FRESH PEAR, SUBTLE OAK
Flowing in the Valley of the Deer since 1887, our family’s signature expression is the world’s most awarded single malt Scotch whisky*.
With a unique freshness from the same Highland spring water we’ve used since 1887, its distinctive fruitiness comes from the high cut point William Grant always insisted upon.
Carefully matured in the finest American oak and European oak sherry casks for at least 12 years, it is mellowed in oak marrying tuns to create its sweet and subtle oak flavours.
Creamy with a long, smooth and mellow finish, our 12 Year Old is the perfect example of Glenfiddich’s unique Speyside style and is widely proclaimed the best dram in the valley.
Lagavulin is an intense, smoky-sweet single malt with seaweed flavours and a huge finish, aged in oak casks for at least sixteen years. Deep amber gold, the nose has intense peat smoke with iodine and seaweed and a rich, deep sweetness. The palate has a rich, dried fruit sweetness with clouds of smoke and strong, barley-malt flavours, warming and intense. At the back of the mouth is an explosion of peppery smoke. The finish is huge, long, warming and peppery with a distinch appetising sweetness.
When Lagavulin decided to produce a secondary cask-finished version there were doubters who thought nothing could be a match for the pungent strength of whisky. Those sceptics were probably unfamiliar with Pedro-Ximenez. This distinctive malt exhibits all the classic Lagavulin sea-spray notes matched by the sweet accents of sun-dried grapes derived from PX cask wood.
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