Glenglassaugh Octaves Classic Batch 2
- Category: Highland single malt scotch whisky
- Origin: Glenglassaugh Distillery
- Bottling: Brown-Forman, OB
- ABV: 44%
- Cost: £60
What they say
Glenglassaugh Distillery, standing at the edge of the beautiful Sandend Bay on the Moray Firth coast of Scotland, has released Batch 2 of its Octave cask expressions, Glenglassaugh Octaves Classic and Peated.
Both expressions are composed of hand-selected octaves, made to size from a range of Bourbon, Pedro Ximénez, Oloroso and Amontillado Sherry and Port casks. The small octave cask, of around 65 litres in size, allows for greater interaction between oak wood and spirit, whilst the North Sea air passes through Glenglassaugh’s coastal warehouses in which the casks reside.
Official tasting notes
- COLOUR: Deep amber with a burnished copper hue.
- NOSE: Breathe in candied pear, mango panacotta and strawberry sherbet on a base of spiced coﬀee, freshly sawn wood and peanut candy crunch.
- PALATE : Sip smooth velvet waves of jellied sweets and chocolate caramel followed by a burst of mango, pineapple cubes and cedar wood.
- FINISH: Savour the intriguingly long ﬁnish of citrus spiced coﬀee, aniseed and peanut brittle.
What I say
I first sampled a Glenglassaugh Octave a few years ago when a group of friends bottled one of their Octave casks offered for sale when the distillery re-opened in 2008 and started distilling again in 2009. Bottled under Port Sgioba at 5 years old it was a touch lively but very enjoyable and assuring of the quality of spirit flowing again at Glenglassaugh. Under Brown-Forman and Master Blender Rachel Barrie, a steady stream of releases including both peated and unpeated and a variety of wood types have regularly been announced.
This is the second official batch of Octaves from Glenglassaugh. The Classic (unpeated) edition, still presented without an age statement and is probably selected from casks across vintages, with the oldest component likely no older than 2009 (~9 years max).
Thanks to Glenglassaugh distillery/Brown-Forman and SpeyPR for samples.
My tasting notes
- Appearance: Dark amber gold (11/20), medium-fine tears and ultra-fine legs.
- Nose: Sweet and a little fatty/buttery, sugary butterscotch, toffee & vanilla notes precede a medley of fruits a touch tropical before cocoa powder-dusted hazelnut latte coffee aside a healthy slice of Victoria sponge cake.
- Taste: A mixture of fruity and nutty, creamy vanilla, spices develop with dry cinnamon and some heat, hazelnut and caramel latte coffee, cracked black peppercorns, tannic black tea and hazelnut oil.
- Finish: Medium-long, zesty and drying woody spices, tannins and sweet mixed fruits.
A touch spicy as presented but with lots of great structure and medley of fruits, quite a lot of different cask stave influences made this one difficult to ascertain more exact flavour descriptors. A drop of water made it creamier and sweeter and revealed malted milk biscuit cereal notes.
Don’t take my word for it:
Bloggers submit a link to your review