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Glengoyne 18 Year Old: Scotland's Slowest Distillation — Unpeated, 100% Sherry Oak, Straddling the Highland Line

Glengoyne 18 Year Old: Scotland's Slowest Distillation — Unpeated, 100% Sherry Oak, Straddling the Highland Line

8 /10
EDITOR
Distillery: Glengoyne Distillery
Type: Scotch
Age: 18 Years
ABV: 43% ABV
Price: £120

Tasting Notes

Nose

Vanilla, honeycomb, butterscotch, orange peel and marmalade, cardamom, cocoa, banana chips — warm and enveloping

Palate

Creamy toffee and marzipan, cinnamon, ginger, red berries, honey, clove, dried orange peel, almonds — the 100% sherry oak fully expressed

Finish

Medium-long — warm spice fading into gentle oak and dark chocolate, the slow distillation evident in the clean, rounded character

First Impressions

Glengoyne 18 — from Scotland's slowest distillation. Air-dried, unpeated barley through unhurried copper pot stills. The only fully unpeated Highland malt, distilling since 1833 at Dumgoyne, north of Glasgow. The distillery sits right on the Highland Line — technically Highland, but its warehouses are in the Lowlands.

The Sherry Commitment

100% sherry oak maturation — a mix of first-fill and refill Oloroso sherry casks. Replaced the 17 Year Old in 2012. The combination of unpeated spirit and exclusive sherry maturation creates a whisky that's all about fruit, sweetness, and oak — no smoke to distract.

Tasting

Vanilla and honeycomb nose with butterscotch and orange marmalade. Creamy toffee palate with marzipan, red berries, and warm baking spice. The finish fades with gentle oak and dark chocolate. The slow distillation creates a remarkably clean, rounded character.

The Verdict

Glengoyne 18 earns an 8 — a beautifully balanced, unpeated Highland malt with 100% sherry oak influence. At £120, it sits at the affordable end for an 18-year-old Scotch. The slow distillation and sherry commitment create something genuinely refined. Pure fruit, sweetness, and oak — nothing else needed.

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Joe Whitfield
Joe Whitfield
Editor-in-Chief

Joe has spent over fifteen years immersed in the whiskey industry, beginning his career at a Speyside distillery before moving into drinks journalism. As Editor-in-Chief at Whiskeyful.com, he oversees...

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