The foaming problem apparently occurs with malted or unmalted rye, or at least that's what I've understood from this reading.

That use of Glengoyne makes sense subject to the issue of esteriness. I'd adjust the rye whiskey in your blend by adding such whisky, such that the barley malt component ends up being 20%. You might consider using Stranahan's Colorado Whiskey, Scott, since it has the advantage of being aged in new charred wood, however I don't recall if it is peated. If so of course I wouldn't use it. For the fruity side, I'd consider regular Glenmorangie: fruity, not peated. Or toss in some sherry.

Gary