The Glover

The Glover is a series of three unique fusion whiskies created to honour the achievements of a unique man, Thomas Blake Glover, and celebrate the historical relationship between Scotland and Japan.

These whiskies – a 22 year old, an 18 year old and a 14 year old – are a fusion of Scotch and whisky from the legendary Hanyu distillery in Japan.

In 2015, Adelphi was offered the chance to select a single refill ex-sherry hogshead from one of the few remaining casks from Hanyu Distillery with the view to creating a pioneering fusion of Scotch and Japanese malt whisky.

The Glover 22 year old malt whisky, 53.1%

The Glover 14 year old fusion whisky was launched simultaneaously as the Glover 22yo, and is a fusion of Scotch & Japanese Malt whiskies. It too was a limited batch release of 1500 bottles. Charlie MacLean described it: “Autumn gold, with oak lights; a fresh aroma of peat smoke, seaside, with almonds, green apples, orange pith and honey flapjacks. Blackcurrants, lingering chimney smoke, maritime; smooth, mellow and sophisticated.”

The Glover 14 year old malt whisky, 44.3%

The Glover 14 year old fusion whisky was launched simultaneasouly as the Glover 22yo, and is a fusion of Scotch & Japanese Malt whiskies. It too was a limited batch release of 1500 bottles. Charlie MacLean described it: “Autumn gold, with oak lights; a fresh aroma of peat smoke, seaside, with almonds, green apples, orange pith and honey flapjacks. Blackcurrants, lingering chimney smoke, maritime; smooth, mellow and sophisticated.”

The Glover 18 year old malt whisky, 48.6%

The Glover 18 year old was launched in August 2016 after the success of the highly acclaimed 22yo and 14yo whiskies. This fusion of Scotch and Japanese malt whiskies was a limited batch release of 1448 bottles. In his tasting notes, Charlie MacLean described it: “Ripe corn – sunshine. Good beading. Light nose prickle. “Richly fruity – ripe pear, juicy red apples, cherries, orange juice – on a base of vanilla sponge, spread with strawberry jam and whipped cream. A drop of water introduces fondant. “A sweet overall taste, with chocolate and coconut (Bounty Bar). Water introduces ripe pineapple and Szechuan pepper (both spicy and mouth-cooling). Parma violets in the development. Multi-facetted and exotic.”