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Scottish wildlife film maker joins Glenglassaugh for 'coast to cask' Instagram live

The global brand ambassador for Glenglassaugh single malt is set to host an online chat to discuss the influences of land and nature on whisky.

Published: June 9, 2020
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On Wednesday 24 June, the global brand ambassador for coastal malt Glenglassaugh will join forces with one of Scotland’s leading wildlife filmmakers in an Instagram Live event to explore the connections between coast and cask.

In conjunction with a tasting of the Highland distillery’s core range, brothers Stewart and Gordon Buchanan will take whisky lovers on a fascinating journey to uncover the links between whisky and nature, whilst exploring Glenglassaugh’s rolling waves of flavour.

Glenglassaugh Distillery is situated on the crescent beach of Sandend Bay on the Moray coastline and is a whisky shaped by land and sea.

Both globetrotters by day, the Buchanan brothers will sit down to enjoy a rare dram together in their homes to share stories and explore their respective fields of expertise.

The duo will encourage whisky lovers to understand how landscape and nature carves out unique influences in different single malts.

Stewart Buchanan, global brand ambassador for Glenglassaugh said: “It’s great to be joined by my brother Gordon to delve into the importance of place when it comes to Glenglassaugh.

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"As we’re often both travelling for work, we’ll be taking this rare chance to slow down, enjoy a dram together and explore the strong links between coast and cask in the making of this Highland single malt.”

Gordon Buchanan, wildlife filmmaker and presenter added: “Stewart and I were brought up by the coast and particularly in times like these it’s important to connect with nature - whether that’s physically, or through technology.

"I hope that whisky and nature fans alike will enjoy joining us online.”

To take part in the online conversation tune into the Glenglassaugh Instagram channel at 8pm on Wednesday 24 June.

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Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

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