Glenfarclas 17Yr Single Malt 750ml
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Scotch Whiskey Varieties
Depending on the origin, Whisk (e) y comes in a wide variety of styles, from sweet American bourbon, caramel and vanilla to the single salty and peat-rich malt from Scotland. Although production methods vary widely, all whiskeys are made by distilling beer from a grain such as barley, corn, wheat or rye. After the distillation process is finished, the new pure alcohol is transferred to wooden barrels where it matures. This process can take up to thirty years or more. Alexander Fleming, the Scottish inventor of penicillin, prescribed it as a cure for the common cold. Today, single malt Scottish whiskeys are appreciated by enthusiasts and aficionados around the world for their rarity, age and complexity. By definition, they must be produced in Scotland, in a single distillery, and made entirely from barley for malt in a distillation still. The appearance, aroma and taste of single malt Scotch whiskey can vary widely, depending on whether it was produced in the Highlands, Lowlands, Speyside, Islay or Campbelltown regions.
About the Producer: Glenfarclas
Glenfarclas is a renowned single malt whiskey distillery in the famous Speyside region. It has been in the hands of the Grant family since 1865, making it one of the oldest family distilleries in Scotland. The distillery is known for its consistent quality, thanks to the variety and depth of old barrel stocks. It is also closely related to maturation in sherry barrels. Overall, Glenfarclas is at the sherry end of the Speyside spectrum, although some expressions are more pronounced in this respect than others. Malt produced at Glenfarclas has historically been found in various blends, including Johnnie Walker and Dewar's, but is now better known as single malt. It is available in a wide range of age groups from 10 to 40 years old. Familiar barrels are the most valuable items. Since 1952, a barrel has been selected each year and bottled at the highest barrel density. Jam 105 is another banner here. It is one of the most innovative modern editions of barrel graduation, bottled with 60% alcohol. Glenfarclas History Originally founded in 1836, the distillery was acquired by cattle rancher John Grant in 1865 because he wanted land around the building. He originally rented the distillery, but after five years decided to run it himself in partnership with his son George. They were so successful that whiskey became a family business. John died in 1889 and his son died just a year later. The grandchildren (also John and George) took over when whiskey flourished in the 1890s. An ill-fated business partnership nearly ruined the company, but George was able to hand the business over to George Scott Grant in the fourth generation. The latter ran the company from 1950 until his death in 2002. stock, selling less whiskey to blenders than before. John LS Grant took over as chairman of the board, introducing the Family Barrels series. Production details The spatula malt is delivered to 11 large silos with a capacity of 330 tonnes each. The malt is ground in a proportion of 15% husk, 80% grain and 5% flour. It is then placed in a mashtun and mixed with spring water. Glenfarklas has one of the largest Scotch whiskey machines, with a diameter of 10 meters and a load capacity of 16.5 tonnes. Crushing takes about 11 or 12 hours. The first dispenser uses 64°C (147°F) water to rinse the sugar and the second uses 78°C (172°F). The third filling at 80°C (176°F) contains a small amount of sugar. The wort is then pumped to coolers so that the temperature drops to 20°C (68°F) for the yeast to ferment. The wort that is left over after sifting the wort is used by local farmers as livestock feed. Fermentation The cooled wort is pumped into 12 stainless steel return chambers with a capacity of 45,000 liters each. The cultivated yeast is added at the rate of one percent and fermentation takes about 50 hours. At the end of fermentation, wash strength is about 8 percent. Glenfarclas Distillation has three 29,600 liter wash drums and three 25,000 liter alcohol cups. The pans are powered directly by gas here, a very traditional method that is now rare. The rotating chains, called horns, ensure that no residue is burned at the bottom of the stills. The first wash distillation still produces wines with a low alcohol content of 23% ABV. The second distillation is divided into predictions, hearts and feints. The heart (alcoholic drink) of a distillation gives 4000 liters with a content of 68%. Maturation and Bottling The new alcohol is processed to 63.5% ABV using mineral water and then placed in sherry barrels for maturation. They are stored in traditional three-story warehouses with clay floors and stone walls. Whiskey is bottled without the use of dyes.
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