Grant’s Family Reserve 26 ⅔ fl oz

The 1960s bottlings of Grant’s Family Reserve are a fascinating glimpse into mid-century blending philosophy—markedly different from today’s smoother, more homogenized profiles.

While formal tasting notes from that era are scarce, we can reconstruct a speculative profile based on historical blending practices, grain sources, and the evolution of the brand.

Grant’s Family Reserve 26 ⅔ fl oz — Speculative Tasting Notes

Nose :- Toasty grain and biscuit — Digestive biscuits and Weetabix-like maltiness were common descriptors in blends of the time. Creamy oak and subtle smoke — Likely from older grain whisky and a touch of peated malt. Hints of dried fruit — Raisins, sultanas, and perhaps a whiff of plum wine, reflecting sherry cask influence in some components

Palate :- Syrupy texture with gentle sweetness — More viscous than modern blends, with honey and custard apple notes. Vanilla and beeswax — Indicative of longer grain maturation and traditional cooperage. Floral undertones — Heather and chamomile, possibly from Speyside malts like Glenfiddich or Balvenie, which were part of the Grant family portfolio

Finish :- Short to medium — Discreet and clean, with lingering barley sugar and a faint zesty lift. Touch of peat — Just enough to add depth without dominating

Historical Context

Blend Composition: Likely included Girvan grain whisky (launched in 1963), Glenfiddich, and Balvenie malts, among others

Style: More robust and characterful than modern Grant’s, with less filtration and more batch variability