Glenturret lays claim to being Scotland's oldest working distillery, a boast that invites healthy scepticism but is difficult to disprove. What is beyond dispute is that the distillery, tucked into the Perthshire countryside near Crieff, has undergone a dramatic reinvention since its acquisition by the Lalique group and the appointment of Bob Dalgarno as whisky maker. The Triple Wood is one of the results.
The construction is in the name: spirit drawn from American sherry oak, European sherry oak, and ex-bourbon casks, vatted together to produce a no-age-statement single malt bottled at 43%. The three wood types each contribute a distinct register — the bourbon bringing vanilla and cereal, the American sherry contributing dried fruit, and the European sherry adding a darker, more tannic complexity.
The nose is harmonious and sherry-forward: raisins, prunes, fig, strawberry compote, Manuka honey, and orange oil, with a warmth that suggests the European casks are doing much of the heavy lifting. The palate is medium-bodied, with red fruits, toasted malt, a stout-like coffee and tobacco note, and gradually building oakiness that adds structure without aggression.
The finish is moderate in length but flavourful: brown sugar, tobacco, autumnal dried leaves, and a parting flicker of ginger spice. It is a well-made, sherry-influenced dram that avoids the sulphurous pitfalls of lesser cask programmes. The old distillery is in safe hands.
