Glacierfire Whisky

GlacierFire

Volcanised Whisky

Crafted using the Icelandic glacial water filtered by the belly of the great volcano and oak aged blended grain & malt unpeated whisky from the Scottish highlands.

THE SOURCE OF THE WHISKY

A small batch blend crafted from the finest scottish highland grain and malt, slow aged for over 3 years in a cask, unpeated and combined with 5000 year old icelandic glacial water naturally filtered by volcanic lava. Harmonised. Refined.

Our water used to make the whisky is sourced from the Bláfjöll Ranges; the secret behind every precious GlacierFire product. For more than 5000 years, this spring has provided abundance to its every visitor, shielded by an impenetrable barrier of lava.
The spring is continuously replenished by rain, show and melted ice from the mighty mountains that pepper the area.

These waters come from the numerous glaciers in the south west of Iceland, especially the famous, Eyjafjallajökull, which is know for its eruption in 2010 that caused total aviation disruption in Europe.

PURE BLISS

Ultra smooth, yet conceals a tantalizing hint of fire to allure even the most refined palate. It exemplifies the ultimate combination of exceptional ingredients presented in an exquisitely designed decanter. An extraordinary blended scotch whisky.

DISTILLED TO PERFECTION

Unrivalled quality and consistently exceptional taste. Crafted from the finest nongenetically modified Scottish grains blended with Icelandic glacial water.

40% ALCOHOL

Distilled to perfection, with a clean crisp, authentic whisky taste. Pure, Malted, Unpeated, Oak, Unadulterated.

All Natural Ingredients

Distilled with our proprietory blend of ingredients to recreate original whisky notes, perfected by volcanising it with Icelandic Glacial Water. Starts with a tantalizing hint of fire, and leaves a lasting impression of pure smooth luxury.

Epically Bottled & Certified

Reykjavik water from springs originated from the Bláfjöll ranges, collected and processed in state-of-the-art processing facilities to create this special product in the distillery. Whisky aged in the Scottish Highlands.

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THE NUTRITIONAL INFORMATION

HOW WE MAKE IT

MALTING

Barley contains starch and it is this starch which needs to be converted into soluble sugars to make alcohol. For this to occur, the barley must undergo germination and this first part of the prodess is called 'malting'. The barley is soaked for 2-3 days in warm water and then traditionally spread on the floor of a building called a malting house. It is turned regularly to maintain a constant temperature. When the barley has started to shoot, the germination has to be stopped by drying it in a kiln. The barley is now called 'malt' and this is ground down in a mill, with any husks and other debris being removed.

MASHING

The ground down malt, which is called 'grist', is now added to warm water to begin the extraction of the soluble sugars. The water is normally pure glacial water. The character of this water can influence the final spirit as it can contain minerals from passing over or though granite, peat or other rock. The liquid combination of malt and water is called the 'mash'. It is put into a large vessel called a mash tun and stirred for several hours. During this process, the sugars in the malt dissolve and these are drawn off through the bottom of the mash tun. The resulting liquid is called 'wort'. This process is normally carried out three times with the water temperature being increased each time to extract the maximum amount of sugar. Only wort from the first two times is used. The third lot is put back into the next batch of new grist. Any residue, such as husks, is called 'draff'. This is collected and used in the production of farm feed.

FERMENTATION

The wort is cooled and passed into large tanks called washbacks. These are traditionally made of wood. Here the yeast is added and the fermentation begins. The yeast turns the sugars that are present into alcohol. As with the barley and water, the distiller will carefully select the strain of yeast that they use and it can also have a small effect on the final flavour of the spirit. The fermentation normally takes around 48 hours to run its natural course, although some distilleries will let it go for longer so as to create further characteristics that they require. The liquid at this stage is called 'wash' and is low in alcohol strength (between 5-10% ABV), like beer or ale. You could make beer from the liquid at this point, but the difference with whisky is that the liquid is now distilled rather than brewed.

DISTILLATION

In Scotland, the wash is traditionally distilled twice. The stills are made from copper, which has been found to be the best material for extracting impurities from the spirit as it is being distilled, and consist of a bowl shape at the bottom that rises up to the neck at the top. Alcohols from the beginning of the distillation (called 'foreshots') are very high in alcohol level and very pungent. Alcohols from the end (called 'feints') are weak but also pungent. It is only the alcohol from the middle or 'heart' of the distillation that is used and this is skillfully removed by a stillman and collected through the spirit safe. The foreshots and feints are then mixed with the next batch of low wines and re-distilled. The heart is the spirit that is then taken to be matured and that will become whisky. This 'heart' has an alcoholic strength of 65-70% ABV.

MATURATION

The spirit is put into oak casks and stored. The spirit must mature in casks for a minimum of three years before it is legally allowed to be called whisky in Scotland. During maturation, the flavours of the spirit combine with natural compounds in the wood cask and this gives the whisky its own characteristic flavour and aroma.

BOTTLING

Over time the alcohol level of the ageing must be brought down from 70% to 40%. This is done with Icelandic Glacial Water in our plant and then bottled in our plants in Eruope under bulk import license from HMRC of the United Kingdom.