Founded in 1886 by William Grant, Glenfiddich has become one of the most renowned Scotch whiskey distilleries in the world.
William Grant, aiming to create the best malt whiskey, bought land near the Fiddich River and began construction of his distillery. With the help of his seven children and a single master distiller, over the course of just one year, the distillery came to life.
During Prohibition in the United States in the 1920s, Glenfiddich managed to maintain steady production, supplying whiskey for “medicinal” purposes. This helped establish the Glenfiddich’s reputation as a quality whiskey and helped keep the distillery in business during a challenging period for the whiskey industry. Over the years, Glenfiddich has expanded its whiskey range, offering expressions of different aging and cask finishes. Today, Glenfiddich continues to be run by the Grant family, with fourth and fifth generations carrying on the William Grant legacy.
To produce a single malt whiskey, the barley is first subjected to a malting process, during which the complex sugars/starches present in the cereal are broken down into simple sugars, suitable for alcoholic fermentation by the hands of the yeasts. This procedure takes place in three phases: the maceration of the cereal in water to moisten it, the germination, during which the barley, which has been removed from the water, absorbs oxygen and begins to produce the radicle and to germinate; this procedure in particular will release the enzyme which is responsible for the transformation of starches into simple sugars. Subsequently this procedure is interrupted and the cereal is dried, which often takes place using peat-powered ovens, which will give the typical hints of smoked or brackish. Subsequently, the dried barley is ground and added again with hot water for further extraction of the must; this is what will be subsequently fermented and then distilled. The specification provides that for the wording single malt the whiskey must come from a single distillery and be aged for at least three years in oak barrels in Scotland.
It has an intense golden yellow color. The bouquet is refined, characterized by fragrant aromas of ripe yellow fruit, delicate accents of malt, sweet notes of honey and caramel, hints of dried fruit and crystallized citrus peel. On the palate it is enveloping, warm and velvety, with a center of the mouth that offers harmonious fruitiness and a balanced and persistent finish.
Perfect at the end of a meal or as a meditation; particularly recommended for lovers of whiskey or smoky or intense flavors in general. Great as a gift!