Maturation took place in refill bourbon casks before a final 12-month period in first-fill bourbon casks. Lemon, ginger, pine resin, and a hint of sea salt on the nose, then banoffee pie develops. Luscious on the palate, with subtle spice, a touch of ashy smoke, and principally big orchard fruit notes. Drying in the lengthy finish, with a wisp of smoke, brine, and peppery oak. Glen Scotia at its characterful best.£250
New for 2017, this was matured for 17 years in bourbon casks before being finished in oloroso sherry casks for 1 year. The nose is fragrant, with prunes, oranges, vanilla, and faint wood polish. Ultimately, ozone. Silky palate delivery, with sweet sherry, honey, and dark chocolate-coated orange fondant creams, then a note of angelica. The finish offers spicy plain chocolate and a suggestion of sea salt. £86
The nose offers tinned peaches, fresh ginger, and a slightly herbal note. The palate is voluptuous, with vanilla, malt, vigorous spices, and white chocolate. Lingering coffee and gingery oak in the finish.
The latest single cask expression of 1991 Glen Scotia from Wemyss Malts has been matured for 22 years in a sherry butt, which yielded 807 bottles. The nose provides sherry and cigar boxes, cherries, sultanas, raisins, orange peel, plum pudding, and finally warm leather. Full bodied, with sherry on the palate, plus brine, dried fruit, bitter coffee, and polished old, dark oak. Medium to long in the fruity finish, with salt, plain chocolate, and wood polish notes. £105
The most expensive of Glen Scotia’s new trio has been finished in deeply-charred barrels and bottled non-chill filtered at cask strength. Soft and sweet on the nose, with peaches, fudge, and a hint of oak. Full-bodied and slightly oily on the palate, with wood spices, vanilla, and blackberries. Smoky ginger and lively char in the lengthy finish.
The nose gives a whiff of vanilla fudge, then black pepper, sea salt, and a savory note develops. The palate yields maritime-tinged candied fruits and effervescent smoke. Slightly tarry in the finish. Macho!
Duncan Taylor NC2 (distilled at Glen Scotia), 1981 vintage, 18 year old, 46%
Single Malt Scotch | $114.00
Glen Scotia has always been the bridesmaid to Springbank. This is justifiable, considering that both production and availability of quality bottlings have been sporadic over the past decade or so. I like this one. It really shows the simple, coastal pleasantness of this Campbeltown distillery. Ripe malty notes are accompanied by brine, cut hay, banana cream pie, and honeyed vanilla. Lingering salty, malty finish. With all the sherried and wine-finished Springbanks recently on the market (not that there’s anything wrong with that), here’s a nice, no-frills, Campbeltown whisky.
Douglas Laing Old Particular 21 year old (distilled at Glen Scotia), 51.5%
Single Malt Scotch | $137
Whiskies in Douglas Laing’s new Old Particular range are non-chill filtered and bottled at three strengths, with those aged 19 years and over being offered at 51.5%. This Glen Scotia was distilled in May 1992 and boasts a nose of violets, musky malt, soft smoke, and a fresh sea breeze. Big, spicy, and quite oily on the palate, with dark berries, black tea, and a note of tar. Long and dark in the finish, with oak tannins and persistent licorice. £85
This 15 year old has been fully matured in bourbon casks. Relatively reticent on the nose, with light vanilla. Becoming more aromatic and spicy, with tinned apricots in syrup. Medium-bodied, relatively dry, with ginger, oak, and cloves, before a touch of milk chocolate appears. The chocolate darkens. Aniseed and perpetual spice.
Lemons, salt, and then malt on the nose. The palate is initially smooth, then fizzy fruits come through, with a hint of vanilla and slight brininess. The finish is well-mannered, with spicy soft fruits.
Wemyss Malts Seville Bazaar 1991 (distilled at Glen Scotia), 46%
Single Malt Scotch | $129
From a refill sherry butt, this bottling of Glen Scotia was released in September 2015 as a 24 year old. Oily on the nose, with dirty sherry, ginger, chili, coconut, new leather, and cocoa. The palate is viscous with treacle, dark berries, licorice, and more chili. Gingery and drying in the finish, with white salt and developing black pepper. (737 bottles) £90
Wemyss Malts At Anchor in a Cove 1991 (distilled at Glen Scotia), 46%
Single Malt Scotch | $159
The latest batch of single cask releases from Wemyss Malts includes this 22 year old expression of Glen Scotia, matured in a bourbon barrel that provided 304 bottles. The nose offers soft spices, orchard fruits, and a faint hint of ozone. Richly fruity on the palate, with mandarin oranges, vanilla, and a sprinkling of sea salt. The finish is gingery and warming, with light smoke, aniseed, and plain chocolate at the close. £100
Higher in strength than the standard Glen Scotia 10 year old, this heavily peated expression is part of the distillery’s Legends of Scotia series, and celebrates Campbeltown's historic Picture House. Just 6,000 bottles. Fruity peat on the nose, with lots of apricot and peach notes. Finally, fresh cigarette ash. Voluptuous in the mouth, and fruity, then sweet spice and drier peat notes develop. The finish is medium to long, with spicy tar. €70
This is the third single cask Distillery Edition cask strength. It was distilled in December 1996 and bottled as a 20 year old in April 2016. Coconut ice and vanilla fudge on the very sweet, confectionery-led nose, with a suggestion of salt in the background. Full and supple on the palate, with a big hit of ripe apples, then cinnamon and nutmeg. Very long in the finish with light black pepper. A Glen Scotia for those with a sweet tooth! (Distillery only bottling) £95
This relatively youthful whisky was matured in bourbon barrels, before a period in Pedro Ximénez sherry casks. Sweet, red berry notes on the nose, with slightly smoky vanilla and caramel. Voluptuous in the mouth, with spicy, rich sherry notes, sultanas, and ginger. Spicy sea salt and lingering sherry in the finish. £37
Initially fresh and briny -- the Campbeltown signature being quite evident -- leading to chewy toffee, nutty notes. The brine emerges again -- this time with a hint of seaweed and smoke, followed by another wave of chewy toffee and nuts. The flavors stubbornly refuse to integrate fully, coming across on the palate individually and independently. Sort of like consecutive solos, rather than harmony.