Glengoyne 8 Year Old 2014 (cask DL16333) - Provenance (Douglas Laing) | 700ML

From Douglas Laing's Provenance independent bottling series comes an 8-year-old Glengoyne single malt that was matured in a single refill hogshead from April 2014 to September 2022 before it was bottled at 46% ABV.

Glengoyne 8 Year Old 2014 (cask DL16333) - Provenance (Douglas Laing) | 700ML Tasting Notes

Nose: Red berries, earthy vanilla, with sugary white chocolate, and a touch of cinnamon.

Palate: Creamy, rich malt with apple pie, toffee, and a hint of porridge oats.

Finish: Lemon zest and honey-coated barley.

Distillery Information

The Glengoyne distillery sits at the foot of Dumgoyne Hill near Loch Lomond. The distillery burn, as it is known, tumbles down the Dumgoyne Hill providing water for the 1.1 million litre capacity whisky distillery. In the past, the woodlands and undulations which covered the surrounding area gave superb shelter for the illegitimate distillations that were brought about by heavy spirit taxation. During the early 19th century, it is rumoured, there were as many as eighteen illicit Stills in the area. In 1833, the local farmer, George Connell was granted the license to legally produce whisky in the area. He founded the Burnfoot Distillery, which became Glenguin Distillery in 1861, then, in 1906, became Glengoyne. The previous owners Lang Brothers were acquired by Robertson and Baxter. The distillery was renovated and a further still was installed. The water is unpeated and the malt used is similarly devoid of peat. Glengoyne is one of several such whiskies in Scotland, but is the one that has made the biggest virtue of it. Glengoyne enjoys the slowest rate of distillation in Scotland (the spirit comes from the Still at around 4-5 litres per minute) which encourages the formation of ‘esters’ giving Glengoyne its characteristically sweet, smooth taste. The spirit is then matured in oak casks from Spain, which have previously contained Sherry. Ian Macleod Distillers look after this whole process. Once felled, the oak is cut into strips and dried in the sunshine of northern Spain for two years before being made into casks and filled with the Dry Oloroso Sherry for a further two years.

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