Hey There! I'm glad you're here as we jump into the third chapter of a four-part series titled "Investigating the Glenrothes Distillate."

Throughout this series, we're taking a closer look at the Glenrothes distillery and how its spirit evolves in different types of casks—particularly those bottled by independent producers. Glenrothes has long been a favorite of mine, and I'm excited to take you along on this exploration. Who knows? You might just discover your next go-to dram.

Before we go any further, please check out my previous reviews.🥃✅

About the distillery

The Glenrothes distillery is a Speyside single malt Scotch whisky distillery. The Glenrothes distillery is located in the town of Rothes in the heart of the Speyside region of Scotland. The distillery sits beside the Burn of Rothes, hidden in a glen on the edge of the town.

In 1878, construction began on the site of a former sawmill. James Stewart was the first to take on the task of building the distillery, but financial troubles forced him to step back. Robert Dick and William Grant stepped in, completed the build, and officially began production in December 1879.

The timing was good—demand for whisky was on the rise. By 1887, when Glenrothes joined forces with Bunnahabhain to form Highland Distillers, annual production had already reached 360,000 liters. After two more stills were added in 1896, output increased to 1.36 million liters by 1898.

The distillery faced its share of setbacks. Fires in 1897 and 1922 caused major damage, and a devastating explosion in 1903 nearly wiped it out completely. Each time, though, the distillery was rebuilt and brought back to life. Ironically, it wasn't fire or explosions that shut things down—it was the combination of Prohibition, World War I, and the 1929 Wall Street Crash that finally forced the distillery to close. But not for long: Glenrothes was soon back in business once the worst had passed.

In 1963, a third pair of stills was installed, and the distillery switched from direct fire heating to internal steam—ushering in a more modern era. By 1979, a fourth pair of stills had been added, and that same year, the spirit that would become the first Glenrothes Vintage was laid down in casks. The distillery kept growing. In 1989, a fifth pair of stills pushed production up to 5.6 million liters annually.

The Glenrothes Vintage 1979 was finally released in 1994, marking a new chapter for the brand—one focused on vintage releases that highlight specific years. In 1999, the Edrington Group acquired Highland Distillers (and with it, The Glenrothes). Then in 2010, the distillery changed hands again, this time to Berry Bros. & Rudd. In 2017 Edrington bought back the distillery for an undisclosed sum from BB&R.

The Glenrothes Distillery sits at the foot of the Mannoch Hills, right next to the Rothes Burn. Its water comes from two natural springs—Ardcanny and Brauchhill—which also feed the burn. While Glenrothes doesn't do its own malting on-site, the malted barley doesn't travel far; it comes from Tamdhu Maltings, just 12 miles away.

Like most Scottish distilleries, Glenrothes handles its own milling, mashing, and distilling. But one thing that sets it apart is its on-site cooperage—a rare feature these days. Having their own coopers means they can maintain and repair casks with precision, ensuring quality right from the wood to the whisky.

The stillhouse at The Glenrothes is home to ten pot stills—five wash stills and five spirit stills, working in pairs. Their tall, elegant design helps create a light, fruity, and refined spirit. The heart of the distillation run, which constitutes around 20% of the total output, comes off the still at a strength of 68–72% ABV. 

Casks are filled at an average strength of 68.9% ABV—significantly higher than the industry standard of 63.5% ABV. This means the spirit is often filled into casks at the strength it comes off the second distillation. The distillery primarily uses Sherry casks to achieve the signature fruity and aromatic character The Glenrothes is known for, complemented by Bourbon casks that add a balanced layer of flavor. Maturation is closely monitored, and only whiskies deemed to have reached their peak maturity are selected for bottling.

Their core range

The current core range is showcased through the Soleo Collection—four expressions aged between 10 and 25 years. Additionally, the range includes a no-age-statement (NAS) expression known as the Whisky Maker's Cut.

• 10 year old - Bourbon & Sherry casks 40% ABV
• 12 year old - Bourbon & Sherry casks 40% ABV
• 18 year old - Bourbon & Sherry casks 43% ABV
• 25 year old - Bourbon & Sherry casks 42% ABV
• Whisky Maker's Cut - Bourbon & Sherry casks 48% ABV

DL Old Particular Glenrothes 2005 18 yo - Natural Color, Non-chill filtered, 56.9%

Douglas Laing & Co is an independent bottler of Scotch whisky. Based in Glasgow, Scotland and established in 1948, the company has a number of brands including its "Remarkable Regional Malts" range, encompassing The Epicurean, Timorous Beastie, Scallywag, Rock Island and Big Peat, as well as Old Particular, Provenance and Xtra Old Particular, which they collectively call their "Exceptional Single Casks". The firm also creates and sells King of Scots Blended Scotch Whisky, Clan Denny Single Casks and Premier Barrel. They also own a distillery that is new called the Strathearn Distillery.

One of 264 bottles

Charged from a Sherry Butt

Ref: DL18283

Old Particular - The Midnight Series

Single Cask - Speyside Region - Natural Cask Strength

Nose: Ok. Starts off with a very nice heavy fruity note. In seconds it shows that it is a nice quality 500L butt and not a new seasoned sherry cask. There is no sulfur, no artificial notes coming through. Lots of malted barley, toast and bread.  A cavalcade of red fruits such as red cherries, raspberry and strawberry followed by raisins, figs and sultanas. A nice oaky note comes through with leather and a dust-y component. Cinnamon, cardamom and black pepper with a nice herbaceous note like a black tea. It's a very interesting layered and complex nose.

Taste: Wohooo. Heavy, oily and smooth, the ABV. is perfectly integrated. Quite waxy in my opinion. It has a nice malty & bread-y base so yes, the DNA comes through the sherry very well. A nice spiciness kicks in with black pepper, cinnamon and mint. Black currants, raspberry and strawberry with a hint of blueberry. Oak, leather and blue cheese. Brown sugar, maple syrup and again black tea. And of course I am getting raisins, figs and sultanas. And not so surprisingly a nice nutty element also appears at the very end. A very intriguing and complex palate.

Finish: It is a long one. A very long one. I can still feel these lovely notes in my mouth after 1-2 minutes. Cracked black pepper, oak and black tea. Dark chocolate, roasted coffee beans, tobacco leaves and hazelnut. Dry. How nice.

This 18-year-old Glenrothes from Douglas Laing's Old Particular range is a shining example of how well the distillery's spirit can harmonize with a quality sherry butt. From the first nosing, it's clear this isn't your average sherry bomb—there's depth, balance, and authenticity. The nose is richly layered with red fruits, malt, spice, and subtle oak-driven complexity, while the palate delivers a silky, waxy texture and a cascade of flavors—from dark berries and baking spices to leather, nuts, and even a surprising blue cheese funk. The finish is long, dry, and delightfully persistent, tying everything together with elegance. A contemplative dram for seasoned palates, and a great reminder of Glenrothes' potential in the hands of skilled independent bottlers. I rate this whisky 8.8/10. Buy it. Try it. Drink responsibly.

Some of the photos featured in this article are not my own; I've credited the original owners. All other images bearing my logo were taken and are owned by me.

Feel free to check out the scores and rankings I've given to each whisky I reviewed.

Thanks for reading—I hope you enjoyed it! Here's to many more drams. Sláinte!

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