{"id":8346,"date":"2017-07-31T08:36:36","date_gmt":"2017-07-31T07:36:36","guid":{"rendered":"https:\/\/thewhiskylady.net\/?p=8346"},"modified":"2017-07-31T08:36:36","modified_gmt":"2017-07-31T07:36:36","slug":"reviewing-glen-scotia-25-years-old","status":"publish","type":"post","link":"https:\/\/thewhiskylady.net\/reviewing-glen-scotia-25-years-old\/","title":{"rendered":"Reviewing Glen Scotia 25 years old"},"content":{"rendered":"
A few months ago, I had the chance to receive some Glen Scotia & Loch Lomond samples for a special Tweet Tasting night… Unfortunately I couldn’t attend the event that night BUT still sampled the drams on my own [don’t judge ;)] – Let’s then go all the way to Campbeltown and see what I thought of the recently-released 25-year-old expression from Glen Scotia<\/a>!<\/strong><\/p>\n <\/p>\n Glen Scotia has always produced two styles of whisky – peated and non peated. Typically the peated whisky is produced over a period of 6 weeks per year. These two styles will be \u00a0maintained into the future as they are characteristics of the Campbeltown style which \u00a0Glen Scotia is known for.<\/p>\n Over the years the quality of the whisky has improved with longer fermentation and vatting \u00a0of the malted barley as well as a slower and more careful distillation. But overall the process remains the same as it always was. “Although we no longer malt our own barley we buy in Scottish malted barley to our exact specification in order tomaintain the true \u00a0Glen Scotia character through our distilling process.” (read more)<\/a><\/em><\/p>\n