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Whisky Reviews for Glenfarclas 25-year-old
9 users have left a review for this whisky and scored it an average of 88.64 points
- A Glenfarclas in the guise of a family cask ... Bottled for The Whisky Exchange with a cool label. 25 years, Oloroso Sherry Cask, probably barrel thickness? £ 150 as the issue price and currently still available, I'm surprised. Compared to the current family casks of the winter release, this is actually a bargain. Also qualitatively? On the nose it is already typical Glenfarclas full of dried fruits, sultanas, dates, pomegranate and willow flowers. Mild, malty and full of (dry) fruits. In the mouth equally creamy and oily, the alcohol is well integrated. But just believe that it is not a barrel strength, does anyone know more? Jam toast, perhaps best with himbeeere. Malty again and very sugary. Oak wort and vanilla without overwhelming you with oak cargo and bitterness. Sweet on the finish, this dried fruit component with a slightly moldy twist. Leather. In the end, surprisingly, with a slightly salty component - where does it come from, I've never had so much emphasis on Glenfarclas and still gives that certain kick. Wow, the finish raises the malt to the "next level" again. 90 points
- Very good and balanced, considering the price.
A lot of peach, apricots, plums, a bit malty, distillate driven, lovely golden apple, oiliness, copper, typical Speyside 20+ yo vanilla scent.
Rich and spicey, some peat even, crystalised orange, sour and loud, quite balanced, fresh herbs, chocolates, minty. Very decent Speyside 20+ yo.
More sherry influence, dried fruits, something close to port wine, classic Glenfarclas nuttiness.
- Tasting Notes by Billy Abbott, The Whisky Exchange
Meadow flowers and barley sugar sit on top of a pile of sultanas and baked apples. Fragrant wax-polished oak follows, with freshly scraped vanilla pods and a touch of pine sap. Buttered brioche and fruit loaf notes develop along with mixed peel and a hint of cream. Hiding underneath is a bed of Eccles-cake raisins and earthy ground coffee.
Rich and oily, with well-fruited sponge cake leading to salted caramel and old oak tables. Singed, buttered toasted and buttery pastry are wrapped around fruity espresso and raisins. Dried apple rings liberally spread with blackcurrant jam and sprinkled with brown sugar sit in the middle. Behind everything is an elegant waxiness and freshly polished pine boards.
Lingering sweet spice, light char, sultanas and a touch of hay and honeysuckle.
An elegant Glenfarclas. The sherry punch of the regular 25 year old is dialled back to reveal orchard fruit as well as a layer of rich dried vine fruit and peel. Espresso notes run through the middle, making sure things don't get too sweet and reminding us that this came from an oloroso cask.
- develops well with air and time in the glass.
- Excellent Glenfarclas, for me like a cross between Family Cask 1999 and 1979. 1979 is better, but this is still very very good! Slightly smoky, plum jam, red fruit, leather, cigarettes, pepper. Sherry not so dominant as I expected. Very round and elegant dram.
- An enjoyable and good quality Glenfarclas, but too sharp for me neat, and not much of a swimmer, making it hard to find the best way to enjoy it.
Since this was only a sample, it is possible that a long time in an open bottle would make it better for me, and make me add a point or two. I seem to often have an issue with fresh cask strength Glenfarclas bottles, prefering those that have been open for a few months at least, so maybe it's just me.
Thanks to member GIORGOS for the sample!
First it noses like you'd expect a 25yo Glenfarclas to, but after a moment you start to spot some differences. Next to the gingerbread spice coctail and fine, dry oak there's crushed walnuts and something a bit grassy or leafy, with a boozy sharpness lurking in the back. Water cuts that last bit out, and brings occasional Glenfarclas signature gingerbread dough fattiness to it, but also a piece of an almond soap bar.
Dry waxy sherry, sweet but not juicy, nor resinous. Some old oak, those walnuts again, and echoes of dark chocolate (the chocolate bar is calling you from another room). Neat the body works perfectly, which is a surprise after the sharpness on the nose. This sugary, more shortbread- than winelike sweetness works very well here. With water it becomes more austere and grassy, losing that firmness it had. Raw peanuts. Feels best neat.
I was wondering where the somewhat boozy notes from the nose went. Ouch. They're all here, concentrated on the moment you swallow, with that sharpness just jumping out, piercing your palate. On a second try it's more manageable but still it seems to cut all the good tastes from the palate short. Water helps a lot in managing it, but there we have a problem: if it tastes best neat, but the finish is better with water, what to do? With water there is also this odd bittersweet tail that's very vivid but I'm having difficulties naming it. Rosehip jam?