From Batch 3 of Virgin Oak Series, this mahogany malt obtains its spicy, treacly flavours from maturation in hogsheads made of Spanish Oak (Quercus Robur). This particular wood was sourced from the regions of Galicia and Asturias, specifically from the forests of the Cantabrian Mountains, which have a cool, humid climate.

The oak was air dried for around 18 months and then toasted and charred to a medium level, opening up the oak to allow our complex spirit to extract its cask character. The secondary ageing in these virgin casks deepened the mahogany hue of the whisky and created a palate rich with dried fruits, maraschino cherries and hints of stem ginger.

Bottled at 48%, natural colour and non chill filtered.

Prior to 2017, when the distillery was acquired by master distiller Billy Walker, GlenAllachie whisky was most commonly found in blends. 

Glenallachie distillery was built by Mackinlays in 1967 to meet the demands of its blends following an upturn in sales in the US. Built as a small compact distillery, GlenAllachie was the fourth distillery designed by William Delme-Evans. The complete whisky making process was gravity fed and combined with unusual horizontal condensers it was a triumph of engineering and design. In its short history it has passed through the hands of Invergordon Distillers and Pernod-Ricard. During this period the focus was always on the provision of blends, with over 20 years between the first Mackinlay’s distillery bottlings of its single malt and the next official release from Chivas Brothers in 2005. Now in the hands of Billy Walker, Glenallachie is finally being pushed as an increasingly popular single malt brand since 2017.