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Glen Garioch 2003 SMWS 20 Year Old 19.95 - Mascarpone's kitchen, Bourbon Cask, Cask #19.95, 2003, The Scotch Malt Whisky Society, 55.9%
Glen Garioch

Glen Garioch 2003 SMWS 20 Year Old 19.95 - Mascarpone's kitchen, Bourbon Cask, Cask #19.95, 2003, The Scotch Malt Whisky Society, 55.9%

Catalog product detail, market evidence, tasting notes, reviews, and collection actions.

TypeSingle Malt Whisky
MRI
MRI 30
Average Score
N.A
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Description

A historic Highland malt distillery and one of the oldest still operating in Scotland. Established in the heart of Old Meldrum back in 1797, it is today part of the Beam Suntory portfolio and produces a non-peated spirit which is entirely reserved for its single malt brand. A private members club established by Pip Hills in 1983. It has flagship members bars in Edinburgh, Glasgow and London, and p ...

Change-8.8%
LatestSGD 219
HighSGD 240
LowSGD 219
SGD 242SGD 234SGD 225SGD 216Price (SGD)Observed dateSep 8Aug 10Sep 8 - SGD 240 - Whisky Auctioneer - Sep 8, 2025Aug 10 - SGD 219 - Whisky Auctioneer - Aug 10, 2026

Recently Sold

Listed value is based on sold auction prices and inclusive of auction fees (not including tax and shipping).

Whisky AuctioneerAuction Sold Price - Aug 10, 2026SGD 218.58
Whisky AuctioneerAuction Sold Price - Sep 8, 2025SGD 239.76
Cask type
Bourbon
Bottling
Independent Bottling - The Scotch Malt Whisky Society
Peated
Peated
Single cask
Yes
Non-chill filtered
Yes
Cask origin
N.A
Cask no.
19.95
Batch
19.95
PPM
N.A
Barley
N.A
Fermentation
N.A
Master distiller (bottling)
N.A
Master distiller (distillation)
N.A
Limited edition
Yes
Bottle count
188
Has box
Yes
Closure
Cork
Presentation
Box
Series highlights
Mascarpone's kitchen
Historical context
N.A
Special release
N.A
Allocation
N.A
Nose
We topped mascarpone with orange zest and dark cherries seasoned with cracked black pepper before spreading it on brown packing paper. With water, the nose became softer, with icing sugar landing in orange liqueur, followed by chocolate bitters and the scent of cold rice pudding.
Palate
To the palate, a tingling mace was followed by fennel, brown sugar and blood orange.
Finish
To finish, the palate ended with fennel on unsmoked gammon, a light clove and a baked banana atop vanilla custard.
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