Glenfiddich 15 Years finds its peculiarity in the production process, the mash, obtained by adding water to the malted barley, is kept in motion for about six hours thanks to rotating rakes; the wort, that is the must of water and malted barley, is then transferred to the Washback, the large fermentation vats made of Douglas wood, inside which fermentation takes place by means of selected yeasts. After distillation, Glenfiddich ages for at least 15 years in new American oak barrels, ex-Bourbon and ex-Sherry. Each barrel is then emptied into the Solera Vat, a large wooden vat decicated for assembly and never emptied from 1998 to today.

Glenfiddich 15 Years thus becomes an easy to approach whisky that does not lack complexity. We recommend it straight, with ice or in a highball version accompanied by Fever-Tree Soda Water. Also excellent for the classic Scotch Sour.