By 1974 Campbeltown's whisky-making empire had fallen and most of its local distilleries had closed and passed into memory. Those few that remained were adapting for a new world, and Glen Scotia was understanding a four-year program of investments and renovations that spelled opportunity for the town and would have brought with it a great sense of optimism. But for the distillery manager, Mike Smith and his team, these final years and casks would also have marked the close of a very special chapter of history.
It was a chapter defined by tradition, care, and craftmanship - an old way of doing things - which was handed down to Mike by his father during his own appointment as Glen Scotia's Distillery Manager. Today's Glen Scotia's current Distillery Manager & Master Distiller, Iain McAlister, has picked up the mantle of caring for these cherished casks of exceptional character, and ensuring the final result is outstanding.
Velvet mouthfeel with layers of melted brown sugar and golden caramel, baked apple, and poached pear in vanilla syrup with orange citrus notes
To mark this special release, our distillery manager Iain McAlister invited whisky writer and friend, Dave Broom to the distillery for the first tasting of the 46 year old. Together over a dram, the two explored its incredible history and provenance.
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