This is a celebratory one-off release, bottled to mark 10 years of peated single malt whisky production at The Glasgow Distillery.
The name ‘Glasgow 1770’ is a tribute to the original ‘Glasgow Distillery Company’ founding date. Our city once boasted over 30 working whisky distilleries, and the original ‘Glasgow Distillery’, as they were known for a time, were one of the largest in the world until 1902 when they closed their doors. We take on their legacy with a mission to bring quality Glasgow-made spirits back to our city, and to the world.
Our whisky making process
Each year we split our whisky production into three different whisky creation styles:
1. Double distilled whisky using unpeated malted barley.
2. Triple distilled whisky using unpeated malted barley.
3. Double distilled whisky using peated malted barley.
We’re one of only a handful of whisky distilleries that produce these three styles of new make spirit every year. We do this as it allows us to make a wide range of different styles of whisky.
Production Summary
Barley: Malted barley sourced from around the UK.
Peat: Peated to 50PPM with heather-rich highland peat.
Water: Our local soft Scottish water sourced from Loch Katrine.
Yeast: A minimum of 72 hours of fermentation within our 5000 litre stainless steel washbacks using MG Pinnacle Distillers Yeast, which gives us a bright and fruity flavour profile.
Distillation:
Two very slow distillations within our two original small copper pot stills; first within a 2,500 litre wash still named Tara, and then within a smaller 1,500 litre spirit still named Mhairi. These stills are run very slowly to produce a dark-fruit-forward new make spirit.
When producing our peated double distilled style, a low cut point of 72% - 57% is taken for the hearts to provide a rich and flavour-packed new make spirit which has an oily and waxy tactility across the palate.
Maturation:
This release is a marriage of three casks:
16/221 + 16/223 are refill ex-Bourbon barrels
16/420 is a first fill ex-Bourbon barrel
All three were initially filled in July 2016, married together in March 2026, refilled back into cask, and further matured until they were vatted together and bottled in August 2026.
Bottling:
Reduced to 54% at bottling. This product is non-chill filtered, which means we’re keeping as much flavour and mouthfeel within the bottle as possible. This bottle is also presented at natural colour, championing transparency within our product. Our bottling produced 550 bottles.
Cask Numbers: 16/221 + 16/223 (refill ex-Bourbon barrels) + 16/420 (first fill ex-Bourbon)
Whisky Creation Style: Peated, double distilled
Peat: Highland peat, barley peated to 50ppm
Cask: 200-litre ex-Bourbon barrels
Youngest Cask Fill Date: 31st of July 2016
Maturation Period: 10 Years
Bottling Date: 10th of August 2016
Bottling Strength: 54% ABV
Outturn: 550 bottles (700ml)
RRP: £69
Availability: UK, Germany, Finland
Tasting Notes:
Nose:
Soft bonfire smoke intertwines with creamy vanilla and rich honey, complemented by grilled pineapple, satsuma and crisp green apple. Beneath the fruit lies toasted malt and biscuit, with subtle earthy undertones.
Palate:
A gentle, oily texture carries flavours of vanilla ice cream, honeycomb and cinder toffee, balanced by crystallised pineapple, lemon peel and fresh orchard fruits. Sweet confectionery notes of candy floss and hard-boiled lemon sweets are underpinned by waxy citrus, delicate floral smoke and warming oak spice.
Finish:
Long, smooth and gently warming, with lingering vanilla, smoky honey and soft bonfire embers. Waxy lemon peel, heather honey and subtle wood spice remain alongside a delicate thread of sweet smoke that ties everything together beautifully.
