Jigs’ evaluation of the Oban 14 jogged my memory that I even have a mainstay whisky I now take with no consideration that’s stashed away. I’m referring to the Glenfarclas 12.
Glenfarclas is one thing I haven’t had in a couple of years, attributable to most of their common expressions being bottled at 43% ABV. My changing into delicate to sulfur notes from wine influenced spirits additionally turned an enormous issue… however the model all the time brings again loads of reminiscences. If I can recall accurately, my first encounter with this was by way of watching a Ralfy evaluation. It was by way of him that I discovered of single malt distilleries being principally owned by company giants, and that Glenfarclas is among the few remaining family-owned and unbiased single malt Scotch distilleries.
Come to think about it, this might need been the primary “craft” single malt Scotch I attempted, after having gone by way of the large boys’ fundamental vary such because the Glenlivet 12, Glenfiddich 12 and Glenmorangie 10, which had been the one simply accessible and domestically out there single malts a couple of decade in the past. As a result of it was so way back, this might need been the whisky to have gotten me into sherried whisky and extra involved in making an attempt spirits bottled greater than 40% ABV.
(For readability, I mentioned “craft” as a result of I don’t like utilizing the abused phrase. For me, it’s the quickest approach to describe an unbiased and, presumably, family-owned model like Glenfarclas with out repeating it.)
The Glenfiddich 15 might need been my first “extra noticeably” sherried single malt, however Glenfiddich has all the time been clear in regards to the recipe of casks used right here. I feel there’s a small quantity of latest oak and ex-bourbon combined with the ex-sherry casks right here. Nevertheless, the Glenfarclas 12 – which is broadly thought of to be matured purely in ex-sherry cask – was my first style of a single malt of this fashion. It’s due to this whisky that I ended up loving sherry bombs from Glendronach and Aberlour.
Since I’m taking a stroll down reminiscence lane, I bear in mind Glenfarclas 12 as being that Speyside whisky with a little bit of smoke. Everyone knows that Farclas doesn’t use peat, so lots of people surprise why there’s a little bit of smoke? Some say it most probably comes from the barrels being charred, and/or the best way they dry their barley. I assume so many people are likely to give attention to fashionable speaking factors like barrel-aging that we overlook to think about the much less fashionable elements of the manufacturing course of.
It’s additionally attention-grabbing and satisfying to notice that Glenfarclas has stayed family-owned all these years. After I ended up being extra interested in the heavy sherry flavors present in Glendronach, I ended up disregarding Glenfarclas. At the moment, Glendronach is not an unbiased distillery. Secure to say that its spot has been taken by Glen Allachie, which is owned by Billy Walker, and different sherried single malts from small corporations equivalent to Tamdhu and Glenturret.
Glenfarclas Aged 12 Years – Evaluation
43% ABV. €39.98 from Grasp of Malt. USD $60 domestically.
Shade: Oolong tea.
On the nostril: A concord of fruits. I get mild aromas of dried apricots, star fruit, sapodilla, pears, peppermint, and apples. The fruity, floral and candy aromas make me consider the Doublemint and Juicy Fruit gums mixed. In between are delicate aromas of espresso, oranges, dates and chocolate. On the finish is one thing bitter I can’t put my palms on.
Within the mouth: Fruity however not typical sherry fruity with a little bit of an ethanol chunk. I get mild tastes of star fruit, pears with pores and skin, kiwi, peppermint, sapodilla, dried apricots and Granny Smith apples. In between are delicate tastes of orange peel, espresso and charred bits from barbequed meat.
Conclusions:
It looks like the Glenfarclas 12 hasn’t modified in spite of everything these years, which is an effective factor. It’s nonetheless a stable single malt, however there are others that may be much like it. Consuming this even made me consider ex-bourbon cask aged Kavalan.
Now, this isn’t a criticism however I’ve all the time puzzled if that is actually purely matured in ex-sherry casks. The shortage of a darkish colour doesn’t matter to me, however it doesn’t have the flavors you get from the standard ex-sherry cask matured Highland or Speyside single malt.
I’m wondering if these are principally from well-used ex-American oak sherry casks? Which, if I’m right, explains the shortage of ex-sherry cask taste, and explains why I appear to style extra of the distillery DNA.
It’s good to have tried this once more after not having had a Glenfarclas in years. Maybe I ought to begin considering of this as extra of a spirit-forward sherried single malt relatively than a wood-forward sherried single malt?
Rating: 6/10
Picture courtesy of The Whisky Alternate
