The Glenlivet 25 Year Old

Distillery Background and History

The Glenlivet distillery, founded in 1824 by George Smith in the Speyside region of Scotland, became one of the legal pioneers after the 1823 Excise Act. Located near Ballindalloch, it has long been renowned for its smooth, fruity style. Over time, it has been acquired into Pernod Ricard’s Chivas Brothers portfolio, yet it remains a flagship of Speyside single malt whisky. 

Master Distiller and Production Philosophy

Glenlivet’s master blending team is tasked with selecting the rarest casks for its higher age expressions. For the 25-year expression, the philosophy involves finishing in first-fill Pedro Ximénez Sherry casks and Tronçais oak cognac casks, aiming to deepen richness, complexity, and to accentuate a luxurious palate without straying from the house style. 

Source of Ingredients (Grain, Water, Yeast)

The whisky is made from 100 % malted barley, using local Speyside yeast strains. Water is drawn from the distillery’s estate springs, notably Josie’s Well, which provides clean, soft water contributing to the purity and clarity of flavour in the final product. 

Distillation Process

The Glenlivet employs traditional copper pot stills under a classic double distillation regime. The stills are designed with tall necks to promote reflux and help preserve delicate aromatic compounds, supporting the distillery’s signature light fruit character. 

Maturation & Cask Information

The Glenlivet 25 year old is matured in traditional oak casks, then finished in first-fill Pedro Ximénez (PX) sherry casks and Tronçais oak cognac casks. The finishing casks impart notes of dried fruit, richness, and spice layered over the core Speyside character. 

Tasting Notes

Nose: Chocolate ganache, plum jam, manuka honey, fresh lemon zest, toasted cinnamon, orange blossom. 

Palate: Sweet fig, blood orange, warming ginger, toasted oak, charred pineapple. 

Finish: Long and sweet with gentle spice notes. 

Food & Wine Pairing

Pairs beautifully with creamy cheeses (Camembert, triple cream), foie gras, dark chocolate desserts, quince paste, dried fruits (figs, dates), and nutty pastries.

Service Methods and Ideal Glassware

Serve neat or with a few drops of water to lift aromatics. Use a tulip or Glencairn glass to concentrate the nose. Ideal serving temperature ~16-18 °C. Decanting briefly (15–20 minutes) can help in younger bottles to open up.

Storage and Aging Potential

Once bottled, the whisky is stable and not intended for further maturation. Store upright in a cool, dark environment (~15-20 °C). After opening, consume within 1–2 years to preserve its aromatic freshness.

Grain Type & Mash Bill

Single Malt (100 % malted barley)

ABV (Alcohol by Volume)

43 %