Glenfiddich 15 year whisky
Our 15 Year Old expression is a truly special single malt that exemplifies our family’s
tradition of innovation. Its warm, spicy flavours are created using a technique pioneered by our fifth Malt Master, David Stewart, and continued to this day.Aged in European, American, and New American oak to carefully release the virgin cask flavours, the whisky is then mellowed in our unique Solera vat before being married in Portuguese oak tuns.Bursting with flavour, the first 15 Year Old to enter the top ten best selling single malts in the world is a personal favourite of many of us here at the Distillery, and once you’ve tried it, it’s easy to see why.
Region: Speyside, Scotland
Appearance: Golden, a red hue
Nose: An intriguingly complex aroma. Sweet heather honey and vanilla fudge combined with rich dark fruits.
Palate: Silky smooth, revealing layers of sherry oak, marzipan, cinnamon and ginger. Full-bodied and bursting with flavour.
Finish: Satisfyingly rich with lingering sweetness.
As recently as the 1960s people outside Scotland were only used to drinking blended whisky. Glenfiddich is so proud of their single malt, that in 1963 they introduced it to the world and created the single malt category.
Whisky’s tourism industry started right here at the Distillery. Janet Sheed Roberts, the founder’s last grandchild, opened the Distillery doors with the first visitor centre in 1969.
The whisky-making process hasn’t changed since 1887. The same water source is used, the same unusually shaped stills, and the same high cut point to capture the heart of the distillate. Traditions all laid down by the founder William Grant. To guarantee absolute quality and authenticity.
The only distillery in Scotland to use a single source of water throughout the entire whisky-making process. Only the pure waters of the Robbie Dhu spring is used, its unique highland tang wrought from millennia of flowing though Banffshire peat and over Scottish granite.
Boiled in Juniper bushes, all the new stills, a local tradition forgotten by many distilleries. Juniper neutralises the natural sulphur in barley and cleanses the copper until it is ‘sweet’.
Specially sourced malted barley, water from the Robbie Dhu spring and fermentation in traditional pine washbacks, all carefully come together to create the fruity notes that define the single malts.