Throughout 2015, we’ll be bringing you a range of specially curated blog posts from whisky aficionados across the globe.
This particular post has been written by Greg Dillon, author of GreatDrams.com a site for all whisky enthusiasts providing news, reviews, interviews and more.
A seasoned expert in the single malt whisky category, Greg’s created a step-by-step guide to starting your own whisky club.
As appreciation of single malt Scotch whisky continues to grow around the globe, people are starting to enjoy it in more exciting and diverse ways. As Brand Ambassador for Southeast Asia, I’ve discovered one particular format that’s particularly popular across this region - pairing whisky with food.
As you probably already know, most whiskies are not sold at 'cask strength’, but are typically diluted to between 40 and 46% ABV before being bottled. At Glenfiddich, our expressions are typically bottled at 40% ABV, although our Distillery Edition is bottled at 51% ABV for those looking to try something a bit different.
As the UK Brand Ambassador for Glenfiddich, I do a lot of travelling and, irrespective of the season, when I am in London you can guarantee the city’s busy Underground system will always be just a few degrees below that of a Caribbean summer.
The only salvation for me after a long stuffy journey home from work is to know there is something cold and refreshing waiting in the freezer at home.
Having recently unveiled our newly designed Glenfiddich 18 Year Old packaging in October and with Christmas just around the corner, now seems like the perfect time to talk to you about this exceptional single malt in a bit more detail, looking at its complex maturation process, new design and award-winning taste.
