Glenglassaugh

Founded in 1875 by James Moir on the banks of the Glassaugh burn, the site has a fragmented history: it closed in the early 20th century, was reactivated by Highland Distillers in 1959, halted production in 1986 and remained largely silent until 2008 when a group of investors brought it back into operation. Brown‑Forman acquired the brand in 2016 and in 2023 the distillery relaunched its core range with expressions such as 12 Year Old, Sandend and Portsoy.

The production identity is based on the interaction between land and sea: local spring water (Glassaugh spring), coastal warehouses and the influence of sea air are stated elements that contribute to the aromatic profile of the range. The approach emphasizes the site's sense of place on the coast.

Sandend Bay / Portsoy, Aberdeenshire – north‑eastern coast of Scotland. The area is described as a maritime environment that influences the sensory characteristics of the whiskies (saline/mineral notes).

Glenglassaugh Sandend was named Whisky of the Year by Whisky Advocate in 2023; some historic bottles such as Revival have received IWSC medals in previous years.

Traditional single malt distillation using copper pot stills followed by maturation in oak casks stored in coastal warehouses that impart influence on the spirit. Water used comes from the Glassaugh spring.

Double distillation in copper pot stills (traditional method for single malt); historic facility with the stillhouse refurbished after the restart.

Maturation in oak casks stored in coastal warehouses; some expressions use bourbon barrel (first‑fill and refill) maturation and finishes in sherry casks (e.g. Oloroso) or other specific casks for limited releases.