Meikle Tòir Peated Speyside The Sherry One
April 2024

Meikle Tòir Peated Speyside The Sherry One

One sip of this and you’ll be breathing peat for days - say hello to the most heavily peated whisky since Octomore!

United Kingdom

Colour Fired amber

Nose Cedar, cigar box, butterscotch and mocha, with orange peel, honey and plum jam

Palate Dark chocolate, smoked honey and mocha, with figs, burnt sugar and puffs of smoke

Finish Lingering peat, with treacle pudding and soft oak spice


The GlenAllachie’s peated project, Meikle Tòir (pronounced MEE-kuhl tor) has made it to Australia, and The Sherry One is launching officially with the Club this April.

For those peat-heads who like their whiskies smoky, hold on to your hats because the barley is peated to approximately 3x Lagavulin levels (equal to a spirit 35 ppm), and is exclusively Club Members in Australia in its official launch. This mega smoke-bomb is likely matching Ardbeg Supernova in its barley ppm and only a puff less than everybody’s favourite, Octomore (120+ ppm).

Whisky Hall of Famer and Master Blender Billy Walker has used those 50 years of whiskymaking experience under his belt to create a dram that’s something like devouring a delicious bonfire of mocha, plum jam, burnt sugar and smoked honey. The peated spirit plays perfectly with its full, five-year Sherry maturation of Pedro Ximénez and Oloroso casks, and is being delivered at 48% ABV – natural in colour and non-chill filtered, of course.

When Octomores are starting at $250+ and the Ardbeg Supernova range starts at $300+, Club Members can get themselves a bottle of Meikle Tòir The Sherry One for just $135. And if that isn’t enough to twist your arm, everyone who orders a bottle goes in the draw to win a bottle of each of the rest of the Meikle Tòir range: The Original, The Chinquapin One and The Turbo, arguably the smokiest whisky in the world – peated 100% more than The Sherry One.

The peat itself is from mainland peat bog, St Fergus. The matter of woody material within this bog is especially high so provides a richness of lignin derivatives; in layman’s terms, this the peat bog is higher in phenols than most, lending a direct intensity of smoke to the whisky. Coupled with Meikle Tòir’s lengthy 160 hour fermentation period, and you’ve got yourself a fire-breather.

For those not too familiar with peated measurements, ppm is the total phenol parts per million of the malted barley which is is one of the malting specifications adjusted by the head distiller. As a purely peat-dedicated project, the peat in Meikle Tòir is measured in a unique way, as devised by AnCnoc distillery: rather than measuring the ppm through the barley malt as is traditional, they instead measure the spirit itself. As the phenols change through the mashing, fermentation and maturation process, Meikle Tòir are committed to measuring peat at the spirit level, providing a more truer and authentic quantifier for whisky lovers to gauge what they’re drinking.

Meikle Tòir is an annual, limited run and Australia received a very small allocation.

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Price: $135.00

Age: 5 Years Old

ABV: 48%

Maturation: American oak ex-Bourbon barrels, followed by Pedro Ximénez & Oloroso Sherry puncheons.

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GlenAllachie's History

Glenallachie was constructed in 1967 on the back of the 1960s US whisky boom. MacKinley McPherson – Scottish & Newcastle Breweries’ distilling arm – who were keen to make the most of said boom, charged William Delmé-Evans (the man behind Macduff, Tullibardine and Jura) with the task of designing the new distillery. Almost fully gravity-fed, the distillery was designed with efficient energy use in mind. The first spirit flowed through the stills in February 1968, and within six months, the two still setup got an upgrade to four.

For the first 50 years of its existence, GlenAllachie was a respectable workhorse distillery, spending the majority of its production life under the stewardship of Pernod Ricard who used the spirit in world famous brands such as White Heather, 100 Pipers, Passport, and of course, Chivas Regal.

It was business as usual at Glenallachie until Invergordon Distillers’ takeover of MacKinley’s in 1985, at which point the distillery was mothballed and eventually sold to Campbell Distillers, now part of Pernod Ricard, in 1989. Thankfully, production restarted on April 24, the date marking the start of some 29 years of uninterrupted production during which time the distillery became the heart of Clan Campbell Whisky, the No. 1 premium Scotch whisky in France. 

With a thumping output capacity of 4 million litres and holding warehouses capable of more than 60,000 casks, it’s perhaps baffling why we saw so little of this Speysider released as single malt other than the odd coveted independent bottling and a 15 year old official bottling released in 2005 as part of Chivas Brothers’ Cask Edition Series, matured in sherry casks and from some of the first spirit distilled after reopening. 

This was set to change, and change in a big way. Enter the legendary Master Distiller and Blender Billy Walker, and his whopping whisky heritage. In July 2017, Chivas Brothers sold Glenallachie to The GlenAllachie Distillers Company, a new consortium consisting of Billy Walker of Benriach and GlenDronach fame, ex-Inver House Distillers MD Graham Stevenson and Trisha Savage. Just like he did with BenRiach and GlenDronach, Walker added some CamelCase to the name (i.e. Glenallachie became GlenAllachie), but that was just the beginning of the changes in store. 

GlenAllachie was soon refurbished and relaunched, with an aim to be a ‘truly independent, Scottish-owned and managed’ whisky company, producing a big, fruity malt whisky. Six single cask bottlings made an appearance in April 2018 and were soon followed by GlenAllachie’s first ever core range of single malts in June of that year.  

A lot has changed in a short period at The GlenAllachie. Two new warehouses have been added, they’ve grown from seven to 21 employees, and a visitor centre was opened in 2019. Most notable is the release of a dedicated range of core expressions along with some seriously good single cask releases and wood finishes. A position of restraint and single malt dedication now is the program at GlenAllachie – from a whiskymaking perspective, the most significant change is a lengthening of fermentation times. Distilleries from the 1960s are known for the lightness of their spirit, thanks in no small part to the shortness of the fermentation. This makes for a malty, textural spirit with delicate fruit notes. GlenAllachie of the future is set to change, as fermentation has been dramatically extended, going from around 48 up to 160 hours. This will add to the fruitiness and muscularity of the spirit, plus the team have brought in the use of peat in around 20% of the current production. 

Their wood program is as exotic as it is uncompromising, with almost an amalgamation of Billy’s previous successes in GlenDronach’s rich spirit and Benriach’s exotic cask program at play here. It might just be the perfect storm. 

Meikle Tòir Peated Speyside The Sherry One Meikle Tòir Peated Speyside The Sherry One

Distillery Facts

Region: Speyside

Origin: Glenallachie Distillery, Glenallachie, Moray, AB38 9LR, United Kingdom

Founded: 1967

Water Source: Ben Rinnes Springs

Washbacks: 6 washbacks

Stills: 4 (2 wash, 2 spirit)

Capacity: 3,900,000 litres per annum

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