Glasgow Distillery - 2015/2026 - 10 y.o. - Oloroso Sherry Butt #15/137 - Kirsch

Volume: 0.7 litres | Alcohol content: 46% | Chill filtration: No | Colouring: No

Special Features:

Ten years in a single Oloroso Sherry Butt define this exclusive single-cask bottling for Kirsch Import. The company selected cask 15/137 back in 2015. The double-distilled single malt, made from unpeated malt, matured in it until bottling in 2026. It therefore comes from the present-day Glasgow Distillery’s first year of whisky production.

The bottling combines the distillery’s fruity character with cherries, dark chocolate and espresso, followed by dried fruit. Black pepper provides a warming conclusion. The worldwide release comprises 800 bottles. The whisky was bottled at 46% without chill filtration or added colouring. The dark 0.7-litre bottle has a cream-coloured label featuring a historic city view and comes without gift packaging.

Tasting Notes:

• Nose: Ripe cherries and dried fruit shape the nose. Espresso and dark chocolate add a deep, roasted note, complemented by sherry-like sweetness.
• Palate: The whisky feels soft and rounded on the palate. Intense cherry fruit is accompanied by chocolate with a delicately melting quality. Espresso adds a subtle bitter edge.
• Finish: The long finish reveals a distinctive, warming black pepper spice.

Distillery/Bottler:

Liam Hughes and Mike Hayward founded The Glasgow Distillery Company Ltd. in December 2012. They established their distillery in a converted warehouse in Hillington, on the outskirts of Glasgow. It filled its first whisky cask on 5 March 2015. The name Glasgow 1770 recalls the historic Glasgow Distillery, which was founded in 1770 and closed in 1902.

Glasgow Distillery divides its whisky production into three phases: it double-distils both unpeated and peated malt, and also produces a triple-distilled whisky from unpeated malt. Fermentation lasts at least 72 hours and uses Pinnacle yeast and stainless-steel vessels. These can be thoroughly cleaned between production phases to prevent smoky notes from entering the unpeated style. Slow distillation extends contact with the copper of the stills and supports the spirit’s sweet, fruity character.

Facts: