Glenglassaugh whiskies

History

The distillery began producing in the 1870s and spent much of its life working for blends, with several changes of owner. In the 1980s it closed its doors and stayed silent for more than twenty years. In 2008 a group of investors reopened it, and a few years later it passed to the BenRiach Distillery Company, which already owned GlenDronach. In 2016 the American group Brown-Forman bought the three distilleries. After years of very young malts and recovered old stock, in the 2020s it was relaunched with a range inspired by the coast, named after nearby places such as Portsoy and Sandend.

House style

Glenglassaugh’s style is coastal: sea salt, tropical fruit, citrus and spice, with an oily texture. Its peated version adds an intense smoke reminiscent of island malts, while the unpeated versions highlight fruit and salt. The house uses bourbon, sherry and wine casks, and bottles at high strengths, without chill filtration. It is a distillery of great interest to those looking for coastal malts outside Islay, with personality and at a reasonable price for their strength.

Where to start

If you like smoky, maritime whiskies, start with Portsoy. If you prefer fruit and salt without smoke, try Sandend. Both benefit from a few drops of water. For comparison, Old Pulteney 12 offers another take on north-coast whisky, gentler and unpeated.

• Glenglassaugh PortsoySingle malt · 49.1% ABV
• Glenglassaugh SandendSingle malt · 50.5% ABV