All about making whisky
Glansa, meaning “stormy glittering sky” in Nordic dialect is aged in American Oak, before being transferred to rest in peated casks. The result is a whisky with richness and depth, reminding the contrast between the haven of peace of the distillery and the raging seas surrounding the island where it seats.
Although the spring water it uses is highly peated, Scapa produces a single malt that is not very peaty - in fact, almost not peaty at all. The distillery uses a Lomond-style wash still in its own original fashion, enabling it to produce an oily and unctuous spirit. Lighter than its neighbour Highland Park, the single malt produced by the Scapa distillery is always a close reflection of the grain, expressing fruity notes (pear), hints of marine (salt) on the palate and a chocolatey finish. Its single malt is mainly used for the blends of the Ballantine’s family. Find out more
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