Look now, an old bottling of Glenglassaugh. Does not look like much, but then way back then it was more about the liquid than the package, contrary to today. By now the whisky sat in the bottle twice as long as it slept in the cask.
Round, spicy and fruity nose with lots of floral notes. First a bouquet of flowers (even close to perfume), then apricot marmalade, rye bread, cigar box, mandarins and something that reminds me of peat. A stew of fruit on the stove with vanilla and caramel.
Good body, nicly oily. Immediately sweet with both a sour and salty note. Really! Dried apricots, a truckload of nuts, milkchocolate and grapefruit, joined with some sea salt and baker’s spices. And yes, the peat is now unmistakable. Obviously not the medicinal type from Islay, but the type from the Highlands. And, boy, is this good!
But the finish is the trump card: medium long, spicy and sweet, but soothing on hazelnuts and apricots with a pinch of salt.
Surely this can be counted as liquid history by now, right? What a pleasure.