This year marks the 25th anniversary since Glenfiddich 15 Year Old Single Malt Scotch Whisky was changed forever by the introduction of a solera system at the distillery. Moreover, the story behind this whisky is an interesting one, so we spoke with malt master. And chief whisky maker Brian Kinsman to learn how a Scotch whisky distillery ended up using a process inspired by sherry.
Furthermore, prior to Glenfiddich Solera, the Speyside distillery created an expression called Glenfiddich 15-year-old Cask Strength. Also, It was bottled at a higher strength of 51% ABV and was a marriage of American and European oak. More so, this is no longer bottled, as it replaced by the whisky we’re interested in today.
The inspiration for which came from a trip that former Glenfiddich malt master and Balvenie legend David. C Stewart MBE undertook with a member of the Grant Gordon family to some sherry houses in Spain. Back in the late 1990s. There they observed the solera system.
What is a Solera system? Glenfiddich
Used primarily for aging sherry, the solera system is a process that involves the blending of various vintages of sherry over time. Eqully, It’s labour-intensive and requires significant skill and knowledge to make it work. But it’s utlised all over Jerez for a reason. The solera system is not only crucial in producing the unique characteristics of sherry. But is prized for its ability to ensure consistency in flavour.
To add, the Solera system is used for all different types of sherry, like fino, amontillado, oloroso, and others. To continue. the type of sherry, the length of ageing, and the specific practices can vary. Which means in every bodega every sherry solera is unique and will represent a range of flavours and styles.
Jerez, the home of sherry, a place Scotch whisky owes a lot to
How the solera system works
In continuation, the system has various stages to it. And, it begins with layered barrel stacking, where barrels are assembled in a pyramid-like structure. Also, the bottom layer is called the solera and it contains the oldest sherry. Moreover, above it are successive layers of younger sherries, known as criaderas, the number of which can vary.
When the sherry is extracted for bottling, it’s taken from the solera layer (this process is called the saca), typically around a third of the barrel’s content. Once the sherry is extracted from the solera barrels, they are refilled with sherry from the criadera layer directly above the solera. This criadera is then refilled with sherry from the one above it, and so on. New sherry from the latest harvest, named sobretabla, is filled into the top criadera and the system goes on.
It’s a continuous ageing process that ensures a consistent mix of ages and vintages in each barrel. The older sherries have complexity and depth, but the younger sherries play a big role here too, contributing freshness and fruitiness.
