Glen Scotia 9YO Campbeltown Festival 2024, Fino Cask Finish, 56.2% - Whisky Wednesday

Glen Scotia 9YO Unpeated, Fino Finish.
Last year's release of peated, white port cask really didn't float my boat in any way. Tried it numerous times, and it just never sat with me. That's okay, though, whisky will always be a dividing thing when it comes to flavour.
This year's release of a 9YO fino cask finished, unpeated style made me quite excited straight away for a few different reasons:
1 - Loving lower peat/unpeated coastal stuff right now.
2 - Fino sherry is quickly becoming a favourite of mine. It just does unexpected things to every distillate that I've been lucky to try it with.
3 - Glen Scotia is excellent across the board.
All of these things together made for a rather easy purchase for me.
Let me know all of your thoughts on this new release. It'll be an easy sipper for me this summer.
#whisky #whiskey #whiskywednesday #thisiswhiskywednesday #glenscotia #festivalrelease #caskstrength #naturalcolour #nonchillfiltered #campbeltownwhisky #campbeltown ##newwhisky #manchester #scotland #campbeltownfestival #scotch #singlemalt

[@jbar6284]

Thanks for the review, Phil. You ask if a Fino (cask) can be sulphured. All/any wine barrels can be so treated, or rather, can be deemed to require a sulphur candle be burnt within to prevent infection(s) developing during significant lengths of time when kept/left empty--e.g. shipping from Spain to Scotland. Sulphur is also naturally present within all wines/grapes, but in much smaller quantities that are insufficient for such disinfectant purposes. The only relevance is in terms of wines described as "no sulphur *added*", because wines with zero sulphur are an impossibility.

[@WhiskyWednesday]

Thank you for that wonderfully detailed answer. I only ever associate it with darker sherries. My view was rather 2D, but not anymore. Thank you!

[@thewhiskyenthusiast]

So if you didn't like the peated white port of Glen Scotia but as I remember you absolutely loved the Laphroaig Cairdeas of last year, which I did not enjoy at all., maybe because the Laph was 75% Madeira which you like and 25% white port which you don't like 🤷‍♀ I tried this a couple of months back in Tipsy Midgie and I thought it was a bit of a rushed job and a bit simple. Didn't really connect with it but like you said they can't please everyone. Cheers Phil!

[@WhiskyWednesday]

I am a madeira fan boy, in quite a big way. White port does seem to be a little on trend at the minute. Nobody seems to put it at the forefront of maturation or use prolonged maturations. Maybe just a case study to show it off a litlte.