Speyside single malt matured in sherry casks & has a beautiful deep amber colour to it with dark golden highlights. Appealing on the eye & on the palate. One of the best value 25 year olds money can buy. ...

Glenfarclas 30 year old is an extraordinary deep single malt from Speyside. It is a multi award winning whisky that was named Best Commercially Available Single Malt in Australia in 2003, & won Gold at the International Spirits Challenge in 2005. At the 2007 Malmo Whisky Fair Glenfarclas 30 Years Old won double Gold, & was named ‘ Best Overall Whisky at the Fair'. The colour of the 30 year old is full rich & dark gold. On the nose it is full & complex with fruit bursting through the traditional full sherried tones. The flavours is a combination of sherry, cognac, brandy, fruit, nuts, marzipan & even the icing on top. The finish is a word you will not want to hear for this whisky. It is phenomenal with a real flavour of chocolate at the back of your throat. ...

The Glenfarclas 40 year old is the oldest Whisky in the Glenfarclas range. It was distilled in 1960 & got bottled in 2010 giving it the age statement of 40 years. However this 40 year old is like no other, it was designed to be drunk, rather than sitting in a cabinet only for people to look at. It has exceptional flavours & still keeps inline with the usual Glenfarclas Sherried notes. It was awarded 95/100 by the malt advocate magazine & also got 94/100 in the infamous Jim Murray's Whisky Bible 2013 which is a victory in itself. The colour of the 40 year old is rich & dark with a mysterious gold colour clinging to it. On the nose it presents antique leather, walnuts & chocolate covered raisins which lead you to the flavours on the tongue. The flavour is sweet initially & followed by citrusy orange segments & chocolate with a lovely flavour of burnt brown sugar. The finish is dry & oozes big tannins & more rich dark cocoa beans. For this monumental whisky it is suggested to add a drop or two of water, to truly open up the dram & experience every detail of this whisky. ...

This is bottle number 1, with 168 bottles being produced, all from a single cask, The Glenfarclas 53-Year-Old has been aged in Olorosso casks resulting in a rich, dark & mysterious whisky. Full-bodied with complex layers wrapped in sherry. An extra long ...

In 1886 William Grant set out to fulfil his life long dream, & by 1887 he built his distillery in a year & was rewarded on Christmas day with the first ever drop of Glenfiddich. Glenfiddich use the finest malt from specialist maltsters. They pick ripe barley & steep it in water for two days, which starts the conversion of natural starch into sugar. The resulting malt is dried over fire & delivered to the distillery as malt barley. The Malt barley is brought to the mash house & ground into grist, this is then added to heated pure Robbie Dhu spring water from the near by Conval hills & then poured into giant mash tuns. Here giant mashing knifes turn & mash to ensure good sugar drainage. The mashing process takes six hours to convert starch to sugar & then wort which is a sweet liquid. Yeast is the added to the wort as it is pumped from the cooler into the taditional wooden fermentation vessels, the washbacks. After 64 hours of fermentation, the boiling liquid subsides, leaving a brown liquid called the wash. The distillation process takes place in the still house were the wash is distilled in copper pots. The copper pots are then heated with a naked flame until the wash is turned into vapour. The vapour rises through a narrow funnel & is directed downwards & through a water cooled condenser. The vaporised alcohol is drawn off & condensed as before & then trickles down into the imposing, gleaming brass & glass. Now the stillman can monitor the distillation process. Only the fine middle cut of the distillation is retained for maturation. The new spirit is reduced to around 63% alcohol by adding water from the local spring. The spirit is then poured into the hand made oak casks for maturation. The casks are second hand either from Spain & contained sherry or bourbon barrels from America. By using second h&, high quality casks it mean the casks are already mellowed which allows the scotch to breath, soften & absorb a pale golden colour. Sometime they will char the inside wood so that the spirit can interact with the wood easier. To ensure the flavour of Glenfiddich is the same in every bottle, they marry their whisky in oak barrels that holds 30 casks. The marrying process takes up to 9month to secure that each bottle of Glenfiddich taste the same. When the Whisky has matured enough the casks are emptied & the whiskies are cut with Robbie Dhu spring water. This reduces the alcohol to around 40% & thus making it Glenfiddich. ...

Speyside Single Malt Scotch Whisky 35cl Glenfiddich won the gold at the scotch whiskies master in 2010. On the nose it is perfectly balanced & on the palate it is sweet with fruity notes which then develop into elements of butterscotch, cream, malt & subtle flavour. ...

Half bottle of Glenfiddich 12 Year whisly. On the nose it is perfectly balanced & on the palate it is sweet with fruity notes which then develop into elements of butterscotch, cream, malt & subtle flavour. ...

Speyside Single Malt Scotch Whisky Miniature 5cl Glenfiddich won the gold at the scotch whiskies master in 2010. On the nose it is perfectly balanced & on the palate it is sweet with fruity notes which then develop into elements of butterscotch, cream, malt & subtle flavour. ...

Miniature of Glenfiddich 12 Year whisly. On the nose it is perfectly balanced & on the palate it is sweet with fruity notes which then develop into elements of butterscotch, cream, malt & subtle flavour. ...

In 1886 William Grant set out to fulfil his life long dream, & by 1887 he built his distillery in a year & was rewarded on Christmas day with the first ever drop of Glenfiddich. Glenfiddich use the finest malt from specialist maltsters. They pick ripe barley & steep it in water for two days, which starts the conversion of natural starch into sugar. The resulting malt is dried over fire & delivered to the distillery as malt barley. The Malt barley is brought to the mash house & ground into grist, this is then added to heated pure Robbie Dhu spring water from the near by Conval hills & then poured into giant mash tuns. Here giant mashing knifes turn & mash to ensure good sugar drainage. The mashing process takes six hours to convert starch to sugar & then wort which is a sweet liquid. Yeast is the added to the wort as it is pumped from the cooler into the taditional wooden fermentation vessels, the washbacks. After 64 hours of fermentation, the boiling liquid subsides, leaving a brown liquid called the wash. The distillation process takes place in the still house were the wash is distilled in copper pots. The copper pots are then heated with a naked flame until the wash is turned into vapour. The vapour rises through a narrow funnel & is directed downwards & through a water cooled condenser. The vaporised alcohol is drawn off & condensed as before & then trickles down into the imposing, gleaming brass & glass. Now the stillman can monitor the distillation process. Only the fine middle cut of the distillation is retained for maturation. The new spirit is reduced to around 63% alcohol by adding water from the local spring. The spirit is then poured into the hand made oak casks for maturation. The casks are second hand either from Spain & contained sherry or bourbon barrels from America. By using second h&, high quality casks it mean the casks are already mellowed which allows the scotch to breath, soften & absorb a pale golden colour. Sometime they will char the inside wood so that the spirit can interact with the wood easier. To ensure the flavour of Glenfiddich is the same in every bottle, they marry their whisky in oak barrels that holds 30 casks. The marrying process takes up to 9month to secure that each bottle of Glenfiddich taste the same. When the Whisky has matured enough the casks are emptied & the whiskies are cut with Robbie Dhu spring water. This reduces the alcohol to around 40% & thus making it Glenfiddich. ...