Glenglassaugh Distillery, located just outside the village of Portsoy, presents itself as a traditional setup with an open-topped rake and plough mash tun, wooden washbacks, and two stills. However, its historical evolution is marked by some modern touches, such as the two stainless steel washbacks added during a 1966 refurbishment. The distillery produces a medium-weight spirit with a distinct honeyed, floral character, along with some peated spirit.
Founded in 1874 by local businessman James Moir, Glenglassaugh became part of Highland Distillers in 1892. Despite its early promise, the distillery faced a downturn in the market and closed in 1907. It remained closed for several decades until 1960, when the whisky market experienced a sharp increase, leading to the distillery’s reopening.
Glenglassaugh’s character made it a difficult match for blending, often considered an “awkward” whisky that didn’t integrate well with other elements in a blend. Had the single malt market been more developed in the 1970s, its story might have been different, but it was deemed surplus to Highland’s needs during the 1980s whisky glut. Glenglassaugh was closed again in 1986, and it appeared unlikely that it would ever reopen.
In a surprising turn, the distillery was bought in 2008 by a Russian-financed firm, which restarted production. In 2013, it was sold again, this time becoming part of the BenRiach Distillery Company, alongside BenRiach and Glendronach. While the distillery faced a significant 22-year gap in stock, the new regime has strategically balanced releases, offering a mix of occasional very old bottlings and incremental works in progress.
In 2016, Glenglassaugh, along with BenRiach and Glendronach, was acquired by Brown-Forman, the producer behind Jack Daniel’s, marking another significant chapter in the distillery’s modern history.
