2024 Release, Official Bottling | 60.7% ABV

Score: 7/10

**Very Good Indeed.**
***TL;DR***
*Delicious peat & BBQ meats; a joy of a dram*

How relevant is an age statement today?

This question could merit its own feature, but I’ll share my take as I dive into this cask strength Lowlander.

Going back to early 2017, I found myself standing at the duty free section of Barcelona’s Josep Tarradellas –El Prat, bewildered at the selection in front of me. I’d mentioned to my wife enroute home that I wouldn’t mind picking up a bottle of Scotch instead of my usual Jameson or Redbreast; a change of pace to do me for the year ahead.

While I only recognised two, maybe three of the brands displayed, I’d tried a small sip of Glenfiddich years previously and I knew the 12 year old was a favourite of a good friend of mine. Bemused at the price of some of the older bottles, I picked up their ‘Glenfiddich Select’ and decided to take the plunge. With a few days of holiday remaining, I popped this bottle open and decided to see what the bottle had in store.

Having worked in a coffee shop during my Masters degree the previous year, the staff there had a real enthusiasm for tasting each coffee bean variety and pairing it with food. The more we tasted, the better informed we were to educate and assist our customers should they have any questions. This was a lightbulb moment; I could actually taste things that weren't just simply ‘coffee’ or ‘bitter’, but nuance that could complement certain foods. I’d heard that whisky, just like wine, could be tasted and enjoyed in such a manner, so my curiosity was sparked.

Laptop open for a quick Google search, I found Richard Patterson videos informing me that a copita shaped glass was desirable if you wanted to nose and taste whisky for analysis and examination. Luckily, the flat rental I was in with my wife had four copita glasses, so why not pour this Glenfiddich and a Jameson alongside. I was excited to get started and, thinking about it now, that enthusiasm for comparing and contrasting hasn’t diminished in the slightest since.

I remember vividly comparing the two was such fun, an eye-opening experience. I had no idea that the Scotch versus Irish head-to-head could bring such differing results. The Scotch was heavier with bolder tasting notes, licks of tobacco and leather with a fruity background. This compared with much lighter and brighter notes that I found with the (and admittedly rather basic) Irish whiskey.

However, when I searched for more information about this Glenfiddich bottle, I was found wanting. The tasting notes on the bottle casing helped a little, but one of the first questions I kept asking was, ‘...what age is this?’

I wouldn’t say Glenfiddich are any more transparent today than they were then but, compared to the whisky contemporaries we all now know and love today, the information I sought, even for an absolute beginner, just wasn’t there.

Looking back, I wasn’t alone, as it turned out. This line of questioning was all part of the Scotch whisky landscape of the time. We’d come to understand that most brands had a core range that proudly displayed an age on the bottle, so seeing no mention of it was odd. I had no idea what different variable ABV could do to a whisky, nor any clue what chill-filtration was, so age was an obvious and seemingly important thing, to me at least; ‘...it has to have an age statement for it to be good….right?’

An age statement meant quality. Years of industry indoctrination. An assurance from the brand and whisky makers that without an age, it would be inferior. Without any insight, like most folk, I looked down upon those non-age statement releases.

Despite this, while enjoying the malt I’d bought over the following weeks, my curiosity was piqued, I wanted to try the other Scotch bottles at the supermarket, wondering if the Glenfiddich 12yo, Glenmorangie 10yo or Talister 10yo were all better quality than what I’d purchased? Here is where I stepped down the slippery Scotch whisky slope that appeared, only for it to whisk me away to adventures of comparison and new experiences. Instead of just enjoying what I’d purchased which, I considered at the time, had cost me a lot of money - especially as it was just a bottle of alcohol - I was already looking to the next thing. Comparison is the theft of joy don’t they say? Well, if that’s true I still suffer from it.

I also took one particular YouTube video quite literally as well. Knowing my hard earned cash (well, let’s say earned) needed to go far when purchasing whisky, I used the original Aqvavitae video, Whisky Buyer’s ABCD Guide. If a new bottle I wanted didn’t meet these 4/4 ‘ABCDs’ then I didn’t want to know.

That was just my mindset and perspective on whisky at the time. The video is over seven years old now and, while it’s still very useful, whisky itself has changed a lot in that time. I think we have a more open mindset when purchasing whisky today. This is mostly an effect of newer distilleries and brands that have been established and releasing relatively young whisky during the last seven years or so.

With regards to the other points featured in that ABCD video, I still hold natural colour and non-chill filtering of whisky in very high regard. The more natural the presentation of the whisky, the better it is in my experience. That label declaration is assurance; peace of mind that the producer cares about quality and giving us the most natural presentation possible, especially when their whisky is made flavour first. With this transparency, and more details typically uncovered through websites, QR codes or knowledge about the distillery and the ethos, I’ve massively relaxed my stance on needing an age statement present on the bottle label.

Since the establishment of these new brands and their releases over the years, I’ve begun to appreciate and understand their individual approach when it comes to cask management, barley varieties, fermentation and distillation methods. All of which can alter and change the end product, providing such a unique flavour experience while creating character and a profile amidst the huge list of distilleries and whisky offerings available to us today.

Beginning with the likes of Arran 10, Glencadam 10 and even the Lagavulin 8, was an eye opener for me in enjoying and really appreciating these ‘younger’ expressions of Single Malt Scotch. Well, younger compared to those 12, 15, 18 statements that were prevalent in the many core ranges (and once upon a time available in the supermarkets!).

If we consider where we are today in the 2020’s; we’re all much more relaxed about the lack of an age statement. I’m now appreciating what these distilleries are doing in terms of better casks; better quality of wood and managing their resources to complement the whisky; longer fermentation times and altering cut points, eschewing efficiency and chasing flavour. These and other flavour-forward strategies move us towards a better quality of liquid in the bottles we purchase. And keeping those bottles priced fairly is imperative too, they don’t need to be cheap, just fair. With modern thinking, up to date strategies prioritising malt whisky and its quality, it’s been widely proven that whisky can be good at 3 years old, great at 5 and exceptional even at 7 years old.

Review 1/3 - Hamish

Glasgow 1770, Peated PX Cask Strength, 2024 edition, 60.7% ABV
£65 and wide availability

This whisky is double distilled with malted barley that has been peated to 50 ppm. The peat itself comes from Aberdeenshire. It was matured in virgin American white oak casks and finished in Pedro Ximénez sherry casks. No mention of how long it has stayed in the casks.

Thanks to the folks at Glasgow distillery who offered this bottle to Wally, who then offered it out to the writers group for a no obligation Dramface review. I’m very grateful for the opportunity to review this alongside Fergus and Ramsay (who purchased). Glasgow is a brand of whisky I have very much enjoyed this year, it’s coming into its own and I’m hooked.

Nose

Bacon fries. Crispy salted potato skins. Black peppercorns. Salted potato chips. Vanilla whipped cream. Very woody. Flaked almonds, turning into an almond butter, almost. Some gummy bears are there. Shredded tobacco leads with roasted coffee beans. A delicious and warm BBQ sauce with smoked paprika, cumin and marjoram. Slightly sweet peat and in the background there’s a touch of peppermint. It’s a thick dram with a load of blackberries and plums.

Palate

Maple syrup and coffee cake. Pecans. Caramel frosting and crispy pancetta on baked sourdough bread. Oily. Nicely weighted with a sweet peat and campfire smoke. Salted caramel toffees. Minty, with some pine needles in there too. Can be a bit prickly, but nice. Turns a little bitter and licorice-esque. Aniseed with cardamom pods. Honey roasted ham, the burnt ends too. Delicious. Brown sugar, fizzy cola bottles on the end of such a lovely dram. The finish is long, silky and elegant. Nothing brash or domineering here, just a wonderful balance of that peat, meatiness and a sweetness with many elements.

The Dregs

Glasgow has been the distillery of 2024 for me. Earlier this year I picked up the original and peated versions, both 46%. Wonderful drams that showed exactly what the distillery and brand are all about and what they want to do. I’ve yet to try their Triple Distilled though, given the recent and quite exciting releases that bottle has fallen down in the purchase list.

I fell in love with the Manzanilla Small Batch, their Cognac Cask was a good release, the Tequila finish was wonderful and the most recent Islay Cask is very, very good. I haven’t loved everything though. Tokaji wasn’t for me at all, and while not a bad dram I just couldn’t connect with how the cask fought with Glasgow’s distillate.

I hope these releases of the peated cask strength and the original continue to come out at this quality each and every year. As Rob stated on one of the most recent Dramface podcasts, the best peated Scotch doesn’t come from Islay, and boy do I agree. There are so many examples of how it can be done brilliantly elsewhere in Scotland, not only Islay. This Glasgow peated release is up there. My score reflects my feelings, and while not exceptional this is one I’ll shout about and share with as many people as I can. I’d give the ex-Islay cask a point more given how delicious it really is. As we move deeper into colder nights, this will be the winter warmer to help me get through.

This bottle and release seems to do just fine without any age statement. The liquid and character of the distillery does all the talking. This whisky has weight, balance and a grip that makes you pay attention. The nose and palate changes with each sip, enough to make me want to go out and buy another bottle.

Score: 7/10 HF

Review 2/3 - Fergus

Glasgow 1770, Peated PX Cask Strength, 2024 edition, 60.7% ABV
£65 and wide availability

Although I’ve tried a couple of expressions from Glasgow distillery before, they’re still relatively new to me. The last expression I tried from them was their Cognac Cask Finish, batch no.2, which I was very impressed with. Needless to say, when Wally asked if any of us were interested in reviewing their latest small batch releases, I put my name forward. Wally offered our details and suggested it was dealer’s choice on who received what. They sent these Peated PX Cask Strengths to both myself and Hamish, while Tav picked up his own.

Score: 7/10

**Very good indeed.**
***TL;DR***
*Rich, smoky and delicious*

Nose

The first thing I get is a nice, sweet lick of PX sherry goodness. Think sticky toffee pudding, figs and dates drizzled in golden syrup, and a dusting of icing sugar. There are some savoury notes as well, though, to balance things out. It’s woody, for a start. This probably sounds odd but I get this slightly tangy, smokey smell that reminds me of creosote painted fences on a hot summer’s day. That might not sound so pleasant but it’s very enticing here.

I also get dark chocolate and orange. Maybe chocolate orange. A bit more time with it reveals more wood. This one’s been matured - initially, at least - in virgin oak, and I think that that shows up on the nose.

Palate

The palate isn’t quite as oily as the nose might suggest, but there’s definitely some weight here. I get barbecued meats, Nice n’ Spicy Nik Naks and more of that warm creosote that I picked up whilst nosing it. There’s some dark chocolate, orange - both of which were, again, prevalent on the nose - and also some stem ginger. I also get bitter tannins in the finish, along with pencil lead and some Covonia cough medicine.

What I particularly like about this whisky is that the smoke, whilst still playing its part, isn’t front and centre. It’s not especially complex but it is a very well balanced expression, with smoke, sweetness, some umami notes and the tannin-rich finish all working together. It’s very moreish and perfect for this time of year.

The Dregs

This is a very, very solid whisky, especially considering the price. The mouthfeel remains intact due to the lack of chill-filtration, and the high ABV means that you can play around with water without drowning it. When I think about other sherry forward peated expressions that are available right now - Kilchoman Sanaig and Laphroaig 10yo Sherry Oak are the two that immediately spring to mind - this gives both a run for their money. Admittedly, it’s a fiver more than either of them, but you’re getting a lot more ABV.

At £65 a bottle I don’t think you can go wrong. If you’re after something warming, smokey and rich, then this ticks all of those boxes. Like I said before, Glasgow is relatively new to me, but the expressions that I tried before this one definitely left me with the impression that they’re doing great things. This one does nothing to dissuade me from that. A solid whisky at a fair price that’s aimed squarely at enthusiasts.

Score: 7/10 FMc

Review 3/3 - Ramsay

Glasgow 1770, Peated PX Cask Strength, 2024 edition, 60.7% ABV
£65 and wide availability

Score: 7/10

**Very good indeed.**
***TL;DR***
*Big and flavourful, smoky jam*

Nose

Barbecued meats coated in hoi sin sauce, toffee apples, blackcurrant and cherry jam, with magic marker pen and wood smoke with a slight medicinal edge.

Palate

Earthy peat, brown sugar, toffee and bundles of jammy red fruits – blackcurrant and cherry again. Then comes the smoke which is ashen but not overpowering and includes smoky bacon crisps. The is tempered by the continuing sweet red fruits, which become slightly menthol like Tunes cherry lozenges. The barbecued meatiness comes in next with black liquorice, chocolate coated coffee beans, leather, vanilla and tobacco smoke running into the long, long finish.

The Dregs

As you would expect from a peated whisky with this much sherry influence and bottled at 60%+, it’s big, bold and packed full of flavour. It’s a cask-influenced style of whisky that Glasgow are doing very well right now. The first time I tried this was at the Glasgow Whisky Festival. I decided to buy a bottle a couple of days later; a decision I am not regretting.

The purists will say it’s over the top and doesn’t allow the spirit to shine and I couldn’t disagree with that, but tasty is tasty and there is plenty of room for multiple styles of whisky. You’ll get more of the Glasgow spirit from the Original and Triple Distilled releases, if that’s your preference. I would love to see Glasgow bring out a 100% ex-bourbon expression at some point in the future.

They must have a few nice casks in the warehouses that could make a great small batch release. Until then, I’m more than happy with what Glasgow are giving us.

Score: 7/10 RT

Tried this? Share your thoughts in the comments below. HF

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