‘More than 5 million sold each year’: The Scottish company behind world’s favourite whisky glass

The instantly recognisable Glencairn glass turns 25 this year. Scott Davidson, the new product development director at Glencairn crystal tells us about how the famous glass came to be, how they innovate with design and their plans for the next 25 years.

For anyone that doesn't know, how did the Glencairn Glass come about?

Before 2000, whisky had no singular glass it could call its own, unlike champagne, brandy, or wine. So, my father, Raymond Davidson, founder of Glencairn Crystal in 1981, decided to create a glass that would encourage the user to fully appreciate the nose and palate of a whisky.

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His prototype sat in a filing cabinet for nearly 20 years until my brother Paul, now Glencairn Crystal’s Managing Director, rediscovered it. Officially created in 2000, the glass was refined with guidance from Scotland’s Master Blenders, evolving into the Glencairn Glass we know today. 

It celebrates its 25th birthday this year and is now the world’s official whisky glass with more than five million glasses being sold internationally each year. 

How do you go about innovating such an iconic design?

The unique and stylish shape of the Glencairn Glass has been crafted to enhance the enjoyment of all whiskies.

Its narrow tapering mouth captures those all-important aromas and channels them to the nose, and the wide bowl allows the fullest appreciation of the whisky colour and allows gentle swirling to release the flavours. The short sturdy base is designed to be comfortable in your hand.

25 years of Glencairn

Was it difficult to get whisky brands/distilleries/businesses involved in using the glass in the first instance?

It was a complex proposition to engage whisky companies to agree to collaborate in such an industry-wide initiative. Yet they came together utilising one vessel to allow the world to recognise a definitive way to serve and enjoy whisky that could raise awareness, particularly in malt whisky which was only just beginning its spectacular rise at the time. 

I was really amazed at the support and uptake from every whisky company. It allowed a unique comparative tasting experience available even in venues without a whisky company representative to guide the whisky drinker.

What does it mean for the company to be given a King’s Award for Enterprise for Innovation?

We’re thrilled to be recognised with The King’s Award for Innovation this year. To receive this prestigious accolade for the fourth time in 20 years is truly special. I don’t think many companies have been recognised so much. 

As a family-run business for over 40 years, our talented team puts innovation at the heart of everything we do. This award reflects the passion, creativity, and dedication of everyone at Glencairn Crystal, and our ongoing commitment to pushing the boundaries of what’s possible in crystal and glass.

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How are you celebrating the 25th anniversary?

We've prepared fun activities and celebrations filled with nostalgia, community spirit and whisky appreciation.

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The celebrations span across our online store, Amazon platform, and social media channels bringing fans together to toast a quarter-century of innovation within whisky and the iconic glass that changed the way we enjoy our drams.

Favourite whisky that you enjoy drinking from a Glencairn?

I love to try so many – it's hard to have a favourite – I like my bourbons as much as I like my staples like Benromach and Ben Nevis. The variety keeps me excited!

What does the next 25 years look like?

We’re confident in the ongoing success of the Glencairn Glass and our ambition is to see it embraced in bars and restaurants around the world, promoting whisky and enhancing the experience for every drinker.

Glencairn Crystal Ltd, Langlands Avenue, East Kilbride, Glasgow, UK
Glencairn Crystal Ltd, Langlands Avenue, East Kilbride, Glasgow, UK, G75 0YG
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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