by at the crack of dawn in Ducktown Scotland a century-old family tradition awakens at glenfiddich distillery every day begins with a fresh batch of malted barley that will eventually become whiskey really do believe whiskey is in our blood especially here one of the last family-run single malt distilleries turning it out for almost 130 years there is a lot of responsibility on our shoulder we need to keep this tradition alive that tradition began in 1887 with William grant a maverick of his time he built the distillery by hand and then using barley and local Ravi do spring water the whiskey was born it was named Glenfiddich Gaelic for valley of the deer today the process remains largely unchanged and the same passion is passed down to generations of craftsmen thinking it pays enough Bob Milne is the mash man the 28 year veteran lays the groundwork for the 1,000 liters of water 10 ton of malted barley gazanian at the same time like a fan for lunch under his watchful eye it's heated to 64 degrees Celsius then a pit stop to the wash backs where yeast is added but certain therefore maybe 40 hours when the yeast starts to react with the sugary water it turns the sugars into alcohol using a hydrometer he tests the strength of the alcohol and you can see this one is quite high so it's giving off a huge strength the further down it goes the less strength it has the higher up it goes the best rented house next it's on to Stillman Davey grant for over 20 years he's been running the heart of the operation I think it makes you very played its part of our family orientated business leaving a local live from Duff den okay but I did what I do this is where the magic happens where the spirit gets its distinctive flavor cleansing cells then you need the cause and the size and the shape of the cells every second one is a different shape the liquid comes off quicker gives a unique unique taste as well I see copper because chemical reaction plus it holds the heat better here it gets distilled boiled to 95 degrees Celsius if you say will bring up the high high temperature which producer I'm not calling feedback which runs down the line fight and that's a condenser there's no things in markets are liquid then they do it a second time boil up again the same procedure to make a very very strong FIFA the snipers name get water back to me for scape but it's not whiskey until it gets one last ingredient time whiskey is no art play classified as a frisky Intel assault and a cask for a minimum of three years and that's by Scottish law in the warehouse the smell hits as soon as you walk in but Mike Dawson who's lived and breathed it for 12 years doesn't even notice it anymore I've had a whole different three weeks before and I came back and I are playing got the smell the same flavors that the visitors have done and that was awesome The Watchmen guards over the spirits as they sit patiently aging and used sherry and bourbon oak casks here we've got a range of casks okay going for the 1985 1975 and then right beside us a look at the oldest caskets in the warehouse here a 1957 The Frisky in the cask will mature adult horse orcs and to the root and comes Barker again each year 2% is lost to evaporation when it's time to release them he gets first crack we're using a hominin spike here to open up our bong to take a spike down against the green so pops a bung a lot easier these are breather pipes these will help the spirit flow a lot cook under this river of fifteen-year-olds is being filtered and transferred into the giant vat then one last checkup to me this one is looking very healthy you would drink it a perfect batch on its way to becoming one of the 100,000 bottles these craftsmen make in a day and just like their predecessors each one is a labor of love I see you Glenfiddich on the Shelf you take great pride in seeing that a lot of times I've taken a lot part and not bottle being finished and on display