Glenglassaugh
Peated Port Wood Finish
- 46
- 70cl
- Taste: 3
- Speyside
Glenglassaugh Distillery is situated near Portsoy, Banffshire, on the Moray Firth coast. It was originally opened in 1875 by James Moir and his two nephews, Alexander and William Morrison. Initially successful due to the high demand for Scotch whisky, the company was acquired by Highland Distillers in 1892. However, the distillery was mothballed in 1908. Glenglassaugh remained silent for over five decades until it was reopened in 1960 by Highland...
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Glenglassaugh Distillery is situated near Portsoy, Banffshire, on the Moray Firth coast. It was originally opened in 1875 by James Moir and his two nephews, Alexander and William Morrison. Initially successful due to the high demand for Scotch whisky, the company was acquired by Highland Distillers in 1892. However, the distillery was mothballed in 1908.
Glenglassaugh remained silent for over five decades until it was reopened in 1960 by Highland Distillers. During this period, the distillery primarily produced whisky for blending, contributing to famous blends like Famous Grouse and Cutty Sark.
The distillery was mothballed again in 1986, before eventually being re-opened in December 2008 by a group of enthusiastic investors. Today, it is owned by Brown Forman Group, who took over in 2016, following their purchase of the previous owners - The BenRiach Distilling Company.
Glenglassaugh is known for producing a range of high-quality single malt whiskies, the releases often highlighting the unique coastal influence and rich history of the site.
Glenglassaugh produce batch of their spirit from richly peated malted barley. The malted barley has been dried in the traditional way, over kilns infused with Highland peat, to give the whisky a natural smoky flavour. Rachel Barrie, the Master Blender, has carefully chosen a small number of port casks to finish maturing peated Glenglassaugh Single Malt Scotch Whisky. During this second period of maturation, the whisky interacts with the wood. Both the colour and character evolve, deepening with time. The port casks add notes of fresh red fruits to sweet peat smoke, layered with the lush and tropical character of Glenglassaugh.
Glenglassaugh remained silent for over five decades until it was reopened in 1960 by Highland Distillers. During this period, the distillery primarily produced whisky for blending, contributing to famous blends like Famous Grouse and Cutty Sark.
The distillery was mothballed again in 1986, before eventually being re-opened in December 2008 by a group of enthusiastic investors. Today, it is owned by Brown Forman Group, who took over in 2016, following their purchase of the previous owners - The BenRiach Distilling Company.
Glenglassaugh is known for producing a range of high-quality single malt whiskies, the releases often highlighting the unique coastal influence and rich history of the site.
Glenglassaugh produce batch of their spirit from richly peated malted barley. The malted barley has been dried in the traditional way, over kilns infused with Highland peat, to give the whisky a natural smoky flavour. Rachel Barrie, the Master Blender, has carefully chosen a small number of port casks to finish maturing peated Glenglassaugh Single Malt Scotch Whisky. During this second period of maturation, the whisky interacts with the wood. Both the colour and character evolve, deepening with time. The port casks add notes of fresh red fruits to sweet peat smoke, layered with the lush and tropical character of Glenglassaugh.
Tasting Rating Guide
1: Light, good for beginners - an aperitif on a summers day, i.e. Glengoyne, Auchentoshan
2: Also good for beginners but with more depth and body - a little stronger than 1, ie. Glenmorangie, Speyburn
3: A dram for everyone, a little more complex so the palate requires a little more experience, i.e. Cragganmore, Macallan
4: A stronger spirit, a big whisky with lots of character and body, excellent after dinner, i.e. Lagavulin, Laphroaig