For our third experiment, Malt Master Brian Kinsman travelled to Canada to meet a renowned winemaker in Niagara. There he learned how the grapes had to be picked by moonlight at -10˚C to produce the intensely sweet Icewine.
Upon his return to the Glenfiddich Distillery Brian started experimenting with several French oak Icewine casks from the Canadian winery, filling them with different Glenfiddich aged malts for up to six months. Only the rarer whiskies, those aged for 21 years, could cope with the extra Icewine intensity.
The taste is a perfect combination of both pioneering liquids, the heightened candied sweets and oakiness of Glenfiddich are complemented by mouth-watering tropical fruit notes and a luscious sweetness from the unique Icewine cask finish.