William Grant started building the Glenfiddich Distillery in the Scottish province of Speyside in 1886 with the assistance of his nine children and one stonemason. On Christmas Day 1887, the distillery’s copper-pot stills produced their first drop of whisky after a year of arduous work. The fifth generation of the Grant family is currently in charge of Glenfiddich Distillery, which is still guided by Grant’s enthusiasm, tenacity, and spirit of innovation.

The only ingredient used to make Glenfiddich Single Malt Scotch is malted barley, which is ground and mashed using water from the Robbie Dhu spring. The distillery bought 1,200 acres around the spring decades ago to safeguard its special water supply, and the glistening spring water, which is bottled right at the source, is exceptionally clean. Following mashing, the barley is fermented in Douglas Fir-made fermentation tanks. A slower and longer fermentation process is made possible by the fact that wooden fermentation tanks absorb some of the heat produced during fermentation, despite being more costly and more difficult to maintain than stainless steel tanks.

Before the heart of the distillate is cut and ready for maturation, the wash is twice-distilled via Glenfiddich’s copper-pot stills (the distillery has a craftsman on site to care for the stills, which are distinctive in size and shape) after fermentation.

American oak and Spanish Oloroso wood are used to mature Glenfiddich scotch 18 year, which is made using the same Highland spring water that has been used since 1887. This powerful and intriguingly delicious oak expression is carefully monitored and numbered for each batch.

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glenfiddich 18 small batch reserve Notes on Tasting

Ripe orchard fruit, baked apple, and powerful oak combine to create an exceptionally rich scent. Dates, candy peel, and dried fruit give the mouth a rich, opulent taste. accompanied with tasteful wood tones. It has a unique and comforting finish.