Boiling point of glycerol

[foxi]

I assume Glycerol's BP is so high due to its ability to form intermolecular h-bonds..

BUT, since the hydroxyl groups are all in such close proximity with one another, wouldn't they simply H-bond intramoleculary, limiting their ability to H-bond with other glycerol molecules?

Based on its high BP I can tell my prediction is off - but can anybody explain why I am incorrect?

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[Cawolf]

Consider the induced strain on a molecule if it is forced into a configuration where intramolecular H-bonding is possible. It is much more thermodynamically feasible for intermolecular H-bonding to occur.