This deep peaty-gold coloured single malt whisky has a complex nose which is oaky, apples and pears and a tempting dark toffee sweetness.  It's flavour is dry and assertive, develops quickly to reveal a rich spiciness, combined with a hint of oak and sherried fruit.  The finish is amazingly smooth for the strength; wonderful warming with a lingering smokiness, yet very rounded.

A great whisky holding all the flavours of all the Glenfarclas in one glass.  Being so warming, this is the perfect Hogmanay dram.  The smoothness makes the 105 drinkable at cask strength, but adding a little water may enable you to fully explore its great depth.

The story of Glenfarclas is as rich and colourful as the whisky which bears its name. It is the story of one family, the Grants, who since 1865 have been united in creating a range of outstanding Speyside Single Malts. The company remains to this day in family hands with 5th generation John Grant the current Chairman.

The history of distilling at the Recherlich farm in Ballindalloch dates back well before 1836, when the distillery became legally established. At that time the tenant for the farm was Robert Hay. He moved in 1865, and John Grant a local cattle farmer took an interest as he was on the outlook for a staging post between the family farm in Glenlivet and the important nearby market in Elgin. So in 1865 John Grant acquired the tenancy for the Recherlich farm and as part of the transaction purchased the Glenfarclas Distillery for £511.19s. The cattle drovers would have been amongst the first to enjoy drams from the distillery and would have helped spread the reputation of Glenfarclas.

To produce Glenfarclas, literally ‘Glen of the Green Grassland’, three essential ingredients are required: pure spring water, malted barley and yeast. The distillery nestles at the foot of the 814 metre high Ben Rinnes mountain which rears up dramatically behind the distillery and it is from here that the melting snows of winter seep down through the peat, deep into the granite below rising up as pure, crystal clear spring water, soft and slightly acidic, ideal for making whisky.

Glenfarclas purchase barley grown in Scotland, often in the local area of Moray; prime barley growing country. The production processes used – steeping,germination, kilning, milling, mashing, fermentation and distillation – are similar to those used for malt production elsewhere. The major distinguishing characteristics of Glenfarclas are the distillation and the subsequent ageing of the spirit. The distillation takes place twice in six traditional direct-fired copper pot stills, the largest on Speyside.