This whisky has a full rich dark gold colour. The nose is full of complex aromas with fruit and full sherried malty tones.  The flavour is sherry, cognac, brandy, fruit, nuts, marzipan (and even icing), this is a wonderfully indulgent Christmas cake, in a glass! A whisky you never want to end and it very nearly doesn’t. The finish is exquisite with a real taste of burnt chocolate at the back of your mouth.

This truly amazing whisky was named the Best Commercially Available Single Malt in Australia in 2003, and won Gold at the International Spirits Challenge in 2005. At the 2007 Malmo Whisky Fair Glenfarclas 30 Years Old won double Gold, and was named ‘Best Overall Whisky at the Fair’.

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.