- Single Malt
- Distillery Bottling
- Bottling serie
- Christmas Single Malt
- Stated Age
- 32 years old
- Port Pipe
- 11074 + 11075
- Number of bottles
- 45.7 % Vol.
- 700 ml
- Bottle code
- L 28 10 13 1 09:49 BB
- Added on
- 29 Jan 2014 6:25 pm by XVII
51 × in wishlist
92 × member ratings
131 × in collection
Whisky Reviews for Glenfarclas 1980
17 users have left a review for this whisky and scored it an average of 90.80 points
- Nose: The drop can not be denied that it is related to the other 1980s port pipes. What comes right to my mind is a combination of spice, Port-soaked mellow wood with a pleasant fruit acid and as always the Pulmoll Cherry Association. The alcohol is noticeable but not unpleasant and leaves a cooling impression in the nose. With more shelf life I mean roast aromas of nuts, sour cherry, gunpowder, dark chocolate, easily caramel and ground wood dust to identify. This moldy old wood note in combination with lovage is relatively concise but in my eyes not disturbing and I like it well. As with another Port Pipe bottling, I have to think of an old wood-standing barn standing in the woods. However, the sour fruit component blends in wonderfully and gives the aroma spectrum a good balance. Taste: Slightly sweet, with a nice tingling on the entire tongue, the port and the associated fruitiness in the taste is also not to be concealed and good to feel. In addition, I find fruit notes of sour cherry and sour / sweet berries of any kind roasted aromas, which was also already in the nose to identify are also found. Furthermore, I find dark chocolate and the old wood note, which could already be found in the nose. However, it is a very moderate measure. In addition, I find my associations with old leather couches and tobacco again, which I like so much, although less dominant than in heavily barrel-influenced sherry bottlings. The finish is quite long, slightly dry and becomes increasingly dry, cooling with mint, some Pulmoll, a hint of dark chocolate and a residual fruit in the form of recently consumed cherries. The wood note is permanently present and not to be ignored here, but fits in my opinion well in the overall picture. Conclusion: Delicious and fits into my previous experience of the Port Pipe series. The taste profile shows many overlaps. Nevertheless, this drop is minimal behind the bottling with 45.3% back. As I said: complaining at a high level!
- This whisky does not just look visually brown
it also tastes dark and slightly bitter
the Guinness of whiskys
the slightly too dominant barrel cost him 2 points
a clean counter opinion of Marko_I for all individualists:
For me, this is a really nice extreme whisky, which is not bottled at a "generally acceptable" optimum, but not a second too early, they have apparently waited as long as possible. Great. can understand if the person is too violent.
mmh, I like them indeed
1st memory, 2nd mouth, 2nd nose
an old leather shoe sole rubbed with a dried up dark port
before, someone had stepped into a dead herring
and then crush an overripe plum
that makes you want more, for whatever reason
and then someone wants to be drunk
It comes finest malt sweetness & salt
Your mouth is getting wet
a cool smooth start on your tongue
fresh sweetness runs through your mouth
Malty sharpness makes your tongue tingle
spicy licorice sweets from the Christmas market on the palate
A lot of dark chocolate fills your mouth
dark malt sweets, slightly bitter wood flavors,
Sweet mixes with the bitterness
and turns into herring salad on wooden board
the finish scores
Herring salad clarification the 1.
This herring salad is sweet & sour
sweet because apples are in the salad
sour from herring and cucumbers
the fish is at the end a maritime note on old wood
- The smell overwhelms me. Rarely have I smelled such a complex whisky. Despite the tension and the changeability everything fits together. The taste complements the aromas from the nose and meets the expectations, the finish completes the whisky. Mature, mysterious, complex, exciting, profound - Whisky, what more could I want from you.
Apricots, fresh herbs, a touch of lime, in the background the oak, grapes, a hint of currant, some raspberry, an interplay of sweet and sour aromas, apple now, and again grape, in the meantime flashes of Grappa associations, yet the whisky character is preserved at all times
Cool onset, soft body, after a short sweet-sour impression it is hot on the tongue, Chilli, then the sharpness dies down, followed by sweet and tender impressions, again currant and raspberry, the oak leaves the hiding place in the shadow and steps into the light, chocolate
Also on the finish, the red berries, paired with malt and slight bitterness, while the sweeter notes slowly fade, the oak adhere to the palate.
- Herb kräutrig and really woody, so can the rough overall impression best described. That's a bit huge and certainly does not suit everyone. Who expects a classic Whisky with Porteinschlag, here is mMn wrong. I do not even know if I would know blindly whether this is a port, sherry or similar whisky. I like such harsh-woody things very much, so I rate higher, but that will seem so superimposed on some connoisseurs. Complex he is by all means.
Ps: Small note on the finish: Seems to be longer, have the whole time so a musty, musty taste on the back of the tongue.
First something locked; exudes a warming feeling; then wet, old wood comes to light; is very herbaceous, camomile stands out; slightly rancid cough syrup; a sweetish note so far accompanies all the flavors and slowly sweet fruits are fighting forward; Dry apricots and damned juicy, yellow apples; also baked apple with clove and a little tart vanilla; dried mint leaves; Something cherry, not juicy, not dried, more towards wick Wildkirsch candies; but the kräutrige remains always present and is above everything
soft and slightly oily viella, even creamy from the mouthfeel; bähm ... full load of wood; the wick wild cherry try to find their way up, it is not easy for them, with all the wood; harsh herbs are added; gets slightly tingling; a little greener with little white pepper opens up; already bitter with black tea and herbs again and again; it gives off a touch of damp soil on which mushrooms grow to blossom
As in the nose and mouth here too strong, bitter herbs; wet, old, soaked wood planks of an old boat should actually taste like that, a very slight salinity is felt; There is now a little sweetness again, but this time more of red fruits; a mix of dried raspberries, strawberries and blackberries; a slightly rancid nut mix of walnuts and hazelnuts is to be felt; medium to long
- The nose made me a little disappointed at the beginning - I was expecting more in all the laurels - but I was rewarded with a lot of patience (an old lady is not a D-train) with a special, old, delicious malt
unbelievably locked and reserved when he got into glass - the first 10 minutes only roasted cereal, a hint of malt, subtle oak and from time to time delicately fruity sweet port sparkles.
Covered for an hour in the snifter:
delicate herbaceous oak, a touch of dry pine resin in the sun, sawdust, very subtle but pleasant sweetness rather reminiscent of honey than on a Portreifung, deeper in the glass rotten old damp wood - with a subtle champignon / camembert note, which does not bother here , If you let the flavors rise and only sniffs from time to time, you can catch a timid port nose, which promises a lot, but is on the run. You have to go deep into the glass at 22 ° C in order to find intense aromas - everything will stay intact, aromatic, elegant, ripe but restrained. It warms up sweeter, more fruity, more present. Very beautiful harmony between wood and fruit with a very slight oiliness - almost a hint of candle wax. If you are very quiet and do not move - show yourself fine, tasty rather sweet floral notes - Kumquats and Kranzschlingen. They hide in the delicate port notes and do not show up with continuous sniffing, only if the Sniffter was allowed to collect. There is always some vanilla, old dry worm-eaten oak cabinet wall, dried rotary tobacco, chestnut honey. After the first sip I find the nose noticeably more intense - probably. I just sniff it less often.
Unexpectedly powerful start, the tongue immediately tingles under oak tannins with mint, light mushroom notes and Portsüße. Especially after the nose I would have thought much less power here. My tongue feels a little numb - astringent oak - very beautiful, oily-floral with a lasting delicate pleasant tingle and beautiful complex fruity sweetness. The tobacco is now fresh and strong but balanced - some leather - very delicate fruity acid in constant change with the ports. With light chewing the fruity notes - blueberries, back plums, peaches - later also oranges and very distinctly apricot, but also the mint cools more than just about 46% can warm.
After swallowing, the mouthfeel remains unchanged - slowly sweetness and acid, then tobacco and vanilla - the oak remains - dry, spicy, still the slight Camembert crust, which shows up now and then. Even after 3 minutes I still have an oak board in my mouth