Glenglassaugh Torfa

Rating: 16/23 I had heard positive remarks about this one, but I was apprehensive because I didn't enjoy the Glenglassaugh Evolution, even though many others did. Nevertheless, peat is a solid choice when dealing with a young whisky. Nose: Initially grassy, then peaty with a touch of nectar sweetness. I detect a hint of faint red fruit that brings to mind barbecue. Then, just some char that enhances that impression. The peat isn't overwhelmingly strong, nor is the distillate or barrel influence. This brings to mind something like Corsair Wildfire. The Wildfire has more mesquite, herbal, and wood scents. After letting it sit for a few minutes, the peat becomes more prominent with clear iodine, smelling like a moderately peated scotch. It doesn't smell particularly exciting, but it does smell more like what it is. I still detect some unusual scents. Beyond black pepper, I notice white pepper and even rainbow pepper. And there's still a hint of campfire smoke. It's slightly sweet, reminiscent of barbecued ribs, but only intermittently. Palate: It's surprisingly smooth and even a bit viscous, though the fullness isn't quite there. It features ample smoky dry grass with some herbal peat flavors, hints of tangerine and cherry, perhaps a layer of vanilla. Possibly a touch of cinnamon. I get a mineral flavor that occasionally approaches salty sea spray. It's actually quite balanced and approachable. There's also some maltiness bordering on caramel that indicates its youth. There's decent complexity and balance, but nothing exceptionally exciting is happening, and it's definitely a bit young. Lightly waxy in texture. Finish: Smoky dry grass. A bit of citrus. Some mild herbal flavors. - Conclusion - This is the best Glenglassaugh I have sampled. It's not as complex as Glenglassaugh's Pedro Ximenez Sherry Wood Finish (which was surprisingly complex for a PX finish), but it possesses sufficient complexity and has much better balance with a genuinely enjoyable flavor. It's not as full-bodied as Glenglassaugh Evolution by a significant margin, nor as full as the PX Finish either. Let's do some quick comparisons. Corsair Wildfire tastes more mature and complex after being open for about a year. This actually reminds me of why I loved the Wildfire so much initially. This cannot match that complexity, which I'd place at a maximum of 19. So, 19 is the upper limit here. Even after trying that campfire-heavy dram, this gives me a bit of a campfire vibe on the palate and especially on the nose. Amrut Peated has a much more tart and pure sort of waxy flavor with some yeastiness. It's drier with a cleaner profile. This is sweeter with more going on. I can't fault anyone for choosing one over the other, suggesting this is likely at least in the same league as the 17 I gave the Amrut (though perhaps that score was a little too high). Westland Peated takes a completely different path with its peculiar papery ale flavor, which is quite complex but also a bit thin and clearly very young. The light peat there doesn't compare to the richness and fullness here. This is also more complex and more balanced by traditional standards. I believe I rated Westland Peated too highly last time I tried it. I still genuinely enjoy its unique ale profile, but I don't consider it that great of a whiskey now. Westward is fuller and richer with more complexity from its even funkier ale profile (though my Westward bottle has been open for a couple of years, while my Westland bottle has only been open for a couple of hours). I would certainly choose the Torfa over the Westland. I don't think the Torfa is bad in any way, but I believe that statement says more about the Westland than about the Glenglassaugh. The difference is remarkably decisive. Laphroaig Quarter Cask definitely has more peat and funk, but it also has more of that moldy bread character. This may be young, but it's sweeter and less challenging. I think I'd prefer the Laphroaig between the two, though likely by no more than 2 points. I would consider the Laphroaig more challenging, but this a less traditional scotch. This strikes me as a complex but slightly light and unrefined product with significant potential and is already quite sippable. It's somewhat in the territory of Shin 10, being either interesting due to its complexity or off-putting due to its oddity. This holds together better than Shin 10, but it's lighter than anything else I've sampled side-by-side. I would probably say that Laphroaig Quarter Cask and Amrut Peated are superior. The Amrut has a better core flavor, and the Laphroaig offers a more traditional profile with increased richness and not substantially less complexity than this. Shin 10 also seems better because it's richer, though its unconventional balance gives me pause. Westland Peated has its own distinct profile, but it strikes me as less complex and less mature than this, so I would prefer the Torfa over it. I'm undecided between a 16 and a 17 here. I think I'll settle on a 16, but either score makes this definitively the standout of Glenglassaugh's range. Wow, this is only $50?! I wouldn't call it an incredible bargain at that price, but it competes with mainstays like Laphroaig and Ardbeg at that price point.

Stop number 61 on the SDT is Glenglassaugh. This Highland distillery was founded in 1875 and was producing single malts (mostly for blending) for over 100 years until it was mothballed in 1986 during the great whisky recession. It sat dormant until it was sold in 2008. Production resumed and Torfa (Old Norse for turf and turf meaning peat in this case) is one of the first offerings from the newly matured whisky. Torfa is a NAS expression peated to a level of 20ppm and is 100% ex-bourbon matured. It’s bottled at 50% ABV, non chill filtered and natural color of pale straw. The aroma is intensely sweet and fruity with a backbone of smoky peat. Peaches and cream and pie crust...basically a peach pie with whipped cream. Apricots, white grape juice, apple juice. Lemon/lime citrus and candied pineapple, pears, oranges and tangerines. Surprisingly I got sunflower seeds/oil. It was brief but there, not something I’ve ever noticed before in a whisky. Pickled ginger, vanilla custard, buttercream frosting. The peat makes itself known here with sweet smoky bacon, brown sugar glazed ham and pan fried whitefish. Olive oil brine and soot. Black licorice candy and after a while some mint. Towards the end it turns grassy with dry hay. Much more complex than I would have guessed. The palate arrives with a burst of sweet peat. Lemon custard, peaches, apricots, pears and apples. Smoked ham, bacon and brisket. Light spice in the way of black pepper, ginger and cinnamon. A bit of vanilla and butterscotch with a hint of golden raisins. A very light oak, almost completely hidden. As a friend noted, I get black licorice jelly beans. Slightly vegetal/ earthy, like unwashed celery. Peat smoke, not too strong though, but just enough to be really good. Light to medium bodied. Oily, creamy and mouth coating. The finish, unfortunately, is on the short side. Smoky with a general sweetness. I was surprised by the sheer sweetness here, especially considering that it’s all from bourbon casks. Very fruity and quite smoky for being only 20ppm. I suspect we are dealing with refill casks since it is a very light color even at 50% ABV, which would suggest that most of what I am smelling and tasting is distillery character and not casks influence. Still it’s damn good very drinkable at 50%, no water needed. I’d love to try this with a sherry or port finish. I paid $70 for this bottle and it’s right on the edge of worth it/ not worth it, but I say it’s worth a try. A stronger finish would have pushed this to a 4.5, but I’m giving it a 4-4.25. Cheers

Review #069 Type: single malt scotch Comments: No Age Statement, matured in ex-bourbon casks, the distillery’s inaugural peated single malt release since reopening, peated to 20 PPM Tasted after: Glenglassaugh Evolution Appearance (no score): Russet color. Swirling reveals a thin line sticking to the side of the glass, legs are slow to form. Nose: 14/20 Gentle peat smoke, vanilla, caramel, bacon, a little lemon zest, and a hint of salty sea breeze. Palate: 32/40 Nice oily mouthfeel. For flavors, there’s a little smoke, crisp and mildly sour green apples, dark chocolate, vanilla, and a bit of lemon citrus. Finish: 30/40 Medium-short finish. Starts with an interesting charred and burnt flavor, then becomes a bit sweeter with notes of licorice and baked apples, ending on a dry and slightly spicy note with oak tannins and a little salt. With Water: A few drops of water emphasizes the vanilla scent on the nose and the sour flavors on the palate. Total: 76/100 Final thoughts: I bought this bottle and the Evolution at the same time, and was expecting to enjoy this expression more given the opinions I had seen and my fondness for a good peated whisky. Initially I believe I did, but then I forgot about these bottles on the back of my shelf for probably over a year, and they both changed during that time. This is a solid bottle and was a good value for the price, but if I could only go back and buy one of these, I’d pick the Evolution, time was a much better friend to it. Price: $50 Would recommend: maybe Would buy: maybe

Glenglassaugh tasting event, Sydney, February 19th. Whisky #7 Nose: Aromatic sweet smoke balanced by fruity citrus and floral notes, but the foundation of the nose is the crisp, clean smoke. Over time, notes of beeswax, lemon, dried fruit, coconut, crème brûlée, pineapple, and a delicate cinnamon spice emerge. [The aroma from the dry glass is honeyed smoke]. Palate: A sweet, buttery, lightly briny, and smoky arrival – akin to kippers cured in brown sugar. A resinous note from the cask and a touch of raisin sweetness appear as it develops, along with mild ginger spice, immediately followed by a generous amount of fresh tropical and stone fruit. The texture is creamy and satisfying. Finish: Medium/long. Faintly salty smoke. This was the seventh offering of the tasting night, and while the 42-year-old expression before it set an impossibly high bar, the peated whisky had to be the final act of the evening. It's a very approachable, sweet, floral, peaty dram. It bears some resemblance to Connemara Turf Mór but possesses greater body and complexity. The pervasive smoke that drives this spirit is not the medicinal west coast type; it's much softer, woodier, and more akin to Benromach smoke. The nose is complex yet restrained and takes time to develop, but the true essence of this whisky, and what makes it work so well, is the oily and sweet character of the nose and palate. This provides the spirit with a creamy weight to balance the relatively high alcohol content and allows the aromas and flavors to shine. Recommended. "Good": 84/100 (3.75 stars)

Nose: Light peat, contrary to the label, very subtle and pleasant, dominating the aroma except for a faint trace of lemon and cream. Palate: The peat becomes more pronounced here, with hot pepper, honey, and vanilla, plus light citrus. Finish: The peat intensifies here, reminiscent of Octomore, and like the nose, it dominates the finish, which is also very long and enjoyable. A straightforward and uncomplicated whiskey, but still very good. I'm not usually a fan of NAS, but I truly enjoyed this whiskey! Score 4.25

On a chilly Friday evening, I'm finally getting to try this whiskey shared by a friend. I put on Portlandia from the DVR (catching up on shows and samples!). Subtle peat and a hint of salty sea air/seaweed introduce this dram. As you explore the aroma, a touch of iodine appears alongside fruits: apples, lightly toasted coconut, and pineapples. Add some vanilla cream to complete the profile. The whiskey presents with a thin, light, and silky body but offers a range of flavors. Smoked bacon or jerky, white sugar sweetness, butterscotch, and fresh ginger root. Towards the end, a hint of banana quickly appears and vanishes. You can perceive the transition from sweet to zesty in a very direct way: from one point to another. What remains are notes of charcoal and earthiness. Black pepper fades into bitter dark chocolate and oak. The soul feels quite warmed. From beginning to end, this whiskey provides rich, bright, and full aromas and flavors. If this whiskey could be improved, it would be by extending the finish. A quality whiskey that is unfortunately hard to find (at least where I am). [90/100][Tasted:2/9/18]