00:00I am now joined by Ian McAllister who's the distillery manager and master distiller at
00:06Glen Scotia down in Campbelltown. Hi Ian, how are you? I'm well, I'm very well. Good to see you
00:11again. I hope you're well. You too. Yeah, good. I'm good. Thank you. Enjoying the sunshine. I was
00:15talking about that before the call. So we are just here to have a little chat and tasting of
00:22your new Glen Scotia 12 year old. So for anyone that doesn't know or hasn't seen, could you just
00:27give me a little sort of update on this new whiskey and like how it came about? And I know that it's
00:33in some lovely packaging on the box here. So maybe we can talk about that as well.
00:37Yeah, absolutely. You know, it's, you know, I guess it's something that's been, it's been needed,
00:43you know, part of the core range, Glen Scotia, obviously, the, you know, the double cast 15
00:49Victoriana, you know, skews like that are always been, you know, fun favorites. So it's lovely to
00:55see something that's obviously really highlights the, you know, the, the pure distillery form,
01:02if you like, you know, and Glen Scotia and bourbon casks works incredibly well, Roslyn. So,
01:10yeah, so, you know, the Glen Scotia 12 year old, this is, you know, it's just absolutely something
01:17that's, it's been needed for a long time. And I'm so pleased it's here now. So yeah, wonderful,
01:22wonderful whiskey. And this goes, so it's going to be part of the core range. So no one has to
01:27worry about it being a limited edition, like once it's out, that's it forever.
01:30Yes, absolutely. Absolutely. You know, it's, it's, as I say, it's, it's, you know, it's something
01:37that's going to be, I think, a fun favorite, you know, 46% natural color, non chilled filtration.
01:43And as you said, you know, the, the, the, the packaging, you know, obviously, the blue highlights,
01:51the, the, the, the distillery, the doors, the Dunnage warehouse doors, in fact, all the doors really,
01:58Glen Scotia are that color, and the white is obviously, guess what, the distillery itself. So,
02:04yeah, it's, it really is, you know, and it's always been a special for anyone that knows me,
02:11you know, is that, you know, I'm a, I'm a Glen Scotia bourbon fan, you know, I love the,
02:18the, the simplicity of it. But, you know, I think it works well, so many different levels. So,
02:24you know, it's something I think, everyone will enjoy.
02:27Yeah, and would you want to, will we have a little taste? I know we're talking about off the call,
02:33how it's quite early in the morning right now. But, you know, it's five o'clock somewhere.
02:38Absolutely. That's a tough job and someone's got to do it. So, yeah, absolutely. Yeah, you know,
02:44obviously, the, you know, the whiskey itself, as I say, you know, 100% first filled bourbon,
02:50what's not like about that? You know, the color, wonderful, you know, that depth you would
02:57get from the bourbon casks. It's got the oily overtones to it. When you look at it, you know,
03:03that coastal maritime influences there, you know, there's a certain amount of, obviously,
03:10depth and complexity to the, the liquid itself. Yeah, you knows it. And I've, I've not got any water,
03:19you know, it's 46%. So, yeah, we're, we're good. We're good to go. Wonderful. You know,
03:26the fruit aspect is incredible. You know, you get citrus, the real depth to it,
03:33subtle background salinity there too, you know, there's just, it's just that, that coastal effect,
03:39you know, really amazing. And the, the nose there, beautiful, there really is. Even hint of the,
03:47you know, the apples and pears that you get off the Glen Scotia distillate there, which
03:51is always an incredible flavor, you know, of the wash cells. Beautiful. So we'll give it a try. Cheers.
04:05Cheers. Yeah, it really is. You know, you got a lot of the, the tropical citrus,
04:19tangy citrus, um, pineapple notes there. Um, wonderful mouthful, oily,
04:27and the 46% really makes it accessible. I think to everyone, uh, Rosalind. So, you know, it's,
04:33it's, um, for me, well, that's, that's, that's, that's, that's my favorite, you know,
04:41is obviously Glen Scotia and bourbon. So incredible. Yeah. I was really getting the pineapple,
04:47which in a day like this, like you don't often think of whiskeys, like a somebody drink often,
04:51you know, it's more sort of cozy, but yeah, I could see that in a really nice cocktail or just having
04:55it with some ice on a sunny day. So yeah, it's, it's lovely, really, really quite tropical for me.
05:00Yeah. Yeah. I think, and I think that's a good point. You know, you, you, you can drink it anyway
05:05you want to drink it, you know, there's no right or wrong way to, to obviously drink these whiskeys,
05:11you know, and the fact that it's obviously so accessible and approachable, then it allows you to
05:18obviously, um, you know, to, to do that, you know, so, um, and it is, as I say, you know, because
05:27obviously a lot of the, the Glen Scotia co-range, you know, this is really the base, if you like,
05:32you know, so a lot of the, you know, the Victorianas, the double cast, et cetera, you know,
05:37they all start off and that bourbon, you know, a lot of that's first filled bourbon matured,
05:43uh, liquid if you like, albeit a bit younger, but so you, you're getting that wonderful complexity
05:52from, from the 12 year old as it stands and it's, you know, uh, uh, a presentation that it is at the
06:00moment. So, um, so I think it's really quite, quite interesting. So yeah. Yeah. Lovely. And so we are
06:08talking sort of late summer just now. Um, do you have anything exciting coming up? This is obviously just
06:13launched, which event coming up towards the end of the year, or have you started working on the
06:17festival release for next year? Is there anything that you can tell us?
06:19Yeah. Well, a lot of these are obviously, you know, it's a top secret a lot. What's, what's,
06:28what's coming along? Um, yeah, the deer marketing team, obviously they've, they've, uh, get everyone,
06:35you know, we, we didn't talk, uh, what, what's, you know, what's on the horizon, but yeah, you know,
06:43a lot of it's, it's obviously going to be, uh, it's going to be interesting. It's going to be,
06:48um, you know, in line, what you'd expect from Glen Scotia, you know, that the regionality,
06:53you know, the sense of place, if you like, you know, the, and the use of casks, um,
07:00for finishing or, you know, for maturation is, is, is, um, going to be aligned to that. So,
07:07um, it's, it's, yeah, it's, there's, there's been quite a lot, you know, as I said, came along just
07:14recently with the release of the double clask, um, a red wine finish, now the 12 year old, and then
07:20we'll have the, obviously the icons, which will come along, um, in autumn time. Yes. So, so there's,
07:28there's a wee bit to go and then absolutely before we know it will be me again, and it'll be time for a,
07:33another release. So, so yeah. And, um, Campbelltown itself is kind of quite exciting just now with,
07:41you know, a couple more distilleries coming down the line. So, um, are you sort of looking forward to,
07:47um, them opening and the festival maybe becoming like a wee bit bigger in terms of, you know,
07:51not just the three distilleries that are there just now? Yes. Yes. It's, it's certainly,
07:57you know, I think it's, uh, it's long been, um, it's long been something that's been required,
08:05um, in Campbelltown, you know, as probably New Blood, you know, because obviously,
08:12Glen Scotia, uh, Springbank and, um, uh, Kilcairn, Glen Gile, you know, I think, obviously,
08:19that the, these distilleries have been about for a time in memoriam. So I think it'd be lovely to see
08:26other distilleries here and obviously introduce different, you know, different takes in Campbelltown,
08:32different approaches to making whiskey in Campbelltown. I think that would, that would be a,
08:37you know, would be a, a positive move. Um, yeah, I mean, absolutely. Things have,
08:44have obviously slowed down a little bit. And I think probably for, for everyone, if I'm honest, but,
08:51um, that, that's always going to be a tough one for a distillery, you know, building a distillery is,
08:58it's obviously an expensive outlay. Um, so you really need to be a hundred percent, I guess that
09:06you, you know, you, you've got the sales or you've got the, the, the route to market, I guess. So it's,
09:13yeah, maybe slow things down a little bit, but undoubtedly you'll, you'll see them at a future
09:18point, you know, for sure. It's good, good news. Yeah. Um, and so for anyone that wants to buy and
09:26try the New England Scotia 12 year old, um, it's available now. And do you know, uh, the price? And
09:33Oh, now you've got, you've got me now. Everything else, but the price. Hold on. I'll, I'll be able
09:42to tell you, hold on. It is available. It's 45 pounds and it's through your website and whiskey,
09:49good whiskey shops. Yeah, absolutely. So you, you, you're going to get it, you know, you're going to
09:53get it, um, and all the, all the usual outlets. It might take a little bit of time to filter through,
10:00uh, for, you know, obviously these things usually do, but yeah, it's, I, I'm sure it's going to be
10:07popular. You know, it really is. It's, um, it's something, as I said earlier, you know,
10:13it's something that was needed, I think for a long time. So it's wonderful to see, uh, everyone
10:19getting a chance to appreciate that pure Flint Scotia, uh, characteristics, you know, something
10:26I think is incredible and, and works so well. So say, yeah, you know, the, the fermentation,
10:33everything, you know, distillation, everything that's brought it together really is in harmony.
10:40So say, I hope everyone enjoys it. Yeah. Well, I've certainly enjoyed
10:45it at this time in the morning. So, um, thanks again. And, um, yeah, we'll see you down in Camel
10:49town soon, hopefully. Absolutely. It's always a pleasure. It's always a pleasure. As I say,
10:54you know, so, um, you know, you're always welcome. So yeah, take care and thank you.
11:01Thank you very much. Thank you. Cheers.
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