This superb Glen Garioch single malt spent its entire maturation in a single cask. It was bottled showing its natural colour and at cask strength by Duncan Taylor. Expect a luscious palate with orchard fruits, light honey, floral notes and wood-scented oils.
Duncan Taylor has its origins in Glasgow where the company was initially a merchant and broker of Scotch whisky casks within the Industry.
Devotion to the principle of providing only the finest casks to be filled at Scotland’s leading distilleries has been a key feature of the company’s history.
Duncan Taylor has been laying down casks from premium Scottish distilleries for decades and now owns one of the largest privately held collections of vintage and rare scotch whisky casks.
In 2002 Duncan Taylor moved its headquarters to Huntly, on the periphery of Speyside, Scotland’s largest whisky producing region, where it has its own facilities for cask storage, bottling, a cooperage and very soon, its own distillery.
At that time, Duncan Taylor ceased the “brokering” of whisky casks to distillery companies and bottlers to focus on the production and marketing of its own brands, and diversifying the portfolio with the addition of gin and rum.
Glen Garioch distillery
Glen Garioch distillery was founded in 1797 and it is one of Scotland's oldest. It operated under the ownership of the founding family until 1837. After that year, the distillery was sold a couple of times and in the early 20th century William Sanderson and Sons, who were the owners of the VAT 69 blend, acquired it.
This latter company merged with other larger companies until it was taken over by Scotch Malt Distillers (SMD) who closed the distillery in 1968. A company by the name Stanley P Morrison Ltd (SPM) acquired the distillery and resumed production almost immediately after purchasing it. Under the ownership of SPM the distillery went through upgrades and innovations in the 1970's.
Peated whisky was produced, the floor maltings were upgraded and a visitor center was opened. The Suntory Group from Japan took over SPM in 1984 and according to some whisky experts, like Charles Maclean, the character of the whisky produced under the new ownership is markedly different to the one produced before the take over. In 1994 the floor maltings were decommissioned and the entire official portfolio was relaunched in 2009.
A short fermentation period and low reflux rate produce a spirit with malt/cereal notes enhanced by waxy undertones.