Glen Scotia 2000 CA
Glen ScotiaCampbeltown · United Kingdom
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Glen Scotia Distillery has experienced closures and multiple ownership changes, but its financial situation has remained stable since private equity fund Exponent Private Equity took over the distillery in 2014. With the support of Exponent Private Equity, Colin Matthews and Nick Rose (former Diageo CFO) drove a £210 million company acquisition plan. Colin Matthews had previously worked at Imperial Tobacco for 16 years. In the first 18 months after the acquisition, Colin Matthews' team invested £25 million in Glen Scotia Distillery and its sister distillery, Loch Lomond Distillery. These funds were used for renovating the distilleries and developing new whiskies. Five years later, the distillery welcomed a new owner. In 2019, Chinese investment company Hillhouse Capital Management acquired the Loch Lomond Group, which may be an excellent opportunity for the distillery to enter the Asian market. Glen Scotia Distillery is equipped with a conventional 2.8-ton cast iron mash tun, nine stainless steel fermentation tanks (with an average fermentation time of 120 hours), and a set of stills. Fermentation times range from a minimum of 70 hours to a maximum of 140 hours. The spirit cut range is 73% to 63% ABV, though the peat-flavored whisky spirit cut range is slightly lower. In 2019, the distillery estimated it could distill 10 batches per week, producing 520,000 liters of new make spirit. Peated whisky production has increased since last year, currently producing one batch of heavy peat (55ppm) and one batch of medium peat (22ppm) whisky every three weeks. The distillery recently switched from heavy oil to liquefied petroleum gas as fuel, a technical change that has reduced carbon emissions. Glen Scotia's regular whisky lineup includes Double Cask, Glen Scotia 15, 18, and 25 years, and the lightly peated cask strength Victoriana. Since 2017, the distillery has launched the 100% first-fill bourbon cask Glen Scotia Harbour, which is exclusive to UK Waitrose supermarkets and Marks & Spencer. In 2017, the distillery also launched its first duty-free limited editions: PX sherry cask Glen Scotia Campbeltown 1832 and Glen Scotia 16 years. On June 19, 2019, the distillery launched a rum cask 2003 limited edition vintage and announced that Glen Scotia 45 years would be launched at the end of 2019.
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Dried Fruit
Honey
Dark Chocolate
Nuts
Pepper
Caramel
Orange
Raisins
SpicesCandied FruitWhiskyspace Notes 1520
Jun 6, 2026, 16:04:29
这杯颜色真漂亮，像温热的蜂蜜。闻着有烤面包和坚果香，还有点梨子汽水的感觉。 😊 喝起来先是甜甜的，像牛轧糖和焦糖。然后有点烤面包片的微焦，混着一点烤花生的味道。后面会慢慢出来些果味，像熟透的梨子，还有点橙皮的苦香，有点像…炉子上被遗忘的芬达？哈哈这个联想有点怪但挺贴切。 🍊 整体不算太厚重，麦芽的甜和淡淡的焦味一直都在。收尾有点像咬了一口带土腥味的橘子，还有点红枣干的味道。是那种安静的、有点暖意的傍晚适合来一杯的感觉。 ✨
Whiskyspace Notes 1486
Jun 5, 2026, 21:40:45
Oh this one's rather nice for an evening tipple. Opens up with this lovely dried litchi and pear sweetness, mixed with a bit of that nougat and butterscotch chewiness. Then it develops... honestly, a bit like a toffee apple that got slightly singed, or maybe Fanta that was left a bit too long on the hob – but in a good way, mind you. Hints of Turkish delight and marzipan-filled dates come through, with a touch of those kumquats and prunes. The finish has this pleasant humussy earthiness and a rye bread warmth, but it stays cleaner and medium overall. A real amber-hued comfort, that. 😊
Whiskyspace Notes 1419
Jun 4, 2026, 10:32:59
嗯，这杯有点意思。闻着有股烧焦橙皮和奶油糖的甜香，还带点黑麦面包的扎实感。 喝下去，舌尖先尝到烘烤过的杏仁和椰子糖的味道，然后是那种成熟的梨子和蜜饯李子的果甜。中段有点像土耳其软糖，粉粉的，还夹杂着非常细微的小豆蔻辛香。 尾韵挺长，有点烘烤过的花生碎和泥煤的大地感，收尾时又浮现出淡淡的糙米纸和谷物香气。说不上有多惊艳但就是挺耐喝，像傍晚在自家后院喝的一杯，挺放松的 🍊。 整体平衡做得不错，酒精感藏得挺好，感觉是杯蛮扎实、有层次感的酒。偶尔还能捕捉到一丝类似芬达被遗忘在炉子上蒸发后的那种焦糖甜，挺有趣的。
Michael Carter
May 27, 2026, 04:01:01
刚倒了一杯，闻着就有股 warm 的 brown sugar 甜香，混着点 toasted bread 的味道。喝的时候舌尖先碰到 caramely 的焦糖感，接着是 ripe pears 和 prunes 的果味涌上来，有点像啃了个熟透的梨子。回味里居然有 gunflints 那种 mineral 的触感，整体颜色漂亮得像 deep amber。 想到 nougat 和 malt loaf 的甜点，还有 marzipan-filled dates 的坚果馅儿。烤过的 roasted peanuts 香气飘着，toasts 的脆皮感也不少。Turkish delights 和 kumquats 给了一丝花香和 citrus 的清新，虽然 Marcel 是啥我不清楚，但感觉层次挺多的。pumpernickel 的黑麦面包味很突出，coconut balls 的甜腻偶尔跳出来，burnt syrups 的焦苦平衡得很好。 burnt orange peel 的微苦混着 humussy earthiness 的泥土调，像雨后的 garden soil。rye bread 的麦芽基底稳稳的，fresher 的感觉让整体不腻。bready 的 comfort food 氛围，带点 rum 的酒精暖意。ripe mirabelles 的果酱甜和 earthy oranges 的橙子皮香收尾，喝着就像个 cozy afternoon snack。😊
Hannah Patel
May 25, 2026, 13:30:48
Right, so this one… the nose is dead interesting. Dried litchis and almonds hit first, like a posh trail mix, then these earthy oranges come in—kind of like peels left in a terracotta pot. Weirdly, I’m getting Fanta forgotten on the hob, that sticky, slightly syrupy fizz gone flat. Real humussy earthiness underneath, damp forest floor and moss. Colour’s that proper amber glow. On the sip, it’s very okay. Opens ripe mirabelles, then turns way cleaner, almost green. Malt loaf and gunflints, toasts and pumpernickel bread, a bit of cardamom peeking through. Then suddenly it’s all weissen beer and kumquats, Turkish delights, prunes, and marzipan-filled dates. Burnt syrups and rye bread soaked in rum, with a splash of orange bitters. There’s burnt notes everywhere but a butterscotch smoothness pulls it together. Finish is fresher than the middle suggests, which saves it. 😌✨
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