I’m really happy to be reviewing my first GG malt on the blog today. I’ve heard many good things about the new distillery (which was revived after a long mothballing period), and it’s high time to get and know their malts.
Glenglassaugh was founded in 1875 by a local entrepreneur and his two nephews. In 1892 the distillery was sold to the Highland Distilleries Company who owned and operated it for many years. In 1960 the distillery was rebuilt and enlarged with the aim of producing a refined and delicate spirit which subsequently proved capable of long aging. In 1986, following an economic downturn in the industry, Glenglassaugh was mothballed. The turning point came in 2008 when it was purchased by a new independent group of investors and following a refurbishment it was reopened later that year, and has been operating since.
The whisky we’ll be reviewing today is the first whisky to be made from the spirit distilled by the new management in 2008 and was matured in a mix of first and refill bourbon casks before a final 6 months finishing in first fill Oloroso sherry casks.
Nose: Very fruity and almost new make-ish. Pear drops. Malty and sweet with some vanilla and sweet dough a minute before it’s inserted into the oven. Very nice.
Palate: Cinnamon dough with nutmeg to balance it. Then getting fruitier with a hint if dried fruit. Buttery wood. less fruity than the nose. Feels older than it’s three years on the palate, while the nose does feel youngish.
Finish : Medium, with fruit and toffee.
All on all a very nice dram, young on the nose but feels so much older on the palate. Very drinkable and fresh. Great promise, and I’m sure it will be a stunner when it’s 5 or 8 years of age. Good stuff.
Official sample provided SN of the Glenglassaugh distillery.