In his 1930s book 'Whisky', Aeneas McDonald teaches us that Glaswegians historically preferred fuller bodied and more flavour-packed whiskies than people in other parts of the world. So what better name for a whisky such as this? Full, rich and smoky on the palate, with notes of baking spices and sherry wine notes. Perfect for drinking neat, with a splash of water or with ice. You can also enjoy Glasgow Blend with soda water as a classic Highball, or in all manner of cocktails.