ralfy review 838 Extras - Glenfarclas 25yo revisited.
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- Опубліковано 10 сер 2020
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Ralfy, you've been a huge part of my whisky journey. I came to single malts later in life and have watched you from the start. Thanks for all you've given the community. I learn a little more with each of your videos. Am currently planning my fourth trip to Scotland to continue on the road to whisky enlightenment. Slainte mhath!
Ralfy, you've guided me (us) for years and I want to thank you for it.
I love that you continue to implore the whisky industry to produce quality products with the information we all want to see.
We need you to do this. Thank you again.
It takes a humble man and a good sense of awareness to re-evaluate first impressions. Well done Ralfy.
Bought my great mate a bottle of this for his 50th. He loved it
Thanks 🙏 for your honesty Ralfy! Well done 👍 ciao 👋
Ralfy. Excellent. My favourite Extras so far. “Just SIMPLE truth”
Thanks for another great video Ralfy.
I am a long time whisky drinker, seeking spiced rum that packs a punch. New to the channel ralfy. I like your videos informative and honest. Keep them coming.
Great thoughts as always, Ralfy.
I was just about to buy a bottle and Ralfy brought me back down the earth!
I absolutely enjoy your videos and it has taught me so much. Thank you Ralfy. I came across a whisky in a nearby store today, the Mossburn 10 years, cask strength, no 4. Unchill filtered and natural color and bottled at 59.1%. All of this clearly mentioned on the label. I bought one and opened it and I must say it is a stunning whisky. I would love to see your take on it. This is truly a potential "integrity malt" classic.
Dear Ralfy,
As a long-time watcher of your channel, thorough enjoyer of your wee hefty of a book, and messy malty mycologist myself, I feel compelled to offer you another nuance to this discussion. While it is indeed frustrating that this very traditional, family-owned concern does not offer some of their standard range at higher proof points, and that if they ever chose to utilize first-fill casks for the 25y/o might fortify the presentation significantly, in this particular case I don't believe the dram truly under-dellivers on its potential bounty of flavors by not doing so. The difficulty with this dram in my experience is that it does not allow us some of the approaches we have grown so accustomed to in enjoying and exploring whisky over time. Namely: the addition of water, which to varying degrees is almost de rigeur for my own attempts at unfurling the bouquet of flavors bound within these amber relics, is in this instance actually a detriment. And while this is frustrating, as it takes away my ability to play with and tease out threads of flavor on my own terms, I have learned that it is ok, and in fact imperative, to occasionally let the dram be delivered in exactly the fashion that the producer has decided to place it into its glassed slipper. Taking this liquid below 43% by even a few drops of water for me does indeed dilute the nose, mouthfeel, and, most importantly in this case, almost destroys the magical finish. On the other hand, when I follow some of your sage advice found elsewhere and allow this dram to settle solely from bottle to my glass for near on 1/2 an hour or more before approaching it, I again am met by the glorious aroma of dunnage must. Then, when applying a first, second and third coating to my tongue over the succeeding 1/4 hour, I feel the full array of flavors of this direct-fired distillation still in ample evidence and, most crucially, the enormously long and glowing finish does not seem to be diminished. So, in closing, would humbly suggest, that perhaps there are times for exceptions to our grown-into conventions of whisky approach. While I would love to have more room to explore this dram on my own terms, the downproofing to 43% in this case just does not allow it without seriously compromising the malt's integrity. In this case, I'm willing to accept it on the producer's own terms, sit back, let it have time to exhale and awake from its slumber, and realize its neat essence is something still mighty to behold. Cheers, and thanks again for the many many years of imbibing/life knowledge you have offered all of us.
. . . happy to share, and you are clearly having a good malt-journey !
Ralphy. Thank you for your sage whiskey advice.
Excellent stuff Ralfy!
We need a "46%, Non Chill-Filtered, Natural Colour...That's real life!" Ralfy t-shirt...hah!
I'd buy a Ralfy shirt along those lines...
I’m in!
Also a "Malt Mates" t-shirt.
Im in too
@@perkristiansandgren4132 It is good that you didn't say "ME TOO" That would have been embarrassing and rather disturbing for the poor malt maniac Ralfy.
Ralfy, the detales are the more important aspect of a whisky, you nail it, regards from Ecuador
Great re-review!
Thanks for another integrity review! 👍
Great topic ! Wondered about the few 43% NCF Whisky's like Glendronach 12 and compass box great king st.
We need a podcast version of this Ralfy. I want to listen to this on the way to work. Thanks for the great extras episode.
Read his book. I read it all in that accent. Lol.
A Ralfycast would work. Basically an mp3 that one could consume away from the tube.
Just download the audio only. Tubemate app is what i use
@@dougdavey9782 audio book? if not you missed the point ;)
@@dougdavey9782 agreed the book is amazing
For some reason Glenfarclas do some some sporadic German only releases. I have a 1995 bottled in 2018, 23 year old, bottled at 46%. It's ex-sherry, clearly refill, but still better than a lot of their regular stuff but not great. I very rarely buy Glenfarclas and I think it's because I'm underwhelmed in general. I really like this Extra and it touches on a lot of issues I have. It's very true that some of us know what the hell we're dealing with. Bravo Ralfy. Many of us are in complete agreement. Hit the Clive. Cheers. WT
Well said Mr Mitchell!
Quotation from my comment for review 836:
"In this case the actual malt mark should be 85. Plus one bonus point for age nobility that some users might have added. This is my honest note for review 836."
What to say.....just thank you for reconsidering your evaluation. The truth and the good taste rule once again :-)
Hi, thank you very much for the review, as always on top. what do you prefer glenallachie 10 cask strength, arran share cask or glendronach cask strength?
One of my favorite scotch whiskies from my collection, wish it stayed at the score of 89🙈
There are some wonderful whiskies out there waiting for a proper bottling. You already mentioned Glenfiddich 12, oh how I would love to taste it at > 46% ABV NCF. Or the creamy-apply-butterscotchy Deveron 12, it could be a stunningly great whisky...
Dear Ralfy. I was 20 years old in the year 2000 when i first encountered UAs like Adelphi and ever since i find those bottlings a lot more interesting than the standards. In all Fairness Glenfarclas does a lot of special bottlings, with a lot of extra prizing though.
Thank you Ralfy...Glenfarclas is a wonderful distillery to visit by the way. As for the whisky at hand, I find it balanced and rather juicy for a 25 year, but I do understand your critique, 85 is a bit low personally, but it’s likely not better than 87 in anyone’s book, I would love to find a single cask 25 year of Glanfarclas...ah to dream
21 yr old is slightly better in my opinion..visited Distillery in April 2018..great fun.
I really appreciate your honest and insightful reviews, Ralfy. About the Glenfarclas 25, I chose to pay considerable more to get a version for the Netherlands market bottled at 52.5% and hope it will offer superior drams.
. . . good luck with it !
excellent review Sir +++
the problem with the std range is they use too many tired casks. They are usually the cheapest for a given age but there is a reason for this. Thanks for this Ralfy.
I'm still wondering why people think sweetness with Olorosa Sherry cask finishes. Those are generally not sweet wines. When I don't get responses from distilleries, I tend to just take my money elsewhere. They can't tell me they get so many inquiries that they can't respond to one person with a few questions. Thanks for another great video, Ralfy, and for the other participants. You make the journey richer.
-Alex
It's just the mental association of the typical oloroso notes of dark fruits that make people believe the whisky is sweet
If you want to know anything about sherry, its flavour influence on whisky and use within the Scottish Whisky Industry, you need to ask Ruben Luyten, sherry expert and authority on sherry bomb single malts. You can find his sites here:
whiskynotes.be
sherrynotes.com
He has written a number of in depth articles on the subject but you can email him with specific questions. I have found that he usually answers within a few hours.
To answer your question in simple terms, yes, it's true that many sherries are not sweet and actually quite dry and even sour. However, many used for seasoning casks custom made for the SWI are. Moreover, the sherry trapped within the pores of the wood becomes concentrated and sweet, imparting flavour notes of dark fruits (glazed cherries, strawberries), dates, figs, apricots, fruit jam...
Distilleries are often nervous when it comes to talking about sherry flavour influence on the whisky as the last thing they want is the SWA taking a closer look at the current cask preparation when it comes to seasoned casks and rejuvenated/seasoned casks, with some practices possibly coming very near to being considered "additives".Back in 1992 for instance , the use of sherry paxarette syrup was banned by the SWA for being an additive.
Hi ralfy
I completely agree with you, I found the glenfarclas 21 and the 25,as you would say, less good, I have over 150 bottles 🍼 of single malt whiskeys and I don't like the distillers not putting what we need to know on the bottle or at least the cardboard, but the 21 and the 25 are just not up to par. I have heard that the 15 year old is better whiskey, but I won't buy it until I see your reviews on it, so I'm going to see if I can find out if you have tried it, so here goes, looking for your review !! Cheers 🍻 ralfy and may you live another 50 years, so we can enjoy a dram together ❤ and your watch ⌚ all your videos coming up !!!
Hey Ralfy - so if distilleries can filter but not specifically chill filter, is there any actual credence to the term 'non-chill filtered', when they could have used a different filtration system anyway? Perhaps a semi official term such as 'Not filtered' would be better? You mentioned they use 'cardboard' to filtrate. Would that not impart a cardboard taste to the finished product? Could you expand on how they do that? I'd be interested to know because I have noticed a certain cardboard taste in some whiskies.
Am not an expirienced whisky drinker, but personally I was expecting much more from a 25yo. It is a nice whisky and in a good price for the age of it, but... I find it a bit 'dull', if I may say. I bought a bottle 4 months ago and I try a bit every 2nd week almost.
Great job as always Ralfy 👍 You are my hero in the whisky world 😁
Totally agree with Jason this is an awesome distillery...try the 12yo its absolutely tops for the money...you want to spend more go 15yo. Buy from a long established whisky maker that dont do bullshit. Pete from NZ
Hi ralfy
I totally agree sir, I have 2 bottles of glenfarclas 21& 25 and there not so good as you would say, there down to the shoulder and not anything to write home to mama, there are a lot of whiskeys out there that are better than either of these whiskeys, I love your reviews ralfy M, keep them coming sir, and cheers !!
Great review, Ralfy, as always. Have you looked at Bunnahabhain Ceòbanach? One of my favs, but not easy to find at all here in US..
I recently bought a 21 year old Glenfarclas, cask strength, The Whisky Exchange exclusive. The 25, being a favourite, I thought would stand up well despite the lower ABV. It didn't stand a chance.
I still love it and for £100 or £4 a year, it's still a great dram, but I now know what might have been. That said, it definitely wouldn't be £100 above 43%!
ralfy ! any reason you seem to drink from copitas or wine glasses in the Extras as opposed to in a glencairn for reviews ? is it for consistency? cheers!
. . . just for a change !
Ralf does it say non chill filtered on the label? You state only that it says natural colour? (why would they not chill filter at 43%?)
. . . it does not !
Hi Ralfy, enjoying your reviews. What about reviewing Benromach Cask Strength? These are successors of the marvelous 100° Proof.
It was nice to buy as a one off for ~£100 to experience a ‘well aged malt’ without breaking the bank, now it’s around ~£225 I wouldn’t dream of buying it in a month of Sunday’s. The bare minimum they need to do at that price is bump it up to 46% and scrap the chill filtering. I’ve noticed recent batches are very pale, I know colour isn’t everything but it backs up my view that the 25 is almost solely vatted from refill casks, and not just 2nd or even 3rd fill casks either. I’ll always have a soft spot for Farclas but I’ve been let down by most recent (2021 bottled) 15yo and find myself either stocking the 10yo on my shelf as a warm up dram or stocking up with something to finish the evening with like a family cask or the 17yo which is now as rare as rocking horse doodoo but incredible despite being 43%. I also like the 105 but don’t buy a bottle unless it’s a specific bottling date as I’ve had too many that are hot and so unbalanced they can’t be saved with water or time sadly.
Dear Ralfy,
I am reading your book and have to say that not only is it entertaining, enlightening, and atmospheric but you are a poet. Thank you for your insights and sharing your experiences. Your reviews are very informative, particularly the extras and master class ones.
I would be curious what you though of the Glenmorangie Signet.
Cheers to all of these awesome fans as well, malty maverick masters of megalomaniacal magnitude
. . . thank you for buying my book !
Ralfy, in this weather what is the best way to keep your bottles in good condition? How do you ensure they spirits don't get too hot?
. . . cool cupboard or in a fridge if it's really hot.
Hi Ralfy, what exactly is the negative impact of chill filtration on taste of whisky ?
A chill filtered whisky will be less oily. Not everyone likes oily so chill filtered might be for you if you don't like oily either.
Just saying! Just sharing!
Thank you Ralfy.
I'm going to Callander next week, is there any distilleries I should be made aware of in that area.
Deanston is not too far away, about 8 miles and virtually everything Burn Stewart are operating at the moment is superb.
I enjoyed this X-video. Respect for your new Malt Mark. The "cask issue" and the "label-issue" are very good points. But doesn`t have anyone an old version of the 25 y old? What happenes to the old GF if u add water?
even a small qr code linking to all the information for that batch bottling
I have a bottle of Talisker 57 Degrees North. 57% abv which when left for half an hour or more, the goes so opaque, it looks like diluted cloudy milk! Being Diageo, they won't tell you it is Non-Chill-Filtered. I have several bottles of Lagavulin 12 from several vintages. On the underside of the box it says "Mit Farbstoff", yet these single malts are so pale straw yellow that there cannot possibly be any E150a in them. That's Diageo for you.
I was in Deanston last year and asked them outright, why they don't state on the label "Natural Colour" and "Unchill Filtered". The guy rolled his eyes (as if to say, oh no, another Ralfy fan....), and said, they don't bother as its company policy that all their expressions are natural presentation. I asked him, would it hurt to state it on the label?
I also visited the Tullibardine distillery and had a lovely chat with the shop manager there. He told me that all Tullibardines are Natural Colour and Non-Chill Filtered. When I asked him why they don't state this on the label, he looked at me slightly puzzled and asked why anyone would be interested in this? When I told him that there are plenty of us that, having to decide whether to go for whisky A or Whisky B on the shelf, one being natural presentation, the other Caramel Coloured and Chill Filtered, this would be the deciding factor which determines which of those bottles reaches the counter and which one remains on the shelf.
Same with Deanston 18. Says non chill-filtered but zero scotch mist.
Whisky goes only hazy when un-chillfiltered and bottled at less than 46% abv. Deanston is 46.3%. See:
www.thedramble.com/opinions/whisky-science!-license-to-chill/
I had a Deanston 18 last night and mine had scotch mist with a bit of water.
I would really appreciate if you review the Glendronach 15 again, because the 84 pnts you gave before becomes more and more surreal.
I agree that mark seemed low to me as well but, and without wishing to pipe ralfy off ;), we aren't all going to agree on scores or like the same things. That said, I reckon a lot of folk do the current 15 down as it's not the same as the loved older edition. Just my 2 cents.
Hmmmm.. Glenfarclas... I have the 15 yr old @ 46%. I also have the 105 @ 60%. You have answered the nagging question I kept revisiting. ARE THEY chill filtered. They don't have the same degree of loss of mouth feel, but also don't get even slightly cloudy. Extensive filtering without chilling would I guess explain it. Thanks again Ralfy. Thought provoking. Must admit I am driven more and more to look for the contract on the label.It's my body and senses. I want only quality. Glenfarclas is confusing because I believe it IS quality - but it could be so much better.
. . . agreed.
I think this is one of the most significant extras I’ve watched interns of content and message.
Were I in the industry as a leader I’d be thinking ‘We’ve got to do something.’
Good message Ralfy.
The 15 year old really is where it's at for Glenfarclas, but the fact that you can get a 25 year old whisky that's good for under £100 isn't bad either.
I have not yet found a 25 yo for a better price! Doesn't that count at all , Ralfy ? Should that no be reflected also in a (higher) maltmark ? I do think so.
Lightning is mental in Edinburgh right now,
At £90 (that I can get it for where I am) does this still present good value for money for a 25yo single malt Ralfy?
Yes, that's a very good value! I pay $115 for the 15-year-old and $244 for the 25-year-old.... 90 euros is about $100 CAD less than what I would pay for this bottle I hate buying alcohol in Canada its a fucking scam!
Lurk it’s how governments line their pockets.
. . . yes, it does !
@@ralfydotcom at Costco by the way and £96 to be precise. Always find a good bargain, been buying Green Spot for £28.
Malt question: why 105 always at 60% abv but put CS on the label? how can a CS whisky maintain 60%abv all the time without put water for adjustment?
I've seen an interview with someone from Glenfarclas who said they mature the whisky until it hits 60% ABV in the barrel. That means that because of climate change / larger angel's share the age is slowly dropping, from around 10 years in the last century to around 9 years now.
@@mvv1408 thanks for the reply🎉 this sounds a lot amount of works! And there is 40 years 105 available in the market😹
Can you explain why you add water, even before tasting, when you first say the whiskey doesn't have a high enough ABV? Seems confusing, but I know you have an answer.
there's a video for that, and a recent one too
@@SuperAWaC Please send the link to help me find the video you're talking about? Can't find it on ralfy's channel. Thanks.
Hi ralfy
I am a patreon pal but the website s asking me yo become 1 and is not letting me have access to the videos..
Could you please look into the matter?(i joined in july and my second payment was deducted on 1 august)
I'm not very into single sherry casks, IMO double or triple maturation type of whiskies are more interesting and better. That's is also the reason why new age blenders like Compass Box should come, with plenty and variety of casks and distillate.
I wonder what this mark would be now it's marketed at £215 bottle. Hilarious that the price shot up from £100 overnight.
. . . greedy decision.
Ralfy - I wonder what would happen if you added a few drops of Glenfarclas 105 to the 25 year old. I know blending a little of an older whisky into a newer one can really lift it, and wonder if it works the other way around, too. I'd love to see a video of you trying that. Thanks for all the videos and keep up the great work - cheers!
. . . it works, try it !
@@ralfydotcom but that will turn 25 year old glenfarclas into non age statement whisky , i’m afraid .
I'm certain Glenfarcas chill filters under 46% Honestly a 25 year old whisky should be natural strength and likely 43% isn't to far off from natural strength. Glenfarcas is traditional, but I think it's time for Glenfarcas to step up to the craft presentation. Glenfarcas needs to be in the same breath as Springbank and Balblair, it's a classic Scotch distillery and needs to show it
. . . a lot of people agreee with you, including myself !
Thanks for the clarification and update Ralphy... I will now try the 15 yr old instead of the 25 yr old this Fall.
The latest bottle of farclas 25 was my worst. It has lost some of it's good deep flavors, not sure why. I still have one old bottle in my basement somewhere which needs to be compared to the new one.
Have you reviewed glenfarclas 105 60vol??
. . . no age statement !
Given the various price points for the ranges of various ranges of whisky brands, it appears that the age statement is one, but not the only, signal of quality that indicates not only the amount of time spent in cask, but also the level of care that the manufacturer has afforded in producing the spirit. The lack of consistency between age statements and pricing across distilleries, therefore seems to suggest not that some 25 year old whiskies are a bargain and some are overpriced, although I would concede that this is possible in some cases, but that some distilleries intend to signal a higher level of quality with their age statements than others.
I agree 100%. All the Glenfarclas should be non-chill, 46%. Glenfarclas is one of my favorite brands. I do like the 17 better
Guys, Ardbeg Wee Beastie is popping up in stock in the US. If you live there might be worth a look. I’ve seen at at two big bin liquor stores this week in large amounts. Hopefully it comes into stock in the UK as well for the rest of you.
Secondary question, should I grab a couple “extra” bottles for future bottle swaps? You guys think it will be desirable enough to swap with?
Tons of it around where I am (not for long, I can imagine). It's going for about $56 usd, which is just $4 shy of the ten here. A little cheaper, then maybe, but it sounds disappointingly thin and lacking for that price anyway. Even some other reviewers and blogs that are normally pretty easy going, gave it a fairly lukewarm reception.
Brian Hennebeul I found it for $45 so I snapped up two bottles. They literally had 30. If it’s good I might get an extra for the future. I did hear that they may make the wee beastie a regular if it does well but I can’t find confirmation of this. So I didn’t go nuts and buy a ton.
"Treasure Hunt..." you're not wrong mate... should not have to ask about NCF and NC...
If only marketing departments were listening:
"46%, Un-Chillfiltered, natural colour" right on the lable - that's best and easiest campaign they could ever use, Ralfy is providing it for free... again and again 🤷🏻♂️
"25 years I spent, patiently maturing away in the cask and they dilute me to 43% and filter me... they treat me like an NAS whisky...oh the shame and pain..."
You were lucky! I was a 25 YO and some Brand Ambassador used me at an event as an ingredient in his fruit cocktail!
Unrelated, but please (I'm sure you haven't tried this) a 70CL Teachers highland cream whisky, pour and drink a shot of it, then add 4 HEAPED (assuming it's solid, else you may need 5) teaspoons of pure raw organic unprocessed buckwheat honey in the bottle and shake until mixed. Oh my god. Cloudy, full of nutrients and tastes like the nicest mead you have ever tasted. Please try it and let me know what you think :) Nicest drink I have had in a long long time.
. . . sounds good !
@@ralfydotcom Oh it's delicious! Far better than any "honey" edition of any spirit. It then takes on the quality of the grade of honey YOU choose to use. I used organic raw unprocessed Buckwheat honey (very dark honey) and it is truly wonderful. Very very enjoyable. (and healthy)
If the bottle does not state whether or not the whisky is chill-filtered, I assume it is. Simple as that...
Agreed
Ralfy can anyone learn to taste the notes in whiskey ? or have you got to be one of those super tasters that are employed by the Heinz factory in Wigan.I detected the citrus in Old Pultney without a doubt last year.
Hi Formbyuke. Yes you can. Don't be rushed. You start off by asking yourself if its sweet or dry. If sweet, ponder what kind of sweetness. There are many. Is it sugar, powdered sugar, barley sugar sweets, caramel sweetness, toffee sweetness, burnt toffee, bubblegum, saccharine, fruit cake, vanilla cake, or fruity sweetness? If fruity sweetness, is it white, yellow or dark fruits? Are they tart, fresh from the field/tree or ripe? Are they stewed or dry fruit? Then, if yellow fruits, are they regular melon like or tropical pineapple like? If dark fruits, are they cherries, glazed cherries, strawberries... Go from the general and gradually, try and home in to the flavour. Another tip is to use one of the books which lists hundreds of different flavours and aromas split up into groups. Don't take the groupings too seriously but just use the list as a depository for all the different flavour descriptions. Oh, it's just my opinion but I have never found any Flavour Wheel usefull. It is too simplified and restrictive in its definitions of flavour sources. For instance, grapes and wine are always listed under sherry wood source but white wine and sultana flavours often come from the distillation.
@@RebMordechaiReviews Thanks for the reply Reb, that's nice to know that anyone can learn.I might just have a go at that method tonight !
One could get the Glenfarclas 25yo London Edition from TWE if you want it at higher strength. The price is lower than their current family casks and the reviews are good. For what it’s worth: the ‘affordable’ integrity 25 yo whiskies of any distillery are LONG gone.
Batches do differ..i got one great bottle and one definite below par one....
Bit of a rant in the end
Question. Why is Laphroaig 10 Cask Strength 10 dollars cheaper than Laphroaig 10 @43% in Ohio?
Because something's fucked up mate. Buy some some more 10 Cask Strength. Cheers
Ohio pricing can be a bit odd. Maybe the CS inventory was purchased pre-tariff while the regular inventory was purchased post-tariff.
. . . I agree, I wish there were a few more Fu*%-ups like this where I am.
I bought a bottle of Wee Beastie in Ky for 60 buck then found it in Ohio for 44. Now I have 2. Lol.
Ralfy, does this mean you're starting a movement with signs and marching and such for the improvement of labels? I'm down with it, sign me up. Maybe a run out to Islay huh! ;-)
Always be careful signing up for movements and going on demonstrations. Yes, everyone can get behind the slogan "High ABV, Natural Colour and Non-Chill-Filtering Matter!", but make sure to read the small print on their official website....just saying..
@@RebMordechaiReviews Hey Reb, when I'm out marching at the distilleries with ralfy maybe you could come along and mellow me out a little, I tend to get carried away.
@@ralphwatten2426 Sure thing my whisky friend. As soon as they open up the skies again, I'll be heading straight to Scotland, please G-d soon...
@@RebMordechaiReviews You're a lucky man Reb Mordechai. I won't be going any time soon. Have a wee dram for me. Maybe a little Ardbeg straight from the nipple. God speed!
New Label, "True Non Chill-Filtered".....
This was nearly my dad's 75th birthday present... having a rethink now.
Try the Glenfarclas 25 London Edition - It's a Cask Strength version. Delicious.
Role model for labeling : Deanston
Surely you jest? Ralfy is always going on about the fact that Deanston don't state Non Chilled Filtered and Natural Colour on their labels when they really should. Yes, they are fantastic when it comes to cask type. I'd agree there. Bruichladdich are always going on about transparency within the SWI but some of their latest releases are NAS !!!! I think Kilchoman are probably the best in Scotland when it comes to label statements. Here in Israel, the Golan Heights distillery actually states distillation date, bottling date, complete description of cask preparation, barley type and I kid you not, total Angel Share evaporation figure over the course of the maturation!
The Whisky Broker give every detail of their bottlings. What cask and how long for etc.
@@RebMordechaiReviews i am fairly certain Deanston does state both on the label. My bottle of 12yr old definitely does.
@@marcwhiskey I stand corrected. I'm looking at the Deanston 12 can now and indeed it does say Un-Chill filtered but there is nothing about Natural Colour.. I took a look at an old release of Deanston 18.That also says Un-Chill filtered but no mention of Natural Colour. So I was half right. If you ask them, they will tell you that it's natural colour but they don't state it on the label.
@@RebMordechaiReviews ah okay, one of two aint bad!
Maybe all distilleries should do what some are already doing - put the information on the whisky: "May turn cloudy if you add water or put it on ice. That's normal and not a problem."
While we cannot expect people to be properly educated about everything, I'd say we surely can expect them to read.
I think its a big shame they use the cask 4 times. Its a shame the 21 whas a big disepoinment of flaver. I mixed it with 105 and it become better then one 49yr fammily cask i tryed at the distillery
Who actually oversees constantly in every whisky warehouses, what ages are in every cask, and what is getting mixed and bottled, I’d be sure things go on behind closed doors and it’s not all above board
. . . duties of a warehouse manager.
3% abv only represents 7% of extra cost ( 3/43=0.069), but i am sure customer willing to pay a 10% extra for a 46%. It should be a win win situation🙉
. . . agreed !
Yeah is probably at 43% because of evaporative losses in some of their barrels over the 25 years. I’m sure there was some sort of cost analysis going on as well.
Yes, I mentioned that in a comment under Jason Bennett's comment.
Reb Mordechai makes you wonder why they wouldn’t just bite the bullet and sell the lowest proof barrels to independent bottlers. Kind of a mark of shame to have a bottle this old at 43%. Although I’ve seen as old sold at 40%.
"Respect"!!! In an Ali G sort of way.
Oh, aye...
Dude, everyone knows Glenfarclas doesn't spend on marketing. I don't know why you'd be an exception. If I wanted to pay for marketing, I'd drink the stuff from the TV shows. I'm not sure what you were expecting or why, but it's rather odd. Best.
You cannot buy the 15 yo in America. Folks at glenfarcalas told me that malts are taxed higher at 46% than 40%/43%. Thats why they choose not to send the 15 to America- it would simply cost more.
Maybe all this below 46% is because of taxation?
My Glenfarclas 25yr is bottled at a whopping 52%Abv/vol.
A few special editions seems to be around here and there. I got one at 52.5% that was done specifically for Holland. Perhaps the same one you have?
@@danh.5825 same idea,,mine was bottled for a whisky club here in Vancouver BC.
@@Maltmeister1 I'd like to see some reviews on the special edition GF 25, just to get an idea of what it could bring. I bought this on the strength of the brand, age, and abv. I've had the 12yr, 17yr and a sample of the 21 but 25 is untried.
@@danh.5825 well my friend,,I'm not opening mine anytime soon so I can't give you my perspective on the 25yr,,sorry
As good as the Glenfarclas 25 is (and it's very good), there are younger, better options out there like Arran 18 (cheaper too) or the Glendronach 21 (much more expensive). Honestly, the Glenfarclas 15 or even 12 year is VERY similar, but cheaper than the 25 year.
I found it needed a good hour in the glass
if its not non-chill filtered, natural colour and presented at least 46% I'm starting to feel Ralfy has a bit of a problem with it, yes GF could present the core range at 46% etc but surely no one can have any complaint about the quality and integrity of the product we receive for the price, let me just say I agree with him, just look at Burn Stewart and most if not all offerings are presented at 46.3%, non-chill filtered and natural colour, luv Ralfy but think he is being unfairly harsh here with an excellent family owned distillery.
The other thing to take into consideration is the Angel's share. I'm not saying that it is the case here with this GF but when I was at Cadenhead's shop in Campbeltown, I bought a 29 Year Old Auchroisk. The actual bottling date was stated on the label which was autumn time. I asked why they hadn't waited another few months to sell it as a 30 YO? The salesman pointed me to the abv which was 44%. Had they waited much more, it could have gone down to below legal minimum legal regulations for whisky.
I agree with you on that Jason.
The fact they use less first fill or second for the longer aged whisky seems like a good point.
Now days people look for heavy sherry or peat flavor. Totally masking the distillery character.
Subtle nuances and good oak all in balance is the key for me.
Although I like a sherry and smoke bomb now and then.
46 would be nice. But I don't care that much about the filtration. It's hard to notice,even for experience tasters.
Colouring should be banned though!
Oloroso sherry shouldn't be sweet because it is fully fermented (not like PX or Moscatel)
Sweet and dry seem to be more in the mind, as when a little boy I could not understand why ginger ale was termed 'dry' while being sweet to the taste. Beer, with all the sugar fermented out or wine likewise, are the properly dry drinks.
You are right, Oloroso is an the dry side, but with a broad variation of dry. Depends on the age and at witch point the fermentation was stopped by fortifying it.