This is The Glenlivet's second instalment of its Small Batch Collection since 2024 (All photos: The Glenlivet)
It may be just three letters more, but placing “the” in front of a word gives it a lot of authority. An object goes from being vacuously homogenous to peerlessly superior when it becomes “the” thing of its kind. Sure, loquacious adjectives may give more ornamental mileage, but for succinct oomph, the definite article is hard to beat.
Proof of the fact can be found on your nearest bottle of Scotch which, we are willing to bet, has those very three letters preceding the distillery’s name. The reason for this seemingly inconsequential appendage dates back to 1822, when whisky making was outlawed but many were still churning out bottles on the down low, the most famous of which was Glenlivet. Word of the outstanding liquor reached the ears of King George IV who, upon enjoying the dram, instituted legislation allowing companies to apply for a licence to produce the spirit.
Glenlivet founder George Smith was the first to obtain the permit in 1824. Unsurprisingly, this earned him the ire of the industry, and competitors found a loophole by slapping “Glenlivet” on their own labels. But six decades and a fierce legal battle later, Smith’s son eventually acquired a trademark for the distillery. No longer would “Glenlivet” cut it — the real deal would henceforth be known as “The Glenlivet”.
Little has changed in the past two centuries as far as the inimitability of the Speyside sensation. The Glenlivet remains a hallmark of exceptional craftsmanship and compelling yet nuanced flavour. The brand creates some of the world’s most coveted and decorated single malts, and is renowned not only for a house style of unique fruitiness and smoothness, but also an innovative repertoire of special and experimental expressions.
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The distillery recently launched the second instalment of its Small Batch Collection following the inaugural release in 2024, which was part of its 200th anniversary celebrations. This year’s generation features the same age statements — 17, 19 and 20 Year — with entirely new taste profiles, nicknamed Wildflower Honey, Indulgent Chocolate and Orchard Fruitiness respectively.
“The Glenlivet Small Batch Collection is a celebration of discovery, inviting appreciators and collectors to explore the extraordinary spectrum of flavours that can be achieved through the meticulous cask combination process,” says cask master Kevin Balmforth. Like their predecessors, the 2026 series labels are non-chill filtered and bottled at cask strength to maximise their powerful, distinct personalities.
The line also represents the Small Batch Collection’s first appearance in Malaysia. Marking this launch, a select handful of guests were invited for a first taste of the trio at Private Chamber, JW Marriott Hotel Kuala Lumpur. A curated pairing event, guided by brand ambassador Bastien Michaud, presented two amuse-bouches per whisky, tailored to highlight different aspects of each bottle’s complexity and versatility.
The 17 Year (55.3% ABV) is the youngest of the batch — a sentence that would feel out of place in any other context. Nosing reveals an intense accord of caramelised apples and browned butter, as well as lighter characteristics of white flowers and honey that come courtesy of the first-fill American oak hogsheads. Just when the sweet smells start to get hypnotic, a small sip snaps you back to balance — those ripe fruit notes persist, but are joined by cereals and baked biscuits, with a hint of salinity and festive spice.
First to marry this dram is a miniature tin of beetroot tartare, almond crumble and goat cheese mousse beneath a blanket of mixed citrus caviar. The lactic, lemon brightness and creamy touch work wonders here, mingling effortlessly with the 17 Year’s slow-cooked profile and amping up its earthy, nutty side. The second bite — a crunchy almond tube encasing smoked salmon mousse, chive cream and trout roe — interprets similar tastes with more texture and robustness of umami, making the liquid superbly satisfying to wash down with.
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Colourwise, the 19 Year (57% ABV) certainly lives up to its moniker — opulent amber that glows with age — but rather than anything saccharine or cloying, this whisky is a masterful display of decadence and vintage charm. Toasty vanilla oak, stewed blackberries and cacao nib lace the tongue with a rich body. Subtle wafts of muskiness and a dessert character fully unfurl with a few drops of water. Once again, the sweetness is tame but playful: think banana bread with a heavy dusting of dark cocoa powder to reel it in. Hints of raisin and sultana come from first-fill sherry butts, while used Scotch barrels pare down the angles for a rounder feel.
Parallel flavours are the ticket here: a tartlet of carrots and orange with five spice purée topped with succulent duck confit pulls out warm cinnamon and citrus zest notes. Taking indulgence a step further, a jammy, velvety parcel of foie gras with balsamic fig confit in a chocolate shell shields from the alcohol’s burn, thanks to the unctuous meat fat, letting the liquid roll lusciously on the tongue. This pairing coaxes out the molasses and mellow bitterness without compromising the underlying suggestions of fruit.
The maturity of the 20 Year (56.2% ABV), an age statement some might associate with overpronounced woodiness and complexity that borders on antique, belies its true nature. That a single malt this old has preserved a summery yet sophisticated profile of red apple, golden pear and syrup-drenched yellow cake is a testament to The Glenlivet’s expertise in cask combination — here, a blend of first-fill American oak, second-fill ex-Scotch and second-fill American oak. On the palate, this full-bodied fluid bursts with fragrant stone fruit, toffee and cinnamon, intricately layered but still remarkably fresh and easy to drink.
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The final duo of canapés take the 20 Year in two directions. To start, a salad of apple, celeriac and herbs on a seaweed cracker — crisp and juicy to bring out the spirit’s levity — under which slow-baked miso-glazed apple, teriyaki sauce and an apple celeriac emulsion concentrate the cooked sweetness and savoury, vegetal funk.
The last pairing is a hot one, and one of our favourites: a confit chicken cromesquis with Comté and grilled apple topping. Grease and whisky are an infallible match, but where a younger tipple might lose its standing to the deep-fried crust, collagen-rich roasted wings and nutty melted cheese, the 20 Year’s refined and self-assured flavours tango just fine with this heavy-hitting ensemble.
Dinner companion or solo act, the Small Batch Collection promises diversity and excellence in its purest form: a drink that will inevitably make you say, “That’s the stuff”.
The Glenlivet Small Batch Collection is available exclusively at The Chamber retail stores nationwide.
This article first appeared on Sept 7, 2026 in The Edge Malaysia.
