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FOOD PAIRINGThere are seven distinct expressions of Glengoyne and
while they are all worth exploring individually, each
one's unique characteristics make it perfectly suited to
pairing with certain foods.
Take Glengoyne 10 Year Old, for example, with
its flavours of fresh green apples, toffee apples and a
hint of nuttiness. This is an ideal match for Cumbrae
oysters with a shallot dressing, with the whisky not
only served alongside, but in the oyster shell, too.
The hand-selected sherry casks used to age
Glengoyne 12 Year Old add a note of coconut to
toffee apples and lemon zest. This makes it the
perfect accompaniment for scallops and Isle of Mull
crab with chilli and coriander.
The older Glengoyne expressions develop sweeter,
warmer, wintry notes, with stewed fruit, cinnamon
and brown sugar. These come into their own at the
end of a fine meal. At the top of the range is 25 Year
Old, but it's Glengoyne 21 Year Old that pairs best
with a cheese course - think Isle of Mull Cheddar
and Arran Blue served with the finest oatcakes. The
cheese serves as a perfect accompaniment to the
whisky's notes of Christmas cake, honey and rich fruit.
a timeless spirit
One of the most important ingredients that goes into
whisky is time, and no one knows this quite like Glengoyne
t Glengoyne, nestled in a pictureperfect
wooded valley in the
southern Highlands of Scotland,
patience is a virtue. Time here is
generously given to the making
of the exceptional Scotch whisky,
as after all, this is a place where Scotland's
famous amber nectar has been crafted for
nearly two centuries.
Peacefully positioned beside a waterfall
and river, which eventually
winds its way to Loch Lomond,
Glengoyne now sits alone in an
area which - some 200 years
ago - was home to eight illicit
distilleries. Its name is derived from
the original Scottish Gaelic name
'Glen Guin', meaning 'Glen of the Wild Geese',
which is tucked into the base of the volcanic
plug that is Dumgoyne Hill.
Today, there remains a patience, a
timelessness, to the way Glengoyne is
produced in this strikingly picturesque place.
The craftsmen here, 10th-generation distillers,
make whisky using the slowest distillation
process in Scotland. There are no corners cut,
no e ort spared. Even the hand-selected oak
casks used to age these ne expressions are
prepared for six long years.
So it makes it all the more important to
savour this carefully created spirit, to dedicate
the time to enjoy it, and to seek out the
perfect moments, and dishes, to match it
with. These are whiskies that have been a
long time in the making and no one takes
more time or care than Glengoyne.
There remains a patience,
a timelessness, to the way
Glengoyne is produced
a timelessness, to the way