Glenfiddich 40 Year Old

Distillery Background and History

Founded in 1886 by William Grant in Dufftown, Speyside, Glenfiddich remains independently family-owned under William Grant & Sons. The distillery continues to operate its own cooperage and coppersmith workshops and uses spring water from Robbie Dhu throughout production. The 40-year-old is extremely limited—fewer than 1,000 bottles are released annually—each individually numbered and wrapped in hand-stitched calf leather with a bespoke book telling its provenance.

Master Distiller and Production Philosophy

For this edition, the Malt Master selects the oldest and rarest casks available (some dating from the 1920s), using a “remnant vatting” process akin to solera, where older vintages are continually blended over time. This ensures unparalleled depth, continuity, and complexity across successive limited releases.

Source of Ingredients (Grain, Water, Yeast)

Made from 100% malted barley—partially estate-grown and regionally sourced—and fermented with traditional yeast using Robbie Dhu spring water. These elements preserve Glenfiddich’s signature lush fruit and honeyed Speyside character.

Distillation Process

Distilled in Glenfiddich’s own copper pot stills—16 wash stills and 27 spirit stills—maintained by an onsite coppersmith team. It is unpeated, crafted in small batches, and fermented slowly to maximize ester complexity and smoothness.

Maturation & Cask Information

Matured for a minimum of 40 years, using a remnant vatting method that includes whiskies dating back to as early as 1925. These are married in oak vats, creating layers of richness from multiple vintage casks.

Tasting Notes

Colour: Deep mahogany, reflecting its extended wood interaction.

Nose: Intensely rich with layers of dried fruits, dark chocolate, roasted coffee, ripe black cherries, gentle wood smoke, polished leather, and cloves.

Palate: Silky texture delivering dried fruitcake, dates, raisins, stewed apples, and rich fruitcake richness. Over time develops dry oak notes, bitter chocolate, and a whisper of peat character.

Finish: Exceptionally long, deeply complex, with lingering oak spice, leather, bitter chocolate and subtle tobacco undertones.

Food Pairing Suggestions

Pairs beautifully with dark chocolate desserts, rich fruitcake, aged nutty cheeses (like pecorino or well-aged cheddar), roasted nuts, and cigar-forward indulgences like dark coffee cake.

Serving Suggestions and Ideal Glassware

Serve neat or with a splash of spring water in a Glencairn or tulip glass at 15–18 °C. Gentle swirling helps release detailed aromatics. Ice is not recommended to preserve the nuanced complexity.

Storage and Aging Potential

Store upright in a cool, dark place. At 40 years of age, further bottle ageing yields minimal new character; best enjoyed within a few years after opening to maintain aromatic peak.

Grain Type & Mash Bill (if applicable)

Single malt Scotch whisky—100% malted barley, unpeated, aged in oak casks via continuous vatting of remnant aged spirits.

ABV (Alcohol by Volume)

48.2% ABV (96.4 proof).