Glover 18-Year-Old Emerges as Latest Scotch-Japanese Whisky Hybrid

The line up of Glover whiskies (image via Tina Norris)

Editor’s Note: One of those involved in the production of this whisky, Alex Bruce of Adelphi, sits on the board of advisors for The Whiskey Wash. This article was written independent of that consideration.

Scotland and Japan have a long history of trade and friendship. One person in particular who personifies this is Thomas Blake Glover, nicknamed “Scottish Samurai,” who had a big impact on the modernization of Japan in the 19th century. He gives his name to  the Glover series of Scotch-Japanese whisky blends, including this new bottling, an 18-year-old.

We previously covered the Glover line 22- and 14-year-old expressions. Both, after hitting the primary market,  sold out in most places and now command healthy pricing in secondary venues such as online auctions. The 18-year-old, of which only 1,448 bottles are being released at price point of £145 (about $190 USD) will likely go the same route in short order.

David Moore, an Asia veteran in the drinks sector, is one of those behind the Glover whiskies, which are produced for his outfit by independent whisky bottler Adelphi’s managing director Alex Bruce. Adelphi “blended mature whisky from Longmorn and Glen Garioch distilleries in Scotland with exceptionally rare whisky from the legendary Hanyu distillery in Japan to create” these different releases.

“There are only a handful of Hanyu casks left in the world,” said Moore in a prepared statement. “For the Glover, Alex has worked his magic with this highly sought-after whisky to hone and perfect a beautifully balanced and sublimely satisfying dram.”

Information regarding the Glover 18 suggests advanced orders of this whisky have so far been promising. To meet demand, this release may be exported to more than 15 countries, with a fair share going to Japan itself.

Limited official tasting notes suggest this whisky to be “richly fruity – ripe pear, juicy red apples, cherries, orange juice – on a base of vanilla sponge, spread with strawberry jam and whipped cream.”