Glenfiddich: One of Scotland’s Last Family-Owned Whisky Distilleries - AFAR
"Located in Speyside near the Conval Hills, this historic distillery produced its first batch on Christmas Day 1887 and now makes more than 14 million liters of single‑malt Scotch each year. The operation is built around a single mountain spring that has supplied all process water for well over a century, and staff stress that any change in water source would alter the whisky. Visitors see the full production chain — oatmeal‑scented mash tuns and 10‑ton mash vessels, 72‑hour fermentation in wooden washbacks, stout copper stills with long necks and a double distillation — before spirits are aged a minimum of 12 years in oak casks. An on‑site cooperage repairs and toasts barrels (including those that once held sherry, bourbon, and rum), a practice credited with contributing up to 65 percent of the final flavor, while the blending room relies on expert nosing to marry casks into consistent expressions. Tastings highlight a fruity, pear‑like character with notes of baked apple and toffee, a subtle sweetness and a smooth finish, and a variety of guided tours and hands‑on experiences are available to visitors." - Jessica Colley Clarke
