Glenallachie 12 Year Old Moscatel
The Glenallachie Distillery presents this wonderfully fruity scotch which has been aged in premium American oak ex-Bourbon barrels for over 8 years and then transferred to Moscatel casks for a finishing period of over 42 months. Bottled at 48%, it's delightfully sweet and aromatic. Expect notes of orange blossom, heather honey and citrus and flavours of chocolate, grape must and plum jam, followed by notes of orchard fruits, cinnamon and honeycomb, with ginger and butterscotch on the finish.
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Glenallachie 12 Year Old Moscatel
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The product details are for information purposes only. It is no longer available for sale, but you may be able to find in on our auction site.
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Tasting Notes from Celtic Whiskey Shop and Wines on the Green
Nose
Waves of orange blossom, heather honey and citrus, with notes of grapefruit, butterscotch and toffee.
Tasting Notes from the Producer
Flavour
Hints of dark chocolate, grape must and plum jam, followed by notes of orchard fruits, cinnamon and honeycomb, with ginger and butterscotch on the finish.
Fact Sheet
Distillery
The GlenAllachie
Fluid
70cl
Maturation
Aged in premium American oak ex-Bourbon barrels for over 8 years then transferred into specially selected Moscatel casks for a finishing period of over 42 months.
Alcohol %
48%
Region/AOC
Speyside
FAQs
Generally no. Speyside is known for producing predominantly unpeated single malts with fruit, floral, malt, and oak character, driven by its inland geography and the quality of its soft spring water sources. Benriach and Braeval produce occasional peated expressions as secondary style releases, and BenRiach Curiositas and Smoke Season carry a noticeable peat character. However, the defining Speyside style, as exemplified by Glenfiddich, Macallan, Balvenie, and Dalwhinnie, is unpeated and fruit forward.
Yes, meaningfully. The Speyside region sits within the broader Highland designation but has its own distinct style driven by specific geography, water sources, and a concentration of prestigious distilleries. Highland whiskies, from distilleries outside Speyside such as Dalmore, Glenmorangie, Clynelish, and Old Pulteney, tend toward heavier, spicier, more robust character with greater variation by sub region. Speyside is more consistently lighter, fruitier, and more floral, with the River Spey watershed providing the unifying geographic factor.
Some Speyside distilleries use water from the River Spey or its tributaries, but many use independent spring water sources within the broader Speyside area rather than water drawn directly from the river. Glenfiddich uses the Robbie Dhu Spring, Glenlivet uses water from Josie's Well, and The Macallan draws from its own spring on the Easter Elchies estate. The quality and mineral content of the local spring water is consistently cited as a significant factor in the house character of Speyside single malts.
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