Glenfiddich crafts new serve to champion the Highball

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William Grant & Sons is championing a new Highball serve for Glenfiddich whisky, including the debut of a Highballer machine for bars.

Devised by Glenfiddich malt master Brian Kinsman, the recipe combines Glenfiddich 12 Year Old with a premium soda water and a lemon twist over ice. It is inspired by the classic Highball pairing of whisky and soda that dates back to 1890.

To celebrate the creation of the Glenfiddich Highball, a custom-created Glenfiddich Highballer machine has been installed at Oriole Bar in Smithfield Market in London for a limited period.

Inspired by the whisky dispensers of times past, the Highballer has been built to serve precision-perfect Glenfiddich Highballs, combining a measure of Glenfiddich 12 Year Old with the exact amount of soda, ice and lemon. The Glenfiddich Highballer will travel around London throughout the summer.

To look at ways of adapting the serve to different tastes, Brian worked in collaboration with drinks specialists Tristan Stephenson, co-owner of London whisky bar Black Rock, Stu Bale, founder of Crucible experimental cocktail kitchen in London, Lulu Fedi, head bartender at The American Bar at Gleneagles in Perthshire, and Fever-Tree ambassador Craig Harper.

Lulu said: “It was such an experience to shape the future of the Glenfiddich Highball, drawing on past, present and future to breathe new life into a classic serve.

“We see an increasing trend in people seeking a whisky-based aperitif as the perfect kick-off to a social event. Glenfiddich Highball answers that call, bringing something premium in style, but full of refreshing simplicity. In fact, it’s the simplicity of the serve that makes it so appealing: it’s adaptable to individual preference.”

Brian added: “It’s been a real pleasure to work with such talented drinks experts to create Glenfiddich Highball. They’ve shared such fun, unexpected twists on the classic serve for today’s drinker which has shown just how versatile Glenfiddich 12 Year Old is, and the serve really does bring its complexity and character to drinks of all kinds.”

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