Rothes returns
Brought to you by Glenrothes
DRINKING

Words: Mark Calderbank   Photography by Steve Ryan

Rothes returns

Two whisky cocktails for you to try

 
Rothes is a town in the Speyside region of Scotland, in between Aberdeen and Inverness, on the banks of the River Spey. It was here that two men – James Stuart, born and raised in Rothes with a passion for whisky, and The Reverend William Sharp, a Presbyterian priest from nearby Archiestown – joined forces to complete a new Glenrothes Distillery back in 1878.
 
Building work had already started but that summer a financial crisis hit and everyone had to down tools. William knew that the town needed a new distillery to keep the local community in work, so he set about raising the funds needed to finish the project. In December 1879, the first batch of whisky emerged under the guidance of James Stuart. They have been making single malt whisky the same way ever since.
 
There is a unique set of factors that make The Glenrothes different. Water comes from local springs upstream and is used throughout the purposefully slow distilling process, which results in a more accessible, lighter whisky. They still have their own cooperage in-house and each batch is aged in oak casks that have been sent to Jerez in southern Spain. Here, they are seasoned by sherry for six months before being sent back to continue the maturing of the whisky. The sherry influences the colour and flavour of the final product and its this final stage of the process that has inspired a new range.
 
The Glenrothes has released six new whiskies in their Soleo Collection, ages ranging from 10 to 40 years, with the numbers appearing large on the colour-coded labels. The distinctive rounded corners of the bottle itself make it an almost iconic shape, which emphasises the colour of the whisky inside.
 
Starting the range, the 10-year-old has a lighter, subtle taste and is the perfect way to start exploring the world of whisky. There are flavours of vanilla and shortbread with fruit such as orange or lemon, and it works really well as the basis of a cocktail.
 
Over the festive period, whisky bar Bull in a China Shop (in Shoreditch, London) will be featuring both cocktails on their menu. Bar Manager, Paul Loki, adds "We liked the Glenrothes 10 because its versatility in flavours are great at adapting to many whisky (and non whisky) cocktails, it also makes for a nice dram as well!"
 
 
Rothes return
 
Ingredients
50ml Glenrothes 12YO
20ml dry vermouth
10ml Noe PX
5ml absinthe
 
Preparation
1. Place all ingredients into shaker and 'throw'.
(This is an old method which sits between shaking and stirring a drink. Pour the mixture from one shaker to another two or three times, aerating the drink as well as diluting and chilling it).
2. We hand carve the ice at the bar (either a square or circle) but feel free to just use standard ice if you're making this at home.
3. Spray the inside of the glass with the absinthe.
4. Serve in a coupette glass.
 

 

 
Scotch spritz
 
Ingredients
10ml Kamm & Sons
20ml rhubarb liqueur
35ml Glenrothes 10YO
Top prosecco
 
Preparation
1. Pour all ingredients into a wine glass and stir.
2. Layer the prosecco down the bar spoon, so as to keep as many bubbles in the cocktail as possible.
3. Garnish with lemon or orange twist.

The Glenrothes

Bull in a China Shop