The GlenAllachie debuts Meikle Tòir

The GlenAllachie debuts Meikle Tòir

Spearheaded by celebrated master distiller Billy Walker, the launch introduces the first core releases to have been fully overseen by him since taking over the ownership of the distillery in 2017.

News | 26 Sep 2023

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The GlenAllachie has revealed its new peated single malt Scotch whisky brand, Meikle Tòir.


Meikle Tòir, which translates to ‘big pursuit’, represents Walker and his expert team’s seasonal peated campaign at the distillery which began in 2018.


Using mainland peat from St. Fergus, the peated production runs for around six weeks per year, producing approximately 100,000 litres of alcohol annually.


The peated label’s core range consists of the following expressions:


  • The Original (50% ABV; UK RRSP £51)
  • The Sherry One (48% ABV, UK RRSP £50)
  • The Chinquapin (48% ABV, UK RRSP £50)
  • The Turbo 2023 Edition (50% ABV, UK RRSP £51)


The Original was aged in first-fill Bourbon barrels, American virgin oak casks and Rye barrels, while The Sherry One underwent additional maturation in Pedro Ximénez and oloroso sherry puncheons following an initial period in American oak.


The Chinquapin One was first aged in American oak before being transferred into Chinquapin virgin oak barrels from the Northern Ozark region of Missouri, USA.


Each whisky in the range carries a five year age statement.

Commenting on the new brand, Walker said: “This incredibly exciting launch is a key milestone for us all at The GlenAllachie. Five years in the making, it represents the culmination of our endeavours since we took over the reins at the distillery. Our intention has always been to release a peated single malt, and this is no surprise to those who have followed our journey from the start. 


“Every element of the production process was carefully considered to ensure our vision was met. It’s not about accelerating the journey; it’s about expanding the experience. One of the key decisions was to significantly extend the fermentation period to 160 hours, creating thick, ester-rich distillate. Another was to use mainland peat, which delivers a more oaky style of smoke. These choices, along with the use of quality oak casks, are all factors steering us in our pursuit of peated perfection.”

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