Glenglassaugh has launched its new Octaves Classic and Octaves Peated single malts.
For these two new expressions from the Portsoy distillery, small is indeed beautiful.
Both have been matured in octave casks, which are made from staves of a used cask and are approximately 1/8th the size of a butt.
Like The BenRiach’s new “Quarter” casks, also released today, a smaller cask allows for more interaction between the wood and the spirit, giving the whisky greater depth and aroma in a shorter period of time.
The Octaves Classic – non chill filtered, with natural colour and at 44% abv – has an abundance of candy characteristics.
Colour: Rich golden amber.
Nose: Sherbet and candy apples with a gentle warmth of white pepper and cinnamon.
Palate: A vibrant green apple skin note balances with stewed yellow plums and hints of black vanilla pod. Clean, freshly sawn oak softens to crisp, sweet barley in the long finish.
Finish: A delicious combination of citrus and sweet notes complement the unique oak characteristics from the octave cask maturation.
The Octaves Peated – also matured in octave casks, non chill filtered, with natural colour and at 44% abv – offers a delightful alternative to the Classic. It was produced using richly peated malted barley as the cereal varietal.
Colour: Bright autumn gold.
Nose: Apricot jam and greengage plums contrast with the warmth of freshly cracked black pepper. A subtle and delicate smouldering peat ember smokiness flows through the palate.
Palate: A fresh crisp lime zest flows over green apples and pears. Hints of tantalising ripe tropical fruits emerge in the mid palate and combine with delicate cigar box spices and a gentle oiliness, bringing great depth to the long exclusive vintage.
Finish: The delicate, sweet nature of Highland peat marries harmoniously with the distinctive spirit and cask interaction found in octave maturation.
“These wonderfully smooth Glenglassaugh single malts are matured in top-quality octave casks which bring a new depth of flavour. And as the whisky has been neither coloured nor chill filtered, the original flavours, nuances and textures remain absolutely unchanged. The result in both cases is a complex and hugely satisfying dram.”
