Making pure, single malt to this degree of perfection demands the highest level of expertise, professionalism and finesse – but still relies on the nose and palate of the Master Distiller.
Next the liquid is cooled down and yeast is added and fermentation occours in traditional Oregon Pine washbacks, chosen to impart even more flavour into the whisky.
The beer-like liquid is then distilled twice in separate copper pot stills. These unique stills are tall and slender, and create an elegant and complex spirit. Only the finest spirit from the second distillation is considered good enough to put in barrels for maturation.
The Glenlivet is then poured into casks made of white oak – many of which are imported from bourbon distillers or Spanish sherry makers – which contributes a unique character to the raw spirit. The wood slowly gives The Glenlivet its famous amber tint, and over the years the wood and the whisky breathe in the clean, fresh Highland air and add to the complex flavours.
After 8 to 10 years, interesting characteristics develop, and this is the time when many lesser malts are deemed fit for bottling. But not The Glenlivet. Only after at least 12 years in the cask, when the rich balance of flavours have been created, is The Glenlivet seen fit to be sent out into the world to be enjoyed.