The booming sherry business in the 1870s produced a steady supply of imported sherry casks. Glengoyne began using them consistently to mature their spirit – and the taste of the whisky was utterly transformed, becoming softer and more complex. What began as a sharp way to save a few shillings is now the most expensive way to mature whisky – and an essential part of the flavour of Glengoyne. Spicy vanilla fruit, ripe apples and a rich, luxurious mouthfeel. This is the result of eighteen long years and a generous proportion of first-fill sherry casks.
Nose: Awash with red apple and ripe melon. Heavenly and well rounded, it drifts into hot porridge topped with brown sugar.
Taste: Full bodied, round and rich. At first macerated fruits, marzipan and walnuts; then warm spices, dry cocoa and lingering Seville marmalade.
Finish: Long, warm and dry.
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