At Scotland’s Glenlivet distillery, the most exclusive whisky matures in oak casks for as long as 21, even 25 years. If you taste it together with dark chocolate, a veritable cornucopia of flavours will flood your palate – this is an experience to be recommended!
When you think of Scotland, you think of green hills, rough seas, men in kilts and, of course, whisky – the noble drink produced from fermenting and distilling grain. The centre of Scottish whisky production is the Speyside, the valley of the river Spey, which is home to around fifty whisky distilleries. The whiskies produced here have one characteristic in common: their flavours are judged to be round and fine with little or no flavour of peat. Glenlivet, named after the tranquil Glenlivet Valley (which translates as Valley of the River Livet) is one of the largest distilleries in the region. It was the first whisky distillery to be licensed, making it the area’s first legal distillery. Founder George Smith was granted a licence in 1824. By that time, whisky had already been distilled – albeit illegally – for hundreds of years in this region. When the legal requirements for distilling spirits were enacted in 1823, George Smith was the first to apply for a licence. Over the decades that followed, many owners of smaller distilleries in the area have tried to share in The Glenlivet’s success by using the name of the valley themselves. In the 20th century, their success grew still further, as Glenlivet worked its way to the top of the Scottish distilleries. It was not until 1953 that the family relinquished ownership of the business. But the 'water of life', as it is called in Gaelic, is still being produced in the distillery’s listed building today. It is the second most-drunk single malt in the world. But what gives Glenlivet whisky the special something which has led to such success? Since it was first founded, the distillery has drawn its water from its own spring. The spring waters flow through limestone, and in the process, several minerals are added to the water, drawing out the sugars from the malted barley, increasing the intensity of the distillation. But the shape of the copper alambiques designed by George Smith, and even the choice of the right oak casks, have both played their part too. Glenlivet uses mainly American oak casks which have held sherry or bourbon and give the whisky their own particular flavour. In the cool highland air, the single malts mature slowly and quietly in their secluded location. The result is a range of very special whiskies, matured in oak casks for between 12 and 25 years.
The stars of the Glenlivet range, the 21-year-old Archive and the 25-year-old The Glenlivet XXV, are only produced in small batches. The Archive boasts a well matured character with a relaxed elegance. Its amber colour has tints of copper, its nose notes of dried fruits with hints of sherry. When you take a mouthful a syrupy flavour of cinnamon and ginger hits your taste buds. The finish is long and warm, with a hint of hazelnut. The Glenlivet XXV has an intense rich nose. It has a deep amber colour with strong golden tints. There is a scent of dark chocolate with hints of dried sultanas. Its silky sweet delicate flavour has notes of cinnamon. The finish is unbelievably rich and well balanced and its character lingers in your mouth. The secret of these two aged whiskies? These whiskies are matured in oak casks previously used for sherry. The finest sherry notes give the whisky an intense and elegant flavour. The oak gives it a nutty spiciness and intensifies the nose. Whisky that smells of chocolate? Top-class whiskies and chocolate have more in common than you think. Both are luxury items that are manufactured with the utmost care and have many admirers. But which chocolate goes with which whisky? To make the experience of tasting an old whisky even more intense, try it with a chocolate with a high cocoa content. A cocoa content of 70–90 per cent gives chocolate a spicy and slightly bitter flavour. This the ideal complement to the taste of a strong spicy whisky – drawing out all its fine nuances. If you find the perfect combination, an explosion of taste and intense pleasure will hit your taste buds – an experience you will not forget in a hurry. The older the whisky, the higher the cocoa content needs to be; an especially strong whisky needs a bitter chocolate. For the experience to be perfect, you should taste the whisky first and then dissolve a piece of chocolate in your mouth a few seconds later. When the sweetness of a classic old whisky meets the bitter-sweet of the chocolate, totally unexpected flavours are released, creating a veritable feast for the senses. This experience is highly recommended!
