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Glengoyne, 12-year-old, Highland, Single Malt Scotch Whisky (43%)

Glengoyne, 12-year-old, Highland, Single Malt Scotch Whisky (43%)

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Scores and Reviews

OTHER - Nose: A bit shy at first, takes a while to come through. Spicy on the nose and gentle fruitiness (peaches, melons, strawberries). Becomes buttery and toffee-like as it airs out. Notes of vanilla fudge and a coffee milkshake.
Palate: Butterkist toffee, butter, bread, something a bit herbal and some underlying ash make for a well-rounded palate.
Finish: Quite short at the end. Then oozes quite a fake sweetness – like aspartame. Comment: It really sticks to the back of the palate in a cloying way. Not hugely complex, though the palate was, at first, quite interesting.
Alwynne Gwilt, Whisky Magazine Issue 128

The Producer

Glengoyne Distillery, Highlands

Glengoyne Distillery, Highlands

Highland Single Malt Whisky has been produced at the Glengoyne distillery since 1833. The distillery takes its name from 'Glen Guin' or Glen of the Wild Geese, a glen which during the 18th century boasted 18 illicit whisky stills.

Glengoyne Distillery lies close to Loch Lomond, at the edge of the Campsie Fells. It is situated beneath the Dumgoyne Hill from which soft spring water flows from a waterfall almost straight into the distillery.

Geographically, the distillery lies on the Highland line which divides the Highland and Lowland regions of malt whisky production. As a result of the mild climate and the soft water, the style of the Glengoyne Single Malts tends to be almost Lowland in character.

This style is enhanced by the fact that no pungent peat is used at any stage of the Glengoyne distillation process. The result is a pure, engaging single malt whisky in which all the delicate apple and sherry flavours are allowed to express themselves.

The Region

Highlands Whisky

Maybe because it is the largest geographical area, the Highlands is also the hardest Whisky region to pin down stylistically. For this reason it is easiest not to consider the Highlands as one large are, but as 4 smaller and much more distinct ones.

North-Highland malts tend to be light bodied, delicate whiskies with complex aromas and a dryish finish sometimes spicy, sometimes with a trace of salt. Northern Highland distilleries are almost all coastal. The most northerly is Old Pulteney, situated about as far north as you can go in Wick, which produces a delicious, fragrant, dry whisky. 

Working south along the route of the A9, next comes Clynelish at Brora (built in 1969, beside an earlier distillery who’s whiskies are known as Brora) - a sophisticated and complex whisky older expressions are very highly regarded and the malt deserves to be better known. Perhaps the reason that it is rarely seen as a distillery bottling is that it’s malt is a key component of Johnnie Walker.

The best known of all the Northern Highland malts is Glenmorangie. Glenmorangie, is made at Tain on the Cromarty Firth, and is the most popular malt in Scotland. Over the last decade Glenmorangie pioneered the now often copied process of wood finishing. Althoght this process is not universally popular;  it transformed the company’s commercial success. 

The Eastern Highlands produce a number of whiskies that can be confused with those of Speyside.  In the north of the region close to the southern border of Speyside, whiskies which are smooth, sometimes with a little smoke, malty-sweet, such as Macduff, Ardmore, Glen Garioch and Knockdhu are made.

Further south is Fettercairn, and Glencadam, at Brechin, which produces an unusual creamy, fruity malt. The area between the Moray and the Tay has two distilleries of note; Royal Lochnagar and Glendronach. The first is a wonderfully smooth, rich whisky made in the shadow of the mountain of the same name in a distillery established in 1825 The second is also luscious and often sherried.

In the Western Highlands there only two distilleries on the mainland those of Oban and Ben Nevis. Oban is a perfect, sheltered harbour makes it the principal seaport for the Isles and the capital of the West Highlands. Its whisky has a misty, briny character, with a background of heather and peat.

The Oban whisky stills used are among the smallest in Scotland; the cramped nature of the site is attested to by the odd position of the worm tubs, fed by unusually short lyne arms, and nestled in the ‘vee’ between the roofs of the still house and an adjoining building.

The whiskies of the Central Highlands are a mixed bag. Generally they are lighter-bodied and sweeter that their cousins to the east, but not as sweet as Speysides.

The Central Highland single malts used to be known as 'Perthshire Whiskies'. Most are found along the valleys of the Tay and its tributaries.  The furthest north is Dalwhinnie, which is almost in Speyside indeed; it is at the very head of the river, over sixty miles from Grantown-on-Spey.

Blair Athol and Edradour whisky distilleries are both near Pitlochrie. The former was founded in the 1790s and was substantially rebuilt in 1949 Edradour is the smallest distillery in Scotland - a happy survivor of the days of 'farm distilleries' - yet produces a clean, fresh, attractive and justly popular whisky.

South again is Aberfeldy distillery, on the edge of the pretty town of the same name. Glenturret, at Crieff is one of the claimants to being the oldest distillery, although it was dismantled in the 1920s and is much changed.

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