Yet another bottle enjoyed to the heel before I began taking some notes.
N: Rather stewed/well married, or as Serge brilliantly puts it, ’stodgy’. This stewed marriage [in glass] meant I found the delights & details unreachable much of the time, A waxy malty-sherried industrial/petroleum/briny pong was the main over-hanging feature. For the sadists, I broke that pong down to fusty-malty=sherried < creamy=milky-waxy, slightly sweaty burned/toasted barley [& plastic], with a mild and unique blend of Yogi teas, chai and oaky fruity ‘nougat’ – another Serge gem. A few more pointers included pecan halva [another one for the cookbook], organic vegetal scrub and olive brine. If you will, a soft sherried Inchgower at times.
T: The sweet raisin-led likeness to a particular single cask DL Inchgower bottling [WB] continues. For immaculate details of this Glenfarclas, refer once again to Serge’s review [WF]. For my part, my main focus for this bottle centred around an almost chalky bitter-sweet-leathery-waxy > raisin-y chewy arrival turning slightly [ever-waxy &] oaky with some [more] soft toffee/nougat and a hint of molasses into aromatic ground black pepper [S=genius]. Simply, this is a well married [stodgy] waxy bitter > savoury-sweet thing, well-tempered without losing all its power. OBE would have played a part too. This particular waxy & briny mouthfeel isn’t to be found in contemporary bottlings.
F: Short on peppery earthy wax – damn Serge! – finishing with a light tobacco & mole skin-sweet waxy maltiness, a soft damp cardboard note, faint budget milk chocolate and toasted heather. We see sweet dusty milky runny toffee at the death, remaining a touch heathery and raisin-y till the last.
C: Amazingly this is my first Glenfarclas 10yo, so I’ve only the contemporary 15yo [which I have liked very much in the past] to compare it against. Those transport casks must have played a significant part in the radical difference between whiskies from two very different eras. Scoring fluctuated but settled at a well deserved: