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Glengoyne 12 Year Old 2010 Bottling

Glengoyne 12 Year Old 2010 Bottling

Single Malt Scotch Whisky
  • 43%
  • 70cl
  • Product details
    Single Malt Scotch Whisky
  • 70cl
  • Product details
  • 3 Sold
  • 3 Sold

    RM 560 RM 450

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    Tasting Notes:

    • Nose: Toffee apples, a little acacia honey, nectarine in syrup and spice, supported by toasted barley in the background.
    • Palate: Over-ripe grapes, honeyed with hints of vanilla, coconut milk and oak spice. Light touches of chocolate ice-cream.
    • Finish: Long, oily finish with lingering coffee notes.
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    Glengoyne 12 Year Old

    A perfect balance of oak and sweetness
    Lemon zest, toffee apples – and a scent of coconut. Our signature sherry wood brings intensity and richness, while first fill bourbon casks add fresh notes of citrus and vanilla. Paired with scallops, ginger and chilli. The clean sweetness of seared scallops complements the whisky’s soft oak finish; the ginger and chilli heat highlight the dram’s tropical notes. Summer in a mouthful.

    Glengoyne distillery prides itself on having the “slowest distillation process in Scotland,” with 6 years of seasoning their own oak casks before aging. They also completely air dry their own barley instead of using peat. The name “Glen Guin” translates to “herd of wild geese,” referring to the distillery’s surroundings. Non chill-filtered.

    Six guiding principles rooted in nearly 200 years of our craft. An unwavering commitment to the environment. And a gathering of like-minded people. This is the Glengoyne Way.

    The six guiding principles:


    Our founders established this tradition through necessity: there is no peat in the soil around Dumgoyne. This means there is no smokiness in our whisky – and nowhere for coarse flavours or average casks to hide. That is why we take such care to craft our spirit, coaxing it through the slowest stills in Scotland – then maturing in fine sherry casks. We stay true to the taste of Glengoyne – creating bold fruits and rich sweetness.


    Glengoyne’s bold flavours are the result of an equally bold pledge: to coax our spirit through the slowest whisky stills in Scotland. Our flavours build ounce-by-ounce – hour-by-hour – into the smooth, hugely complex spirit we’re famous for creating.

    Oak casks

    However, they weren’t always so hard to source. In the 1870s the sherry business was booming in London, and we took the ready supply of empty casks for our spirit. The sherry-soaked wood transformed the maturation – taking the flavour of Glengoyne to new heights, and the colour to rich new depths. Then the supply dwindled, and the price of each cask soared. We had a choice: switch to more plentiful alternatives, or stay true to the flavour of Glengoyne. Then, we chose the flavour, and went to the source. We took direct charge of the entire six-year journey our sherry casks take from oak forest to Highland Distillery. We’re involved at every stage, from selection to drying and seasoning.


    However, each one is protected from extreme swings in temperature by the stone walls and earth floors of our traditional warehouses. Each is given room to mature and stacked just three high by our warehousemen. This patient maturation allows the consistent evaporation we’re looking for – cask and spirit in perfect union.

    Natural colour

    However, there are two ways to give whisky a rich, appealing colour. One is absurdly time-consuming and expensive. The other is easy: add a few drops of caramel at bottling.


    We start by selecting our own oak from the forests of northern Spain. Then, we insist it is dried naturally by sun and air for three years. Moreover, we fill each hand built cask with sherry in Jerez and left to absorb its rich colour and flavours for up to three years. Next, we empty the ready casks and deliver to our Highland distillery. In fact, some take six years after they started their journey. These casks are then filled and over the next 10, 15, 18 years, the clear spirit takes on the rich gold, amber and copper tones naturally from the wood.



    In fact, we stay true to our founding principles – set out in 1833, and carefully passed from one generation of craftsmen to the next. Every skill ” every intricate step ” evolves through hard work and long practice. It’s why we still dry our barley by air. It’s why we distil more slowly than anyone else in Scotland. Moreover, it is also why we moved predominantly to sherry cask maturation in the 1870s, latterly securing our own private supply of this venerable wood.

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