G’day guys. The silly season is officially upon us. The stores were putting up Christmas decorations as long as four months ago, so it’s hard to tell. I only know because the shops are unbearable even just for having a bite to eat. I’d thought being a rural town, we’d be immune to this sort of excess of human traffic. Apparently not. Couldn’t even find a place to sit down to eat in the food court. So until New Years, I’m apparently getting everything to go. That being said, Dan Murphy’s Click & Collect is your friend (No, that wasn’t a paid promotion. But if you have anything you want me to write about Uncle Dan’s, drop me a line).
So, with this post, I’m trying to transition to liqueurs, in lieu of the holiday season. Since all this sort of specially sweet or food-orientated products are going to be shooting off the shelves just as much as shops are flogging it. Out of curiosity, I searched “scotch liqueur”, to see if there were any existing apart from the obvious (Drambuie). And it turns out there is at least one other bottle under that heading. So that seems like a good place to start. Call themselves Glayva. And no, this isn’t a typing error. The name apparently, is derivative of the Gaelic word “gle mhath”, meaning “very good”. So what is this liqueur? Is this the same sort of competitor to the throne already occupied, like what O’Mara’s is to Bailey’s? Or another animal entirely?
So the story goes, that the label Glayva was founded in nineteen-forty-seven by the Scottish wines and spirits merchant Ronald Morrison. A cold-weather warmer made of an infusion of exotic spices and scotch. Exploiting his residence of the port of Leith that handled the shipping of many overseas resources. The ingredients of the infusion, embossed to be seen on the bottle itself. Tangerines, cinnamon, almonds, honey. These are what is said on both the official site and the retailer’s blurb of the bottle, from one of the pictures in the glass, one is either a honeycomb or a star anise. The name, so the story goes came about from the satisfied reaction of a warehouseman that tasted the malt. The label nowadays has switched hands from the original Ronald Morrison and Corporation Limited to Whyte and Mackay Limited that the label exists under now.
So let’s see how good this thing is. The bottle as mentioned earlier is embossed with all contributing parties of infusion. A wide, ovular and stout bottle. In contrast to the norm of liqueur bottles, being thinner usually, and especially tall. The standard five hundred millilitres, but a potent thirty five percent above the usual twenty percent. Not unsurprising seeing as the base spirit is a moderately altered scotch. Which whose infusions have turned a regular straw or golden colored malt to a deep reddish, crimson hue. So for the nose. The spitting image of Drambuie. A sweetened nose of orange, tangerine, mandarin, honey, and bitters. A nose full of fruity, sweet, and sugary smells. Poured over ice, the liqueur lets off a background of peat, previously inhibited by the intended sweetness. So for the taste; An extremely sweet and fruity entrance. A syrupy and generous consistency, that occupies a space somewhere between a more thickened liqueur, and a Cognac. Tastes of cinnamon linger on the tastebuds sometime thereafter. On the tongue, the taste is thick of bitters, oranges, mandarins, and creamed honey.
To summarize; Yeah, it’s a short one. It’s a liqueur, what can you do? How this scotch liqueur differs, at all, from Drambuie in taste is indistinguishable. I’d bring the difference in price into this, to try to find reason…but I scarcely thing the difference of one dollar is enough to sway the decision either way. Yes, a single dollar is all that separates these two. So, to sum up – It’s either Glayva or Drambuie. Take your pick, ones as good as the other. Both are yummy, and neither is terrible. You can drink this all night. If it were any sweeter or cheery a Scottish export, it would be Karen Gillan…And yes, I did buy this bottle and then write this whole post as one big flirtation to her. Cheers