Scapa Glansa Single Malt

Distillery Background and History

Scapa distillery sits on the Orkney Islands, in Kirkwall, Scotland. It was founded in 1885 by the Macfarlane & Townsend partnership. Over its history, Scapa has maintained a relatively modest profile, often overshadowed by its neighbour Highland Park. The distillery was briefly mothballed in 1994 and later revived; today it is owned by Pernod Ricard / Chivas Brothers. Scapa’s style is generally less peaty than many island whiskies, favouring elegance and balance. 

Master Distiller and Production Philosophy

Scapa’s production philosophy emphasizes subtlety over dramatic peat or smoke. The Glansa expression continues this approach by incorporating a gentle smoky influence through finishing in used peated whisky casks, rather than full peating. It’s designed to bridge the gap for drinkers seeking a hint of smoke without overwhelming intensity. 

Source of Ingredients (Grain, Water, Yeast)

Scapa uses malted barley (non-peated for the base spirit). Its water source is the Lingro Burn, a local stream supplying fresh, soft water. Yeast strains are typical Speyside / Highland style (or island practices) used by the distillery to ferment the wash. 

Distillation Process

Scapa operates a wash still and a spirit still (copper pot stills) per standard Scotch practice. Historically, the wash still was of the Lomond type, though modifications have removed the adjustable reflux plates; it now operates as a conventional wash still. 

Maturation & Cask Information

Glansa is initially matured in American oak casks, then finished in casks that previously held peated whisky. This finishing stage imparts a light smoky character to the whisky. 

Tasting Notes

Nose: Peach, lime, pineapple, toffee, vanilla, meadow flowers, with a whisper of smoke. 

Palate: Thin delivery with light ash and smoke, vanilla cake, apple and citrus, subtle pepper and roasted coffee bean hints. 

Finish: Short, with soft sweetness, minimal smoke, and lingering fruit/oak. 

Food Pairing Suggestions

Pairs well with light smoked salmon, citrus-glazed pork, grilled scallops, soft cheeses (like Brie), and fruit-based desserts (peach or apple tart). Smoke is subtle, so avoid overly smoky or heavy dishes.

Service Suggestions and Ideal Glassware

Serve neat or with a few drops of water to coax aromas. Use a Glencairn or tulip whisky glass. Ideal serving temperature is around 16–18 °C.

Storage and Aging Potential

Once bottled, the whisky is stable and not intended for further aging. Store upright in a cool, dark place (12–20 °C). After opening, consume within 1–2 years for best flavor profile.

Grain Type & Mash Bill

Single Malt (100 % malted barley)

ABV (Alcohol by Volume)

40 %