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Catalogue Preview
A 48-year-old Glenglassaugh from 1974, matured in a single Pedro Ximénez hogshead.
Overview
single cask bottling from Glenglassaugh represents nearly five decades of maturation in Pedro Ximénez sherry wood. Distilled on 20th March 1974 and drawn from cask #1473, it was selected by Master Blender Dr Rachel Barrie for release to the Australian market.
The Spirit
Glenglassaugh distillery, situated on the Moray Firth coast in the Highlands, produced this whisky in 1974 during a period of traditional production methods. The spirit spent 48 years in a single Pedro Ximénez hogshead, bottled at its natural strength of 40.8% ABV without reduction. The extended maturation in active sherry wood has shaped a profile centered on dried fruits, dark chocolate, and aged oak characteristics, with coastal influences remaining present despite the dominant cask influence.
Why It Matters
This bottling captures Glenglassaugh's distillate from the mid-1970s, a period before the distillery's closure from 1986 to 2008. The selection by Dr Rachel Barrie, who joined as Master Blender in 2016, represents her curation of the distillery's remaining aged inventory. Single cask releases of this age from Highland distilleries have become increasingly uncommon.
Serving & Context
Given the age and cask strength, a few drops of water may open the structure, though the relatively modest ABV allows for neat appreciation.
Availability Note
As a single cask release, production was inherently finite, with distribution focused on the Australian market.
Catalogue Preview
A 48-year-old Glenglassaugh from 1974, matured in a single Pedro Ximénez hogshead.
Overview
single cask bottling from Glenglassaugh represents nearly five decades of maturation in Pedro Ximénez sherry wood. Distilled on 20th March 1974 and drawn from cask #1473, it was selected by Master Blender Dr Rachel Barrie for release to the Australian market.
The Spirit
Glenglassaugh distillery, situated on the Moray Firth coast in the Highlands, produced this whisky in 1974 during a period of traditional production methods. The spirit spent 48 years in a single Pedro Ximénez hogshead, bottled at its natural strength of 40.8% ABV without reduction. The extended maturation in active sherry wood has shaped a profile centered on dried fruits, dark chocolate, and aged oak characteristics, with coastal influences remaining present despite the dominant cask influence.
Why It Matters
This bottling captures Glenglassaugh's distillate from the mid-1970s, a period before the distillery's closure from 1986 to 2008. The selection by Dr Rachel Barrie, who joined as Master Blender in 2016, represents her curation of the distillery's remaining aged inventory. Single cask releases of this age from Highland distilleries have become increasingly uncommon.
Serving & Context
Given the age and cask strength, a few drops of water may open the structure, though the relatively modest ABV allows for neat appreciation.
Availability Note
As a single cask release, production was inherently finite, with distribution focused on the Australian market.
