Glen Scotia unveils new limited-edition whisky for 2023 Campbeltown Malts Festival

This year's festival release from Glen Scotia is now available to buy.

Published 5th May 2023
Updated 5 th May 2023

Glen Scotia has unveiled its 2023 Campbeltown Malts Festival release – a limited-edition bottling to mark the festival, the yearly event hosted in the distillery’s hometown to celebrate the region’s rich history.

This year’s Glen Scotia Campbeltown Malts Festival is an 11-Year-Old lightly peated single malt that has been finished for 12 months in white port casks.

The team say that it is brimming with bright spiced stone fruit flavours, fragrant prune and fig notes, and a sandalwood spice, all intertwined with a distinctly-Campbeltown soft smoke and sea salt.

Virtual experience

Glen Scotia Campbeltown Malts Festival

In a first for Glen Scotia, the packaging of the latest release will be embossed with a bespoke QR code giving those unable to make the trip to the ‘Victorian Whisky Capital’ a chance to transport themselves into the heart of the distillery for a unique new digital experience, the Glen Scotia Whisky Experiment.

Led by award-winning spirits writer, TV presenter, and OurWhisky founder, Becky Paskin, the virtual video experiment, shot in the dunnage warehouse and around the town, takes viewers on a sensory exploration.

The video intentionally manipulates sight, colour, and sound, as Becky guides audiences to pour a dram and consider how its flavour is influenced by visuals and music in the experience. 

She is joined by Glen Scotia master distiller and distillery manager, Iain McAlister, as the pair take a walk through the distinctive Campbeltown landscape.

The region, which is characterised by its climate, nature, and location to the sea, is a deeply sensorial spot, defined by the elements, which also play an important role in its whisky-making.

The project follows Becky and Iain’s Whisky Experiment in-person at last year’s Malts Festival, as Glen Scotia continues to seek new ways to bring Campbeltown to audiences around the world.

Iain McAlister, Glen Scotia master distiller and distillery manager, said: “As our fanbase continues to grow around the world, we wanted to find a way to give those who might not be able to join us at the Malts Festival this year a rich experience of our home.

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"The Whisky Experiment is just that, and provides a fascinating approach to whisky tasting, as Becky encourages us to reconsider what’s in our glass again and again, as the environment transforms in front of us. I love that it can be done time and time again with any Glen Scotia dram, wherever you are in the world.

“This year’s Festival Release is another superb, limited-edition that showcases the scope of what Glen Scotia can offer; the white port cask finish provides something interesting and different for us, while still maintaining that wonderful fruity, robust, and subtly saline Campbeltown signature profile.”

Becky Paskin added: “We had such a brilliant time at last year’s Festival bringing to life the sights and sounds of Campbeltown through the medium of whisky, and we wanted to share this wonderful, sensorial experience with everyone.

“The idea behind the Glen Scotia Whisky Experiment is guided by the way our sense of taste is dictated by the environment we’re in; so, what we taste in our glass will be affected by our setting, and Campbeltown is a fantastic place to recreate.

“This is a chance to rip up the rule book on traditional whisky tasting notes, have an open mind, and find new possibilities, which is the most exciting part – drams can be completely re-imagined.”

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Glen Scotia Campbeltown Malts Festival whisky - how to buy

Made by the experts behind Scotland’s ‘Distillery of the Year 2021’, this 2023 limited-edition release is another bottling that stays true to the classic Campbeltown character.

It's available to purchase online and in specialist retailers around the world, the 70cl bottle (54.7% ABV) retails at £65.

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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