Whisky Mixed Drinks
A true taste of Scotch Glenfiddich can find
Glenfiddich
Nothing is easy on the whiskey. Here is a distillery makes the biggest selling malt in the world, but still using coal stills, a technique most distillers have abandoned as too expensive and could cause results variables.
It is a shot of light produced from small stills, when the industry wisdom holds that small equals big.
Only Glenfiddich and Springbank make, mature and bottle in the same place. To be the steward of all that must be daunting, Millar, but Ian is for her. With 25 years experience in 10 distilleries UD, Ian knows how to get the most out of a plant.
As modern distillery manager must balance the need for a plant to be profitable, while preserving the tradition that only the effects on the character of the distillery. "The lower the cost per liter, the greater the margin," he says.
"So the production of whiskey is all to do with reducing the cost of the brand." Little romantic? The job of a manager of the distillery has always been about how to obtain the best possible performance from the malt, without compromising on quality or character.
Bring three managers in the same room together and you can bet that within minutes they'll be bragging about how great it is their performance. Sea will be boys. LAN is obviously enjoying the challenge! management of a place so high profile. "This i the same place different.
We Balvenie brewery, we have three distilleries Kininv also on the site, one of which is coal as fuel, we have a cooperage, we're growing all the stocks on the site here and bottling a "well. I work for a company smallest allowed me to get involved in areas such as timber purchase, I could not access in the past, so personally is a new depth to work. "
As a new kid, this also means that it relied on the expertise of its staff. "Working with people is the joy of this job," says
Many people here have been educated in the whiskey industry RHE. His parents and grandparents inii It worked here lirli in1 them. They are very proud of what tin. Ind are steeped in tradition.
Developing your skills is, he is critical to the development of the tick Glenfiddich. "Traditionally, distillers and brewers have not received enough credit for what they have done. As things are developing that members who are taking more responsibility, in the past while look up and ask what to do.
'We did not give them an understanding of the process, "he adds." If people are more involved and take greater responsibility are more likely to control the quality of the spirit. If you are not involved, is down to you.
Glenfiddich is up there to be shot, but no matter what the rest of the profession or the critics say, that keeps on selling. Your site can be a tourist trap (but then gives free tours), and can be seen as a sign of weakness or innocence to which you say, like a draft of "Fiddich, But millions of consumers can be the matter?
OK, is not the largest malt in Scotland, but never intended to be. In its standard edition is a very good level (and mixable) drink – a Strauss waltz instead of a Mahler symphony. The final terms of the size of Solera, Millennium and 25 years of age, "pointing to a degree of substance behind the foam.
TASTING NOTES
Glenfiddich Special Reserve
Hay-product and grassy, with some pear. A fresh start, with a hint of peanut in the final. * Glenfiddich 12 years old, a malt / oats cake nose with some grassiness. Sweet in the mouth with a mixture of white chocolate and gorse. A Spicy, creamy little number ivith a tingling finish
15 year old Glenfiddich, Solera Reserva
A mixture of nuts and milk chocolate on the nose. Tap some fruit and nuts / orange sherry notes. Crisp, with a finish of fresh raspberries, chocolate and cream.
Glenfiddich Ancient Reserve 18 years
A gust of cereals / bran notes and a little sherry wood. A bit of peat smoke and mocha. The finish has a caramel bint.
Glenfiddich Millennium Reserve 21-year-old
Lovely nose of fresh flowers, dried fruit and red ripe plums. And chocolate soft enough to start, velvety, with a mixture of vanilla and coffee beans in the very long finish. Subtly charming.
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