The GlenDronach Distillery releases ninth limited edition cask strength expression

The latest cask strength release from The GlenDronach Distillery will delight sherry fans.

Published 8th Feb 2021
Updated 21 st Sep 2023

The GlenDronach Distillery's ninth limited edition release of its Cask Strength Highland Single Malt Scotch Whisky is now available.

Matured in Pedro Ximénez and Oloroso sherry casks from Andalucía, this richly-sherried expression offers whisky fans a deeper insight into the distillery’s signature profile, by bottling the whisky at its natural cask strength of 59.4%, to bring out the full character and depth of maturation.

With each Cask Strength release, master blender Dr. Rachel Barrie individually selects and combines the
perfect marriage of sherry casks before they are bottled at natural cask strength, as was custom before the turn
of the 20th century.

Those who purchase a bottle can look forward to a rich fruit flavours from the Pedro Ximénez casks and dry and nutty notes from the Oloroso casks.

Founder of The GlenDronach, James Allardice, was an early pioneer of sherry cask maturation and deemed the distillery’s complex and full bodied spirit perfect for slow maturation in Spanish oak sherry casks; a popular import into Scotland from Spain in the 19th century.

Speaking of the new release, master blender, Dr. Rachel Barrie said: "The GlenDronach Cask Strength Batch 9 is incredibly rich and full-bodied; the result of years of slow maturation in Pedro Ximénez puncheons and Oloroso sherry butts.

"Add a drop or two of water to reveal a cornucopia of flavour; from treacle toffee and raisin-filled toasted brioche,
to baked apple and bramble pie and star anise.

"This crescendos into a lingering dark chocolate, espresso coffee finish.

"The depth of this Highland Single Malt’s character is boundless."

The GlenDronach Cask Strength Batch 9 is bottled at 59.4% ABV, and has an RRP of £72.

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Tasting Notes

Appearance: Deep copper

Nose: Cocoa, liquorice root and baked orange on a base of sultana bread and crème brûlée.

Palate: Treacle toffee and raisin-filled toasted brioche crescendo to baked apple and bramble pie, butterscotch and star anise.

Finish: Layers of richly roasted malt, and a lingering dark chocolate, espresso finish.

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ABV: 59.4%

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Known for cake making, experimental jam recipes, Champagne, whisky and gin drinking (and the inability to cook Gnocchi), Rosalind is the Food and Drink Editor and whisky writer for The Scotsman, as well as hosting Scran, The Scotsman's food and drink podcast.
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