Wood effect creates new whiskies from Glen Garioch

garioch Vintage1999Highland distillery Glen Garioch has released two new whiskies that highlight its exploration of wood.

The inaugural expression in its small-batch vintage programme, the Glen Garioch Vintage 1999 has been matured solely in oloroso sherry casks for 14 years. This gives the malt its dark, sweet fruit, treacle and maple syrup notes and spicy, syrupy taste.

With just 1,000 cases available globally, it is non-chill filtered to retain its authentic, full-bodied Highland character.

Rachel Barrie, master glender for Morrison Bowmore Distillers, said, “This is a full-bodied malt with exquisite rich fruit, chocolate and toffee notes, which really captures the essence of the Highlands.

“Hand picked and bottled at 56.3% ABV to bring out the rich spicy flavours, the Vintage 1999 really showcases the quality of the spirit produced from this small artisan distillery through our limited-edition programme.”

Glen Garioch’s second limited offering is its first-ever single malt to be fully matured in virgin oak, creating a whisky packed with spiciness and vanilla.

Rachel said: “Virgin oak-matured malts are not for the faint hearted and neither is Glen Garioch. It’s a malt for real aficionados and this exclusive small batch really makes its mark.

“Glen Garioch’s intense flavour means it holds up well in a new-fill cask, allowing the liquid to be fully matured in virgin oak and not just finished in the barrel.

“We used the inner heartwood of 100-year-old oak trees grown in the north American mountains. Each oak barrel was heavily charred to activate the wood’s vanilla and oak spices in readiness for the maturing spirit, bringing its own unique woody tones to the malt.

“The final result is a fusion of vanilla, caramelised wood sugars and oak spices – a match made in heaven and a stand-out for malt enthusiasts.”

Just 120 cases of the limited-edition Glen Garioch Virgin Oak have been released for the UK market.

On the palate, it offers a velvet explosion of rich buttery malt, chocolate and allspice. Chocolate cake melds with treacle syrup and tangy orange marmalade leading to a long and warming finish of baked fruit marmalade, ginger and allspice.

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