Production Method: The Grants select the best Scottish barley, mostly local grown Hordeum distichon variety, together with Chariot and Opticis. After malting and milling the grist is mixed with soft local water in a 10m wide semi-Lauter mash tun, the biggest in the country. The wort is fermented in steel wash-backs for 48 hours, at this stage the sour beer (or wash) is 8% abv, it’s distilled first to 23% abv in a large direct fired copper wash still, then again in a smaller spirits still. The new spirit leaves this still at approximately 68% abv. Cut to 63.5% with local spring water the new spirit is pumped into 100% Spanish Oloroso or Fino sherry casks. Most ageing occurs in sherry butts (500 litres), with some 250 litre sherry hogsheads also used. Glenfarclas has 30 traditional dunnage houses, in each the barrels are stacked just 3 high to ensure an even maturation. Before bottling the barrels are married in vats in a ratio two-thirds first/second fill sherry casks to one-third third/fourth fill sherry casks. Natural colour.
The producers recommend this as an apéritif whisky. Winter spice, fruit cake & hint of smoke.