The Glenturret 10yr Peated Highland Single Malt Scotch Whisky
The Glenturret · Glenturret Distillery
The Glenturret 10yr Peated is a beautifully balanced Highland whisky that proves peat and elegance can coexist in perfect proportion. From Scotland's oldest working distillery, this expression captures the essence of a late harvest bonfire — warmth, smoke, and the sweetness of the season's final bounty. An outstanding fireside dram that rewards contemplation.
Nose
An inviting opening of orchard honey and gentle peat smoke intertwined with ripe stone fruit and toasted barley. Underneath, there are notes of heather, beeswax, and a subtle floral sweetness reminiscent of late-autumn wildflowers. A whisper of dried grass and warm oak rounds out the aromatics.
Palate
The palate delivers a harmonious marriage of sweet malt and earthy peat, with flavors of caramelized pear, smoked almonds, and clove-studded orange. A creamy, medium-bodied texture carries notes of vanilla custard and light wood spice. The peat remains measured and elegant, never overwhelming the distillery's characteristically fruity spirit.
Finish
Medium-long and warming, with lingering campfire smoke, honeyed grain, and a final flourish of dried herbs and black pepper. The peat fades gracefully, leaving a clean, malty sweetness on the tongue.
- Region
- Highland
- Cask Type
- Bourbon and sherry oak casks
- Peat Level (PPM)
- Undisclosed
- Distillation
- Copper pot still distillation; one of the few Scottish distilleries still using direct-fired copper stills
- Maturation
- Matured for a minimum of 10 years in a combination of first-fill and refill bourbon casks and sherry-seasoned European oak casks
- Chill-Filtered
- Non-chill filtered
Cocktail Suggestion
Harvest Smoke Toddy — 2 oz The Glenturret 10yr Peated · 0.75 oz honey syrup · 0.5 oz fresh lemon juice · 4 oz hot water · Garnish with a lemon wheel and cinnamon stick
Food Pairing
The whisky's gentle peat and honeyed malt complement hot-smoked trout served alongside roasted parsnips, carrots, and turnips glazed with brown butter and thyme. A drizzle of grain mustard vinaigrette ties the dish's earthy sweetness to the whisky's smoky depth.
From Scotland's oldest working distillery, nestled in the Perthshire countryside, this peated expression channels the ancient tradition of drying barley over open peat fires — a practice as old as the Highland harvest itself.
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