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. The 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% & therefore making it ready for the Glenfiddich name. ...

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. The 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% & therefore making it ready for the Glenfiddich name. ...

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. The 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% & therefore making it ready for the Glenfiddich name. ...

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. The 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% & therefore making it ready for the Glenfiddich name. ...

this is a special edition of Glenfiddich it is their first ever 19 year old expression of the signature single malt. Inspired by the 15th century explorers who defined the sea routes from Europe to the Far East & South America. This special whisky is finished in Red wine casks that give the aged whisky a lovely warmth & a spicy finish; all bottled in a stunning black glass bottle with a red compass that hints at these early explorers. Aroma: Marshmallow, vanilla, berries, & spice Taste: Oak, vanilla, red berries, spicy & velvety smooth ...

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. The 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% & therefore making it ready for the Glenfiddich name. ...

A rare expression of Glenfiddich 30 Year, the re-imagination of time, is finely balanced with sustainable oakiness matched by fruit & luscious sherry notes. Complex & seductively woody, with dark chocolate & figs ...

The 12 year old is the signature malt in the Glenfiddich range. It is matured for 12 year in a combination of Oloroso sherry & bourbon casks prior to being married together in oak tuns, to create a harmonious taste with smooth elegant notes of fresh pear & subtle oak. The 15 year old is a unique Scotch malt with their Solera vat which marries whiskies matured I sherry, bourbon & new oak casks. with the cask always kept half full, it creates a rich & intense whisky with notes of honey & raisins which get more complex every year. The 18 year old is married in small batches. After maturation in the finest Oloroso sherry & bourbon casks, the Glenfiddich 18 year old is married in oak tuns in small, numbered batches. With award winning depth & complexity, Glenfiddich 18 year old has notes of baked apple & cinnamon. ...

From Glenfiddich's experimental series, Fire & Cane is a fusion of peated whiskies & malts aged in bourbon barrels, before finishing in rum casks. The result is a rendition of sweet toffee, baked apple, toasted oak, soft smokiness, & mild spice. ...

From the Glenfiddich experimental range, Orchard, as it suggests, is jam-packed with fresh apple notes. Finished in Somerset Pomona Casks, which is a blend of apple cider brandy & apple juice, this aromatic whisky is crisp, sweet ...