The GlenDronach Distillery, hidden in the fertile landscape of the Forgue valley, deep in the east Highland hills, is celebrating the much anticipated return of its 15 year old expression, The GlenDronach Revival. Revered by single malt connoisseurs around the world, this iconic expression exemplifies The GlenDronach’s rich depths of sherry wood
maturation, continuing the legacy set out by distillery founder James Allardice in 1826, marrying Highland spirit to Spanish oak.
Rachel Barrie, raised in Aberdeen shire and one of only a handful of women in the ‘top job’ in the whisky industry is the first female Master Blender to be given an honorary doctorate by the University of Edinburgh.
As a Master Blender, Rachel Barrie creates some of the world’s finest single malts for BenRiach, Glenglassaugh and The GlenDronach distilleries. Her expertise and service to the whisky industry was recognised by the university when she was made an honorary Doctor of Science at a ceremony on 9th July.
The GlenDronach Distillery is proud to announce the release of Grandeur Batch 9, the latest extremely rare batch of this highly revered single malt, bottled as a 24-year-old expression. Personally selected by The GlenDronach Master Blender, The GlenDronach Grandeur Batch 9 has been composed using a handful of highly distinctive Spanish oak sherry butts distilled in 1990, 1992 and 1993, each selected for its quintessential contribution to the complexity of this distinguished single malt.
Matured exclusively in sherry casks from birth, this rare 24-year-old expression epitomises mastery of the finest Spanish oak sherry cask maturation. Each cask is woven into a tapestry of exquisite balance, finesse and depth, the prelude to the most persistent and richly satisfying finish.
GlenDronach Peated Port Wood
The GlenDronach Distillery is pleased to announce the exclusive release of The
GlenDronach Peated Port Wood, a rare example of Highland Single Malt Scotch Whisky, made in the ‘old style’, from malted barley dried with Highland peat.
Inspired by the historical import of casked port into Scotland during the nineteenth century, the peated spirit has undergone a final maturation in the finest port pipes, from the Douro Valley in Portugal.