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Edrington, formerly known as The Edrington Group, is a privately owned international spirits company based in Scotland. Brands in their portfolio include: The Macallan Whisky, Highland Park Whisky, The Glenrothes Whisky, The Famous Grouse blended Whisky and
Naked Grouse blended malt Whisky

The Famous Grouse Scotch Whisky

By Jeannette Wentzel

On 01/19/2015

In Blended whisky

The Famous Grouse whisky is a blended Scotch whisky brand, first produced by Matthew Gloag & Son. Owned and produced by The Edrington Group,this famous blend is made up of various well-known distilleries. Most notably whisky from The Macallan, The Glenrothes and Highland Park.

Furthermore, 65% of the spirit content is grain whisky. I have tried the Black Grouse, their peaty expression, and loved it. We found that the Black Grouse also pairs well with Indian food. It is also the perfect smoky addition to marinade for lamb to give lamb that extra earthy flavour.

The brand’s emblem is the Red Grouse, Scotland’s national game bird. Matthew Gloag purchased whiskies from various distilleries around Scotland. According to legend, his focus was always firmly fixed on creating the best quality whisky, not on profit. It was 1860 when his son, William Gloag assumed control of the company and started blending whisky.

In 1896, Matthew’s grandson, also named Matthew, created The Grouse Brand blend, which due to its popularity, was renamed “The Famous Grouse” in 1905.

The company sold to Highland Distillers in 1979, and the marketing and distributive power of the new company saw Famous Grouse become the highest selling Scotch in Scotland. The company founded The Famous Grouse Experience at the Glenturret distillery. The experience is as much a museum for whisky distillation as it is about the Grouse brand.

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The Famous Grouse Scotch Whisky Review

ABV: 43%.

COLOUR The whisky has a beautiful vibrant golden glow. It is quite an oily whisky, both in the glass and on the palate.

NOSE: On the nose, there are hints of sweetness with faint notes of dark chocolate, cherries, and candied fruit. Sherry notes grace the bouquet, and the addition of water accentuates the oak and introduces more floral elements.

PALATE: Without water, the Famous Grouse Scotch whisky palate has some honey, oak and some gentle spice. When you add water, there are bits of sweet butter shortbread and rich malt mixed with spices and floral notes. It is a medium-bodied whisky. It is very smooth and easy-drinking, and I can understand why this is so “Famous”.

FINISH: The finish is of medium length, concluding with subtle notes of oak and sweetness.

RATING: VERY GOOD

The Famous Grouse whisky boasts consistency, smoothness, and sweetness, making it a classic choice. Moreover, it’s an excellent addition to cocktails and appeals to a wide range of palates, ensuring it won’t disappoint anyone.

However, it’s worth noting that the Famous Grouse lacks that standout “WOW” factor that some enthusiasts seek. After experiencing the Black Grouse, known for its character and charm, one might expect a bit more personality from this renowned blend.

Nevertheless, the Famous Grouse Scotch whisky is affordable, with a retail price of around R 250 in South Africa.

In addition to the Black Grouse, there is also the Naked Grouse, which offers yet another dimension to the Famous Grouse lineup.

In 2015, Edrington revamped the Black Grouse and reintroduced it as the Famous Grouse Smoky Black, further expanding the portfolio and ensuring a Grouse expression for every whisky aficionado.

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The Macallan 10 year old Fine Oak Whisky

By Jeannette Wentzel

On 11/24/2014

In Single Malt whisky

Today I look at something from Macallan, the Macallan 10 year old Fine Oak single malt Scotch whisky. The Macallan distillery is a single malt whisky distillery in Craigellachie, Moray.

The Macallan Distillers Ltd is a wholly-owned subsidiary of the Edrington Group. Even though Macallan is located right in the middle of the Speyside region, it’s not labelled as such.

Craigellachie falls outside of the defined “Speyside ward” boundaries as defined by the Scotch Whisky Regulations. Our bottle of The Macallan 10 year old Fine Oak whisky denotes that it is a Highland single malt.

The name Macallan is most likely derived from two Gaelic words, ‘Magh’ meaning a fertile piece of ground and ‘ellan’, meaning ‘of St Fillan’. He was an Irish-born monk who travelled widely in Scotland, spreading Christianity during the eighth century.

The River Spey, one of Scotland’s most famous salmon rivers, borders the Macallan Estate to the south and south-east. The Macallan Estate lies in an area of outstanding natural beauty. Initially, The Macallan releases were matured in ex-sherry casks brought to the distillery from Jerez, Spain.

During 2004, The Macallan introduced a new product range, the Fine Oak series. These whiskies are aged in ex-bourbon oak casks as well as ex-sherry casks. This range has been around for a few years now and seems to have weathered the storm it caused when it was first released.

According to John Hansell, quoted in the Malt Advocate Magazine, “The Fine Oak range is more approachable, and has the potential to be embraced by a greater percentage of whisky drinkers cutting back on the sherry reveals more of the Macallan spirit, which is first-class.”

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Macallan 10 year old Single Malt Whisky Review

REGION: Highland

ABV: 43%.

COLOUR: The Macallan 10 year old has a light golden colour and is an oily whisky. The official colour description is ‘pale straw’. The long fingers on the inside of the glass point to a lot of potential.

NOSE: The first impression upon nosing the whisky is honey sweetness, oak and spice. There are notes of florals and fruit and faint hints of cereal and barley in the background. The Macallan nose is complex and crisp.

PALATE: Quite spicy without adding water. There are hints of vanilla and caramel. Water smooths the spirit and releases soft notes of butter and florals. The 10 yo has an abundance of oak notes mixed with flowers and fruit. It is a delicate whisky, and the palate is not too complex. The nose hinted at a bit more complexity and body.

FINISH: A dry medium-length finish that ends in notes of oak and leather. There are hints of spice at the end.

RATING: VERY GOOD

The nose on the Macallan 10 year old whisky promised more than what the palate delivered. I was hoping for something bolder. Sadly, I think this Highland whisky is a bit nondescript. Still, an easy-drinking whisky and a great addition to our collection. Which Macallan is your favourite?

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Smoked Leg of Lamb with Black Grouse Marinade

By Jeannette Wentzel

On 10/02/2014

In Lifestyle

About two years ago, I read a blog post by one of my favourite food bloggers, Drizzle & Dip. It was a recipe for Sticky Chipotle BBQ ribs that she made on a Big Green Egg. It sounded so interesting, and after doing some research, I knew that this is the braai solution we have been looking for.

I bought The Big Green Egg (BGE) for John as a Christmas gift. It took him a while to learn how to manage the temperature on the Big Green Egg, but he figured it out through trial and error (and YouTube) and have happily been smoking and braaing (BBQ) on the Big Green Egg.

His newfound confidence with our Egg has allowed us to start experimenting with new recipes. Lamb is one of our preferred meats, and there is nothing nicer than a juicy smoked leg of lamb on the Big Green Egg. But we wanted to try something different.

Some time ago, I did a post on the best whisky to serve with Indian food. Black Grouse whisky, the peated expression from the Famous Grouse, worked well with the curries we tried. My tasting notes on the Black Grouse blended whisky are captured here.

The mixture of peat and smoke is well balanced, and I rate this fresh and delicate whisky as one of the best whiskies that any Indian restaurant can add to their bar. Combining my whisky knowledge and cooking experience, I started experimenting with Indian garam masala, lamb and the Black Grouse whisky. And the results was amazing.

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Smoked Leg of Lamb with Black Grouse Whisky Marinade

2 kg of deboned leg of lamb

Marinade

4 teaspoons Minced Garlic
2 teaspoons Garum Masala powder
½ teaspoon Salt
2 Tablespoons Olive Oil
1 teaspoon dried Rosemary
1 teaspoon White Pepper
30 ml Black Grouse whisky
1 teaspoon of meat spice

Combine all the ingredients for the marinade and massage into the lamb. Put it into a zip lock bag and let it marinade in the fridge overnight. Soak some hickory wood chips in water for an hour. Heat the Big Green Egg to 250F with the plate setting on indirect. Smoke for 2-3 hours until the internal temperature of the lamb reaches 130F (medium-rare). Take the lamb off the Egg and let it rest for 10 minutes before carving.

The smoke and peat from the Black Grouse combine well with the garum masala spices and garlic. This combination is further enhanced by the smoke from the hickory wood chips. The resultant flavours produce a leg of lamb that is rich and smoky with the spice and garlic notes in the background.

I think that the Black Grouse whisky is responsible for this rich, wonderful intensity of flavour. The result is a juicy, fall-apart soft, smoked leg of lamb. Just perfect!

I served this smoked leg of lamb with Jack’s honey maple sweet potatoes. Based on a recipe that I got from the Spring 2012 Whisky Advocate magazine. This recipe warrants a blog post all on its own, as it is so delicious. The Honey Jack Daniels’ sweetness combined amazingly with the smoky lamb and created the perfect summer meal.

During 2014, Edrington revamped the Black Grouse and released it as the Famous Grouse Smoky Black whisky

Another dish I made on my Big Green Egg was a Bain’s whisky chicken marinade which came delicious.

Also Read: Islay Whisky and Lamb Pairing

The Macallan 12 Year Old Single Malt Whisky

By Jeannette Wentzel

On 06/09/2014

In Single Malt whisky

Today I taste one of John’s favourites, the Macallan 12 year old single malt Scotch whisky. The Macallan has managed to position their whisky in the premium whisky category. It has not been without controversy, especially around their antique collection.

The Macallan holds the Guinness world record for the most expensive whisky ever sold at auction. However, if there is one thing that I have learnt during our tasting sessions over the years, expensive whisky does not necessarily equate to great whisky.

Some of the best whiskies in my collection are in the more affordable range. Examples such as Ballantine’s Finest, The Black Grouse and South Africa’s very own Bain’s whisky comfortably stand alongside more expensive releases.

I have enjoyed some of the more affordable whiskies of late, and it is time for a change. Let’s take something a bit more expensive out of the box. The Macallan 12 year old Sherry Cask is not the most expensive whisky, but it carries a significant premium over many other 12 yo whiskies.

This particular expression has since been discontinued, so I am keen to try it. The Macallan distillery is a single malt Scotch whisky distillery in Craigellachie, Moray. The River Spey, one of Scotland’s most famous rivers, borders the estate to the south and southeast.

Even though Macallan is located right in the middle of the Speyside region, it’s not labelled as such. Under the Scotch Whisky Regulations, the “Speyside” designation can only be used by distilleries in certain wards in the traditional Speyside region. Craigellachie falls outside of these boundaries. The Macallan falls into the Scottish Highlands.

The Macallan Distillers Ltd is a wholly-owned subsidiary of the Edrington Group that purchased the brand from Highland Distillers in 1999.

Related Article: Glenfarclas 12 yo whisky

Macallan 12 Year Old Single Malt Whisky Review

REGION: Highland

ABV: 43%.

COLOUR: It has spent lots of time exclusively maturing in Jerez Sherry Oak casks, which probably explains the very dark colour. The colour is almost red gold, and it is easily one of the darker whiskies in my collection.

NOSE: The immediate Sherry sweetness that you would expect from a whisky aged in a Sherry cask. There are fresh fruits and some flowers on the nose. The sweetness has little hints of vanilla in the background. It is not a very complex nose. Adding a drop or two of water opens this Macallan 12 year old and brings more fresh fruit and flowers.

PALATE: It is quite a smooth whisky, and the first tasting brings spices. This is followed by raisins, oak and red fruit sweetness. It leaves a spicy taste on the palette. There are notes of marmalade and dried fruits. Again, this Macallan 12 year old is not very complex, but it is an easy-drinking whisky.

FINISH: The whisky is quite warming with a medium finish. The Macallan finishes in notes of condensed milk and spice, particularly ginger and hints of black pepper.

RATING: VERY GOOD

It is a nice whisky to add to a collection, but other 12 year old whiskies may prove better value for money. In some ways, it is a perplexing whisky. I suspect that in time it grows on you. The Whisky Bible scores this Macallan 12 year old whisky at 93 and calls it almost flawless.

I did not rate it as highly, but it’s by no means a bad whisky. I just find it a bit bland. Other Macallan releases I have tasted include the Macallan Fine Oak 15 year old and I liked it a lot more.

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The Black Grouse Whisky

By Jeannette Wentzel

On 05/26/2014

In Blended whisky

Time for a blended whisky again – the Black Grouse blended Scotch whisky. The Famous Grouse whisky is a brand of blended Scotch whisky, first produced by Matthew Gloag & Son in 1896. The brand is now produced and owned by The Edrington Group.

Its emblem is the Red Grouse, Scotland’s national game bird.Matthew Gloag was a grocer and wine merchant in Perth, Scotland. He purchased whiskies from distilleries around Scotland and sold them at his shop.

In 1860, his son, William Gloag, took over the company and began producing blended whiskies. But the Grouse brand only started taking shape when William’s nephew, also named Matthew, took over the company. He created The Grouse Brand blend in 1896.

This brand was so popular that they renamed it “The Famous Grouse” in 1905. Matthew Gloag’s daughter Phillippa first designed the label’s grouse icon. In 1970, Matthew Gloag & Son was sold to Highland Distillers, after the death of the chairman, Matthew Frederick Gloag.

The marketing and distributive power of the new company saw Famous Grouse become the highest selling Scotch in Scotland by 1980 and the second highest-selling in the United Kingdom.

In 2007 they released a peated version of the Famous Grouse called The Black Grouse whisky. The packaging displays a black grouse in place of the usual red grouse. It is readily available in South Africa and retails for around R250. Jim Murray awarded it 94 points in the Whisky Bible.

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The Black Grouse Whisky Review

The Black Grouse blended whisky combines the Famous Grouse blend with specially selected Islay whiskies to create this peaty expression.

COLOUR: A dark gold. It is not a very oily whisky.

ABV: 43%.

NOSE: Peat and smoke come through at once when nosing. There are some medicinal notes, sweetness and wood as well. Notes of fresh pear and malt.

PALATE: This Black Grouse is quite light on the palate. Peat and smoke are followed by spice. Especially ginger and pepper notes come through. There is a woodiness in the palate with notes of oak and rich chocolate sweetness. The peat and smoke notes continue into the finish.

FINISH: Medium length and ends with spicy notes. It is quite a complex whisky for the price point. This whisky proves again that you don’t have to pay exorbitant prices for good whisky. It has a finish that makes you want another glass. The peat is also not too overwhelming. Even a non-peat-head like me enjoyed this peaty expression.

RATING: EXCELLENT

It is an affordable whisky from the Edrington Group that you can proudly offer to whisky enthusiasts. It is also an amazing whisky to pair with Indian food. I have also used the Black Grouse whisky in a marinade for a Leg of Lamb that I roasted. The smoky notes work wonderfully with the meat.

At the end of 2015, the Black Grouse was renamed the Famous Grouse Smoky Black whisky. It has new labeling and I have captured my tasting notes for this release as well.

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