IT’S ABOUT TIME
Unwritten tradition handed down by generations; the slowest stills in Scotland… At Glengoyne, you’ll discover why uniquely unpeated single malt whisky is worth the wait.
In a pristine wooded valley around 20 kilometres north of Glasgow, beneath the verdant Dumgoyne hill of the Southern Highlands, you’ll find a distillery that has been bottling Scotland’s finest single malt whisky in the same way for 186 years. Glengoyne was founded in 1833 by George Connell – legend has it that he learnt the stillman’s art from his grandfather – and the small, farm-style distillery has remained in family hands since.
At the very beginning, Connell made a bold decision that would create a uniquely smooth yet crisp dram with notes of fresh green apple followed by a sweet and malty finish. It would set his Scottish whisky apart back then and become the distinctive hallmark that true connoisseurs across the globe still savour today. Rather than using peat fires in the malting process – the standard for most single malt whisky distillers – Glengoyne’s barley would be air-dried. “Peat gives some whiskies their smokiness,” explains international brand ambassador Gordon Dundas. “Smoke can mask some of the other flavours. By contrast, we focus solely on clean, fruity flavours, giving Glengoyne its signature approachable style.”
The rest comes down to pure patience. “We run the slowest stills in Scotland,” Dundas states with pride. “Distillation in the copper pot is still the main phase of production, which produces the spirit style. We hold the temperature very low – close to 37°C – to get the slowest possible vaporisation, allowing for the most copper contact. That’s how we get a lighter spirit.”
Developing complexity, flavour and colour takes years-long maturation in hand-selected, fine-sherry-seasoned casks crafted from Spanish and American oak, each prepared for six years before a single drop of spirit enters. “American oak produces a sweeter, lighter flavour of whisky, while Spanish oak produces a richer, raisin-dark and chocolate-thick style,” says Dundas. “Years of flavour and colour come through – when the spirit from different casks is blended after 10, 12, 18 or 21 years, you make a great single malt.” As multiple global awards and a royal warrant testify, Glengoyne’s iconic golden hue and delicate taste is worth every moment’s wait.
Closely guarded craftmanship passed down generations and a commitment to environmental sustainability keep the distillery’s traditions strong. Forget about trends. “We’re completely independent, which allows us to focus so much more on quality,” says Dundas. “Above everything else, we make the best possible single malt whisky.”