the_muskox scored this whisky 87 points 
I like this better than my bottle! This is what I always want Glenfarclas to taste like. It’s richly sherried, spiced, fruity, winey, dirty, and meaty. It is on the sweet side: a bit of a sugar bomb. I poured a glass for my dad, and he repeatedly mentioned how it reminded him of his trip to a sugar factory in the Dominican Republic.
It’s more balanced than my bottle, which is heavier on the earthy-savoury-spicy notes (as well as, inexplicably, grape jelly). I like it a fair bit more. Another delicious autumn dram.
Nose: Sweet and sherried. Sponge toffee, brown sugar, and honey, along with freshly-baked apple pie. Lots of that sweet buttery pastry flavor, turning into dark roasted malt. Some raisins, dried apricots, and lemon oil as well. The earthier notes need another minute to emerge, with some roasted peanuts, oak, walnuts, and old pencils appearing after another few minutes. There are even some damp earthy, almost muddy forest-floor notes.
Another minute there’s a strong note of sautéed mushrooms, as well as some meaty braised beef and dry red wine.
Palate: Medium texture, with no heat at all. Fairly gentle arrival. Orange, clove, raisins, brown sugar, and softened red berries. Something juicy and vaguely tropical. Develops into rich spices, vanilla, dark fruit, oak, baked berry tart, and more apple pie. Some damp tobacco and a slightly graphite-y flavor. More of the savoury notes here, but not overbearing. Red-wine-braised beef, browned mushrooms, peanuts, and dirt. Lots of interesting black and herbal tea notes on the back.
Finish: All sweet. Loads of brown sugar and more red wine. Toasted coconut, almonds, vanilla, red grapes, strawberries, white cherries, and tangerine. Mushrooms and orange tea. Lingering apple pie filling and more brown sugar.
It’s more balanced than my bottle, which is heavier on the earthy-savoury-spicy notes (as well as, inexplicably, grape jelly). I like it a fair bit more. Another delicious autumn dram.
Nose: Sweet and sherried. Sponge toffee, brown sugar, and honey, along with freshly-baked apple pie. Lots of that sweet buttery pastry flavor, turning into dark roasted malt. Some raisins, dried apricots, and lemon oil as well. The earthier notes need another minute to emerge, with some roasted peanuts, oak, walnuts, and old pencils appearing after another few minutes. There are even some damp earthy, almost muddy forest-floor notes.
Another minute there’s a strong note of sautéed mushrooms, as well as some meaty braised beef and dry red wine.
Palate: Medium texture, with no heat at all. Fairly gentle arrival. Orange, clove, raisins, brown sugar, and softened red berries. Something juicy and vaguely tropical. Develops into rich spices, vanilla, dark fruit, oak, baked berry tart, and more apple pie. Some damp tobacco and a slightly graphite-y flavor. More of the savoury notes here, but not overbearing. Red-wine-braised beef, browned mushrooms, peanuts, and dirt. Lots of interesting black and herbal tea notes on the back.
Finish: All sweet. Loads of brown sugar and more red wine. Toasted coconut, almonds, vanilla, red grapes, strawberries, white cherries, and tangerine. Mushrooms and orange tea. Lingering apple pie filling and more brown sugar.
