Glenfiddich 18 Y.O. Flash Pack
Why it’s different
The production of Glenfiddich 15 follows a special process. The mash obtained by adding water to malted barley is kept moving for about six hours by rotating rakes; the "wort," or the wort of water and malted barley, is then transferred to Washbacks, the large Douglas wood fermentation vats inside which fermentation by selected yeasts takes place. After distillation, Glenfiddich 15 ages for at least 15 years in new American oak, ex-bourbon and ex-sherry barrels. Each barrel is then emptied inside the "Solera Vat," a large wooden vat decicated at blending and never emptied from 1998 to the present.
How do I drink it?
Glenfiddich 15 is an easy whisky to approach but does not lack complexity. The nose releases notes of toffee and vanilla, and the palate is very smooth with characteristic sherry notes as well as marzipan, ginger and cinnamon. It closes with a rich, smooth finish. It is best consumed neat, over ice or as a highball accompanied by Fever-Tree Soda Water. Also great with the classic Scotch Sour. Never obvious pairing with a slice of apple pie accompanied by a great apple sorbet or vanilla ice cream.
Charles Gordon was a man who could see very far: Glenfiddich was one of the first distilleries to publicize and communicate the consumption of pure malt whiskey, at a time when blended whiskey was the main consumption. The iconic triangular-section bottle was born in 1961, when Gordon asked renowned designer Hans Schegler to design it. The three sides of the bottle are inspired by three of the fundamental elements in the production of whiskey: air, or the ideal microclimate for aging whiskey; water, pure and mineral, which comes from the melting snows of the Conval Hills and flows from the Robbie Dhu spring; and barley malt, the raw material from which Glenfiddich is made.