GlenfarclasWhisky Distillery

The Glenfarclas Visitor Centre

Situated in the heart of Speyside – malt whisky country – Glenfarclas, translated from the Gaelic as “Glen of the green grassland”, nestles at the foot of the Ben Rinnes mountain. The Glenfarclas Distillery Visitor Centre, which opened in 1973, is one of the original distillery visitor centres. In addition to the regular tour, which includes a dram of Glenfarclas 10 years old, in-depth tutored nosing and tastings are offered by prior appointment.

A warm welcome awaits you at the Glenfarclas Distillery Visitors Centre, and we look forward to welcoming you to the home of Glenfarclas single malt very soon. Enjoy a guided tour, see the largest stills on Speyside, relax with a dram in the splendour of the Ships Room, plan out your holiday in Speyside, chat with our friendly staff, or simply browse in the gift shop.

Not forgetting the large selection of Glenfarclas Single Malt Scotch Whisky on offer, including miniatures, and the highly collectable Millennium 40 years old. “Whatever you choose to do, let us share the Spirit of Independence with you."

Glenfarclas Distillery is 5 miles south of Aberlour on the A95 Grantown-on-Spey road.

Visit the Glenfarclas Distillery

"We invite you to visit our truly independent distillery and discover our renowned Single Highland Malt Scotch Whisky" John L. S. Grant

Distillery Tour
Glenfarclas was one of the first distilleries in Scotland to open a dedicated visitor centre in 1973. Thirty years later we still pride ourselves on the warmth or our welcome. Take a tour of the distillery with one of our knowledgeable guides and discover not only the magic of malt whisky production, but the unique aspects of Family owned Glenfarclas. After your tour relax with a dram in the splendour of the Ship’s Room and browse in our distillery shop with its large selection of Glenfarclas Single Highland Malt Scotch Whisky and Glenfarclas gifts. A selection of gifts from the visitor centre shop are now available to purchase at our on-line shop.

The Visitors Centre is open all year:

April to June
Monday to Friday 10AM to 5PM

July to September
Monday to Friday 10AM to 5PM
Saturday 10AM to 4PM

October to March
Monday to Friday 10AM to 4PM

The last tour leaves 90 minutes before the stated closing times.

Admission £3.50
Groups welcome by appointment.
For further information, please call 01807 500345.

Ambassador’s Tour & Tasting
2PM on Fridays in July and August 2010

Enjoy a tour of Family owned Glenfarclas, after which one of the Glenfarclas Brand Ambassadors will introduce you to a selection of four of their favourite expressions of Glenfarclas. £15 per person.

To book please call +44 (0) 1807 500345 or send an email here.

From the Grain to the Glass

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 814 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.

Since 1972, specialist ‘maltsters’, companies who specialise in malting barley, produce the malt to our required specification. The Pagoda roof, from the old kiln, now takes pride of place over the entrance to the Visitors Centre. The barley is usually grown in Scotland, and often in the local area of Moray; prime barley growing country.

MALTING. (Steeping, Germination and Kilning)

Newly harvested barley, with a moisture content of 11 - 12%, is steeped (soaked) in water and germinated to start a complex chemical reaction, which is then gradually halted by increasing the temperature during kilning. The barley used to produce the distillers’ malt is Hordeum distichon, with varieties such as Chariot and Optic popular for their low nitrogen content (below 1.6) and a 98% germination rate.

Steeping. (Soaking)
Steeping the barley is probably the most important part of the malting process. If it is performed effectively then the next two stages, germination and kilning, are routine. The objective of steeping is to achieve a moisture content of 46% with a strong uniform growth. Steeped in a saladin box (steeping, germination and kilning vessel) at 16 deg. C.

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