Initially, it is all creme caramel, caramelized fruit sugars, wood sugar, toffee and fudge before some apple and peach appear. In time, a charred note of bourbon with a pleasing dusty dryness. Sweet start and quite fat, and though the alcohol gives a little tongue-tingling buzz, the result is a good mid-palate weight. The dry distillery character is there still, but there is no depth to counter.

Glen Scotia has always produced two styles of whisky; peated and non peated. Typically the peated whisky is produced over a period of 6 weeks per year. These two styles will be maintained into the future as they are characteristics of the Campbeltown style which Glen Scotia is known for. Over the years the quality of the whisky has improved with longer fermentation and vatting of the malted barley as well as a slower and more careful distillation. But overall the process remains the same as it always was. Although we no longer malt our own barley we buy in Scottish malted barley to our exact specification in order to maintain the true Glen Scotia character through our distilling process

Alcohol by Volume: 92%