Glen Scotia Victoriana Cask Strength Single Malt Scotch Whisky (700ml)


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Glen Scotia Victoriana Cask Strength Single Malt Scotch Whisky (700ml)

Campbeltown, SCOTLAND
$150.00 Bottle
  • ABV 51.5%

Winner: Best Campbeltown Single Malt at the World Whisky Awards 2017.

Significant praise for Glen Scotia with this cask strength limited release capturing the judge's attention at the 2017 World Whisky Awards, describing it as "An incredible whisky, packed with complexity." Finished in 'deep charred oak', we have just secured a small volume for Glen Scotia chasers in Australia.

Tasting note: Gleaming polished copper appearance. Momentarily off-key followed by sultry aromas of toasted fruit-bread, pineapple pudding and deep vanillas. Five minutes exposure emphasises dark chocolate and roasted nuts amid flashes of sappy oak and trace sulphur. Exceptional balance. Full bodied yet perfectly rounded. Mid palate is toffee-dense, malt-rich becoming tantalizingly oily / buttery towards the finish. Honey oatmeal, vanilla fudge and resiny oak to close with a wound up, mouth coating stewed fruit / vanilla / creme-caramel and pepper finale. Ends medium long with the honeyed-fruitiness lingering. One for the end of the night. Non chill filtered. 51.5% Alc./Vol.

Other reviews......adore the malt and oak stripes with vague citrus weaving in and out at random. Very soft... An unusual malt for a cask strength. Beyond the nose there is limited layering, instead concentrating on the malt-toffee interwagling.
89.5 points - Jim Murrays Whisky Bible 2017

The most expensive of Glen Scotia’s new trio has been finished in deeply-charred barrels and bottled non-chill filtered at cask strength. Soft and sweet on the nose, with peaches, fudge, and a hint of oak. Full-bodied and slightly oily on the palate, with wood spices, vanilla, and blackberries. Smoky ginger and lively char in the lengthy finish. 87 points
- Gavin Smith (Fall 2015),

Double Gold - San Francisco World Spirits Competition 2017

After a period of closure in the mid 1980s Glen Scotia reopened towards the end of that decade. The distillery has always offered two styles of whisky - peated and non peated. Typically the latter is produced for about six weeks a year. Since 1999 it was distilling for only a few weeks of the year, thanks to the team at Springbank. Activity has been stepped up since 2007 with Malt Master, John Paterson at the helm.