Glenfiddich Distillery
The
distiller)' which produces the world's best- selling malt whisky was
established in 1887 by William Grant. He was the son of a tailor and
served an apprenticeship as a soutar' or cobbler. He later trained as
a distiller and using second-hand equipment bought from Cardow/Cardhu
distillery', he chose the picturesque field of Glenfiddich, 'The
Valley of the Deer', as the site for his distillery.
It
has remained in the ownership of his descendants ever since. Every
thing from malting to bottling is done in situ; Glenfiddich Distillery still has
its own cooperage and coppersmiths and has open mash tuns and
Douglas-fir wash backs. It draws its water from the Robbie Dubh
spring.
The
directors of William Grant & Sons were the first to see the
potential of promoting their product as a single malt, in the early
1960s. A visitor centre was opened in 1969, and attracts more than
125,000 visitors a year.
There
are now 29 stills, producing 35 per cent of the malt whisky bottled
as a single; one in every three bottles of malt whisky sold in the
world is a bottle of Glenfiddich! It is bottled as Special Reserve
and Excellence (both vattings of 8 and 12 Years), Cask Strength (a
vatting of 15 and 17 Years), 18 Years (at 43%) and 50 Years (43%),
Prop
: Special Reserve: Pale straw with green tints; the nose is light,
with cereal mash, green sticks, esters, apples and a faint whiff of
smoke. With water it becomes fresher and more appetising; sweet and
malty, with pear-drops. The flavour is sweet to start and dry and
green, with a short finish.
Prop
@18 Years (43%); Full gold, with a rich main- nose. With water,
vinous and floral notes emerge, with a trace of smoke. The taste is
clean, sweet, green and slightly spicy and the finish is length)'.
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