Distilled in the winter of 1974, just before a four-year period of closure and refurbishment at the site, the spirit was matured in refill bourbon casks until 2011, when it was re-casked into first-fill bourbon barrels. Most recently, the spirit underwent a final finishing period in oloroso sherry butts for four years, bringing it to a total of 46 full years of maturation.
The resulting single malt is described by the producer as having notes of rich dried fruit and citrus peel on the nose; a velvety mouthfeel, with notes of melted brown sugar; and a long maritime finish, with sea salt and warming cinnamon character.
Glasgow-born whisky writer Dave Broom partnered with Glen Scotia to shoot a short film in honour of the whisky's release, working alongside distillery manager and master distiller Iain McAllister.
Regarding their collaboration, Broom said: “This is such a remarkable liquid: more than just age, it is a time capsule that tells you about how Campbeltown and Glen Scotia have changed over the years. The whisky has the tropical fruit funkiness which only comes from long ageing in refill casks — evidence of that original intention of using it while young, filled with those Glen Scotia oils and salinity. The subtle, sweet, toffee elements mid-palate reflect the change in direction when mature, elegant single malts were desired, while the rich sultana like fruit harks back to the late 19th and early 20th centuries when sherry casks were the preferred choice for Campbeltown’s whiskies.”
McAlister added: “It is wonderful to contemplate that we have inherited these last remnants from those who have helped shape
Glen Scotia’s journey and been part of our history. The release of the Glen Scotia 46-year-old is a toast and a thank you to the craft of all those who have come before us."