This definitely feels like it would have been better at high abv. The taste is a little too mellow - I want more of it.
- malt
- tobacco
- nougat
- pecan
- +2 more
Glenfiddich is a distillery in Dufftown that William Grant and his family began building in 1886.1,2,3 It made its first spirit on Christmas Day 1887, and William Grant & Sons has owned it since 1903.2,3,4 In 1963 it became the first single malt actively promoted outside Scotland.1,4,5
This definitely feels like it would have been better at high abv. The taste is a little too mellow - I want more of it.
A rich, darker and sweeter take on the classic bright bourbonny style, packed with dried fruit, honey, chocolate and toffee, though a winey edge slightly…
William Grant left his job as manager of Mortlach to start up on his own, building beside the River Fiddich.1,2,3 He fitted second-hand stills bought from Cardhu.2,3,4 Owner records list the Glenfiddich Distillery Co from 1896 until William Grant & Sons took over in 1903.5 Whiskypedia says the Aberdeen blender William Williams bought its whole early output; a company history says much of it went to blenders such as Pattison.5,6 Pattison went bankrupt in the 1898 whisky crash, and the firm lost its largest customer.5,6 Glenfiddich and Balvenie began blending their whiskies as Grant's; Grace's Guide dates this to 1898, a company history to 1903.6,7
Wartime shortages of raw materials stopped production in 1917, and it did not restart until 1919.6 William Grant died in 1923, and his grandson Grant Gordon increased whisky production despite Prohibition.4,6,8 By the end of Prohibition, the company says, Glenfiddich was one of only six Scottish distilleries still working.4,6,8
In 1957 Charles Gordon, William Grant's great-grandson, brought coppersmiths on site to build and tend the stills.4,8 In 1959 Gordon Grant, as the official history names him, set up a cooperage, a workshop for casks, one of the few left at a distillery.4,9 In 1963, after a grain supply dispute that also led the firm to build its Girvan grain plant, it decided to bottle and promote Glenfiddich as a single malt.1,4,5 In 1969 it became the first Scottish distillery to open a visitors' centre.5 A major investment in 1974 added 16 new stills.5
David Stewart became the firm's malt master in 1974, after a 12-year apprenticeship.10 In 1998 Stewart, the fifth malt master, created the Solera Vat for the 15 Year Old; the vat is never more than half emptied.4,5,10 Brian Kinsman took over from Stewart as Glenfiddich's malt master on 1 December 2009.10,11
In 1992 William Grant & Sons bought the closed Convalmore distillery for its warehouses, to add storage for Glenfiddich.12,13 In 2010 heavy snow collapsed some warehouse roofs, and warehousemen worked around the clock to save the exposed casks.
Every bottle in Peated with a vintage year.
Bottles in Peated distilled at Glenfiddich, by release year.
| Year distilled | Bottles |
|---|---|
| 1983 | 1 |
| 1987 | 1 |
| 1991 | 1 |
| 1999 | 1 |
| 2000 | 1 |
| 2001 | 1 |
| 2003 | 1 |
| 2006 | 1 |
| 2009 | 2 |
| 2010 | 3 |
| 2011 | 2 |
| 2012 | 3 |
| 2013 | 4 |
| 2014 | 4 |
| 2015 | 1 |
| 2016 | 2 |
| 2017 | 1 |
| 2018 | 1 |
| 2019 | 2 |
| 2020 | 2 |
| 2021 | 2 |
| 2023 | 4 |
| 2024 | 1 |
| 2025 | 6 |
| 2026 | 3 |
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Its water comes from the Robbie Dhu spring.2,5,8 Wort, the sugary water from the mash, ferments in 32 washbacks.5,9 A heritage guide described the washbacks as Oregon pine.18 Whiskypedia gives fermentation as 60 hours, while AFAR gives 72 hours.5,9 The fermented wash is distilled twice; Wikipedia lists 16 wash stills and 27 spirit stills, while Difford's Guide gives 10 and 18.8,18,19 Whisky Magazine names its two spirit still shapes as a reflux ball still and a gas mantle still; Whiskypedia gives onion and lantern, and Wikipedia describes swan necks.5,8,18 A heritage guide said the stills' small size reflects the original old stills William Grant bought.5,8,18 Whisky Magazine found direct-fired stills, coal-fired in Still House 1 and experimental gas-fired in Still House 2; Whiskypedia now lists steam, with some direct firing.3,5,13 Its malt comes from various suppliers; its old maltings once dried barley over peat fires in the kiln.1,5 Shell and tube condensers turn the vapour back into spirit.5 Its new spirit has a phenol level of less than 5ppm.5 Whiskypedia calls the new spirit light and estery, and says an early cut point preserves that delicacy.5,18,19 Only the 'middle cut' of each run is kept as spirit, around 15% of the total run.5,18,19