Glenfiddich 21 year
|Category||Whisky, single malt|
We use casks that once contained premium Caribbean rum to finish our 21 Year Old expression. It’s the details that matter. This expression spends four months finishing in Gran Reserva barrels selected by our Malt Master, adding to its distinctive and complex flavour.
Experience an intense and vanilla sweet aroma, floral with hints of banana, followed by a soft, lively taste with lime, ginger and spice and a complex and exceptionally long ending.
Our rum finish releases layers of intensity and sets this 21 Year Old apart from other whiskies.
Region: Speyside, Scotland
Appearance: Dark gold
Nose: Intense and vanilla sweet. Floral, hints of banana, figs, rich toffee, new leather and oak.
Palate: nitially soft, then brisk, vibrant and drying. Peppery with a touch of smoke, oak, lime, ginger and spices.
Finish: Very long, warming, dry and spicy.
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.