Most whisky enthusiasts would be aware of the huge explosion in the number of new single malt distilleries to have been established in Scotland in the last ten to twenty years. Kilchoman’s arrival in 2005 heralded in a boom of new distilleries as both new and old players added to the tally of operating distilleries. What has been particularly interesting to note, mind you, is the geography of most of these new distilleries. Although many suggest that the traditional whisky regions of Scotch whisky aren’t relevant anymore, it’s in the Lowlands where much of the new action is occurring. In 2005, the number of Lowland distilleries was three. (And, even then, one of them was effectively mothballed!) Today, that number is closer to 25! And if there’s a distillery that perhaps typifies the new, modern facility, then it’s Glasgow Distillery.
Glasgow Distillery was founded in 2014 and the first malt spirit flowed from the stills in 2015. For the city of Glasgow, it had been a long time between drinks – its last distillery had closed back in 1902. (In case you were wondering, Auchentoshan is certainly close to Glasgow, but not considered as being in Glasgow). The original Glasgow Distillery was founded in 1770 and at one stage was one of as many as 30 distilleries scattered across the city. However, as befell many urban distilleries, the challenges of operating in growing residential areas, together with changing laws and taxes, meant their days were numbered. When the new distillery was founded in 2014, the founders resurrected The Glasgow Distillery Company name, and the number 1770 adorns the labels on their bottles today.
The distillery sits inside a warehouse building in an industrial business park, situated roughly halfway between Glasgow Airport and the city’s CBD. Like many of its contemporaries, (e.g. Borders, Eden Mill, Arbikie, and more) the distillery also produces gin. Being a non-aged product, gin can be sold immediately and generate cash flow and a revenue stream while the whisky matures. Mind you, Glasgow Distillery didn’t stop at just gin. It also produces rum and vodka. Its gin, marketed under the name Makar, has been particularly successful, winning quite a number awards and medals in gin and spirits competitions.
With the distillery making several different spirits, it’s no surprise that there’s some interesting kit under the roof! A 500 litre copper hybrid still (affectionately named Annie!) combines a copper pot, a helmet for vapour infusion, and a 6-plate column. This is used chiefly for the gin and vodka production. For whisky production, the distillery started out with a pair of traditional pot stills, although capacity was doubled in 2019 by duplicating this pair and installing another matching set. As such, there are now two 2,500 litre wash stills (Tara and Margaret), and two 1,500 litre spirit stills (Mhairi and Frances). Glasgow Distillery is also one of a small number of Scottish whisky distilleries to have an iStill in its inventory, although this is not being used for spirit production at the moment.
Showcasing further its versatility, Glasgow Distillery makes three different styles of whisky: A traditional, double-distilled unpeated malt; a traditional, double-distilled peated malt; and then also a triple-distilled malt. Triple distillation was not uncommon amongst the Lowland distilleries in years gone by (e.g Auchentoshan, Rosebank, Littlemill) and the fruitier style of spirit being produced at Glasgow Distillery is well showcased in this lighter expression.
Whisky & Wisdom visited Glasgow Distillery back in May, 2017 and we were impressed with both the youthful spirit we tasted on the day of our visit, and also the general sense of…relaxed freedom about the place. Being one of the new kids on the block and doing new things, the mood and atmosphere in the building was one of enthusiasm and a “can-do” attitude. The place and the people had a different “vibe”, and it was tangibly different to what you might perceive at, say, one of the older distilleries that can be shackled by a hundred or more years of tradition and legacy. On the day of our visit, the spirit we tasted was not yet legally whisky, and we’ve waited eight years to return to this story.
Glasgow Distillery’s first 10 year old expression was released earlier this year, although it was a very limited edition. The core-range is, of course, more readily available, and we sat down this month to try the three expressions in their Signature Range…
Glasgow 1770 “The Original”
Matured in 1st-fill ex-bourbon then finished in Virgin oak. Bottled at 46%, non-chillfiltered.
Nose: The nose is initially quiet and a bit tightly locked. With time, the malt emerges – there’s cereal and a soft honey note.
Palate: Very soft for 46%. Sweet…barley sugars, and more honey. Silky to the mouthfeel. It’s very clean. Not overly complex – perhaps a bit of toffee and wood spice to add some accents. It’s balanced and pleasant-enough drinking, albeit a little unadventurous.
Finish: Medium in length, and very consistent with the palate.
Comments: This is a well-put-together whisky, in a style that typifies what the textbooks used to say about Lowland whiskies 30 years ago: Soft, pleasant, easy-drinking, and non-challenging. Some might call it a breakfast whisky.
Glasgow 1770 Triple Distilled
A combination of ex-bourbon and virgin oak casks, bottled at 46% ABV and non-chillfiltered.
Nose: The cereal is a little more lifted against its “Original” sibling. Boiled lollies, hints of caramel, and perhaps the tiniest hint of ginger. Some sandalwood in the background. Maybe even a hint of soy sauce?
Palate: Pleasantly sweet…I instantly wanted a big spoonful of cranachan to go with this! The mouthfeel is slick and oily. Possibly on the youthful side, there’s a bit of spirit heat that one suspects may dissipate with future releases as the stock gets older.
Finish: A little prickly, but surprisingly long!
Comments: Being triple distilled, this is lighter again in style, and it will appeal to those who prefer their whisky to have delicacy and finesse.
Glasgow 1770 Peated
Matured in virgin American white oak casks before an 8-12 month finish in Spanish Pedro Ximenez sherry hogsheads. Bottled at 46% ABV and non-chillfiltered, the malt has been peated to 50ppm using peat sourced from Aberdeenshire.
Nose: Like many of the mainland whiskies using peated malt from the mainland, the nose is not necessarily the iodine or maritime-laden peat bomb from Islay. Rather, it’s a very organic peat – think potting mix, forest floors, garden nurseries. There’s also a touch of mint that emerges, just before the gauze and hospital corridors begin wafting out of the glass.
Palate: Wow. Wonderful, meaty savoury notes hit you up first: Bonox, gravy, roast beef, perhaps even whisky-drizzled haggis! There’s a soft choc-malt note to this, but the mint is also here, reminding me of Allen’s Choc Mints. Superb mouthfeel, it’s actually a challenge not to drink this too quickly – it’s dangerously quaffable.
Finish: The peat leaves quite the ashy footprint on the palate. It’s long and drying, almost cigar-like in the impression it leaves lingering in your mouth.
Comments: The first thing you notice about this expression is that it is significantly darker than its two stablemates. The PX casks have evidently added a rich colour to this, giving the impression of a much older whisky. Peated mainland whiskies were once a curiosity; we’re far more familiar with them these days. Of the many I’ve enjoyed, this one is certainly up there and punches above its weight. Not necessarily for the peat or smoke in its make-up (which are both refined, rather than bombastic), but more because it’s just an easy-drinking and delicious malt!
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In addition to three expressions in the Signature Range above, there’s also the Ruby Port Cask Finish and the Cognac Cask Finish. Glasgow Distillery also has a growing list of Small Batch expressions (e.g. Tequila Cask Finish, Marsala Wine Cask, Calvados Cask Finish, Manzanilla Sherry Cask Finish), and some Cask Strength releases are also on offer.
If you’re keen to try Glasgow Distillery’s other spirits, we can vouch for them here also! The Makar Gin has deservedly won several awards. To our palate, the Original Dry Gin (bottled at 43%) is classically juniper-forward, yet this was complemented with hints of lemongrass, lemon myrtle, thyme and oregano, and a refreshing citrussy note. It’s big on the palate – absolutely perfect to enjoy neat or over ice, and will certainly shine through with a quality tonic.
The Banditti Club Glasgow Spiced Rum (bottled at 44% ABV) is made from rum distilled from freshly-pressed sugar cane juice on the island of Madeira. It’s aged for 12 months in oak casks, then spiced with a blend of tropical fruit and spices including pineapple, orange, cacao, and allspice. The nose has an intriguing marzipan note, and the palate explodes with the pineapple, orange, and cacao. (Definitely dark chocolate on the finish!). I was less keen on this neat, but it went down a storm when mixed with Fever Tree’s Ginger Beer.
Finally, if you’re keen to visit the distillery…there’s no Visitor Centre per se, however, the distillery does organise formal tours two or three times each month. You can book in directly via the What’s On page on the Glasgow Distillery website. These sell out quickly, so be sure to plan ahead and get in early.
Cheers,
AD
PS…are you in Australia? You can get your Glasgow Distillery whiskies directly from Glasgow Distillery – JQWS
