It's an old Glenfarclas, but not so typical if I had to compare it to my previously tasted peers. He comes so damn "old-school" therefore (in a consistently positive meaning). This piglet can only be compared with the Glenfarclas 40 OB for me. He smells damn intense and complex without even a tiny "false note" show. The alcohol is virtually unnoticeable. But that he should only have 43% but you do not believe in the flavor intensity. A malt that gave me 2.5 hours Malt-Urlaub. A wonderful malt!
Incredibly old and noble my first thoughts are with the scent of Glenfarclas 1961. A great combination of intense fruit notes and spicy wood. An intense, fruit-sour cherry with menthol and sweet mint, scalded currant, liquorice, jasmine blossom tea with juice orange, a hint of vanilla pulp, sherry-drenched old wood and lovage are my first associations.
In the course you can identify spicy balsamic, tobacco and leather couch aromas as well as heavily roasted nuts, sawdust or wood dust of an old sherry moist oak and nutmeg. In the background I mean something like a spicy burnt wood note. Fits in any case wonderful in the flavor portfolio.
Yet - nothing seems unbalanced dominant at any given time - a perfect combination of complexity and balance and elegance. For me, this is really big cinema!
The complexity of the nose continues on the palate:
A dry vinous fruit, intense sweetish orange including orange peel meet long-drawn jasmine tea. Furthermore, you can hear cherry, mint and again mild balsamic. All this with an "old-school" draft, which must be surpassed in its intensity first:
Masses of nutmeg, roasted nuts, leather couch associations, mint, dusty old, sherry-rotten oak, laktriz and dark chocolate. Although such an intense spicy oak can be heard, the malt is incredibly balanced and complex.
It is still hard to believe that the drop has only 43%, as productive as it comes!
The drop remains eternally felt on the tongue. Comfortably cooling and astringent. Interestingly, I find no coffee flavors. Oranges / orange peel, roasted aromas, walnut, leather, tobacco associations, a clear residual fruit of a consumed cherry and vegetable, tart oak flavors can be heard on the back of the tongue.
Overall, the finish looks like a slightly weakened variant of the initial taste. Here, the taste delivers what the nose promises.