So, I have read some tasting notes of self-proclaimed experts. Sounds bloomy and professional. But, honestly are you kidding me? I know everything is a matter of taste. And there are some people that simply ignore our whisky bible opinions. However, with sulphur there is no doubt that he is right. Of course, if you are hyping or if you obtain free samples from say HP, Deanston, Caol Ila, G&M or DL, then you say things like "Deanston is on the rise" or "Macallan is on its way down" (since no free samples for alcoholics).
The Heribert Fassbaender of the whisky scene in Germany (and Germans will probably know what I am refering to) is a fantastic lead guy and he is a real character (Go Horst!). The last batch was already strange. This one is better but not a full success.
The intrinsic problem with Glenrothes and sulphur cannot be overcome. It can be handled a bit by selecting a proper finish, reloading them in frsh sherry casks or the likes or re-charr them.
Nose: A beautiful combination of deep substances, sulphur, sack cloth, mushroom smell, old stick furniture, sultanas (as in SULPHUR), stewed in sulphured cognac and calvados, sulphur again, dark fruits and it could be a perfect combination if the casks had been selected properly before filling them. The word that springs to mind is ‘sulphurious’.
Mouth: Pressed, pretty, perfect sulphury very unclean sherry. Added walnut wine or liquor or maybe even walnuts, added pomerol and syrah, fleshy and a bit Mortlach like, added tequila, vermut, Vodka, German pear schnaps, raspberry schnaps, mint an odd peppery catch in the end. Now adding some random combination of words such as garden leaves, balsamic vinaigrette, lapsang souchong sirup, white tea, nutella, maggi, old table clothes, the greeny inside of some purple rose, moonshine sauce (do you remember from your visit in thailand?), frshly squeezed grapefruit juice, avocados, caramel latte glace.
Finish: Long, thin, blonde and shiny. All on silky notes of sulphurtanas, moist Devonshire cake (the blue one), black oil straight from the can, and Winni Pu juice.
Comments: Seriously, when will Germans notice that Brits are rejecting these kind of liquids or use them for Blends? This is a real bang for your buck whisky if you are the seller. Signatory’s warehouses should come up with something better than this. I bought lots of the decanter editions, not one bad one. Beautiful, pristinely sherried Glenrothes captured at a perfect age for sulphur and Germans.