The Glenglassaugh Distillery also produces a limited quantity of peat malts in addition to its traditional production. The malted barley is dried using the traditional method using peat, which gives it its unique smoky taste. The peat is named after its natural phenolic content and thus its smoky peaty character. Somewhat untypical for a whisky from the Highlands. Awards: - Silver medal in 2017 at the International Wine & Spirit Competition. - Silver medal in 2016 at the International Wine & Spirit Competition. - Silver medal in 2014 at the International Wine & Spirit Competition.Tasting notes:Colour: bright golden yellow. Nose: sweet, smoky, sea air, lemon zest, apricot jam, ripe fruit, hints of ginger, black pepper. Taste: Sweet, peat smoke, candied melons, pineapple, roasted apples, oatmeal biscuits, hints of honey, tobacco. Finish: Long lasting, peat, spicy fruit aromas.