Glenglassaugh 12 Years Old is a Scotch single malt whisky from the Highlands region, the first age-statement whisky released by this distillery since its revival in 2008. It is the first whisky with an age statement issued by Glenglassaugh since the 2008 reactivation. It reached the market in September 2023 as part of the distillery's renewed core range.
The Glenglassaugh distillery lies in Portsoy, on the Banffshire coast in north-east Scotland. Production at the site was finally halted in 1986, after which the plant lay dormant for more than two decades before new owners restored the site and resumed production in 2008. Today the brand belongs to the Brown-Forman portfolio, alongside GlenDronach and BenRiach. The maturation warehouses are located right by the shore of Sandend Bay, and the master blender responsible for the composition is Rachel Barrie. This is a significant moment for the distillery, which fired up its stills again in 2008 after more than two decades of silence, and since then its stock of single malt has been maturing in the distillery's seaside warehouses under the watchful eye of master blender Rachel Barrie.
The whisky matures for twelve years in three types of cask. Glenglassaugh 12 Years Old is a combination of three cask types: ex-bourbon, sherry and red wine. Each type brings a distinct character to the coastal spirit. The whisky is bottled at 45% strength.
The aroma reveals ripe stone fruit and a maritime note. On the nose there are sweet seaside waves of ripe apricot, toasted vanilla and tropical flora, carried on a warm oceanic breeze. On the palate the profile develops towards dried fruit and nuts. The palate brings candied pistachio, date and sweet figs, which move into waves of morello cherry and whipped cream, with a note of fresh sea air on the finish. Industry reviewers highlight this malt's pronounced maritime edge. Glenglassaugh's flagship single malt gives a clear picture of what this Highlander is all about – fruity and bright, with a distinct maritime accent, while the red wine and sherry casks add aromas of berries and candied nuts to the apricot and fig palate.