Thanks to the wise one @cascode for this dram. Here we have an entry from Glasgow distillery that brought whisky production back to the Dear Green Place for the first time in over 100 years. Production is from two copper pot stills called Tara and Mhairi using Scottish barley and the waters of Loch Katrine 40 miles north of the city. This release was matured in first fill bourbon casks and finished in virgin white oak. N: Immediately juicy and sweetly tropical with smacks of banana bread. The fruit forward nose is joined by malty biscuits and fragrant perfumed wood. Fresh and bright with hints of freshly mown green grass. I’m reminded of British summer time and garden parties. Very enjoyable here. P: Slightly tannic to creamy arrival with a sweet buzz and rich mouthfeel. Toffee tones abound here, butterscotch, brown sugar, and vanilla compete with a little wood spice and fresh fruity sweetness and the richness of dried fruits. Successive sips bring honey and malt back to the forefront. F: Short. Woodiness and maybe some marmalade bitterness. Rich, but ultimately fades too quickly to leave a lasting impression. I was surprised by this. A young whisky, yes; but it’s punching hard. You cannot understate the richness and fullness that is delivered but perhaps the downside is a simple 1-2 delivery that doesn’t get going much past that initial contact. There are many aspects that made me think of Arran, just not quite so well accomplished, yet at a slightly lower price point. I think good things are still to come from Glasgow 1770. Distiller whisky taste #160 [Pictured here with a 1.16 billion year old Kakortokite from the Llimaussaq Igneous Complex of southwest Greenland. This rock is part of a layered magmatic sequence that formed from fractional crystallisation of a giant magma chamber and is one of the most unique and rare rock types on Earth. Three principal minerals make this beauty up: pink eudialyte, black arfvedsonite, and white nepheline.]