Explore the world
with our ambassadors

In 1963, we became the first distillery to export single malt Scotch across the globe. Since then, countries around the world have embraced Glenfiddich and made it their own. We asked our Ambassadors how our single malt is enjoyed in their home country so you can add some international flavour to your next dram.

Served Globally

Discover how Glenfiddich is Enjoyed worldwide

At our Distillery, we’re most likely to enjoy our dram neat or with a splash of water, the way our founder, William Grant, would have enjoyed it. It's our tradition. But everyone’s taste is personal and people choose to enjoy our single malt in a wide variety of ways around the world, from exciting serves to delicious food pairings with regional cuisine. If you have a recipe of your own, share it with us in the form at the end of the page.

Glenfiddich David Allardice

David Allardice

New York, USA

Glenfiddich New York Sour

New York Sour

The New York Sour is an elegant and refined serve that perfectly complements the sweet layers of sherry oak, marzipan and cinnamon of our 15 Year Old expression. Made with Lillet Rouge, a 1920s favourite, this is the ideal serve for anyone looking to add some glamour and excitement to a party or a night on the town.



  • 60ml Glenfiddich 15 Year Old Single Malt Whisky
  • 30ml fresh lemon juice
  • 30ml sugar syrup
  • Float of Lillet Rouge
  • Lemon peel
  • Orange peel


  1. 1
    Shake the first three ingredients with ice.
  2. 2
    Strain into a cocktail glass.
  3. 3
    Float the Lillet and spritz with lemon peel.
  4. 4
    Discard the lemon peel and garnish with orange.
Glenfiddich Sergio Quinatana De Antonio

Sergio Quinatana De Antonio

Barcelona, Spain

Glenfiddich Godfather

Glenfiddich Godfather

The Godfather is an intriguing serve that’s best made by mixing our fresh and vibrant 12 Year Old expression with the fruity and complex amaretto, Disaronno. Topped with lemonade or sparkling water, this serve is popular in Mediterranean climates as a refreshing evening drink.



  • 25ml Glenfiddich 12 Year Old
  • 25ml Disaronno
  • 10ml natural lemon juice
  • 100ml lemonade or sparkling water
  • 1 cherry
  • 3 or 4 ice cubes


  1. 1
    Stir the Glenfiddich and Disaronno together.
  2. 2
    Add a splash of lemon juice and lemonade or sparking water.
  3. 3
    Stir gently for another few seconds and garnish with a cherry.
  4. 4
    Serve with three or four fresh ice cubes in the glass.
Glenfiddich Thami Banda

Thami Banda

Cape Town, South Africa

Glenfiddich Rack of Lamb

Rack of Lamb

Renowned across the world for exotic ranches and vast herds of majestic cattle, South Africa has perfected the art of enjoying a single malt with a delicious, juicy rack of lamb. Juicy and flavoursome, yet served charred at the edges, this dish complements the smoky and intense flavours of our 18 Year Old expression.



  • Rack of Lamb
  • Root vegetables
  • Potatoes
  • Cream
  • Garlic


  1. 1
    Roast the lamb on a medium heat, ensuring the lamb is well done on the outside, but still moist and flavoursome in the middle.
  2. 2
    Glaze root vegetables such as parsnips or carrots with honey, thyme, sherry vinegar and olive oil before roasting.
  3. 3
    Create a delicious creamy potato dauphinoise by taking thinly sliced potatoes, grated garlic and poured cream. Bake for at least an hour, until the potatoes are tender.
  4. 4
    Serve with Glenfiddich 18 Year Old for a delicious food pairing, or enjoy as a digestif. Perfect beside a roaring log fire.
Glenfiddich Tony Van Rooijen

Tony Van Rooijen

Amsterdam, The Netherlands

Glenfiddich Sweet and Sour Prawn

Sweet and Sour King Prawns

North Sea shrimp is a popular dish in the Netherlands, particularly in the port city of Amsterdam, where catches of this delicacy were once hauled in by the boatload. It’s a tradition that continues to this day, with fresh king prawns served sweet and sour, a delicious recipe perfectly complemented by our 12 Year Old expression.



  • 24 raw, peeled king prawns
  • 5 tbsp corn flour
  • 2 tbsp caster sugar
  • 2 tsp soy sauce
  • 2 tsp oyster sauce
  • 2 tbsp tomato ketchup
  • 75ml chicken or vegetable stock
  • 1 tbsp sesame oil
  • 1 clove garlic, finely chopped
  • 1 tsp finely chopped ginger
  • 2 spring onions, finely sliced

Serves four


  1. 1
    Run a small sharp knife along the back of each prawn and remove the black intestinal vein if there is one. Wash the prawns under cold running water. Thread the prawns onto skewers adding as many or as few as you wish.
  2. 2
    Place 4 tablespoons of the corn flour onto a plate. Season with a little salt and pepper and add the prawns. Toss to coat evenly.
  3. 3
    Mix the sugar, soy, oyster sauce, ketchup, stock and remaining corn flour together in a bowl. Set aside.
  4. 4
    Warm a deep frying pan over a high heat. Add the oil, garlic and ginger, followed by the prawn skewers. Cook for 1-2 minutes on each side, or until the prawns turn pink. Remove the prawns and set aside.
  5. 5
    Pour the reserved sauce into the pan and mix well. Cook for 3-5 minutes, or until thickened. Add spring onions.
  6. 6
    Return the prawns to the pan and mix to coat in the sauce. Serve immediately with rice or on their own.
Glenfiddich Jamie Milne

Jamie Milne

London, United Kingdom

Glenfiddich Mint Julep

Mint Julep

Long associated with horse racing and summer, the Mint Julep is a delicious and traditional way to enjoy good Scotch whisky with good friends on leisurely weekends. Requiring nothing more than fresh mint and sugar syrup, the Mint Julep is easy to make but extremely rewarding. The perfect drink for long evenings and sunny afternoons.



  • 50ml Glenfiddich 12 Year Old
  • 3 tsps caster sugar
  • 50ml boiled water
  • Fresh mint


  1. 1
    Dissolve the sugar in boiled water and leave to cool, making a simple sugar syrup.
  2. 2
    Crush mint in the bottom of a mug using a cocktail muddler.
  3. 3
    Add the Glenfiddich 12 Year Old, the sugar syrup, a splash of water and stir.
  4. 4
    Fill a frozen Julep cup (or a rocks glass) with crushed ice.
  5. 5
    Pour the mixture over the crushed ice.
  6. 6
    Garnish with a mint sprig before serving. Enjoy!
Glenfiddich Yoonsoo Kang

Yoonsoo Kang

Seoul, South Korea

Glenfiddich Steamed Lobster

Steamed lobster with caviar and omija tea sauce

Our 21 Year Old expression is the perfect accompaniment to this luxurious and indulgent recipe, either as an aperitif or digestif. A rewarding expression, it’s the ideal way to warm up the taste buds before enjoying a sumptuous meal or to round off an evening of fine dining. A very special treat to be enjoyed with friends.



  • Lobster tail
  • Beluga caviar
  • Jeju orange
  • Omija
  • Cherry tomato
  • Basil oil
  • Ranch sauce


  1. 1
    Steam the lobster tail with a light lemon and dill glaze.
  2. 2
    While the lobster is steaming, slice the tomato and jeju orange.
  3. 3
    Create a sauce from omija tea by reducing the liquid and adding honey.
  4. 4
    Serve the lobster with tomato and orange slices.
  5. 5
    Garnish with caviar and a splash of omija sauce.
  6. 6
    Enjoy a dram of Glenfiddich 21 Year Old as an aperitif or digestif.

How do you enjoy your dram?

If you have a serve of your own or a recipe you’d like to share with us, let us know by completing the form below.

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