Glenglassaugh Evolution Single Malt Scotch Whisky (700ml)

Glenglassaugh has been described as a 'coastal' distillery, being located on the north coast of Speyside near Glen Deveron and Banff. Founded in 1875, between 1960 and 1986 it produced malt whiskies for the blending market, in particular the Cutty Sark and Famous Grouse blends. However, it suffered from the recession riddled decline that plagued the Scotch whisky industry in the early 1980's and was mothballed in 1986. It restarted production in November 2008 after being acquired by independent investors, the Edrington Group, following a complete refurbishment by the new owners.

Retasted April 2018... Brilliant gold. Super pure with scents of beeswax, pineapple pudding and fruit’n’nut chocolate. Rounded and poised with a chocolaty edge to the malt, following through to a juicy, textural finish featuring tangy tropical fruits and a spicy burst that fans out in the mouth. Fine sweet-dry balance. Delicious. 50% Alc./Vol.

First tasted November 2013... [ from a 20 ml sample]. Brilliant pale straw gold. A brief shellac and glue blemish turns to peppermint and honeycomb - a combination that's a sheer delight. Gains more vanilla and toffee with aeration. Delivers semi sweet, caramelised fruit flavours before crescendoing with a tingly, warm and spicy flourish that hollows out the profile towards the finish. Ends dry, numbing but long. Sound balance at this high ABV. Subtle spicy, caramelised fruit fade. 90 points 57.2% Alc./Vol.

Other reviews... Following on from Revival, Glenglassaugh has released 6,000 bottles of Evolution, an expression also made after the distillery’s reopening in 2008. It has been matured in first-fill George Dickel barrels and bottled at cask strength. Peaches and gingerbread on the nose, with brittle toffee, icing sugar, and vanilla. Luscious soft fruits dipped in caramel figure on the palate, with coconut and background stem ginger. The finish is medium in length, with spicy toffee. 86 points
- maltadvocate.com (Vol. 22, #1) Reviewed by: Gavin Smith