Crafted using malted barley peated to 50ppm with mainland peat from Aberdeenshire, the whisky is matured in Virgin American White Oak for four and a half years before an indulgent finish in Pedro Ximénez Sherry casks for a further three years and two months. The result is a whisky where deep smoke, sweet spice and decadent fruit notes meet in perfect balance.

Following the success of previous releases, which were awarded a Gold Medal at the 2024 Scotch Whisky Masters, Batch 03 continues the series with a carefully selected vatting of three exceptional hogsheads chosen to showcase the rich, smoky depth for which Glasgow 1770 Peated has become known. Just 1000 bottles have been released.

Layers of rich BBQ smoke, tobacco leaf and luxurious smoked Ibérico ham intertwine with sticky poached plums, dried apricot and flamed orange zest - a powerful yet elegant expression of The Glasgow Distillery’s peated house style.