Glendronach 11 Years Old 2006 PX Puncheon 1979

GlenDronach 11 Years Old 2006 PX Cask#1979 (57.2%, OB, Batch 16, 679 Bottles, 2017)

  • Category: Highland single malt scotch whisky
  • Origin: GlenDronach Distillery
  • Bottling: Brown-Forman
  • ABV: 57.2%
  • Cost: £77

GlenDronach 11 Years Old PX Puncheon Cask#1979

What they say

The Batch 16 cask selection showcases facets of The GlenDronach house style; robust, elegant, fruity and full-bodied. Each cask individually demonstrates the finesse, powerful complexity and rich layers of sherry cask maturation found in every GlenDronach expression; from the 28-year-old Sherry butt distilled in November 1989 with the robust, mellow maturity of rich fruitcake and smoked walnut, to the 22 year old PX puncheon distilled in June 1995 with sweet treacle toffee and manuka honey. At the other end of the age spectrum, the 11-year-old PX distilled in January 2006 balances sweet and dry complexity as nutmeg spiced bramble toffee bursts on a velvet wave of cocoa.”

All casks express The GlenDronach’s persistent dedication to the time-honoured methods and traditions since founding in 1826, a time when sherry and port casks were first imported and used to mature single malt. Revered for mastery of Spanish oak sherry cask maturation, The GlenDronach is synonymous with depth of cask colour and richness of taste, whether influenced by the sweet dark fruits of Pedro Ximenez or the dry nuttiness of Oloroso sherry. I am delighted to now be sharing the Batch 16 cask selection with connoisseurs across the world.

The GlenDronach Master Blender Rachel Barrie

Official tasting notes:

  • Appearance: Tawny amber.
  • Nose: Sticky PX sherry with layers of toasted cedarwood and chocolate orange on a base of cinnamon spiced bramble jam and baked plum.
  • Palate: Nutmeg-spiced bramble toffee and clementine burst on the palate, carried on a velvet wave of cocoa and wood resin. Cranberry, hazelnut and raisin linger into the perfectly balanced sweet and dry finish.

What I say

The youngest release in GlenDronach’s single cask Batch 16 release, the first batch from new Master Blender Rachel Barrie.

Distilled in 2006 and matured for 11 years in a Pedro Ximenez sherry puncheon before bottling at Cask Strength of 57.2%, producing 679 bottles.

Thanks to The GlenDronach for the official sample

My tasting notes:

  • Appearance: Bronze copper with red hints (14/20), fine droplets and ultra fine legs form and dissipate quickly
  • Nose: Sticky and cloying with dark sugars, molasses, fig or sticky toffee pudding with caramel and chocolate sauces, some slightly lighter elements, stewed red apples, fresh damson and a hint of citrus, cinnamon dusting and vanilla custard, malty barley and honey-sweetened wood spices, sandalwood and pot pourri, more chocolate
  • Taste: Polished toffee and rich sherry influence, some cereal barley, with time a little spirit burn and some spices develop such as cinnamon and nutmeg, but this is really mouth-coating and thick on the palate, stewed fruits, red apple, some raisin, orange zest and creamy milk chocolate, on re-tasting there is a hint of dark rubber just detectable between palate and finish
  • Finish: Bitter, roasted malt and dark chocolate, coffee grounds but balanced with that leftover sweet mouth-coating syrup from the palate


A delicious young PX matured GlenDronach, pushes the boundaries at times but has such an abundant range and depth of flavour carried by a youthful vibrancy. It is pleasing to hit on some distillate character as brief flashes of brilliance across the palate. Other than that, masses of PX characteristics, fruits, chocolate and some wood spices and sugars, lovely!

Score 86/100

Shop for The GlenDronach whisky (opens Master of Malt)

Don’t take my word for it:

Bloggers submit a link to your review

Categories: Glendronach, Highland

Tagged as: , ,

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.