Rosebank distillery might have averted closure had Diageo seen fit to select their Classic Malts range based on the quality of the whiskies rather than the aesthetic suitability of the distilleries for potential tourists. Sadly the inferior Glenkinchie was preferred, and Rosebank closed in 1993. One of the cult, 'super-mourned' distilleries along with the likes of Brora, Port Ellen and St Magdalene, Rosebank found a deep place in the hearts of many whisky lovers over the past few decades; thankfully the distillery was bought by Ian Macleod Distillers in 2017 and recommenced whisky distillation in 2023.

Always triple distilled in traditional Lowland style, Rosebank became something of curiosity over the years because, even in its later life, it still produced a fairly oily, flavoursome, and rich style of whisky, a style that was a thousand miles away from the fragility of fellow triple-distiller Auchentoshan. Rosebank had quite dumpy stills with worm tubs attached and these two factors helped to accentuate the oilier, heavier aspects in each spirit run. This slightly curtailed the usually thorough cleaning process that triple distillation imparts to a spirit, thus making Rosebank an oddly sinewy Lowlander.

The stills at Rosebank were converted to mechanical stoking in 1959 and then to internal steam heating in 1972. Rosebanks distilled before this change were minerally, oily and very old style with full-on waxy profiles and notes of Riesling, petrol, coal, metal and white fruits. Many are stunning and beautifully complex drams. Rosebank continued to produce spirit with a highly individual, intriguing, and complex personality right up to its demise in 1993. Latter-day distillations were notable for containing more dry spiciness, white stone fruit character, and elegant notes such as honeysuckle and grass.