Glengoyne Distillery Tour Part 1 of 4 with Charlie MacLean and Robbie Hughes
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- Опубликовано: 3 дек 2011
- If you like what you are seeing on the channel we would love to get out and kick video production into full gear. You can help by becoming a sponsor for $5 per month. Check out the benefits by clicking on the link. / singlemalttv Part 1. Location, History and the Water.
Whisky Expert Charlie MacLean and Distillery Manager Robbie Hughes tour the Glengoyne Distillery looking deep into the processes and history that makes Glengoyne unique. Located right on the border of the Highlands/Lowlands, just outside Glasgow. 
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loved this guy in "the Angels Share" movie
thank you for posting this.....it caused me to go out and buy a bottle of Glengoyne 10 ....and thus caused me to changed some of my process looking for that fruity golden promise character....wonderful distillery and wonderful whisky experience.
Literally enjoying a wee dram of Glengoyne 18 as I type this. Wonderful scotch.
Went to this place on a day-excursion during a five-day Lochs & Glens coach tour back in 2008. One thing I'll never forget when I visited this place was the aroma of the whisky barrels oustside the visitor centre...which was so strong you could get drunk on it!
the absolute best kind of barrels
They certainly are!
Interesting that he says it is soft water they use. I know in the Bourbon region of Kentucky, it is the hard, limestone rich water that makes their whiskey so unique.
This was shot in 2011...I'm wondering here in 2014 is Glengoyne still using some Golden Promise?
at least until 2020 we know that they are using Golden Promise :)
surely water will only truely impact the whisky if its also bottled onsite with the same water?
I wonder how expensive this Golden Promise can be, knowing how little barley or cereal of any kind costs these days. Farmer gets only a tiny little fraction of the money we spend on bread for instance. I'm actually dissapointed to hear that they use specific barley varieties for whisky in Scotland. I guess it's the same everywhere. But it's still the same depressing monoculture developement that we see everywhere in agriculture these days. I remember trying a "wild hop" beer once. It was made of hops gathered from many different gardens, with little to no knowledge about the history of the species. And it tasted great! Okay, I can understand that whisky enthusiasts may want to control the flavour of the whisky to the maximum, but I still think that there'd be markets for whiskies made of organic barley of diverse genome. I don't want to sound too judgemental though. It's hard to change these things. It's like chill-filtration, the use of E150 or bottling at the minimum required ABV. They do it for a reason.
Nice video anyway. It's interesting to see how Glengoyne whisky is made and I'd definitely want to try their whisky one day, when given a chance.
what is optic malt?
optic is a variety of barley :)
@@ahpadt thanks for answering.
It's a lowland malt. The spirit is produced above the highland line, but it doesn't become whiskey until it's been aged for at least 3 years, which at Glengoyne, takes place below the highland line.
I believe the scotch whisky regulations 2009 refer to where the spirit is distilled rather than where it is matured in determining geographical indicator? I'd be interested to hear why you prefer otherwise
@@Odoclick Because according to regulations, it's not considered to be whisky until it's been aged at least 3 years. For a new unaged spirit, it doesn't matter where it's produced, it's not whisky. It's the aging process that makes it whisky. For Glengoyne, that aging process takes place south of the North/South dividing line.
@@williamsmith1741 sorry, I'm not quite sure I get what you're saying. Are u saying they should change the regulations for geographical indication? Why would it be better to use maturation location than distillation location?