Owner.. J & G grant.
Capacity.. 3 400 000 litres.
Tel.. 01807 500257
Since 1865 Glenfarclas has been owned and managed by just one family, the Grants of Glenfarclas. On the 8th of June 1865 John Grant acquired the tenancy for the Rechlerich Farm and as part of the transaction purchased the Glenfarclas Distillery for £511.19S.0d. To this day Glenfarclas is one of only a few distilleries in Scotland to remain family owned and managed. Now in the hands of the fifth and sixth generation of the family, the Grants remain committed to the vision of creating the best quality Single Highland Malt Scotch Whisky, in the traditional Speyside style.
Employing just over 30 people, of whom roughly half are employed in production, Glenfarclas is a relatively small company. The distillery runs twenty four hours a day with three Mash Men and three Still Men, overseen by the Distillery Manager and Assistant Manager. The Mash Men are in charge of the milling, mashing and fermentation, thus taking the three essential ingredients of spring water, malted barley and yeast to produce wash. Under the watchful eyes of the Still men the Wash is distilled twice to create New Spirit. Whilst the production process at Glenfarclas is not a secret, we have always welcomed visitors, it takes many years of experience to learn the nuances of the craft, to produce New Spirit in the consistent style and exceptional quality that we strive for.
To produce Glenfarclas Single Highland Malt Scotch Whisky, these three essential ingredients are required: pure spring water, malted barley, and yeast. These finest ingredients, combined with the unique size and shape of the copper pot stills, traditional distillation methods, the specially selected oak casks, and the style and location of the warehouses, are all important factors determining the final unique character of Glenfarclas.
The heather clad slopes of the 840 metre high Ben Rinnes mountain, purple in autumn and snow clad in winter, rise up majestically behind the distillery. The melting snows of winter seep down through the peat, deep into the granite below, rising up as pure, crystal clear spring water, soft and slightly acidic, ideal for making whisky. The water in Speyside is exceptional for producing malt whisky, and over half the distilleries in Scotland are located in this region.
Filling and Maturation is the responsibility of the Warehouse Men, who look after 52000 casks maturing in our traditional dunnage style warehouses. Within the warehouses the casks are moved entirely by hand, and as the sherry casks can weigh up to half a tonne, working in the warehouses is physically demanding.
Many of our employees have long service records. Currently four members of our staff have served more than 25 years each.