Hey folks! We've made it—this is the final installment of our four-part series, "Investigating the Glenrothes Distillate." What a journey it's been! I've had a fantastic time diving into the world of Glenrothes, and I've learned so much about its unique spirit. I'll wrap things up with a summary of my key takeaways at the end of this article.

Over the course of this series, we've explored the Glenrothes distillery and examined how its distillate develops in various cask types, with a special focus on independent bottlings. Glenrothes has always held a special place in my whisky lineup, and it's been a pleasure to share this deep dive with you. Who knows—you might just find your next favorite dram along the way.

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

Thompson Bros Glenrothes 1997 24 yo - Natural Color, Non-chill filtered, 48.9%

Thompson Bros is a respected independent whisky bottler and distiller based in Dornoch, Scotland, founded by brothers Simon and Philip Thompson. Their journey into the whisky world began with managing the renowned whisky bar at the Dornoch Castle Hotel, where they developed a passion for vintage Scotch whiskies, particularly those from the 1960s and 70s. This enthusiasm led them to establish the Dornoch Distillery in 2016, housed in a converted 19th-century fire station on the hotel grounds.

As independent bottlers, Thompson Bros is known for sourcing distinctive casks from various Scottish distilleries, often highlighting lesser-known or underrated producers. Their selections are celebrated for their quality and uniqueness, frequently featuring eye-catching and unconventional label art that reflects their creative approach.

In addition to their bottling endeavors, the brothers have been recognized for their contributions to the whisky industry. They won Best Independent Bottler and Best Blend at the 2024 Online Scotch Whisky Awards, underscoring their commitment to excellence and innovation in whisky production.

Looking ahead, Thompson Bros is expanding their operations with plans for a new, eco-friendly distillery complex in Dornoch. This facility aims to increase production capacity while maintaining their dedication to quality and sustainability.

One of 269 bottles

Charged from a Refill Hogshead

Distilled 1997 & Bottled 2023

The beautiful label on this bottle from Thompson Bros features a stylized, abstract illustration. It appears to depict a bird or a phoenix-like creature, with sweeping blue and teal feathers, a light orange beak or flame, and bold, flowing lines creating a dynamic sense of motion. The design is very modern and artistic, typical of Thompson Bros' distinctive and often whimsical label art.

Nose: You can smell instanly that this is a longer aged whisky. It has nuances, it has a story to tell you. I let it air for about 20 minutes in my glass to let it open up the gates to its deapest secrets. The first two dominant notes that I get is vanilla and orchard fruits. But not the green ones no. I am getting golden apples, very ripe pears and juicy apricots. Perfumy. There is a very nice nuttines here with light oak spice. Marzipan, mint and some varnish. Black pepper and cinnamon. A very interesting smoked parma ham not and some blue cheese. The signature bread-y note can be found. Yeast. Some citrus fruits. A hint of leather and dusty books. (Imagine that you are sitting in an old leather sofa in a library.) At the very back some raisins and dates can be found. This nose is absolutely amazing. Perfectly balanced abv. and concentration, this is exceptional, give it time and let it air in the glass.

Taste: After I was mesmerized by its nose and just kept on sniffing in the glass for 30 minutes I finally decided to take a sip. And what a sip that was. The texture of this whisky is lovely. It has a very thick and rich body, oily and waxy. Mouth-coating. The abv. is perfect here too. Vanilla, milk chocolate and orchard fruits. Apple pie with sugar frosting. Apricot marmalade and pear juice. Hazelnuts and some maple syrup. The marzipan is here too with a hint of mint and black pepper. Buttered french toast with parma ham and some cheese on top. Yeast and some hay. Freshly squeezed lemon juice. Some more savory notes follow such as leather and varnish. I get some tannins, after all it was aged for 24 years. A hint of strawberries and raisins at the back. This reminds me of some whiskies I've tasted from the 80s. Layered and complex. A very fine balance between fruity - sweet & savory notes.

Finish: Exceptionally long. 1-3 minutes. Rare. Warm and dry. Sweet & sour. Savory. Marzipan and mint. Espresso and milk chocolate. A nice oaky and malty base. Orchard fruits and some smoked ham. Very good.

Overall the Thompson Bros Glenrothes 1997 24 Year Old is an exquisite example of mature Speyside whisky, showcasing depth, elegance, and complexity that only time can impart. The nose alone invites quiet contemplation, evoking the image of an old library filled with leather, dust, and quiet history. On the palate, it's just as enchanting—rich, oily, and waxy. The finish is remarkably long and evolves with time—moving through sweet, sour, and savory phases. This is a whisky that rewards patience and reflection, offering a rare harmony of flavors that make it a standout not just among Glenrothes, but among well-aged Speysiders as a whole. I rate this gem 9.1 / 10. Buy it, try it. Drink responsibly.

My overall impressions of the Glenrothes distillate

The Glenrothes distillate stands out as a quintessential Speyside single malt, characterized by its elegant and fruity profile. From youthful expressions to well-aged bottlings, Glenrothes showcases a remarkable balance between sweetness, spice, and subtle savory notes.

Key Takeaways:

• Fruit-Forward Profile: Across various expressions, Glenrothes exhibits a consistent presence of orchard fruits—ripe pears, golden apples, and juicy apricots—often complemented by citrus nuances.
• Complex Aromatics: The nose often reveals layers of vanilla, marzipan, and gentle oak spice, with occasional hints of mint, leather and savory notes, especially in older expressions.
• Rich Palate: On the palate, Glenrothes offers a creamy texture with flavors of milk chocolate, hazelnuts, and buttered toast. Savory elements like smoked ham and blue cheese add depth, creating a harmonious balance between sweet and umami notes.
• Long, Evolving Finish: The finish is notably long and evolving, transitioning from sweet and fruity to dry and oaky, leaving a lasting impression of the distillate's complexity.

Glenrothes' commitment to slow distillation and the use of exceptionally soft water contributes to its refined character. The distillery's meticulous approach to maturation, allows the spirit to develop gracefully over time.

In summary, Glenrothes offers a versatile and nuanced whisky experience, appealing to both newcomers and seasoned enthusiasts. Its distillate showcases the harmonious interplay of fruitiness, spice, and subtle savory notes, making it a distinguished choice within the Speyside region.

I highly encourage you all to give Glenrothes whiskies a try if you get the chance. While this series focused solely on independent bottlings, I've also explored much of their core range—and overall, they deliver solid quality. Some younger expressions, like the 10- and 12-year-olds, might not blow you away, but they're still enjoyable and make excellent introductions for those new to whisky.

For fellow connoisseurs, I'd recommend seeking out independent releases—there's a wealth of interesting cask finishes out there that truly showcase the character of this distillate. Glenrothes has a beautiful spirit at its core, and this journey of exploration has been a real pleasure.

Thank you to everyone who followed along, and to those who received samples from me—happy tasting! I hope these articles enhance your experience and bring even more enjoyment to your drams.

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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