Glenfiddich 18 year Whisky
We use fine Spanish Oloroso wood and American oak to mature this rich, intriguingly fruity and robust oak expression, but there are many more reasons why this expression is special.
Every batch is individually numbered and carefully watched over. Each has extraordinary consistency and character from an intense marrying period, and a warming, distinguished finish.
A truly exceptional single malt, the result not just of eighteen years of care and attention, but of whisky-making craft and knowledge passed down through the generations.
Region: Speyside, Scotland
Appearance: Rich bronze
Nose: A remarkably rich aroma with ripe orchard fruit, baked apple and robust oak.
Palate: Richly delivers luxurious dried fruit, candy peel and dates. Overlaid with elegant oak notes.
Finish: Warming, rewarding and distinguished
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.