Why buy Whisky Glengoyne Pedro Ximénez Cask Finish

This whisky has been matured in European and American oak barrels, and given a final touch in fine Pedro Ximénez sherry barrels. After a long process of delicate maturation in an excellent quality European and American oak, very little of our whisky will be selected for a finish in the wood that Pedro Ximénez once had. This is the sherry with the sweetest flavour and darkest shade in all of southern Spain: it gives the oak barrel a fairly deep intensity, which is reflected in this complex Highland Single.

Pedro Ximénez barrels are the perfect ally for Glengoyne to be a particularly complex whisky. Glengoyne is produced using material from the nearby areas of the distillery, except for the cork which is sent from Europe. In a move towards sustainability, they have removed all plastic, metal and magnets from all their packaging. For these actions they have received several awards such as: Amorium Sustainability Award, Distillates 2019-Mention. Amorium Sustainability Award, Spirits 2017-Winner. Ecological Company of the Year 2016-Mention of Honour.

The whole process at the Glengoyne distillery is slow and thorough. After distillation, the liquid that is not going to be used is treated, which is called spent lees, and is made right there in the distillery, in a natural way. The liquid is filtered through twelve pools full of reeds, this process removes any substances that may damage the balance of the local stream. After this process the water is completely safe and can join the stream in the direction of the river and towards Loch Lomond. This means less expense, less energy consumed, and therefore more wildlife.

Wetlands help Glengoyne significantly reduce waste - up to 25% - all it takes is a small pump to get the spent lees on their way. What is it about wetlands that makes them so special? They are highly effective in keeping carbon dioxide out of the atmosphere, covering less than 5% of the world's surface area but locking up about one-third of its terrestrial carbon. They are arguably more efficient than any forest.

Tasting notes. Sight, smell and taste

Its colour is a beautiful amber, in the nose you can discover aromas of lemon, vanilla and cereals. On the palate it has a touch of caramel, sweet grapes and notes of sherry with a citrus and milk chocolate finish.

Pairing. How to taste it

This Pedro Ximénez can be enjoyed on its own or with ice to accompany your favourite dish.

A little bit of history

George Connel began his underground activities in 1820, distilling at Burnfoot Farm, which he learned from his grandfather. After a few years of working illegally, he decided to acquire a licence to distil at Glenguin Of Burnfoot. George was awarded a 99 year lease on the land at Burnfoot, which gave him the privilege of collecting water at any time from the stream. In 1870, the thriving sherry business constantly produced imported sherry barrels, and as a result of its use, the whiksy took on a completely different, softer and more complex character.

A terrible storm destroys the warehouses and the barrels run down the river completely broken. Cochrane Cartwright, manager of the distillery, dies tragically in a river accident, supposedly having had too much to drink, William McGeachie takes his place and changes the name of the distillery to Glengoyne Distillery. After almost thirty years at the helm of the distillery, William retires and is replaced by his son, David. The next few years the business goes from strength to strength and in 2003, Ian Macleod Distillers Ltd, a family company, buys Glengoyne from the Edrington Group. A new phase began that would not leave Glengoyne's traditions behind.

It's in the Top 160 of economic and cheap products of Whisky and in the Top 1910 of our best seller products.