This summer, Glenfiddich demonstrates that a whisky with exceptional aromatic precision can be reinvented in mixology without losing its signature character, in collaboration with Giordano Mancini, bar manager at the Bvlgari Hotel Paris.
Two expressions, two cocktail styles
The Glenfiddich 15-Year-Old Solera Reserve, renowned for its notes of fresh pear, honey, and delicate oak, retains this signature character even when used in cocktails—particularly in a reimagined Old Fashioned that preserves the single malt’s identity rather than masking it with sugar. The Glenfiddich 12-Year-Old Triple Oak, meanwhile, serves as the base for a decidedly summery Speyside Spritz, designed to be more refreshing than contemplative.
This two-pronged approach highlights a challenge unique to mixology involving premium single malts: preserving the aromatic precision of a spirit designed for neat tasting, while adapting it to a more social and less formal setting than a glass enjoyed by the fireplace.
The expertise of a leading hotel bar
For this project, Glenfiddich has partnered with experts in contemporary mixology, including Giordano Mancini, bar manager at the Bvlgari Hotel Paris, whose involvement positions this reinterpretation within the realm of luxury hospitality rather than that of a trendy bar aimed at the general public. This partnership between a century-old whiskey house and a luxury Parisian hotel confirms a fundamental trend: major spirits houses are now seeking to establish their mixological credibility at the most discerning venues rather than solely through bartending competitions.
Glenfiddich 15-Year-Old Solera Reserve (Old Fashioned revisited) and Glenfiddich 12-Year-Old Triple Oak (Speyside Spritz), in collaboration with Giordano Mancini, bar manager at the Bulgari Hotel Paris.
By entrusting its most iconic blends to a leading hotel bar rather than a traditional advertising campaign, Glenfiddich is banking on the credibility of the gesture rather than the spectacle—a gamble that’s judged glass by glass.
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