The Glasgow Distillery Company releases first peated single malt

Glasgow Distillery has announced the launch of its 1770 Peated Release No.1, the follow up to its sell out 1770 Glasgow Single Malt Scotch Whisky inaugural bottling..

Published 21st Aug 2019
Updated 21 st Sep 2023

1770 Peated is described as a "rich and smoky" addition to the 1770 signature range, thought to be the first of its kind from the city of Glasgow.

It will sit alongside the Original 1770 and the Triple Distilled, which is due to be released in early 2020.

Created using aromatic heather-rich Highland peat before being matured in first fill ex-sherry casks and finished in virgin oak, 1770 Peated is described as having hints of "flamed orange zest and rich caramel toffee" leading to a "long and smooth" finish with lingering notes of macadamia and spice.

1770 Peated is now available to pre-order from the Glasgow Distillery website priced at £49, with shipping expected in late September. Those who pre-order will secure a luxury limited edition ‘Release No.1’ gift box with their purchase.

Glasgow Distillery peated

Liam Hughes, CEO and co-founder of The Glasgow Distillery, said: “It’s very exciting to finally be bringing our peated 1770 out.

"Our peated run was originally a much smaller percentage of our overall production but when the first spirit came off the stills, the distillers told me I had to taste it.

“Within the hour, Mike (my fellow co-founder) and I ordered three times the quantity of peated malt we had originally planned. The quality of the spirit we were tasting was so good, we just knew we needed more.

“Glasgow is really important to us, not just because we are The Glasgow Distillery, but because Glasgow is now part of a new chapter in the world of single malt Scotch whisky, which is really exciting.

"Our 1770 Signature Range shines a light on modern distilling, and we’ve produced something we are very proud of.”

Isle of Tiree Distillery to release first single malt whisky

The Hillington-based distillery recently revealed the arrival of two new whisky stills which have been named in honour of two of the city’s great female artists, Margaret and Frances MacDonald.

The addition of these new stills will boost the distillery’s production capabilities to approximately 440,000 litres per year – the equivalent of more than one million bottles of its 1770 whisky.

Known for cake making, experimental jam recipes, Champagne, whisky and gin drinking (and the inability to cook Gnocchi), Rosalind is the Food and Drink Editor and whisky writer for The Scotsman, as well as hosting Scran, The Scotsman's food and drink podcast.
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