Drinker's Lounge
Rating: Great, delicious (★ ★ ★ ★ ☆) CP: NR Price: VE Fragrance: rich and aggressive scent standing. The dense sweetness reminiscent of flesh and skin of red meat melon first comes first. After that it was very complicated, sweetness of grape juice with high sugar content, slightly oily nuance, sweetness of condensed grapes reminiscent of raisins, malt aroma with a sense of aging was felt from the back, fruit of heaping The ester incense which made it reminiscent of the assortment of assemblages as a whole. Melon sorbet and ice cream, slightly pasture grass. High-quality milk chocolate. The more you search for it, the more various flavors come out. Taste: Also dense here. The sweetness and taste of malt having a sense of aging are felt, but the sweetness of the melon spreads further in the mouth beyond that. Impression that made scent elements powerful overall. Reverberation: Aroma, take over the elements of flavor together. A condensed grape feeling from Sherry cask and a pleasant convergence reminiscent of bitter chocolate. The sweetness of the melon still continues, and with the slight spicyness it also has an impression like chilli chocolate. The reverberation is very long. I think that it was recently talked about around 2014 that I enjoyed the taste of long-term aged sake of Glen Grassa relatively abundantly, but perhaps this taste is treated as a lost taste in the future I think that it is. To the extent that it seems so, Glen Grassa is a whisky with a wonderfully rich and complex flavor, which makes me feel reminiscent of melons that I can not see at all these days. The historic Glen Grassa Distillery, founded in 1875, has been closed once in 1986. After a long closing period, on December 4, 2008, New Make Spirits flowed down again from the still, and sake brewed three years later was released as "Glen Grassa Revival" in 2012. My honest impression is that I do not know what kind of flavor the new sake after the resumption of distillation will acquire through aging in the coming years, to be honest. Regarding the sake after the resumption of distillation about the same long-term maturation as the bottle, perhaps it may be impossible to drink while she is alive. That's why this whisky distilled in 1972 is a precious liquor distilled before closing the distillery. Here is the reason why the taste of long-term aged sake of Glen Grassa may be lost, but this bottle is used for aging due to the complex flavor acquired by sake by long aging This rich mellow sweetness obtained from Sherry Cask (Sherry Bat), I think that it is a rather rare bottle, which holds almost the balance close to miracles. I'm not drinking so much Glenter 1970 Distilling Glen Grassa, but this bottle is Glen Grassa feels that it has the perfection of its highest in my history.
Well, basically, when I taste the whisky, the glasses are unified in Glencairn, but with regard to this whisky, we can also taste the tasting together with a large glass of "Burgundy · Grand Cru" which is released from Riedel (The big glass on the left of the bottle in the picture shows that the tasting notes describe what was done at the bottle right Glencane.) I think that Riedel's glass of Burgundy, Grand Cru was widely informed among whisky drinkers among the whisky drinkers thought that Mr. Katsuhiko Takemoto who is hosting whiskylink is the achievement, but just by changing the glass anyway, this whisky's A sweet flavor like a freshly ripe melon fruit having it is drawn out at once and it makes me feel really happy when I drink it. Using this glass makes you almost impossible to feel like oily and pasture grass and I think that the experience of thinking that the influence of the glass on the flavor of whisky is beyond imagination (Riedel's glass is quite satisfactory I seem to be selling rarely, I asked someone I got acquainted through whisky at that time.If it is a fixed price it is a very expensive glass, but I think that it was good to buy it. So we treat it quite carefully). I think that pursuing how to taste your own drinks deliciously is one of the ways to enjoy a number of whiskys, but to enjoy changing the flavor of whisky while changing the glasses variously This is one way of pursuit. Alongside food mariage, I do not think that it is one of worth doing https://drinkerslounge.wordpress.com/2017/03/26/glenglassaugh-1972-2014-41y-50-6-cask 2114-sherry-butt-582bottles-rare-cask-release/

It is a fantastic whisky VicLin, but unfortunately, when sampling this bottle, the samples seems to become very "flat" after a short while. From the bottle it is no doubt one of the best whiskies ever made. But from a sample bottle with too much air it simply becomes dull. At least my experience after sampling out a whole bottle

Out of 9 high scoring bottles on the base the Glenglassaugh came in 8th, still a good dram bearing in mind the competition. 

The highest rated whisky on WB was 3rd. 

Result    1 - Glenfiddich  1956 Intertrade 

2nd -  Glenlochy 1965 SV   

3rd - Springbank 1969 SV   

4th -  Black Bowmore 1st edition  

5th - Blair Athol MI   

6TH - Springbank 35 year Millenium   

7th - Brora 2004   

8th - Glenglassaugh   

9th - Glendronach 

Full details on `The head to head whisky thread for tastings (H2H)`. dated 20th August 2017  https://www.whiskybase.com/contribute/group/73/topic/16768/the-head-to-head-whisky-thread-for-tastings-h2h

Glenglassaugh 41 YO 1972, #2114, 50.6%. Color: dark golden yellow/amber; smell: direct and unrestrained aroma, also very elegant, honey dipped in dates, dried figs, cream chocolate cake, hot cocoa, chocolate sauce, and some very high-quality elegant cinnamon bark and other spices The feeling of spices is not very complicated, but it is too fragrant; tasting: very balanced and supple, there are obvious three waves, the honey is sweet at the beginning, then dried prunes, raisins, and figs are added, and then there is a clear Spicy spices-cinnamon bark, some ginger, but completely within the controllable range, adding complexity to the wine body, and then returning to the sweetness of various dark fruits; aftertaste: medium and long, but unfortunately disappearing a little bit fast, Honey and jujube continue to haunt, and finally a touch of tobacco leaves, extremely comfortable

Color: Dark Amber

Nose: There's no assault; instead, you're greeted with what promises to be a well-balanced experience. Right away, there's definite fruitiness, but oddly enough, it strikes me more on the fresh side: red berries. There are some light spices there, too, but they really don't assert themselves too much yet. When nosing deeply, I get a faint trace of furniture polish. As it begins to develop in the glass, a more prominent earthy feel begins to increase. These last few things reveal a bit of the wood and age. Serge sometimes talks about cough syrup in whisky (in a positive sense), and this one is giving off some of that: very classy, expensive cough syrup. On yet another whiff, there is now brown sugar coming through. Wow, on the next, it's turning savory--light soy sauce, gamey meat. Even later, I finally get some light tropical fruits. The complexity is through the roof here--one might even call this a mercurial dram.

Taste: The initial hit is dry sherry. The mouthfeel is not particularly viscous and there's no real heat to speak of here. There is a caramel note, but it's darker and much less sweet than what you'd normally expect. I'm not getting much of the fruity notes from the nose here on the palate. It just feels very dry and somewhat spicy. In truth, this is a step down, for me, from the pretty stupendous nose.

Finish: Long and earthy.

Comments: I'm torn on this one. I only have a few other bottles that are even in the same WB ratings stratosphere as this one, and even all of them are a solid rung or two below (Top 1000-types rather than Top 25). However, I didn't find this to be that step above that I was expecting. The nose keeps it above 90 points, certainly, but I'm not getting enough taste to approach anywhere near 95.

(I may need to do another session with this one, because I didn't expect to be this far off, and when I've had it before, I assumed it'd score higher for me.)