The Glenturret

The Glenturret dates to 1763 in Crieff, Perthshire — officially recognized as Scotland’s oldest working distillery. Small-batch, handcrafted Highland single malts from traditional pot stills with rich texture, honeyed malt character, and gentle complexity. Range: Triple Wood (American, European, and seasoned oak), 10 Year, 12 Year, and limited annual releases.

Browse all Scotch whisky and rare and allocated bottles at Wooden Cork.

Frequently Asked Questions

What does over 260 years of continuous distilling actually mean for The Glenturret’s production today?

The Glenturret has been producing whisky on the same Crieff site since 1763 with only brief interruptions, and that continuity has a practical production significance: the distillery has retained traditional methods that most Scottish distilleries abandoned during 20th-century industrialization. The most visible of these is the use of small, traditional pot stills that have not been scaled up for modern volumes — The Glenturret produces relatively small quantities compared to major Speyside or Highland distilleries, which means each batch reflects individual production conditions rather than the standardization of large-scale operations. The distillery also uses traditional floor malting and maintains a commitment to slow, careful fermentation and distillation that prioritizes character over throughput. The Triple Wood expression — the approachable entry-level of the range — still reflects this traditional approach in the way the three oak types interact at small-batch volumes: each wood type’s contribution is more visible in the final spirit than in a high-volume, standardized blend.

What does Triple Wood maturation produce compared to standard single-cask-type aging?

Triple Wood uses three types of oak — American oak (ex-bourbon), European oak (ex-Sherry), and seasoned oak — each contributing distinct flavor compounds that a single-cask-type maturation cannot produce simultaneously. American oak contributes vanilla, caramel, and light toasted grain from the charred interior. European oak (typically Oloroso or Manzanilla Sherry-seasoned) contributes dried fruit, nutmeg, and dark spice. Seasoned oak — wood that has previously held a spirit and been re-seasoned — contributes a softer, more mellow set of compounds than an active first-fill cask, adding depth without dominance. At The Glenturret’s small production scale, the balance between these three contributions is genuinely distinctive — the honeyed malt character of the Highland distillate interacts with three different wood profiles simultaneously, producing a layered complexity that justifies the Triple Wood name rather than just being a marketing descriptor.