If you are only going to taste one Campbeltown whisky to understand what the region is about, this is it. Bourbon casks for the base, Pedro Ximénez for the sweetness, and underneath it all the salt of a town that sits with the sea on three sides.
The expert's description
Glen Scotia Double Cask is a Campbeltown Single Malt Scotch Whisky matured in 1st fill bourbon casks with a finishing period in Pedro Ximénez sherry casks, bottled at 46%.
The name comes from the two cask types. The bourbon casks lay vanilla and bright fruit into the spirit, and the PX casks add the dark, syrupy sweetness that Pedro Ximénez sherry is known for. The order means the sweetness comes last and settles as a layer over the salt rather than soaking through it. There is no age statement, which gives the blender freedom to build the batch by taste rather than by year.
Thomas Rydberg of Whisky & Rom Magasinet awarded the bottling 90 points. That is a high score for a whisky with no age statement, and it says something about the Glen Scotia spirit having enough body to manage without many years of cask time behind it.
Tasting notes
Nose
Baked fruit and vanilla, with spiced wood behind. The PX sherry gives a dark sweetness that sits clearly over the salty base note.
Palate
Round and soft. Caramel, dried fruit and a touch of spice, with the oily texture that marks the house. The salt only comes forward on the second sip.
Finish
Pleasant and lasting. The sherry sweetness holds on while a maritime, lightly dry note takes over at the end.
Specifications
Name: Glen Scotia Double Cask Campbeltown Single Malt Scotch Whisky 70 cl 46%
Distillery: Glen Scotia
Region/Country: Campbeltown, Scotland
Type: Campbeltown Single Malt Scotch Whisky
ABV: 46%
Size: 70 CL
Cask type: 1st fill bourbon casks with a finishing period in Pedro Ximénez sherry casks
Edition: Double Cask
EAN no.: 5016840151210
Flavour profile
Sherried · Soft · Fruity · Spiced · Maritime
Did you know?
Glen Scotia still ferments in nine stainless steel washbacks. That is a small number for a distillery today, and the short, controlled fermentation times are part of what gives the whisky its firm, malty character rather than a fruity, floral profile.
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