Glencairn Glass

Designed, Not Inherited

Almost every glass in a bar arrived by drift: a shape that suited a period, a factory or a fashion. The Glencairn did not. Raymond Davidson at Glencairn Crystal drew it in the 1970s, and the finished design was developed in 2001 with master blenders from five Scotch whisky companies.

The brief was specific: gather aromatics, deliver them at a concentration a nose can read, and be robust enough for a distillery floor.

The result is a wide bowl that gives the spirit surface area to release from, a taper that funnels those aromatics upward, and a short solid stem that keeps hand heat out while remaining almost impossible to knock over. It won a Queen's Award for Innovation in 2006.

Against the Copita and the Tumbler

The copita, the sherry nosing glass the industry used before 2001, does the same job and is more fragile, with a long stem that snaps and a bowl awkward to hold for long. The Glencairn is essentially a copita built for use rather than for display.

The tumbler is the real comparison, because it is what most whisky is actually drunk from. A rocks glass has a wide open top, so aromatics disperse into the room rather than reaching you, and the alcohol vapour that does arrive comes as a flat burn.

Drink from a tumbler if you want a drink. Use this if you want to taste one.

Nosing Properly

Pour 35ml, which sits at the widest point of the bowl and leaves the taper to do its work. Overfilling defeats the entire design.

Swirl once and let it settle for a moment. Then bring the glass to your nose and part your lips slightly as you inhale. This is the part that sounds odd and is not. Ethanol vapour is what produces the sharp burn that closes your nose down; an open mouth lets much of it pass without hitting the nasal receptors, and what remains is the whisky.

Nose before you sip, and nose again afterwards. The empty glass is worth smelling too.

Water and Care

A few drops of water can transform a cask-strength whisky by breaking the surface tension and releasing compounds the alcohol was holding down. Add it a drop at a time from a pipette or a teaspoon, nosing between each, and stop when it opens up. A splash from a jug overshoots every time.

Hand-wash in warm water with no detergent, or the barest trace rinsed thoroughly. Soap residue will ruin a nosing glass, since you will smell it before you smell the whisky.

Air-dry upside down, then store upright.

Common Questions