Glenglassaugh Distillery, at the east end of the beautiful Sandend Bay, was founded by Col. James Moir in 1875. He quickly established a reputation for making a quality whisky and the company prospered. He ran the distillery with his two nephews until 1892, when Glenglassaugh was purchased by Highland Distillers. After being completely re-built in 1960, the distillery continued to produce whisky until 1986 when it was mothballed. The distillery sat silent for over 20 years until it was purchased by a group of investors and started production again in December 2008. In 2013, the BenRiach Distillery Company took over Glenglassaugh distillery with the intention to bring this iconic distillery fully back to life by giving it the investment, commitment and care it deserves.
Glenglassaugh is produced using the highest quality of Scottish barley and traditional distilling methods, with their key focus being on quality. While many distilleries have become highly automated, at Glenglassaugh the spirit is still handcrafted by a small, highly skilled team dedicated to creating the highest quality product. Only the finest casks are selected to slowly mature this precious spirit in their coastal warehouses until it is ready.
At Glenglassaugh, in addition to the traditional production, they also produce a very limited quantity of whisky using richly peated malted barley as the cereal varietal. The malted barley has been dried in the traditional way, over peat infused kilns, giving the whisky its unique smoky flavour. Glenglassaugh ‘Torfa’, with its peaty, phenolic nature, is a unique expression, and is quite different to the usual style of whisky produced in the Highlands.
Glenglassaugh Torfa has a gleaming yellow gold colour. The aromas are vivid, sweet, with sooty campfire smoke and sea air infuses zest of lime, apricot jam and ripe soft fruits; all gently warmed by hints of stem ginger and cracked black pepper. The palate is an eloquent one, sweet coastal peat smoke engulfs candied peel over melon, pineapple and roasted red apples. Oat biscuits, hints of heather honey and a gentle cigar box spice all combine to give a terrific balance to the expressive smoky character. This is a heady, yet elegant, harmony of distinct coastal peat and striking spiced fruit flavours.