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The taste
of well made things
The Legacy
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It All Began with the Water of Life.
The rocky mountains and green valleys of Scotland are the cradle of an amber spirit originally known as aqua vitae (water of life) which, when translated into Gaelic, was popularised under the name of Usquebaugh, pronounced “Wiskyba”.
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An Ancient Tradition
Since the fourth century, when Christian monks introduced distilling into the Scottish lands, an ancient tradition has developed which establishes and regulates the process of making this prized spirit.
This legacy can be appreciated in each and every bottle of Glen Silver’s, a Scottish-made brand of whisky with varieties including 3 and 8-year-old Blended Scotch and 3 and 12-year-old Malt Scotch.
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The Pursuit of Perfection
More than two decades ago, Ramón Masoliver Jordà, the founder of Beveland Distillers, made a journey through a number of different countries to discover and commercialize the finest spirits in the world.
This long expedition took him to the Cairngorms National Park, located in the Scottish Highlands, where he visited the local distilleries. This is a wonderful region which, together with its unique fauna and forests, houses age-old distilleries which produce the prized Scotch, in keeping with traditional techniques.
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From the Cairngorms to the Rest of the World.
In the Cairngorms, Ramón Masoliver Jordà became friends with Arthur Silver, a master distiller, who showed him the painstaking whisky-making process, the requirements for the selection of the raw materials and the traditional art of the malting, distillation and maturation process.
This experience forged a close friendship between these two devotees of spirits and laid the foundations for a whisky which Ramón Masoliver decided to call Glen Silver’s as a tribute to his friend and mentor.
Since then, Beveland Distillers exports this smooth and balanced Scotch whisky to all four corners of the world, enclosing in each bottle the knowledge and dedication of this master distiller.
The Legacy
-
It All Began with the Water of Life.
The rocky mountains and green valleys of Scotland are the cradle of an amber spirit originally known as aqua vitae (water of life) which, when translated into Gaelic, was popularised under the name of Usquebaugh, pronounced “Wiskyba”.
-
An Ancient Tradition
Since the fourth century, when Christian monks introduced distilling into the Scottish lands, an ancient tradition has developed which establishes and regulates the process of making this prized spirit.
This legacy can be appreciated in each and every bottle of Glen Silver’s, a Scottish-made brand of whisky with varieties including 3 and 8-year-old Blended Scotch and 3 and 12-year-old Malt Scotch. -
The Pursuit
of PerfectionMore than two decades ago, Ramón Masoliver Jordà, the founder of Beveland Distillers, made a journey through a number of different countries to discover and commercialize the finest spirits in the world.
This long expedition took him to the Cairngorms National Park, located in the Scottish Highlands, where he visited the local distilleries. This is a wonderful region which, together with its unique fauna and forests, houses age-old distilleries which produce the prized Scotch, in keeping with traditional techniques. -
From the Cairngorms to the Rest of the World.
In the Cairngorms, Ramón Masoliver Jordà became friends with Arthur Silver, a master distiller, who showed him the painstaking whisky-making process, the requirements for the selection of the raw materials and the traditional art of the malting, distillation and maturation process.
This experience forged a close friendship between these two devotees of spirits and laid the foundations for a whisky which Ramón Masoliver decided to call Glen Silver’s as a tribute to his friend and mentor.
Since then, Beveland Distillers exports this smooth and balanced Scotch whisky to all four corners of the world, enclosing in each bottle the knowledge and dedication of this master distiller.
The Distillery
We Love What we Do and How we Do it.
As we see it, making whisky is one of the best jobs in the world. The selection of the raw materials and the care taken in each and every step of the production process constitute a satisfaction surpassed only by the pleasure of tasting the whisky itself.
Painstaking Production.
The basic attributes of the four varieties of Glen Silver’s whisky begin to be shaped with the fermentation of the wort extracted from the peat-toasted, malted barley.
The malts are aged for between 3 and 12 years and their spirits are distilled twice before being aged in traditional American white oak casks for a period of 3 to 8 years.
The blend of the varying ages of malts, with their spirits having been twice rectified, is aged again in accordance with the requirements of the Scotch Whisky Regulations for 3 and 8-year-old blended whiskies.
Whisky As it has Always Been Made.
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Preparation
The grains are ground and cooked. The barley is malted by means of a soaking process for about three weeks, which allows it to sprout and then be dried and warmed.
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Preparation
The grains are ground and cooked. The barley is malted by means of a soaking process for about three weeks, which allows it to sprout and then be dried and warmed.
Mashing
Hot water is added to the grains of cooked, malted barley, turning them into a liquid known as wort.
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Preparation
The grains are ground and cooked. The barley is malted by means of a soaking process for about three weeks, which allows it to sprout and then be dried and warmed.
Mashing
Hot water is added to the grains of cooked, malted barley, turning them into a liquid known as wort.
Fermentation
The wort is introduced into a fermentation tank, together with the yeast. The yeast converts the sugar into alcohol. After three or four days, the resulting liquid is about 10% alcohol and is known as distiller’s beer or “wash”.
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Prepsration
The grains are ground and cooked. The barley is malted by means of a soaking process for about three weeks, which allows it to sprout and then be dried and warmed.
Mashing
Hot water is added to the grains of cooked, malted barley, turning them into a liquid known as wort.
Fermentation
The wort is introduced into a fermentation tank, together with the yeast. The yeast converts the sugar into alcohol. After three or four days, the resulting liquid is about 10% alcohol and is known as distiller’s beer or “wash”.
Distillation
The wash is heated until the alcohol becomes steam, but the water remains in a liquid state. The alcohol is then collected in a second tank. This process is repeated to produce the “high wine” or “new whisky”.
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Preparation
The grains are ground and cooked. The barley is malted by means of a soaking process for about three weeks, which allows it to sprout and then be dried and warmed.
Mashing
Hot water is added to the grains of cooked, malted barley, turning them into a liquid known as wort.
Fermentation
The wort is introduced into a fermentation tank, together with the yeast. The yeast converts the sugar into alcohol. After three or four days, the resulting liquid is about 10% alcohol and is known as distiller’s beer or “wash”.
Distillation
The wash is heated until the alcohol becomes steam, but the water remains in a liquid state. The alcohol is then collected in a second tank. This process is repeated to produce the “high wine” or “new whisky”.
Ageing
Water is added to the “high wine”, which is aged in American oak casks. The whisky ages in the casks for a minimum of 3 or 4 years and sometimes for up to 10 or 15 years.
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Preparation
The grains are ground and cooked. The barley is malted by means of a soaking process for about three weeks, which allows it to sprout and then be dried and warmed.
Mashing
Hot water is added to the grains of cooked, malted barley, turning them into a liquid known as wort.
Fermentation
The wort is introduced into a fermentation tank, together with the yeast. The yeast converts the sugar into alcohol. After three or four days, the resulting liquid is about 10% alcohol and is known as distiller’s beer or “wash”.
Distillation
The wash is heated until the alcohol becomes steam, but the water remains in a liquid state. The alcohol is then collected in a second tank. This process is repeated to produce the “high wine” or “new whisky”.
Ageing
Water is added to the “high wine”, which is aged in American oak casks. The whisky ages in the casks for a minimum of 3 or 4 years and sometimes for up to 10 or 15 years.
Bottling
The resulting whisky is stored in glass bottles which conserve all its nuances without altering the taste.
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Preparation
The grains are ground and cooked. The barley is malted by means of a soaking process for about three weeks, which allows it to sprout and then be dried and warmed.
-
Mashing
Hot water is added to the grains of cooked, malted barley, turning them into a liquid known as wort.
-
Fermentation
The wort is introduced into a fermentation tank, together with the yeast. The yeast converts the sugar into alcohol. After three or four days, the resulting liquid is about 10% alcohol and is known as distiller’s beer or “wash”.
-
Distillation
The wash is heated until the alcohol becomes steam, but the water remains in a liquid state. The alcohol is then collected in a second tank. This process is repeated to produce the “high wine” or “new whisky”.
-
Ageing
Water is added to the “high wine”, which is aged in American oak casks. The whisky ages in the casks for a minimum of 3 or 4 years and sometimes for up to 10 or 15 years.
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Bottling
The resulting whisky is stored in glass bottles which conserve all its nuances without altering the taste.
Our Whisky
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The imprint of tradition in each bottle
Discover how a careful selection of raw materials together with the processes of malting, distillation and maturation in American oak barrels confer character to each sip.
Give your palate the opportunity to savour an authentic and exquisite Scotch whisky, courtesy of Glen Silver's.
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GLEN SILVER'SBLENDED SCOTCH WHISKY
Alcohol Content: 40% vol.
Colour: Old gold, coppery, shiny and translucent.
Nosing: A well-defined aroma of aged grain spirit with a touch of barley malted barley toasted with peat. Fine, fresh and well-placed tones.
Taste: Silky, with average viscosity; it recalls the oak wood and the smoke from the malt-toasting.
Finish: A pleasant sensation of blended whisky, smooth and mild; slightly smoky aromas can be noted in the retronasal passages, with a taste of dry peat.
Suggestions on how to drink it: On its own or with ice or a mixer.
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GLEN SILVER'SBLENDED MALT SCOTCH WHISKY
Alcohol Content: 40% vol.
Colour: Golden, it allows light to pass through easily, maintaining its hue in the bottle and the glass.
Nosing: Malted and toasted barley with fine, fresh smoky tones; a slight aroma of dry oak.
Taste: Oily with average viscosity and dry; it recalls the oak wood and the smoke of the malt-toasting. Fruity.
Finish: Silky and mild, producing a dry sensation in the throat. Slightly smoky aromas can be noted in the retronasal passages with a taste of dry peat and old oak.
Suggestions for how to drink it: On its own or with ice or soda.
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GLEN SILVER'SBLENDED SCOTCH WHISKY 8 YEARS
Alcohol Content: 40% vol.
Colour: Bright gold and straw-coloured, it sparkles in the light, maintaining its hue in the bottle and the glass.
Nosing: A subtle aroma of the malt during the fermentation process with smoky tones; mixed with a fine aroma of dry oak which develops into vanilla nuances.
Taste: Smooth in the mouth, silky, with a slight taste of Mediterranean dried fruit. Moderately oily with average viscosity and dry. It recalls the oak wood and the smoke of the malt-toasting.
Finish: A pleasant sensation of blended whisky; smooth, slightly spicy, in keeping with its alcohol content, and produces a dry sensation in the throat. Slightly smoky and woody aromas can be noted in the retronasal passages.
Suggestions for how to drink it: On its own or with ice.
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GLEN SILVER'SBLENDED MALT SCOTCH WHISKY 12 YEARS
Alcohol Content: 40% vol.
Colour: Golden, with flashes of copper, it allows light to pass through easily, maintaining its hue in the bottle and the glass.
Nosing: A well-defined aroma of malted and peat-toasted barley, with fine, fresh and well-placed smoky tones, mixed with a fine aroma of dry oak, which develops into vanilla nuances.
Taste: Smooth in the mouth, silky dry and oily with average viscosity. It recalls the oak wood and the smoke of the malt-toasting.
Finish: A pleasant sensation of malt whisky; smooth and mild, producing dry sensation in the throat. Slightly smoky aromas can be observed in the retronasal passages, with a flavour of dry peat.
Suggestions for how to drink it: On its own or with ice.
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GLEN SILVER'SSINGLE MALT SCOTCH WHISKY
Alcohol Content: 40% vol.
Colour: Bright gold, it sparkles in the light, maintaining its hue in the bottle and the glass.
Nosing: Sweet, creamy and inviting with pronounced notes of sugared almonds, stone fruits and vanilla.
Taste: Oily, soft and nutty with layers of toasted malt, sweet chocolate and almonds. Cedar wood and a touch of white pepper spice dance on the back of the tongue.
Finish: Gentle, and creamy and layered with a long, malty linger.
Suggestions for how to drink it: Drink it neat or with ice.
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