Glenfarclas 21 Year (Scottish Speyside Single Malt Whisky: 21 Years: 43% ABV)

Visual: A slightly treacled gold.

Viscosity: A few middling streaks, but generally very slow puckering into thin streaks.

Nose: Warming haze hits first, then dried apricots and ginger. Wood shavings and marmalade.

Body:  Sherried. Apricots and tangerines. Lightly spiced red berries. Toffee front and spiced back. Banana.

Finish:  Introduced with slow charring and bitter chocolate. Touch of chocolate orange intermixed.  Christmas spices, banana and tangerine peel.  Finally a dry brown bread feel lasts through.

Conclusion: It’s rare to find a Glenfarclas of this age just lying around in a pub. Life can be great some times huh?

The farclas spirit is normally quite sweet and sherried. This is sweet but what really hits is the fruitiness, all summer fruits and marmalade bits.  The marmalade makes me think of Dalmore, but with a very summery back rather than the smooth chocolate of that whisky.

The finish dries out your mouth significantly, and invites another sip. Whilst this is a good counter balance to it getting over sickly it’s probably the weakest part of the whisky.

There lots going on in the main body, fresh and sunny.  If I’d got a chance to add water I think it would have helped the end somewhat. Overall a very complex and delicious spirit of wonderful life that I think I could do with experimenting with a bit more with.

Background: I’d spotted this little gem in a pub a few weeks back and had been looking for excuses to visit and tasting note it since then. Thankfully the opportunity came up sooner rather than later.  GLO over at “It’s Just the Booze Dancing” and I have been comparing tasting notes on a few expressions of Glenfarclas of late.  My confusion at them listing it as a Highland Whisky when it is quite blatantly from Speyside was recently  resolved when reading one of Michael Jackson’s books where he explains the Speyside district is within the Highland Region, thus allowing a whisky to be both. Well glad we cleared that up.  I didn’t get a chance to add water to the whisky to explore its range, mores the pity.