The Glenlochy distillery was created in 1898, when David McAndies decided he wanted to create his own delicious and aromatic whiskies. The distillery closed in the 1980s, rendering these spirits unique, limited and rare—and thus highly sought after by connoisseurs. To produce these excellent spirits, the business followed a strict manufacturing process that required extreme care and patience. The three essential ingredients for making whisky are barley, water and yeast. The barley is first moistened, before being dried and ground to a fine powder (grist). This grist is then mixed with water and yeast to trigger fermentation. This converts the sugar into alcohol. The mixture is then distilled in a pot still, from which a clear, high-in-alcohol and flavoured spirit is collected. Finally, the spirit is aged in wooden casks for several years, where it develops its unique flavours and colours.

A Glenlochy single cask distilled in March 1975 and bottled by Douglas Laing in June 2001. Douglas Laing was founded in 1948 by Fred Douglas Laing, primarily as a blending company but also as an independent bottler, an activity which grew over the years. When Fred Douglas Laing died in 1982, his two sons Fred and Stewart took over the business. Stewart left in 2013 to set up Hunter Laing. Douglas Laing is today managed by Fred Laing and his daughter Cara. Old Malt Cask is a range of single casks bottled at 50% ABV launched in 1998 and today managed by Hunter Laing. A limited edition of 258 bottles.