For the production of its single malts, Glenfiddich uses a careful selection of malted barley to which water from the Robbie Dhu spring heated to 64 ° is added. From this mash begins the process of extracting all the sugars that will be transformed into alcohol during fermentation. Glenfiddich 12 is distilled in copper stills and aged for a minimum of 12 years in ex-sherry and American oak barrels.

70 Cl

40% Vol.