Grand Yozakura 29 Years Old (700 ml)

When Glenfiddich's team sought a finishing vessel no Scotch producer had ever used, they turned to Awamori — the ancient Okinawan rice spirit distilled from Thai indica rice and aged in clay pots for centuries. The result is a world-first cask finish, and it arrives on a whisky that has already spent 29 years maturing in the stone-walled dunnage warehouses of Dufftown, Moray, where earthen floors and the cool Speyside valley microclimate slow oxidation to a near-geological pace.

The distillery sits at the base of the Conval Hills, drawing exclusively from the Robbie Dhu Spring — a mineral-rich highland source whose catchment the Grant family has protected through land ownership across generations. That water shapes both fermentation and reduction to bottling strength, threading a consistent mineral thread through the spirit's long life in predominantly ex-bourbon American white oak.

Double pot-still distillation through Glenfiddich's distinctively small swan-neck copper stills — wash stills of approximately 9,000 L and spirit stills of approximately 4,500 L — produces the house's characteristically light, orchard-fruit new make. After nearly three decades in cask, the spirit received a six-month finish in Japanese Awamori casks, introducing aromatic registers — toasted rice, subtropical floral lift, faint umami depth — entirely absent from the Speyside canon. A mandatory marrying step in large oak tuns precedes bottling, integrating the finish rather than leaving it as a surface flourish. No other age-statement Glenfiddich expression deploys this vessel.