The Glenglassaugh 26 Year Old is an unusual and collectable-whisky. This is a one-off release from a distillery only recently re-opened and there are just 8700 right across the world. The distillery was mothballed in 1986 as many were during the 80s. However, after being acquired by he Scaent Group, they were reopened in 2008. Since then, they’ve reintroduced a modest range that draws on new produce as well as older expressions that have been quietly maturing during the mothballing. Glenglassaugh single malts are relatively unusual too – previously, their output was mostly using in famous blends such as Cutty Sark, Famous Grouse and Laing’s. Nevertheless, since their new start, single malts and innovative spirit drinks have been released to acclaim. The Glenglassaugh 26 years is a steady, rich bronze; not too bright but without any dullness either. They’ve chosen o bottle it in a rather sweet tear-shaped bottle with a solid base. Labelling is kept simple and discreet with jus a touch of hunting-green to complement the bronze liquid and match the box. The Glenglassaugh logo is beautifully engraved forefront and makes for the main character of this bottle’s design. As you might hope, no chill-filtering or dyes are used to produce the 26 year old. The nose brings Christmas scents; spices, sherry, boiled fruits, burnt orange zest, vanilla, custard, biscuits, roasted nuts, sloe berries, chocolate, raisins, almonds and cigar boxes. Woods and grains are well represented by cedar, eucalyptus, cedar, oaky, toasted cereals. As it meets the palate, the overwhelming notes are those of nuts, red fruits, chocolate, pastries and desserts. Sultanas, raspberries, spices, pecan Danish, nutmeg, porridge, honey, vanilla, apricots, cornflakes, scones, lemon meringue pie and macaroons have all been traced within this dram. Despite the ethereal sound this array of sweet treats may inspire, there’s oak, cigar wrappers, espresso and leather underpinning it all. As it finishes, honeyed berry fruits and candied orange return with black pepper moving into a dry, spiced woodiness with a touch of cigar ash.