GlenAllachie Oak Series 7yo Hungarian Oak

One of a few distilleries built to produce blending whisky, GlenAllachie (pronounced ‘Glen-al-ACK-ee’) was founded by Mackinlay, McPherson and Co to provide malt whisky for Mackinlay blends. The distillery stands in the heart of Speyside, at the foot of Ben Rinnes and in relatively close proximity to Aberlour. Both whisky distilleries draw their water from springs in the mountains.

Formally owned by Chivas Bothers, GlenAllachie was bought by the independent "GlenAllachie Distillers Company", which is operated by former BenRiach MD Billy Walker. Billy Walker is an industry legend, he has revitalised several mothballed distilleries including BenRiach and GlenDronach.

The GlenAllachie Distillers Co. was lucky enough to inherit a vast amount of aged stocks from the previous owners though Billy Walker has started to put his own stamp on the spirit. Fermentations and capacity have been slowed to produce a more fruity, refined spirit for the future.

GlenAllachie Oak Series 7yo Hungarian Oak

From Batch 3 of the Virgin Oak Series, GlenAllachie present an innovative single malt which enjoyed secondary aging in Hungarian oak. Master Distiller Billy Walker’s search for the unusual led him to the mountains of northeast Hungary to the Zemplén forest. Its rocky volcanic soil, along with its colder climate and higher altitude, means that the trees in this region grow very slowly, giving the oak a tight grain – a desirable trait for aging spirit.

Keen to experiment with this rare oak, the barrels were toasted and charred to a medium level before hosting our complex spirit. One of the world’s first single malts finished in Hungarian virgin oak (Quercus Petraea), expect an aromatic, well-balanced and wonderfully unique whisky delivering silky smooth richness.

Bottled at 48%, natural colour and non chill filtered.

Tasting Notes

Nose: Bursting with butterscotch, citrus and milk chocolate, with cinnamon, raisins, orchard fruits and ginger.

Palate: Lashings of heather honey and cinnamon, followed by chocolate, lemon drops and caramelised brown sugar.

Finish: Ginger snap biscuits.