Glenglassaugh
Glenglassaugh Revival / 46%
Between 1986 and 2008, Glenglassaugh Distillery experienced successive "distillation vacations".
1980s. the last century has been disastrous for the Scotch whisky sector, excessive stockpiles have coincided with a decline in interest in the liquor worldwide. In 2008, Scaent acquired Glenglassaugh for £5 million and just 4 years later Revival (English. resurrection), a young whisky with a very symbolic name. The distillates used in this edition were sourced from bourbon and red wine barrels, and blended taking their final polish in sherry casks.
Aroma
malty with notes of grass and traces of yeast, caramel, toffee, apples, red berries, oak and a shy ginger note.
TASTE
spicy, notes of hay, pepper and ginger, green apples, gooseberries, oak and mild sherry tones.
FINISH
medium long, peppery, mulled wine spices, vanilla and oak.
168zł | 0,7L
SEEGlenglassaugh Evolution Ex-Tennessee Cask Matured / 50%
The debut of the Revival edition in 2012 opened the latest chapter in Glenglassaugh Distillery's history, fraught with years of production disruptions and periods of uncertainty.
Evolution, compiled from distillates aged in first-fill Tennessee Whiskey barrels most likely from George Dickel's distillery hit the market a year later. This young single malt bottled with an alcohol content of 50% is an excellent example of the harmony between Scottish distillate and white American oak.
Aroma
fresh, malty, mildly spirity, vanilla, caramel, oatmeal, green apples, bananas and oak.
TASTE
fresh, malty, mildly spirity, vanilla, caramel, oatmeal, green apples, bananas and oak.
FINISH
medium long, malty, oak bitterness and fruity sweetness.
172zł | 0,7L
SEE
Glenglassaugh PeatRichly Peated / 50%
Peat debuted in 2014 as the third offering from the reborn Glenglassaugh, this time, true to its name, with a smoky-peat character.
In addition to the traditional distillate, the distillery produces small quantities of barley malt distillate with a concentration of phenol compounds of 20-30 ppm. The distillation potential of the plant is just over 1 million liters of alcohol per year. In 2015, 800,000 flowed from alembics there. liters of distillate, of which 40,000. of a smoky peat nature. The whisky discussed here was aged almost exclusively in American white oak barrels.
Aroma
vital, ashes of a campfire, gusts of sea breeze, beach sand washed by sea waves, lemongrass, apples, traces of ginger and pepper.
TASTE
smoky, fire-roasted apples, pears, kasaba melon, honeyed breakfast cereal and fresh oak.
FINISH
medium long, fruit salad served in the smokehouse on oak bowls.
192zł | 0.7L
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