The beginnings of the Glenturret whisky distillery are rather vague at best. The owners claim the distillery is one of Scotland’s oldest and it is certainly rumoured that distillation was carried out in the area during the early 18th century, this was, though, by illicit means. It was in 1775, that the Hosh distillery was established by a group of smugglers. The buildings sit at the banks of the River Turret, not far from Crieff.
In 1826, a distillery called Glenturret was established, though it closed a couple of decades later. It was in 1875, that the Hosh distillery adopted the name Glenturret, Thomas Stewart was the manager.
The whisky distillery was sadly closed for much of the early part of the 20th century. Following the acquisition by Mitchell Bros Ltd in 1903 the buildings were used as whisky storage. They deemed that whisky production would not be so lucrative. Mitchell Bros went into liquidation in 1929 and for some time the buildings were used for agricultural storage. Glenturret’s saviour arrived in 1957 in the form of James Fairlie who acquired the distillery and subsequently refurbished it.
Spirit ran from the stills once more in 1959 and, shortly after, the Glenturret distillery was acquired by Remy-Cointreau. Following purchase by Edrington and William Grant and Sons of previous owners, Highland Distillers, the Glenturret distillery was under Edrington Group ownership until 2019, when it was purchased by a joint venture led by The Lallique Group.
10yo Peat Smoked
Peat smoke has long drifted through Glenturret's history with records from the early 1800s showing peat dug from Octhertye Estate. Being in the rare position of producing peated and non-peated spirit at different times of the year from the same small stills, has allowed them to craft this mellow, sweet, smoky 10 year old single malt that shows its character off to the full at a strength of 50%.
Nose: Nougat and peat smoke, with flamed lemon peel and bittersweet chocolate.
Palate: Toasted malt and more lemon, with singed heather shrouded by bonfire embers and oily smoke.
Finish: Burnt oak and salted caramel.