Blending

Scotland is the country of lashing rains and pounding ocean winds. Where the rugged countryside produces beautiful grain and is a source of the purest water. Where for centuries, people have been making one of the best whiskies in the world.

Glen Talloch combines nature and craftsmanship in its purest form. Every drop of Glen Talloch contains this unique blend of natural components – such as the purest water and the best grain – and human creativity in the form of craftsmanship and generations of experience.

Composing a blended whisky is a skill and an art which our master blender masters like no one else. From many different barrels of malt and grain whisky, he composes the special and secret blend, with the distinct colour, scent and taste of Glen Talloch. Glen Talloch Rare & Old, for example, contains fifteen world-famous malt whiskies, like Old Pulteney, Balblair and Speyburn.

 

Glen Talloch: a pure and honest reflection of Scotland’s. Enjoy!

The family

Scotch whisky has to age in oak barrels for at least three years before it may be called Scotch whisky. The ageing process allows special natural aromas and flavours to develop and it gives the whisky its characteristic colour while maturing. However, the Glen Talloch whisky is aged for much longer than the required three years. This gives Glen Talloch more aroma, flavour and complexity.

Glen Talloch Rare & Old

The most famous member of the family, a blend containing 30 percent malt whisky. It consists of world-famous single malts like Balblair, Knockdhu and Speyburn, which have aged for at least five years

Tasting notes

Colour: sparkling gold.
Nose: soft and round, with hints of citrus, spices and caramel.
Palate: an attractive, full and round blend, with hints of vanilla and caramel.

Available in: 0,2 litre, 0.35 litre, 0.7 litre, 1.0 litre and 1.5 litre bottles

Glen Talloch Gold 12 years old

This is a beautiful Scotch whisky, a blend containing 40% malt whiskies from different distilleries.which have aged for twelve years. It is a complex and harmonious whisky, for many different whisky lovers.

Tasting notes

Colour: amber with a golden glow.
Nose: rich and versatile, with hints of spices, tobacco and vanilla.
Palate: mature, full and harmonious, with tones of vanilla and a long aftertaste.

Glen Talloch Blended Malt 8 years old

The Glen Talloch Blended Malt is a blend of single malt whiskies only, called a ‘vatted malt’ by the connoisseurs. The blend contains famous malts such as Old Pulteney and Balblair, and is the most complex whisky in the Glen Talloch family.

Tasting notes

Colour: dark gold.
Nose: rich and very complex, with tones of peat, raisins and vanilla.
Palate: very complex, with hints of heather honey, fruit and more.

Share precious moments

Beautiful moments are there to be shared. As are beautiful whiskies. That is why we regularly publish special offers on this page wich, if you want, you can share with other whisky lovers. But of course you can also enjoy the offers yourself. To make sure you never miss a thing, subscribe to the Glen Talloch newsletter.


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Salmon

A Glen Talloch tradition

Glen Talloch whisky and smoked Scottish salmon are a perfect combination. That is why every Christmas, Glen Talloch offers you the opportunity to order traditionally smoked salmon with a €10 discount. This salmon, weighing around 600 grams, is flown in straight from Scotland, where it is smoked over wood chips from old whisky barrels.

Smoked salmon offers endless culinary opportunities. Here you’ll find some of the finest recipes.

Glen Talloch's salmon recipes

Together

Cocktails & Food

Glen Talloch brings bon vivants together. We want to share recipes with you to make special occasions even more special. Do you have great recipes you want to share? Send them to us

Cocktails:


Food:

The famous Scottisch whisky areas

Speyside

Speyside is an area in North-East Scotland, concentrated around the fertile valleys on the river Spey. Because this area is in the heart of ‘Scotland’s granary’, you can find more than half of the 90 Scottish distilleries here.

General whisky characteristics: fresh, sweet, mild.

Highlands

The Highlands are the mountainous and rugged heart of Scotland. This is one of the most extensive and beautiful parts of Europe, where you find heathery hills and the famous green Scottish glens.

General whisky characteristics: slightly smoky, peppery, sweet

Lowlands

This fairly flat region is also called ‘the Garden of Scotland’. It is an area which produces accessible whiskies, which often have a light colour and body. This area also contains relatively little peat, which explains why the whiskies often lack the characteristic peat palate.

General whisky characteristics: dry, soft, light

Islay

25 miles long and 15 miles wide, this is the largest whisky island, and at the same time the smallest whisky region, with seven active distilleries. The Islay whiskies are characterized by their maritime character and strong iodine and peaty palate. It is a whisky region with its own distinct style and character.

General whisky characteristics: smoky, strong, iodine

Campbeltown

The sea air on the Mull of Kintyre peninsula – where Campbeltown is located – give these whiskies a salty flavour. Once upon a time, with more than 20 distilleries; this place was the centre of the Scotish whisky industry. Today, it only produces a few malts.

General whisky characteristics: salty, turf, soft

Islands

These are the Scottish islands of Arran, Jura, Mull, Skye and the Orkneys. These are beautiful rugged and rocky wildernisses, where you will find hardly any trees. That is why all the malt is dried using peat, giving it a distinctive peat flavour. The salty sea air gives the whisky a slightly salty palate.

General whisky characteristics: salty, sweet, peat.

Contact us

Do you have any questions or comments? Please contact Glen Talloch!

Carpaccio of smoked Scottish salmon with a Glen Talloch whisky sauce

Ingredients:

  • smoked Scottish salmon
  • Glen Talloch whisky
  • iceberg lettuce or granary bread
  • honey
  • olive oil
  • 1 tbsp brown sugar
  • 1 finely chopped shalot or a bunch of finely cut chives
  • freshly ground black pepper

Preparation:

  1. Mix up three parts of olive oil with one part Glen Talloch whisky.
  2. Add one part honey, one tbsp brown supgar and the chopped shallot/chives.
  3. Sprinkle the smoked salmon with this dressing and serve on a bed of fresh iceberg lettuce, or serve with granary bread and some freshly ground black pepper.

Smoked salmon salad with apple

Ingredients:

  • 400 g smoked salmon
  • 3 Granny Smith apples
  • 1 cucumber
  • 2 red onions
  • 2 tbsp honey
  • 4 tbsp sweet rice vinegar
  • 1 tbsp chopped coriander
  • 4 tbsp crème fraîche
  • olive oil

Preparation:

  1. Peel and core the apples and cut each of them into 12 slices.
  2. Cut the cucumber in half lengthwise, remove the seeds and slice into long strips.
  3. Mix the onions, cut into halved rings, with the apples and cucumber. Pour over the honey and rice vinegar and mix thoroughly. Leave to marinade for 15 minutes.
  4. Divide the salmon over the plates. Heat up 6 tbsp oil in a pan, remove the salad from the marinade and fry on a high heat for 2 minutes.
  5. Divide the salad over the plates with the salmon and garnish with a dot of crème fraîche.
  6. Sprinkle with some marinade and serve with warm crispy French bread.

Dippers with smoked Scottish salmon

Ingredients:

  • a packet of dippers
  • 100 g smoked salmon
  • half a cucumber
  • 5 dl full-fat yoghurt
  • 2 cloves of garlic, pressed
  • salt
  • pepper

Preparation:

  1. Wash the cucumber and cut the unpeeled cucumber in half lengthwise.
  2. Use a teaspoon to scoop out the seeds, and finely grate the cucumber.
  3. Tip the grated cucumber into a colander and mix in a tablespoon of salt. Leave the liquid to drain for around an hour.
  4. In a bowl, combine the cucumber with the yoghurt, pressed garlic and pepper.
  5. Wrap the dippers in strips of salmon and serve with the cucumber cream.

Pizza with smoked Scottish salmon

Ingredients:

(makes 4 pizzas)

  • 100 g smoked Scottish salmon
  • mix for pizza base and sauce (tomato)
  • 100 g cream cheese
  • 50 g mature cheese, grated
  • 4 artichoke hearts
  • 1 tbsp fresh dill

Preparation:

  1. Make the pizza dough and sauce following the recipe on the package.
  2. Make 4 pizza bases (10 cm) and top with the sauce.
  3. Cut the smoked salmon into slivers and divide over the pizzas and top with dill.
  4. Cut the cream cheese into cubes and cut the artichoke hearts into fours. Divide over the pizzas and sprinkle over the grated cheese.
  5. Bake the pizzas in a preheated oven (check the packaging for the correct temperature) for 12 minutes until they are golden brown.

Potatoes with salmon and chives

Ingredients:

(serves 4)

  • 150 g smoked Scottish salmon
  • 750 g (slightly floury) potatoes
  • 1 dl dry white wine
  • 1 dl fish stock
  • 1/2 l cream
  • 15 chive sprigs
  • 1 shallot, finely chopped
  • salt and pepper

Preparation:

  1. Cut the potatoes in half or quarters and cook them in boiling water.
  2. Mix the finely chopped shallot with the white wine and fish stock, and reduce until you have 1/2 dl left.
  3. Leave the sauce to cool slightly, and then stir in the cream.
  4. Cut the smoked salmon into small slices and finely chop the chives.
  5. Stir the smoked salmon and chives into the sauce.
  6. Drain the potatoes and pour over the sauce.
  7. Serve immediately.

Glemon

Ingredients:

  • 3.5 cl Glen Talloch Whisky
  • 1 cl cinnamon syrup
  • 1 - 2 drops of Angostura

 


Preparation:

Take 4 slices of lemon, rub them over the rim of the glass and squeeze them out into the glass. Add the other ingredients, with 3 - 4 ice cubes or crushed ice.

Crammond’s Cranberry

Ingredients:

  • 3.5 cl Glen Talloch Whisky
  • 3 cl cranberry juice
  • 1 cl passionfruit juice
  • 1 cl sugar syrup
  • 1 slice of lemon, squeezed

Preparation:

Pour the ingredients in a shaker, add 4 - 5 ice cubes and shake for 10 seconds. Pour out (without the ice cubes). Garnish the cocktail with a slice of lemon.

Mint Julep

Ingredients:

  • 4 cl Glen Talloch whisky
  • 1 tsp sugar
  • 1 sprig of mint
  • ice cubes

Preparation:

Mix the mint leaves, sugar and ice cubes in a blender until you have crushed ice. Add the 4 tbsp in a whisky glass and pour over the whisky. Garnish with a mint leaf.

Scotch Collins

Ingredients:

  • 4 cl Glen Talloch whisky
  • 2 cl lemon juice
  • 1 cl cane sugar syrup
  • sparkling water
  • slice of lemon

Preparation:

Add the whisky, lemon juice, cane sugar syrup and 4 - 5 ice cubes to a shaker, shake for 10 seconds and pour into a longdrink glass. Fill up with sparkling water and garnish with a slice of lemon.

Carpaccio of smoked Scottish salmon with a Glen Talloch whisky sauce

Ingredients:

  • thin slices of smoked Scottish salmon
  • Glen Talloch whisky
  • iceberg lettuce or granary bread
  • honey
  • olive oil
  • 1 tbsp brown sugar
  • 1 finely chopped shalot or a bunch of finely cut chives
  • freshly ground black pepper

Preparation:

Mix up three parts of olive oil with one part Glen Talloch whisky. Add one part honey, one tbsp brown sugar and the chopped shalot/chives. Sprinkle the smoked salmon with this dressing and serve on a bed of fresh iceberg lettuce, or serve with granary bread and some freshly ground black pepper.

Bread pudding with Glen Talloch whisky sauce

Ingredients:

  • 1 French loaf
  • 1 l milk
  • 400 g sugar
  • 2 tbsp vanilla essence
  • 3 eggs, beaten
  • 200 g raisins
  • 60 g butter (melted)

Ingredients for the sauce:

  • 125 g butter
  • 200 g sugar
  • 1 egg, beaten
  • 1 tbsp Glen Talloch whisky

Preparation:

Preheat the oven to 150°C. Cut the French loaf into small pieces and soak in the milk. Mix in the eggs, sugar, vanilla and raisins. Pour the melted butter in a loaf tin and fill with the bread mixture. Bake the bread pudding for 60 minutes until golden brown (the bread pudding is done when a knife comes out clean again). Let the pudding cool down.

Preparation of the sauce
Stir the butter and sugar together until creamy, and warm the mixture up au bain-marie until the sugar has fully dissolved. Add the beaten egg, mix and let the sauce cool down. Finally, add the Glen Talloch whisky.

Pineapple jam with Glen Talloch whisky

Ingredients:

  • 1 large pineapple
  • jam-making sugar
  • 8 tbsp Glen Talloch Whisky

Preparation:

Peel the pineapple and remove the hard core. Cut the flesh into small pieces. Weigh the fruit and add to a pan. Add the same amount of sugar. Bring the pineapple and sugar to the boil and leave to boil for 4 minutes. Remove the pan from the fire and finally add the Glen Talloch whisky. Pour the jam into prepared jam jars. The jam is lovely on toast.

Melon and shrimp salad with Glen Talloch whisky dressing

Ingredients:

  • 200 g iceberg lettuce
  • 200 g peeled shrimps
  • 2 tbsp mayonnaise
  • 2 tbsp crème fraîche
  • 2 tbsp tomato ketchup
  • salt and pepper
  • lemon juice
  • 2 slices of melon
  • 2 tbsp Glen Talloch whisky

Preparation:

Cut the iceberg lettuce into thin strips and divide over 4 plates. Cut the melon slices into cubes and divide it over the iceberg lettuce, together with the shrimp. Mix the mayonnaise, crème fraîche, tomato ketchup, Glen Talloch whisky, lemon juice, salt and pepper together until you have a creamy dressing. Pour the dressing over the salad.