Glengoyne Teapot Dram Batch #11 1st Fill Oloroso Matured Limited Edition Highland Single Malt Scotch Whisky (2025) 70cl
The next instalment of the yearly sell-out wonder from Glengoyne.
1 of 3500 bottles produced from 1st Fill Sherry Casks.
Glengoyne workers in the 60s and 70s used to be given 3 fingers of whisky at 9am, 12pm and 3pm. This used to keep them happy and for some, nicely drunk on the distillery's own product. In comes Employment Law in the 1980s and bans this practise.
Leftover whisky was kept in teapots and stored for later on. Some stories even include scaffolders helping themselves to the 1st fill sherried whisky leading to accidents on the work in progress showing the risks of drinking on the job. Especially young (ish) high proof whisky. Every year this sells out even faster so get yours whilst you can because in about 1 months time, there won't be any more.
Glengoyne Teapot Dram Batch No. 11 is the latest chapter in one of the distillery’s most beloved series. Bottled at a robust 59.7% ABV and matured exclusively in first-fill sherry casks, this limited edition offers a rich, indulgent taste of Glengoyne history.
The Teapot Dram series celebrates a unique Glengoyne tradition from the 1960s and early ’70s, when distillery workers were given three drams a day. Younger staff, unable to keep pace, would pour their share into a copper teapot on the canteen windowsill for seasoned colleagues to enjoy. This practice ended in 1974, but its spirit lives on in these rich, sherry-matured releases.
Now in its 11th edition, Teapot Dram has become one of Glengoyne’s most sought-after series. Each batch is crafted to reflect the bold, full-flavoured style enjoyed during the dramming days. Batch No. 11 is made from nine first-fill sherry casks - five butts and four hogsheads - and brings a sweeter, more indulgent profile than previous releases, while retaining the depth and complexity that define Teapot Dram.
TASTING NOTES
Nose: Dates, dark chocolate, lemon meringue, grilled peach, toasted nuts, dry sherry, and a wisp of incense.
Palate: Cherries, strawberry ice cream, blackberry jam, gingerbread, fudge, hazelnut spread, and dried apricot. Layers of sweetness balanced by oak tannins and subtle spice.
Finish: Long and evolving. Maraschino liqueur, Eton Mess, summer berries, and a gentle dryness with hints of plum skin and dark fruit.
About Glengoyne
A small farm-style distillery located under Dumgoyne, the most westerly extrusion of the Campsie Fells, Glengoyne has long punched well above its weight.
It runs a combination of long (and very long) fermentations, while distillation in its three stills (one wash, two spirit) is extremely slow. All of the stills have boil bulbs, which increases the amount of copper availability, while the gentle heating of the wash and spirit also helps to maximise the amount of time the alcohol vapour can play with the copper. This maximising of reflux produces a gentle, sweet, and fruity new make.
There is however sufficient weight in the spirit to be able to balance with maturation in ex-Sherry butts – a signature of Edrington’s distilleries – which has been retained by Ian MacLeod.
A distillery has stood on this site since 1833, when the Edmonstone family (the main landowner of the area) began production, passing control to the MacLelland family in the 1850s who, in turn, sold it to the Glasgow-based blender Lang Bros in 1876. It was they who changed the distillery’s original name, Burnfoot, to Glen Guin which was anglicised to Glengoyne in 1905.
It played a vital role within Lang Brothers' blends [the best known being Supreme] and those of Robertson & Baxter (now Edrington). The latter firm bought Lang Brothers. in 1965.
Single malt bottlings began in the early 1990s, when Glengoyne was sold as 'the unpeated malt', while much was also made of the fact that, geographically, the distillery is in the Highlands while its warehouses, directly across the road, are in the Lowlands.
Edrington considered it surplus to its requirements in 2003, selling it to Ian McLeod or £7.2m. Its new owner has subsequently (and successfully) focused on developing the brand as a single malt and the distillery as a multifunctional tourist destination. It now gets in excess of 50,000 visitors a year
59.7% ABV
70cl
