Raise a glass to Glenfiddich

Bangkok fans of single-malt Scotch whisky underwent “the Glenfiddich Experience” earlier this month. No, not a hangover-bound pub crawl but Thailand’s first-ever “interactive Scotch-whisky distillery road show”. The Experience is touring the world and arrived at the opulently colonial setting of the Neilson Hays Library with global brand ambassador Ian Millar and his regional counterpart, Matthew Fergusson-Stewart, in tow.

The Glenfiddich distillery in Dufftown, Scotland, founded by William Grant in 1886, was replicated in full, along with its entire production process. Enhanced by a film featuring interactive animation, it was a great way to learn about the immense undertaking that produces those “wee drams” of nectar. 

Thais have always shown an innate appreciation for quality and craftsmanship, and today’s rising demand for premium goods has extended to Glenfiddich’s single-malt Scotches. It’s an obvious choice among the liquors on offer. In 2012 Glenfiddich won three gold medals in the International Spirits Challenge, another six at the International Wine and Spirit Competition, and seven gold stars at the Scotch Whisky Masters Awards. 

Add to that Glenfiddich’s ability to beautifully accompany the complex flavours and spicing of Thai food and it’s naturally enjoyed a boom market here.

“Glenfiddich believes in inspiring people by nurturing an attitude of self-belief and championing the pioneering spirit in groundbreaking ways,” Fergusson-Stewart proclaimed – a little loftily, but we were all getting a bit of a glow on. 

“As the distillery that started producing single-malt Scotch in commercial quantities as early as 1963, Glenfiddich enjoys a worldwide reputation as the world’s most-awarded single malt,” he carried on, as if begging for another round of toasts. 

“The Glenfiddich Experience is an utterly spectacular occasion in Thailand – the first of its kind, the first by an independent, family-owned distillery, and an exquisite presentation of Glenfiddich’s luxuriously pure expressions.”

Hear, hear!

Sorry. Too loud?

Generally Scotch whisky must be aged for at least three years – and be crafted in Scotland – to be officially called Scotch, much as Champagne with its capital C can only be made in France’s Champagne region. The weather, soil and soft spring water combine to produce the distinctive flavour of Scotch whisky. 

The Glenfiddich distillery relies on a single source of spring water (soft and clear Robbie Dhu) throughout the lengthy production process. Time and experience are the keys to successful production, overseen by malt master Brian Kinsman, whose knowledge has been passed down through five generations.

The Experience in Bangkok entailed a tasting of Glenfiddich of different ages. The 12 Year Old is the pioneer single-malt whisky and is enjoyed by more people around the world than any other. It really does spend a dozen years in casks of American and Spanish oak and emerges to win all sorts of awards.

Made with a pioneering distillation process unique to Glenfiddich, the 15 Year Old is the truest expression of the firm’s adventurous, forward-thinking approach. Once matured in casks of sherry, bourbon and new oak, the whisky is left to “marry” in a handcrafted Solera vat until its distinctive notes of rich fruit, spice and honey are realised.

The 18 Year Old testifies to even more daring. It’s produced in small, individually numbered batches and combines a passing fruity sweetness from the Spanish Oloroso wood and an oakiness from its traditional American casks. Married in wooden tuns for at least three months, it comes out rich, mellow and exceptionally smooth. 

Guests also got to sample the 21, 30 and 40 Year Old whiskies and even the rarest of all, the venerable 50 Year Old. 

 

 

Sip and read

Learn more at www.Glenfiddich.com and www.WilliamGrant.com.