A limited release of 1,600 bottles of 25 year old single malt from Glencadam distillery!... Read more
The below chart tracks the cheapest price (excluding shipping) over time for Glencadam 25 Year Old. Each figure represents the average price per month for that online retailer
|House of Malt||N/A||N/A||309.95||309.95||309.95||309.95|
|Master of Malt||N/A||N/A||282.99||266.58||276.99||266.58|
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|Name||Glencadam 25 Year Old|
|Alcohol Content (ABV)||46%|
|Country of Origin||Scotland|
|Created On CasKompare||02-14-2022|
A limited release of 1,600 bottles of 25 year old single malt from Glencadam distillery! ~ Master of Malt
Order Now: Experience the smooth taste and rich aroma of Glencadam Scotch Whisky by ordering your bottle today This premium whisky is the perfect addition to any collection or for sharing with friends. Order now.
Single malt Scotch whiskey is made at the Glencadam distillery in Brechin, Angus, Scotland. One malt whiskey is produced at the distillery, which is owned by Angus Dundee plc. The remaining production is either sold to blenders or utilized internally by Angus Dundee plc for blended whisky brands. The sole three components of Glencadam Single Malt Scotch Whisky are the best malted barley, pure Highland spring water, and yeast. Glencadam requires malting of the barley before it can be utilized. This method is used to convert the barley's starch into sugars. The barley is steeped in water and allowed to germinate for a few days. The barley is heated until dry to prevent the grain from further germinating when the first indications of sprouting occur. Peat was traditionally used as fuel for the fires that dried the barley. Peat is a type of fuel that must first be dried out before it can be burnt. If left for centuries it would eventually turn to coal. Peat gives slightly a smoky flavor and fragrance, which are present in the finished spirit. Because Glencadam doesn't employ any peated barley, our whiskey has a smooth, clean, but sophisticated flavor and character. The malted barley is subsequently processed into 'grist,' a coarse flour, in our historic Victorian mill.