GlenAllachie 10 YO Port Wood (700ml)
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The GlenAllachie Distillery was one of the few post-war distilleries designed by William Delmé-Evans and focused on using gravity-fed methods to reduce energy requirements. The distillery was built in 1967 and began its first production run in 1968. For most of its life, the GlenAllachie Distillery was a production distillery used to produce large quantities of malt whisky for use in blends like Chivas Regal and Clan Campbell. It wasn’t until the 1990s that the distillery saw its first official bottling.
In 2017, a team headed up by Master Distiller, Billy Walker (notorious for changing the fortunes of BenRiach and Glendronach), formed the GlenAllachie Distillers Company and purchased the GlenAllachie Distillery from Pernod Ricard. The distillery came with the added benefit of a warehouse full of old single malt dating back as far as the 1970s to blend with. With over 100 years of combined experience in the industry, this team sought to usher in a new era for GlenAllachie by leaning into the rich fruit-forward character of the distillery. This was achieved by greatly reducing their production capacity and extending the fermentation of their wash to a whopping 160 hours (industry standard being half that or less). Without going into the nitty gritty science too much, this extended fermentation period allows the formation of more esters and consequently a significantly more complex spirit.
One is immediately struck by the unique ruby and garnet hue of this whisky in the glass. Fresh raspberries, chocolate-covered strawberries, honey, and rosehips burst from the glass while the palate is fruity and sweet with peppery spices and refreshing mint accents cutting through the rich oily body of the whisky. The finish is a deft interplay between the heavy fruit, toasty oak, and vibrant spices that leaves one with a truly lip-smacking impression.
Since being taken over in 2017, the Glenallachie distillery has greatly reduced their production capacity and extended the fermentation of their wash to a whopping 160 hours (industry standard being half that or less). This extended fermentation period allows the formation of more esters and consequently a significantly more complex and fruity spirit. The spirit is distilled in relatively short and spherically-shaped copper pot stills that produce full and rich new make spirit. In the case of the 10 year old Port Wood bottling, the spirit is first aged for about 8 years in american oak before being transferred to 650 liter “Port Pipe” barrels for an additional 2 years to draw out the deep fruity character of the port wine.