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Ashley Smith, the master blender who has shaped a lot of the modern day Glen Scotia releases, guides us through the Victoriana process and the reasoning behind having the whisky as a non age statement where more of the focus is on flavour rather than the age of the whisky. After trying the components and the influence, it is plain to see that the whisky itself is a true market leader of why non age is such a whisky industry changing product over aged statements. At 54% and as close as possible to the Victorian era whisky they made minus direct heat, it is plain to see why this is a caramel VERY light peat dream of a Campbeltown dram that people should try more often. Glen Scotia is fast rising in popularity as a C-Town whisky & deserves more recognition for what the distillery achieves in quality. They do not disappoint.