Introducing Glenfiddich 21 Year Old Reserva Rum Finish
Glenfiddich 21 Year Old holds a special place in our range of whiskies, mainly because this expression is finished in Caribbean rum casks. Finishing it this way awakens the liquid, rousing it with extra exotic notes of ginger, fig, lime and banana and a vibrant spicy toffee warmth, elevating it from something great to something extraordinary.
Climatically, there`s obviously a massive difference between these two world-renowned components. In this instance though, both our whisky and the contents of the rum casks we use are successfully born and raised in their respective environments, and both are enjoyed all around the globe. It’s this unique fusion of styles and tastes that we’ve paid tribute to in our newest film, which celebrates the Reserva Rum Finish in a way that’s never been done before, `Raised in Scotland and Roused by the Caribbean`.
Bringing the whisky and this rum cask finish together, in a way that allows one to complement the other, takes great skill and expertise, something our Malt Master, Brian Kinsman, has in abundance. As a qualified chemist turned whisky magician, Brian has created many new Glenfiddich expressions but is also responsible for looking after our longer established whiskies such as the Reserva Rum Finish.
In order to ensure we produce the very best whisky each and every time, we import all our rum from Caribbean partners who we choose specifically for their eye on quality and consistency. It’s this level of care and attention that makes all the difference.
We then prepare those casks that are hand-picked by Brian and our Coopers, before filling them with the imported rum and allowing the rum to soak into the casks for at least six months.
At the end of the six months, we remove the rum and fill the casks with 21 Year Old Glenfiddich. The whisky then remains in the casks for at least another four months, allowing the rum notes, which reside in the oak, to enhance the flavour of this delightful whisky. It’s then married for a further three months before being bottled on-site at our Distillery in Dufftown.
Generally, I choose to enjoy this whisky neat, warming it slightly with my hands before tasting, as this seems to tease out more of the rum influence, but there`s nothing wrong with serving it with a little ice. I also like a dram with a square or two of dark chocolate - the perfect pairing during the festive season.
`Raised in Scotland and Roused by the Caribbean` and enjoyed everywhere I go.
Let me know how you enjoy this special whisky on Twitter, @distillermillar.
Ian Millar
Global Glenfiddich Ambassador