Glenglassaugh Octaves Batch 2 released

The distillery unveils Glenglassaugh Classic and Peated, the second edition of its octaves range

The Glenglassaugh distillery, located west of Portsoy near Sandend Bay, has now introduced the second batch of its octave cask series after 2016: Octave Classic and Octave Peated Batch 2: Two single malt whiskies, made from peated and unpeated malt, which were allowed to mature on site in hand-selected octave casks, which were specially made from a series of Bourbon, Pedro Ximénez, Oloroso and Amontillado sherry and port wine casks.

Image: Glenglassaugh Distillery

The small octave casks with a capacity of about 65 litres allow – due to the larger ratio of wood surface to content – a stronger interaction between wood and spirit and thus a faster maturation compared to larger oak casks, e.g. a hogshead or a butt.

Glenglassaugh Octaves Classic Batch 2

For Octaves Classic Batch 2, master blender Rachel Barrie combined Bourbon, Pedro Ximénez and Amontillado sherry octaves and bottled this unpeated whisky – neither coloured nor chill-filtered – with 44% abv. The tasting notes of the deep amber whisky read as follows:

Nose: Notes of candied pear with mango panacotta and strawberry sherbet on a base of spiced coffee, freshly sawn wood and peanut.
Palate: Soft waves of jellied sweets and chocolate. Caramel followed by mango, pineapple cubes and cedar wood.
Finish: Fascinatingly long with citrus spiced coffee, aniseed and peanut brittle.

Glenglassaugh Octaves Peated Batch 2

The Glenglassaugh Octaves Peated Batch 2 is also available without additional colour or chill-filtration and bottled at 44% abv., in which peated spirit was allowed to mature in Bourbon, port and Oloroso sherry octaves. The following tasting notes of Barrie's gold-coloured bottling were put together for this purpose:

Nose: Intriguing balance of sweetness and spicy smoke. Salted shortbread with chilli chocolate and burning driftwood.
Palate: Fruity with apricot, ginger and mango salsa, followed by paprika-spiced yellow plums and notes of barbecue-smoked maple wood.
Finish: Roasted nuts and spicy fruit, with lingering wood smoke and salted maple syrup.

Two more steps forward

Glenglassaugh’s Rachel Barrie said: "The surf rolling in on Sandend Bay and the invigorating North Sea air that passes through our coastal warehouses make this Glenglassaugh Octaves duo truly a distillation of nature’s elements that intensifies and evolves with each sip". Glenglassaugh Octaves Classic and Peated Batch 2 are two more stops on the distillery's new journey after 22 years of silence – from 1986 to 2008 – and first revived by the Scaent Group. Since 2013 the Highland distillery has been owned, along with BenRiach and GlenDronach, by the US spirits company Brown-Forman.