1822: THE BEGINNING
The remote and isolated Livet valley made it ideal for illicit distillation. This is where our founder George Smith learned his craft. Hidden away from the Customs Officers and soldiers amongst the hills and abundant springs, George had time to distil slowly making a whisky that would soon become world renowned. In August 1822, King George IV arrived in Scotland for a state visit and asked to try a drop of the infamous Glenlivet whisky. An illegal dram it was, but even that didn’t stop the King.
1824 THE SMUGGLER OF SMUGGLERS
Two years later and after a change in legislation, George saw his window of opportunity and rode to Elgin to get his licence to become the first legal distiller in the parish of Glenlivet. This didn’t go down well with the illicit distillers around him and he was told he would burn along with his distillery. In a bid to protect himself from these sinister smugglers, he carried a pair of flintlock pistols with him at all times, making it clear he wasn’t afraid to use them. His courage set the foundation for our whisky today.
1839 THE WHISKY BUSINESS
By the late ‘30’s, The Glenlivet distillery was producing more than 200 gallons a week. This expansion meant our founder would soon need more employees. A few years later, Andrew Ushers & Sons of Edinburgh joined as sales agents, helping spread the word of the whisky.
1852 THE RARE OLD GLENLIVET
Our reputation spread beyond the green hills of Scotland to the smoky skies of London. When Charles Dickens wrote to his friend urging him to try the “rare old Glenlivet”, he was recommending a single malt that went beyond his great expectations. Dickens had discovered THE whisky
1871 THE STORY CONTINUES
With the passing of George Smith on November 27, the job of continuing his life’s work fell to his youngest son, John Gordon Smith. He had been away training for a career in law but on the death of his father, he returned to pick up the reins of the business.
1884 THE THREE-LETTER WORD
With other competitors desperate to take the name ‘Glenlivet’ for themselves to capitalise of our notoriety, John found the solution in a small but powerful three-letter word. He fought hard for the rights to that word and in 1884 we became the one and only THE Glenlivet.
1921 THE CAPTAIN
When John’s second great-nephew Captain Bill Smith Grant took over the distillery in 1921, he was met by two challenges: The Great Depression and Prohibition in the USA. However, as a decorated war hero from World War One, Captain Bill rose to meet these challenges head on. Even though production dropped during these tough years, the distillery emerged in a great position in the US market after the repeal of Prohibition.
1933 THE TRAIN PULLS IN
As Prohibition came to an end, Americans came forward; thirstier than ever for fine Single Malts. Thanks to Captain Bill’s perseverance through the depression, we were in the perfect place to serve them a dram. One of our first major customers was the Pullman Train Company, who began serving miniature bottles on their routes, helping to spread our fine whisky across the continent.
1950 THE MOST POPULAR WHISKY
Thanks to trains, planes, and automobiles, the middle of the century saw The Glenlivet account for half of the Scottish malt whisky sold in the US. Thanks to new jet-setters of the 50’s, word soon spread to all corners of the world: this, is THE Whisky.
2010 THE NEW CENTURY
The second turn of the century saw another vast expansion of our distillery, this time by our current Master Distiller, Alan Winchester. Having spent 40 years honing his craft, Alan is just the man to ensure the spirit of our founder lives on.
2015 THE INNOVATOR
Almost 200 years since our distillery doors opened, we crafted something new to celebrate: The Glenlivet Founders Reserve. Created by Master Distiller Alan Winchester, this fine liquid captures the distinct, smooth, fruity taste that George Smith first envisioned in 1824, and went on to be amass highest sales volume of any new Scotch product launched in the last five years (IWSR, 2016).
THE GLENLIVET
To this day, The Glenlivet remains the benchmark that all other Speyside single malts are measured against. It’s the definitive whisky that brings us together. And it must be said, we take great pride in setting that standard. To quote Captain Bill Smith Grant, “If we can’t make good whisky, then we shouldn’t make any whisky”. We’ll raise a glass to that.
THE MAKING OF WHISKY
tBarley. Water. Yeast. That’s all it takes to produce a single malt. However, add expert crafting, attention to detail and our precise process that’s almost 200 years in the making; then you’ll start to scratch the surface of THE whisky of Speyside. The Glenlivet.
STEP ONE: MALTING
It all starts with Scottish barley. Our skilled maltsters soak the rich grain in water for several days. Once the shoots emerge or germinate, we heat and dry the barley; which has now become ‘malt’. Our unique malting process means we refrain from using peat during the drying process. This ensures all the natural flavours and aromas of the barley are retained.
STEP TWO: MILLING
Once the dried malt arrives at our distillery, we run it through our traditional mill in small batches, grinding it into a course flour called ‘grist’. The barley husks then spilt open to release the starch granules inside.
STEP THREE: MASHING
Using natural spring water from Josie’s Well, located on the hill outside the distillery, we mash the grist and water together in a ‘mash tun’. This impressive machine will slowly stir the mixture with powerful, rotating arms to produce the maximum amount of sugar and starch possible. Inside, the enzymes developed during the malting process convert the starch into sugar, producing a clear, syrupy liquid known as ‘wort’.
STEP FOUR: FERMENTATION
We transfer the wort into large vessels called ‘washbacks’. Most distilleries use stainless steel, but we prefer Oregon pine which infuses the mixture with natural aromas. Next, we cool the wort and add yeast which converts the sugars into alcohol and flavour-imparting impurities including ‘esters’ which help to give our whiskies their natural fruitiness. After two days to settle within the washbacks, the wort becomes ‘wash’, a frothy beer-like solution with a strength of 8-9%.
STEP FIVE: DISTILLATION
Our copper pot stills are unlike any other. Their unique lantern shape remains unchanged for generations, and you’ll only find them at our Speyside distillery. Our stills are incredibly tall to ensure only the lightest vapours reach the top, resulting in our delicate but complex spirit. The slender width of their necks encourages maximum contact with the purifying copper for the perfect balance of flavour. Our stills come in pairs; one wash still and one spirit still. Within the wash still, we heat the wash until the alcohol evaporates. As the vapours reach their summit, they cool, condense and become ‘low wines’ with a strength of 20-22%. Then, we distil the low wines in the spirit still. Our skilled stillmen ‘cut’ the liquid, separating it into three parts: the head, the heart and the tail. The head is the high alcohol liquid that flows from the stills first. The heart is the most desirable portion of the liquid, followed by the tails which contain too much water for maturation. We recycle the heads and tails, leaving the heart of the whisky to continue onto its final stage.
STEP SIX: MATURATION
Following on from our founder, The Glenlivet is made unhurried as time and care create the highest quality single malts. That’s why our whiskies mature for up to 25 years and in some cases, even longer, developing that unmistakable sweet fruity flavour. By using carefully selected casks made from European oak and American oak, each malt takes on its own unique characteristics. As our whisky gently matures, it ever-so-slowly evaporates. These invisible vapour trails are known as the “angels’ share”. Sadly, it means that thousands of gallons are lost annually – but so long as the whisky gods get a taste of The Glenlivet, it’s a sacrifice we’re willing to make.
WHISKY REGION OF SCOTLAND
Scotland is home to more than 100 distilleries producing whisky that ranges in flavour from oily and peppery to delicate and floral. They are all made using the same underlying processes of fermentation, distillation and maturation. So how can they taste so different? Where they are made is a big clue. Like fine wines, whiskies vary according to region.
SPEYSIDE
We think it’s the most beautiful part of Scotland. It’s certainly the most conducive to producing whisky. Our founder, George Smith, was the first licensed distiller to make whisky in Speyside in 1824, and now more than half of Scotland’s distilleries are based here. And who wouldn’t want to be? Speyside is all rolling hills and pine forest, with distilleries clustering loosely along the salmon-rich, crystal-clear waters of the River Spey.
Whiskies here tend to be rich, fruity and floral, but there are some that are light, sweet and youthful, and others that are well sherried and thick.
Over the decades, single malts at The Glenlivet and most other Speyside whiskies have slowly evolved from being more robust and peaty to being sweeter and lighter. That’s how all our tastes have changed.
HIGHLANDS
Scotland’s biggest region, stretching from the north-west of Glasgow up to the northern islands, features towering peaks, gentle glens, lochs and coastal scenery. The large number of distilleries here produce a variety of styles, but overall the whiskies tend to be more robust, spicy and intense than Speyside varieties.
The big flavours in Highland whiskies are a matter of tradition. Distilleries in other parts of Scotland, notably the Lowlands region, had access to plenty of barley and so developed big, tall stills that could produce large volumes of spirit. But in the Highlands, barley was scarce so distilleries here only had need for smaller stills. Smaller stills allow oilier, heavier alcohols to move into the neck of the still and condense. These make the resulting whisky richer and more obviously flavoured.
Whiskies from areas within the Highlands region share further characteristics. Northern Highland whiskies are often full, rich and cereal sweet, while those from the south are usually slightly lighter, more dry and fruity. Eastern Highland whiskies are full, dry and very fruity, while the full and pungent whiskies from the west tend to be reminiscent of Islay varieties with their peat and smoke. A diverse bunch, indeed.
LOWLANDS
Unlike in Speyside, there are only a few distilleries still working in the Scottish Lowlands region. Known more for its farming, the land here is wide and fertile, with vast fields ideal for cultivation bordered by low hills and patches of trees.
Most Scottish distilleries, including The Glenlivet, double distil their whiskies. But in the Lowlands, whisky is traditionally triple distilled. This makes Lowland whiskies close in style to Irish whiskeys. The tall stills and lack of peat make for a lighter, more floral spirit. As they are usually quite mellow, they make a good aperitif.
ISLAY
Say the word “Islay” to most whisky aficionados and you’ll hear “peat” in response. This small island in the Inner Hebrides is flat and consists mainly of peat, which the distilleries use as fuel for malting barley. This adds a strong smoky, peaty flavour to the whisky, very different from most Speyside whiskies. The island is also lashed by sea winds and rain and this has an impact on its whisky, too, in salty, seaweedy flavours. Islay whiskies are known for being the strongest flavoured of all Scotch whiskies. It’s good to remember, though, that only half of the distilleries on Islay make peated whisky. Indeed many of the locals drink unpeated or very lightly peated whisky. In the north of the island you’ll find plenty of fruit and refinement – in the whisky and the locals.
CAMPBELTOWN
A scant few distilleries still operate in Campbeltown, which lies near the end of the Mull of Kintyre peninsula on the west coast. The whiskies here are very distinctive from Speyside and other regional Scotches.
The whiskies are full-bodied, with a depth of flavour and a slightly salty finish from the sea air making its way through the casks. The lack of trees on the Mull of Kintyre means they rely on peat, so smoky, vegetal flavours are also conspicuous.
Even with all these varieties across Scotland, there’s still only one place you can find the one that started it all: Glenlivet, Speyside. Home of The Glenlivet.
WHAT IS CHILL FILTRATION?
It’s the process of cooling an alcoholic liquid down to about -1C and pushing it through a metal or paper filter. It removes certain elements that make whisky look cloudy.
WHY DOES IT NEED TO BE COLD?
Whisky gets its taste and smell from the compounds it contains, most of which are soluble in the water-ethanol mixture characteristic of all alcoholic drinks. But some compounds are only soluble at certain temperatures.
So when the whisky is diluted with cold water, or simply gets cold enough, molecules clump together to form small particles known as micelles. These scatter light, making the liquid appear cloudy, in a phenomenon known as chill haze. You can only see the compounds, and therefore filter them, when the liquid is cold.
DOES REMOVING THIS HAZE ACTUALLY AFFECT FLAVOUR, OR IS IT SUPERFICIAL?
Human perception of flavour is complicated, so some of us will find whiskies less palatable if they’re hazy. It’s difficult to define what’s a true difference in flavour and what’s just perceived. Over the years, this has been debated constantly.
A clearer liquid can be seen as a sign of quality, but some people feel that by filtering out specific compounds, you’re taking away flavour or changing the mouthfeel. In taste tests, non-chill-filtered whiskies are often judged as “fuller”, “rounder” and “richer” than their chill-filtered counterparts.
George Smith didn’t have the option to chill-filter The Glenlivet. These days, we chill-filter most of our expressions – all, in fact, other than the Nàdurra range. Conduct some taste tests of your own, and see what you think.
WHAT DOES ‘CASK STRENGTH’ MEAN?<BR>
Rather than referring to any process the whisky has gone through, cask strength refers to what has not been done. Most whiskies are brought down to a standard percentage of alcohol by volume, or proof, by adding water to the spirit before bottling so that each batch is consistent. However, a cask strength whisky is bottled at the strength at which it’s drawn from the cask – nothing is added, and nothing is taken away.
HOW DOES IT AFFECT THE FLAVOUR?
These whiskies pack a palatable punch. When the clear spirit first goes into the cask, it’s quite singular in flavour – loaded with The Glenlivet’s unique distillery character. Over time, the whisky develops a symbiotic relationship with the oak cask – the liquid seeps into the wood grain as the flavours held in the oak are diffused into the spirit. It’s here that the intense, robust flavours – the hallmarks of a cask strength whisky – are created.
HOW DO I DRINK IT?
The best way to enjoy a higher-proof whisky is with water. It’s how our distillers drink it, and you should never be afraid to dilute your whisky to suit your personal tastes. Add room-temperature water or an ice cube, whichever you prefer – just be careful not to over-dilute. Add the water little by little, tasting the whisky after each addition. You’ll notice subtle changes to the taste as different tones and flavours are released, bringing out the complexities in the spirit.
WHERE DO I BEGIN?
The Glenlivet Nàdurra range is the perfect place to start your cask strength whisky explorations. Nàdurra means “natural” in Gaelic, and the range is all about an unadulterated whisky experience. All you need is some ice and water, and your journey can begin.
THE IMPORTANCE OF OAK
Maturation in oak casks add the complex layering of flavours, aromas, colours and textures to the distillery character that is already in a new-make spirit. Oak casks are therefore one of a Master Distiller’s most powerful tools.
The practice of making casks is a highly skilled and traditional art called coopering. A cooper uses different types of oak to make casks of a range of sizes for distilleries. Master Distillers, such as The Glenlivet’s Alan Winchester, create balanced, beautiful malts by selecting which casks to use and for how long.
“With 60-80% of the rich flavours of our whiskies coming from oak casks, coopers play an integral role in creating the heady aromas and lingering finishes of our most popular single malts.”
-ALAN WINCHESTER, MASTER DISTILLER, THE GLENLIVET
ALL ABOUT OAK
All casks are made from oak as, like a good marriage, it is both flexible and solid. There are two main types of oak used for whisky casks: traditional European oak (Quercus rober or Quercus patraea) and white American oak (Quercus alba). In Japan, distilleries also use Japanese oak, also known as mizunara oak (Quercus mongolica).
The European oak grows all over Europe, reaching into Turkey and Russia. Casks of European oak add spicy and woody flavours, along with a slight dryness from the Gallic acid, a pseudo-tannin in the wood.
American white oak grows in the eastern US and some parts of Canada. This dense wood contains vanillins which turn into vanilla notes in the whisky. Alba mellows and softens the spirit.
“Alba imparts vanillins into the spirit, which add creamy, coconut notes to a whisky.”
-ALAN WINCHESTER, MASTER DISTILLER, THE GLENLIVET
But too much of a good thing can turn out bad: the tannins, lignins and vanillins from virgin oak can end up dominating a spirit in long-term whisky maturation. So distilleries, like here at The Glenlivet, mainly use casks that have already aged other spirits or wines, such as bourbon or sherry. This also impacts on flavour: ex-bourbon casks, for example, make the whisky more sweet and creamy with caramel and vanilla notes; while casks that have previously aged Oloroso sherry add deep, nutty and dark ripe fruit flavours.
The oak’s effect on the spirit inside decreases over time and use, so how many times a cask has been refilled also impacts on the flavour.
SIZE OF CASK
Coopers make casks of traditional sizes or according to specifications from a distillery or winery. The most common sizes for whisky ageing are barrels, which are 200 litres and are used to age bourbon; hogsheads, sometimes affectionately called “hoggies”, which store 250 litres of new-make spirit; and butts, which are the biggest at 500 litres, and which have often previously matured sherry.
In a smaller cask, the surface of the wood comes into contact with a larger proportion of the liquid than in a large cask. This means maturation often takes place faster in a smaller cask.
Master Distillers take cask size into account when managing the maturation process. For example, Alan Winchester matures The Glenlivet Master Distiller’s Reserve in butts, barrels and hogsheads to develop the perfect balance of flavours.
MAKING A CASK
Coopers source oak planks from a sawmill, which they cut to the correct size to make staves. Staves are small planks with a sophisticated curved surface that link together to form a circular barrel. Casks are traditionally made from 32 staves, with 15 more used to seal the ends. Coopers use fire to bend the staves to the correct shape. They then plane down the staves so they fit tightly together without using nails or glue. The staves are kept in place with metal hoops. They don’t use varnish or paint as this would stop the wood from being porous. Distillers need the whisky to interact with air during ageing.
ALL FIRED UP
Coopers burn the insides of casks to convert the wood sugars into vanilla and caramel flavours. The more charring, the stronger the vanilla flavours. The carbon from the burned layer also acts like a filter to remove various impurities, such as sulphur compounds, from the spirit.
At this point the casks are ready to be handed over to the distillery. The maturation of whisky is a coupling of the cooper’s skill and the Master Distiller’s in-depth knowledge of creating flavour.
Smooth, balanced, fruity… an invitation to indulgence in liquid form
CASK
European and American oak
FLAVOUR
Delicately balanced with strong pineapple notes
COLOUR
Bright, vibrant gold
NOSE
Fruity and summery .
PALATE Well-balanced and fruity, with strong pineapple notes
FINISH
Long, creamy, smooth
ENJOY WITH
Seared scallops
This whisky has been called a lot of things in its time: smooth, fruity, complex, sophisticated, entertaining, classic. The Original Malt Whisky Almanac says: “A first-class malt. One of the most popular malts in the world – deservedly so.” Representing The Glenlivet’s signature style, this classic malt is first matured in traditional oak, before spending time in American oak casks which impart notes of vanilla and gives the whisky it’s distinctive smoothness. The mineral-rich water that comes from Josie’s Well helps form the flavours during mashing and fermentation, whilst the specific height and width of the copper stills add a delicate yet complex character. Keep a bottle on hand for every occasion.
The 15 Year Old is deep gold in colour, and leaves behind traces of sweet almond and spice.
CASK
French Limousin Oak
FLAVOUR
Sweet fruits, delicate spice
COLOUR
Deep, intense gold
NOSE
Creamy, rich, buttery
PALATE
Fruit and nut
FINISH
Lingering, sweet almond and spice
ENJOY WITH
Full-flavoured venison dishes
The 15 Year Old gets its distinctive rich and exotic character from a process of selective maturation in which a proportion of the spirit is matured in French oak casks. In fact, we at The Glenlivet were one of the first to use French oak for making whisky, a technique that has since been imitated the world over. The Limousin oak we use is cut in France’s Dordogne region, where it’s often used to mature cognacs. Its low density allows whisky to sink deep into the wood, and we carefully control how long the whisky matures in the casks so as not to overpower the desired result: a unique, pleasing spiciness.
Balanced, rich and elegant, this is a whisky for special occasions.
CASK
First and Second Fill American Oak and ex-Sherry casks
FLAVOUR
Ripe citrus, winter spice
COLOUR
Old gold, apricot
NOSE
Rich fruit, toffee
PALATE
Balanced, bursts of sweet orange
FINISH
Long, with raisins and spice
ENJOY WITH
Fillet mignon and foie gras
Over the course of 18 years our Master Distiller, Alan Winchester, takes this expression through a combination of cask types, including both first and second-fill American oak (for tropical fruitiness) and ex-sherry oak (for spicy complexity). The result of this deft navigation of the distilling arts is a gorgeous single malt that is complex, yet elegant and balanced. The 18 Year Old has won more awards than any other expression; every bottle is a true example of the quality and taste of The Glenlivet. Any bottle deserves pride of place in your cabinet… perhaps to be held back for a fitting occasion? It is, after all, crafted to impress.
