Those of you who have already experienced Glenfarclas whiskies need no introduction to the distinctive character and intrepid spirit of this family distillery. On the other hand, if you haven’t yet had the chance to taste these remarkable spirits, allow us to introduce the Grant family and their fine Speyside distillery where, since 1865, they have married pure spring water, malted barley and yeast to craft these amazing nectars.

It was more than 175 years ago – June 8th, 1865 to be exact – that the Grant family purchased this distillery for 511 pounds. The heather clad slopes of Ben Rinnes rise majestically behind Glenfarclas distillery – bright purple in the fall, but white from snow in the winter. Each spring, this melting snow seeps down through the peat into the granite below and come back to the earth’s surface as pure, crystal clear spring water – becoming the basis of Scotland’s most celebrated single malt scotch whiskies.

To obtain the title of Scotch whisky, by law, spirits must be aged in Scotland, for at least 3 years in casks no larger than 700 litres. Glenfarclas whiskies are aged in two types of casks – plain oak casks, usually 250 litres, and old Spanish sherry casks used to age Oloroso or Fino and imported from Spain to Scotland.

Once put into barrel, the whiskies of Glenfarclas are left to age behind thick stone walls, on an earth floor, in cellars dating back to the 1880s. It is years, sometimes decades, or even an entire generation later that these casks are awoken from their long slumber and the rich liquid they contain is carefully extracted.