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.

WARM SPICE, HONEY, RICH FRUIT

Exemplifying our family’s tradition of innovation, our 15 Year Old expression is created using a technique pioneered by our Malt Master and its warm, spicy flavours are transformed with the alchemy of the Solera Vat.

Aged in European oak sherry casks and new oak casks, the whisky is mellowed in our unique Solera Vat, a large oak tun inspired by the sherry bodegas of Spain and Portugal.

Never emptied, and kept half full of whiskies since 1998, our Solera Vat is the culmination of curious minds and the pioneering spirit of our family. It’s also the secret behind this whisky becoming the first 15 year old expression to enter the top ten best selling single malts.

OAK, BAKED APPLE, CINNAMON

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.

VANILLA, SWEET TOFFEE, FIG

Patiently matured for 21 years on-site at the distillery, it is an exquisite, traditional Speyside whisky, rich and ripe with our Glenfiddich signature notes. But rather than bottle it, as other distillers would, our Malt Master, Brian Kinsman, hand picks selected barrels and adds a sublime finishing touch.

By finishing our 21 Year Old in Caribbean rum casks it awakens the liquid, rousing it with extra exotic notes of ginger, fig, lime and banana and a vibrant spicy toffee warmth, elevating it from something great to something extraordinary.

Raised in Scotland. Roused by the Caribbean.

SMOKY & SWEET

Glenfiddich Fire & Cane is a bold fusion of smoky and sweet notes. By marrying peated whisky and malts matured in bourbon barrels, and then finishing in Latin rum casks, we created an exquisite whisky with campfire smokiness and toffee sweetness.

ZESTY AND HOPPY

In the first experiment of its kind, Malt Master Brian Kinsman collaborated with Seb Jones, an entrepreneurial Speyside brewer, to create a new craft IPA and pioneer the way for a new kind of single malt Scotch whisky.

Brewed in bespoke craft IPA barrels, this single malt expression is imbued with unique zesty citrus notes of ripe green apple, William’s pear and spring blossom. Complemented by the subtle tang of fresh hops followed by a long lasting sweetness.

This malt is proof that remarkable feats can be achieved when great people get together.

SUMMER FRUITS AND CANDYFLOSS

20 of the whisky industry’s most exceptional minds came together to create this truly unique, pioneering single malt expression.

With its deep golden hue, Project XX embodies the warm, fruity character of a classic Glenfiddich whisky with hints of apple blossom, summer fruits and ripe pear. But its multiple personalities are revealed with hints of sweet candyfloss, cinnamon spice, almonds and rich port tannins with the odd whisper of liquorice. Deep and mellow, the finish is long lasting with a lingering sweet oakiness.

A blend from the king of independent Japanese distillers, Ichiro Akuto. In addition to whisky from his own Chichibu distillery, it also includes whiskies from America, Canada, Scotland and Ireland. As it says on the label – 'This is worldwide blended whisky'.

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.

All Malt by Nikka is a Japanese blended whisky made from single malts from Yoichi and Miyagikyo as well as malts distilled in a Coffey Still aka column or patent still. While generally used for unsalted grain (corn or wheat), Nikka's innovative use of the Coffey still with malted barley results in a whisky which captures a new range of nuances in the same raw material. All malt, all flavour.

All Malt is old gold in hue with golden highlights, the aroma is lively & mineral, with hints of leather and smoked meats, tobacco and ash emerge alongside fresh apple and fresh cut grass. The palate is rich and delicious. After a burst of rich, liqueur-like softens which is at odds with the liveliness of the nose, ripe fruit raisin notes develop alongside an increasing notes of sunflower oil. This finish is soft, but concentrated, with distinct notes of aniseed, sandalwood and clove.

Nicknamed as “Bearded Black” Black Nikka Special has been in the market since 1965. Made in Nikka Coffey stills this blended Japanese whisky is a great everyday drinking whisky.

Nose: Sweet with nuts and little bit of refreshing vanilla.

Palate: The sweetness goes away and is replaced with spices and salt with some bitter notes of dark chocolate.

Finish: Creamy with some malt, medium long.

The Coffey Still is the world’s first patented continuous still invented by Mr. Aeneas Coffey in 1830. Masataka Taketsuru valued the feature of this type of still, which retains the flavors of ingredients and also creates a distinctive texture.
Coffey Grain and Coffey Malt are Nikka’s signature grain whiskies which show the beauty of our Coffey Stills.

Coffey Grain is predominantly made from corn and distilled in a Coffey Still.
The complex, sweet and mellow flavors of this expression will help you re-discover the beauty of a grain whisky.

A vibrant addition to the Nikka range, Nikka Days Japanese Whisky is a bright and vivacious blend of grain and malt whiskies from both Nikka's Miyagikyo and Yoichi distilleries. Its medium body hosts an array of floral and zesty flavours which mingle effortlessly with an underlying vanilla-toffee depth and a light, distant touch of breezy peat smoke. On the nose is fresh, fruity apples, pears, strawberry and honeydew, with a mix of orange oil, malt sweetness and lemon cheesecake. The palate is creamy and smooth, with toffee apple, roasted nuts, toasty malted cereal, vanilla fudge alongside a hint of barrel char, freshened up by juicy apples. The finish is a buttery lemon shortbread vanilla and sugar.

Nikka From The Barrel is a blended whisky created to deliver full flavors and richness of whisky “from barrels” which only blenders can sniff and taste.
The iconic bottle is designed to reflect “a small block of whisky” – embodying the rich, strong taste of the whisky within.

From The Barrel is an extremely complex blended whisky bottled at 51.4% ABV. In order to deliver its richness and full flavors, the blended liquid goes into used barrels for another few months for “marriage” before it is bottled.

Miyagikyo Single Malt shows the characteristics of Nikka’s second distillery built in 1969. The founder Masataka Taketsuru chose this site in the mountains of Sendai to contrast with his first distillery, Yoichi, which is located in the coastal area.

A brand new 2018 release from the Nikka Miyagikyo Distillery that has been finished in Bourbon wood and released specifically for the European Market. This outstanding whisky brings all of the fruity and floral notes that you’ve come to expect from a top quality Miyagikyo dram and adds layers of creamy vanilla, gentle peppery spice and caramel poached pears. As a popular European specific release, it’s hard to get hold of this whisky elsewhere, but we have got our hands on it so that you can get a taste of this amazing dram, no matter where you are in the world.

Miyagikyo Single Malt shows the characteristics of Nikka’s second distillery built in 1969. The founder Masataka Taketsuru chose this site in the mountains of Sendai to contrast with his first distillery, Yoichi, which is located in the coastal area.

Miyagikyo Single Malt is described as soft and fruity.
Using less peaty malt, this whisky is distilled in a pot still heated by indirect steam at a low temperature. Miyagikyo Single Malt has an elegant fruitiness and a distinctive aroma with a strong Sherry cask influence.

Palate: A mixture of dark chocolate combining with dark berry fruits and some notes of vanilla

Finish: Rich and strong finish followed by some aromas of smoke

Essentially the best of both worlds in the pure malt series 

Super Nikka is a blended whisky born in 1962.
Masataka devoted himself into creating this whisky soon after his wife Rita’s death to represent his deep love for her.
He could never have accomplished his dream to make genuine whisky in Japan without the support from Rita.

Super Nikka is a classic style of blended whisky with gentle peatiness and hints of vanilla and sherry.
These beautiful flavors are rounded and well-balanced with a smooth texture and mellow mouthfeel.

Taketsuru Pure Malt is a range of blended malt whiskies named in honor of Masataka Taketsuru, the founder of Nikka and father of Japanese whisky. These whiskies highlight the complexity and preciseness of blending.

One of Nikka’s signature products to showcase our way of blending and perfecting flavors. Gentle malt flavor, fruitiness and extremely well-balanced taste make it a perfect entry point into the world of Nikka.

Yoichi Single Malt shows the characteristics of Nikka’s first distillery built in 1934. The founder Masataka Taketsuru chose Yoichi in Hokkaido because of the similar environmental conditions to Scotland, where he learned whisky making.

Yoichi Single Malt is described as bold and strong. Pleasant peaty notes and smokiness originating from the traditional direct coal-fired distillation as well as a briny hint delivered by the sea breeze during the aging process.

White Oak distillery from Akashi (close to Kobe) was the first distillery to obtain a license for Whisky Making in Japan back in 1919, four years before the famous Yamazaky. White Oak Distillery is part of the group “Eigashima”, one of the oldest Sake producer (1679). The Tokinoka Japanese Whiskey is the expression of taste and Japanese skills accuracy and balance of flavours, delicate texture. Tokinoka means ‘fragrance of time’ in Japanese.

This blended whiskey 75% single malt 25% grain, offers a light nose with cereal and fruity aromas (Peach). In the mouth: soft attack, then he takes a lot of strength on the palate, with a nice power a little spicy. Very balanced, it has a nice aromatic range between malted cereals, fruit (especially peach) and almond and vanilla notes made by the barrel aging. The finish is long on malted barley, cream, vanilla and oak.

Wild Turkey 101 is a genuine full-bodied super-premium Bourbon. Its high Rye content gives it that Wild Turkey signature kick. Wild Turkey 101 has anexceptionally gentle and rich aroma for a high proof bourbon, thanks to it's uncompromising approach to the quality distillation processes.

Adhering to the genuine craft values and distillation processes that we refuse to give up, it’s a testament to our refusal to compromise on standards of excellence. Master Distiller, Jimmy Russell tells it this way, “We make Wild Turkey the old-fashioned way. It’s a totally natural process which takes substantially more time and money, but we believe it’s worth it. Poorer quality premium bourbons are distilled at higher proofs, as they are less expensive to manufacture that way, and then watered down to reduce the proof before bottling. However, as Wild Turkey comes out of the barrel at around 109°, it only requires a little water to be added and therefore retains it true bourbon flavour. Jimmy likens it to making a great soup; if you cook it longer at a lower temperature, you retain the best flavours…