Scotch By Nino Marchetti / March 24, 2014 The Glenglassaugh distillery, located near Scotland’s Speyside region, was founded in 1875 and like so many other Scotch makers saw its fortunes wax and wane as the decades passed by. Shut in 1986, Glenglassaugh sat idle as it changed ownership and was eventually brought back into production in 2008-09. It has released several new expressions since then, plus some pre-1986 stock sitting around in casks, and now has just brought to market another whisky that will become part of its core range.The new Glenglassaugh Torfa takes its name, according to the distillery, “from the Old Norse language with which the Scots dialect spoken in North East Scotland has an affinity and translates to ‘turf’ or ‘peat.” This particular whisky holds true to its name, having a “smoky, peaty, phenolic nature” that is said to be “quite different to the usual type of whisky produced in the Highlands.”The non-age statement offering is non-chill filtered and naturally colored. It was bottled at 50% ABV and follows a production practice which used “richly peated malted barley as the cereal varietal. The malted barley has been dried in the traditional way, over peat-infused kilns, giving the whisky its unique smoky flavour.”Tasting notes for Torfa, per the distillery, are below. As for price, expect to pay what looks to be somewhere between $60 and $70 a bottle.NOSE: Vivid, sweet, sooty campfire smoke and sea air infuse zest of lime, apricot jam and ripe soft fruits, all gently warmed by hints of stem ginger and cracked black pepper.PALATE: An eloquent, sweet coastal peat smoke engulfs candied peel over melon, pineapple and roasted red apples. Oat biscuits, hints of heather honey and a gentle cigar box spice all combine to give a terrific balance to the expressive smoky character.FINISH: A heady, yet elegant harmony of distinct coastal peat and striking spiced fruit flavours.