Glasgow 1770 Peated takes the distillery's triple-distilled spirit and applies peat smoke — a combination that produces a very different kind of peated whisky. Triple distillation strips out some of the heavier phenolic compounds that give Islay malts their intense, medicinal character, leaving a lighter, more aromatic smoke that sits alongside the spirit's citrus-forward character rather than dominating it.
The result is a peated malt that will appeal to drinkers who find traditional Islay whisky too intense but enjoy the idea of smoke in their glass. The peat is present from nose to finish, but always as a seasoning rather than the main course. At 46% and non-chill-filtered, the whisky has enough weight to carry its dual identity — smoky yet light, peated yet fresh.
Glasgow 1770 Peated is an interesting experiment that mostly succeeds. The combination of peat and triple distillation is unusual, and the lighter smoke style creates a niche that few other Scottish whiskies occupy. Whether this represents a genuine innovation or a curiosity depends on your perspective, but the quality of the execution is clear. A young distillery finding its own voice, distinct from both the Lowland tradition and the peated mainstream.
