Renaissance, Ch. 1, Glen Garioch

Renaissance, Ch. 1, Glen Garioch

Product: 28399
 
Renaissance, Ch. 1, Glen Garioch

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Description

Showcasing Glen Garioch's deliciously different house style following its reawakening in 1997, this first chapter in a four-part story reveals the spirit's character at 15 years old - rich and full-bodied with fruit and spice. Renaissance, Chapter 1, Glen Garioch offers rich toffee, creamy butterscotch, chocolate ginger biscuits notes.

Tangy citrus peel leads to honey-glazed baked apricots and cinnamon-spiced orange interlaced with smooth malted caramel and barley sugar, with a ginger marmalade on warm buttered granary toast finish.

One of the oldest operating distilleries in Scotland – and its most easterly – Glen Garioch (pronounced Geery in the ancient Doric dialect still spoken in these parts) has been making its mighty malt in the quaint and historic market town of Oldmeldrum, near Aberdeen in North East Scotland, since 1797. Shielded from the world’s prying eyes, deep in the fertile ‘Granary of Aberdeenshire’, and only ever produced in small, precious batches, Glen Garioch is a rare find indeed, but appreciated by those who like a hearty Highland malt, non chill-filtered as nature intended, with a wholesome maltiness, honeyed sweetness and delicious creamy texture to savour.

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About this SPIRIT

Glen Garioch Distillery, Highlands

Glen Garioch Distillery, Highlands

Glen Garioch distillery is one of the oldest in Scotland, having been founded in 1798. This was the heartland of the northern Picts, and the district has the greatest concentration of carved stones and Pictish monuments in Scotland. It is named after the valley of the Garioch, the ‘Granary of Aberdeenshire’, where the finest Scottish barley can be grown thanks to the mid climate of plentiful sunshine and not too much rain. It was definitely working during the late 18th century under Thomas Simpson, but Historic Scotland lists its four-storey Georgian alt barn and twin pagoda chimneys c. 1780. It was extended to three stills in 1973 and has suffered several periods of closure, most recently in the mid-1990s. To the delight of many, this charming distillery in the Aberdeenshire market town of Old Meldrum was refurbished and re-opened again in 1997.


The process water is drawn from Coutens spring on Percock Hill, on the Meldrum House estate. Until 1997 the distillery operated its own floor maltings with peat cut locally from New Pitsligo. The vintage malts are therefore fairly heavily peated, but they should be much less so in future editions as unpeated malted barley is now readily available and supplied to order.
The distillery operates a stainless steel mash tun, eight stainless steel washbacks, one wash still and two small spirit stills only of which is currently in use. The whisky is matured in ex-Bourbon American Oak and ex-Sherry European oak casks, in warehouses at the site.

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