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" ... 2. Micro-Distilleries: Following in the footsteps of a lasting and successful trend, the micro-brewery, small distilleries have popped up all across the country. However, while beer can be lovingly made in small batches, often better than in mass production, the opposite is largely true for spirits, which benefit from standardization, vatting (blending within a single product), and bigger distillation runs. Even the most boutique traditional small batch bourbons and Scotch whiskies are made in far larger quantities than the new style of small town distilleries. More importantly, the best spirits take time - often a lot of time. Good bourbons and rums typically need at least a couple of years between the start of production and the sale of the first bottle, while good Scotch usually takes at least eight years – and as much as 30. This is a formidable barrier to entry into the industry, so many micro-distilleries simply don’t wait, one reason why the products they produce that are typically aged, like rum and whisky, often taste terrible. In fact, rum has been consistently the worst thing I have tried at many of these, from the off putting Old New Orleans rum I tasted in Louisiana to the undrinkable stuff produced on Nantucket that I intended to gift to a rum collecting friend but could not bring myself to pass on in good conscience. ... "
" ... Glenfiddich is easily the top seller of single malt whiskies in the world, with global sales exceeding 1.2 million 9-liter cases, although in the US Glenlivet is hard on its heels. The 40 YO expression was first released in 2000, and a new bottling has occurred every three years or so. The distillery uses a modified Solera system described as a remnant vatting style in which additional whiskies are added to a portion of the unused blend from the previous bottlings. The whiskies used in in the expression range in age from 40 YO to as much as 75 YO. ... "