Glenglassaugh 2011
| Category | SINGLE MALT |
| Distillery | Glenglassaugh |
| Bottler | Distillery Bottling |
| Bottling Series | - |
| Vintage | 2011 |
| Bottled Year | 2017 |
| Age | - |
| Cask Type | Sherry Cask |
| Cask Number | - |
| Bottles Released | - |
| ABV | 53.5% |
| Volume | 700 ml |
| Label | - |
| Country | Scotland |
| Region | Highlands |
Flavor Profile
Tasting Notes
Colour
coppery gold
air Nose
you couldn’t really be further from the 1978 if you tried. This is immediately all on gruff, leathery, earthy modern peat smoke. Lots of tar, burnt bracken, hot car tyre, gentian distillate, ground black pepper and hessian sack cloth. Some black olives in brine sloshing about in the darkness. It’s really a collision of powerful peat and pretty active modern style wood, which cannot help but bring to mind the notion of ‘an unstoppable force meets an immovable object’. However, for whatever reason, it works pretty well I think. In time you get these notes of graphite oil, mechanical fluids and singed sawdust. With water: ahh, everything settles very nicely. There’s more smoky cohesion, kippers, tree bark, smoked coffee and pure tar
restaurant Palate
the screech of Aston Martin tyres! This kind of clean hot rubber vibe mixed with pure kerosene, pencil shavings, black pepper, salt and malt vinegar crisps and potatoes baked in wood embers. Rather mad but a lot of fun. I time there’s some young balsamic vinegar glaze, green olives and herbal toothpaste. Some brake fluid in the mix as well. With water: smoked olive oil, smoked tea, hot smoked salmon, smoked chillies - smoked everything really! Tabasco on an oyster, sweetened iodine, herbal cough syrup, wholegrain mustard and long cured meats
timer Finish
rather long, tarry, this light rubbery note back again, more soot, kippers, meats and coffee
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