Glen Moray
Peated
- 40
- 70cl
- Taste: 2
- Speyside
Glen Moray Distillery, founded in 1897 in Elgin, Speyside, began on the site of the 1830-established West Brewery. After early financial struggles, it was acquired by Macdonald & Muir in 1910, which later became Glenmorangie. The distillery modernised in 1958 and pioneered cask finishing in the 1990s, using various wine casks like port, sherry, and chardonnay. In 2008, French spirits company La Martiniquaise acquired Glen Moray, driving its growth and...
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Glen Moray Distillery, founded in 1897 in Elgin, Speyside, began on the site of the 1830-established West Brewery. After early financial struggles, it was acquired by Macdonald & Muir in 1910, which later became Glenmorangie. The distillery modernised in 1958 and pioneered cask finishing in the 1990s, using various wine casks like port, sherry, and chardonnay. In 2008, French spirits company La Martiniquaise acquired Glen Moray, driving its growth and international expansion.
The distillery's production process involves using both peated and unpeated malted barley, allowing for a diverse range of flavour profiles. They also draw water from the River Lossie, contributing to the whisky’s distinct character. The distillation process uses traditional copper pot stills, which create a rich and complex spirit. Glen Moray matures its whisky in a variety of casks, including American oak, ex-bourbon, and wine casks.
Balancing smoky intensity with classic Speyside smoothness, this dram offers an intriguing introduction to peated whiskies. Unlike typical Glen Moray practices, the barley is dried in a peat-fired kiln to impart subtle smoke hints. Combined with traditional malted barley, the craftsmen distill a lightly peated spirit imbued with campfire notes. Aged in American oak casks for undertones of vanilla and oak, this smoky single malt unveils a new dimension to Glen Moray.
Official Tasting Notes
Colour - Light Gold.
Nose - Layers of peaty smokiness with vanilla, tangy rhubarb and hints of leather.
Taste - Instant peat smoke, lightly spiced with creamy vanilla tones.
Finish - Memorably long. Sweet and spicy oak smoke flavours remain strong all the way to the end.
The distillery's production process involves using both peated and unpeated malted barley, allowing for a diverse range of flavour profiles. They also draw water from the River Lossie, contributing to the whisky’s distinct character. The distillation process uses traditional copper pot stills, which create a rich and complex spirit. Glen Moray matures its whisky in a variety of casks, including American oak, ex-bourbon, and wine casks.
Balancing smoky intensity with classic Speyside smoothness, this dram offers an intriguing introduction to peated whiskies. Unlike typical Glen Moray practices, the barley is dried in a peat-fired kiln to impart subtle smoke hints. Combined with traditional malted barley, the craftsmen distill a lightly peated spirit imbued with campfire notes. Aged in American oak casks for undertones of vanilla and oak, this smoky single malt unveils a new dimension to Glen Moray.
Official Tasting Notes
Colour - Light Gold.
Nose - Layers of peaty smokiness with vanilla, tangy rhubarb and hints of leather.
Taste - Instant peat smoke, lightly spiced with creamy vanilla tones.
Finish - Memorably long. Sweet and spicy oak smoke flavours remain strong all the way to the end.
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