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David WishartWe try and keep an interesting mix of non-chill filtered whiskies and we are deeply indebted to David Wishart whose book Whisky Classified comes highly recommended and has allowed us to use his notes to add more detail to each whisky description. The book is available from behind the bar and you're welcome to have a look.  It details whisky from the perspective of flavour and not area, it also helps you choose a single malt whisky that suits your palate, not someone else's! Have a read and you'll understand the letters (in brackets) after each whisky from Tullibardine (A) to Ardbeg (J)!

The conventional way to classify Scotch malt whiskies is by region - Highland, Lowland, Speyside, Islay and Campbeltown. But knowing where they are made doesn't explain how they taste. Many distilleries today can produce a variety of flavours, peatiness (or lack of it) and this book guides the reader through the process.

How do you drink yours?  Everyone's preference differs, personally I choose to add a drop of water to release the esters that would otherwise never surface and so enjoy a fuller and flavoursome experience.  I wouldn't add ice as that clouds the taste buds and drinking a neat 46%abv+ whisky is not for me.  I'll not take issue with how you like yours though!  Steve

Glenfarclas 105 (C) PDF Print E-mail
Reviews Whisky - Whisky - on now

altGlenfarclas (The valley of the green grassland) Glenfarclas distillery in Speyside is one of the few to have remained in private ownership since it was first licensed in 1836 by Robert Hay the tenant of the Recherlich Farm, Ballindalloch. It was purchased from Hay in 1865 by John Grant for £511.19s.0d on the 8th of June 1865, the founder of the Grant dynasty of six generations to have distilled whisky here. The distillery stands in beautiful rolling meadows, drawing its soft water from the Green Burn that flows from Ben Rinnes over granite and through heather into the valley.

Glenfarclas105George S. Grant, the fourth member of the Grant dynasty, served as Chairman for a remarkable 52 years and carried out many major improvements and innovations. He laid down substantial stocks from 1952 onwards, was amongst the first distillers to establish a wood policy in the early 1960s, and also substantially modernized the distillery. Thanks to his efforts, Glenfarclas has an uninterrupted series of "Family Casks" from 1952 to the present day, the longest vertical tasting of whisky anywhere in the world which allows for detailed research on the effects of long-term cask maturation.

The distillery operates a stainless steel Lauter mash tun, 12 stainless steel washbacks and 6 stills. The stills are amongst the largest on Speyside, with the big wash still holding nearly 30,000 litres.  Glenfarclas malt whiskies are now aged mainly in oloroso sherry casks, using a mixture of first-fill and refill, although this has not always been the case. This contributes to the malt's pronounced sherry character, particularly in the younger malts where new sherry casks have been used.

Colour: Deep peaty-gold.

Nose: Complex, oaky, apples and pears, and a tempting dark toffee sweetness.

Flavour: Dry and assertive, develops quickly to reveal a rich spiciness, combined with a hint of oak and sherried fruit.

Finish: Amazingly smooth for the strength; wonderfully warming and with a lingering smokiness, yet very rounded.

Comment: A great whisky holding all the flavours of all the Glenfarclas in one glass. Being so warming, this is the perfect Hogmanay dram. Don't be afraid of the strength and order a 210, if you dare!

The smoothness makes the 105 drinkable at cask strength, but they suggest adding a little water to fully explore its great depth.

Click READ MORE for tasting notes...

The following tasting notes by David Wishart...

Glenfarclas 105
Cluster C
Bottle by Producer
Region: Speyside
Strength: 46% vol
Colour: Deep gold
Chill-Filtered: No
Cask: European oak sherry butts.
Nose: Lively, pronounced sherry toffee nose.
Taste: Big sherry hit, with chocolate caramel (Mars bars - but not the deep fried kind), some woody notes,.
Finish: The sherry lingers at the end, with dark chocolate.

David Wishart
18/02/2006

Flavour

Intensity
Body bellcolourtiny.jpgbellcolourtiny.jpgbellcolourtiny.jpgbellcolourtiny.jpg
Sweetness bellcolourtiny.jpgbellcolourtiny.jpgbellcolourtiny.jpg
Smoky bellcolourtiny.jpgbellcolourtiny.jpg 
Medicinal
Tobacco
Honey bellcolourtiny.jpgbellcolourtiny.jpg
Spicy bellcolourtiny.jpgbellcolourtiny.jpg
Winey bellcolourtiny.jpgbellcolourtiny.jpgbellcolourtiny.jpgbellcolourtiny.jpg
Nutty bellcolourtiny.jpgbellcolourtiny.jpgbellcolourtiny.jpg
Malty bellcolourtiny.jpgbellcolourtiny.jpg 
Fruity bellcolourtiny.jpgbellcolourtiny.jpgbellcolourtiny.jpg
Floral bellcolourtiny.jpgbellcolourtiny.jpg
From Whisky Classified
& Whisky Analyst


 

 

 

keyDavid Wishart's book Whisky Classified details whisky from the perspective of flavour and not area, it also helps you choose a single malt whisky that suits your palate, not someone else's! 

The conventional way to classify Scotch malt whiskies is by region - Highland, Lowland, Speyside, Islay and Campbeltown. But knowing where they are made doesn't explain how they taste. Many distilleries today can produce a variety of flavours, peatiness (or lack of it) and this book guides the reader through the process.  The following is a key to the cluster groups used within the book and on our website.  If you lookup your own favourite whisky in th ebook and find what cluster it is in you are bound to find some equally enjoyable whiskies in the same and adjacent clusters that will suit your palate.  Here is a summary of the clusters...

A - Full bodied, sweet, pronounced sherry with fruity, honey and spicy notes.
B - Full bodied, sweet, pronounced sherry with fruity, floral and malty notes, some honey and spice evident.
C - Full bodied, medium sweet, pronounced sherry with fruity, honey, nutty and smoky notes.
D - Quite full bodied and sweet, fruity, floral and nutty notes, fairly spicy, hint of smoke.honey and spicy notes.
E - Medium bodied, medium sweet with fruity, honey and winey notes, and a whiff of smoke and spice.
F - Quite full bodied, sweet and malty with fruity, spicy and smoky notes.
G - Light, sweet and honeyed, with floral, fruity and spicy notes, mostly unpeated, an aperitif style.
H - Very light, sweet and malty, fruity and floral, an aperitif style.
I - Medium bodied, medium sweet, quite smoky, some medicinal notes, spicy, fruity and nutty.
J - Full bodied, dry, pungent with peat smoke and medicinal notes, some spice, malt and fruit in the background and a hint of polished leather or libraries.

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