dates, sweet fig, morello cherry and whipped cream. RRP £50 (US$63).
The Sandend single malt was inspired by the
crescent beach of Sandend Bay, and matured in Bourbon, Sherry and manzanilla
casks. The 50.5% ABV bottling has an aroma of ‘soft buttery vanilla ice cream
drenched in tropical fruit, with chocolate and a touch of sea salt’. Flavours
of salted caramel follow on the palate with hints of pineapple, cherry and
grapefruit. RRP £55 (US$70).
The ‘richly peated’ Portsoy whisky (49.1% ABV) was
inspired by the neighbouring harbour village of the same name. Matured in
Sherry, Bourbon and Port casks, the single malt carries notes of maritime,
tropical fruit, Sherried dark soy, liquorice and sea kelp on the nose,
alongside flavours of dark chocolate, fermented soy and charred mango, with
treacle and sea salt. RRP £60 (US$76).
The Serpentine Coastal Cask Collection
When the distillery was reawakened in 2008, after a near twenty year period of closure, a rare collection of casks were discovered in its coastal warehouses. Chosen by Master Blender Rachel Barrie, each cask selected for The Serpentine Coastal Cask Collection offers a unique and exceptional sensory experience, speaking to the interplay between the natural environment, the fine wood of the cask and the hands of time.
Serpentine Coastal Cask #1863
Cask Type: Aleatico Red Wine Barrique
Colour: Rouge Bronze
Nose: Enticing waves of soft blueberry, peach and
tamarind on a base of meringue and gently salted pistachio cream
Finish: An infusion of passion fruit and sea salt
Serpentine Coastal Cask #5640
Cask Type: Bourbon Barrel
Colour: Medallion gold
Nose: Exotic fruit elixir with guava, white peach and
coconut cream carried on a sultry gorse-infused ocean breeze
Taste: Silken waves of tropical sun-drenched fruit
envelope the palate in a papaya, passion fruit and guava caress
Finish: Salty with mixed fruit melange
Serpentine Coastal Cask #1723
Cask Type: Oloroso Puncheon
Colour: Molten bronze
Nose: Sun-dried raisin, blood orange preserve and
maraschino cherry, with sandalwood, spiced vetiver and sea salt
Taste: Enveloping waves of raisin balsamic, blackberry
juice and salted treacle infused with orange
Finish: Sloe syrup
CHIVAS REGAL RELEASES SMOKY
NEW EXTRA
In the latest addition to the Extra range, blended Scotch whisky brand Chivas Regal has unveiled the Chivas Regal Extra Smoky Cask Selection launched in November 2024. The expression combines the Chivas Regal house style with gentle and smooth smoke.
Chivas Regal Extra Smoky Cask Selection is the latest
expression to be released from the iconic blended Scotch, combining the
richness of the traditional Chivas Regal house style with the gentle taste of
smooth smoke. In the latest addition to the Extra range, the Chivas Regal Extra
Smoky Cask Selection was launched in November 2024., this new blend has been
selectively finished in smoky whisky casks previously housing peated whisky,
bringing additional depth and flavour to the renowned Chivas Regal Extra range.
By driving the idea of adding ‘extra’ flavour to Chivas
Regal whiskies through new and exciting extra cask finishes, Chivas Brothers
are responding to consumer demand and exploring new flavour profiles in Scotch.
The deep and rich notes in their latest expression bring a new and
sophisticated edge to the Chivas Regal Extra range, offering whisky lovers a
smooth and smoky tasting experience.
Chivas Regal has always used smoky casks as part of the
Chivas Regal blend. However, where the standard expression carries very subtle
smoky notes, this new release takes the notes to a new level. The blend was
finished in specially selected smoky casks that had previously been used to
mature peated whisky, imparting a distinctive smoky flavour that perfectly complements
the smooth and sippable nature of Chivas Regal Scotch.
The resulting blended Scotch whisky, again a 40% ABV
expression, boasts aromas of spiced apples and roasted chestnuts followed by
cranberries, sweet caramel, and gingerbread on the palate. The whisky ends with
star anise and bonfire smoke.
The packaging of Chivas Regal Extra Smoky Cask
Selection is specifically designed to reflect the smoky hues of the blend,
featuring charcoal colouring and golden flowing lines throughout. These
elements are intertwined with the classic Chivas Regal shield and crossed
spears, symbolising protection and loyalty, reflecting the brotherhood of James
and John Chivas, whose entrepreneurial spirit set the groundwork for the
world’s first luxury whisky.
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