Glenfiddich Experimental Series – Project XX

Glenfiddich Project XX

47% abv.

88/100

I have been looking forward to this whisky since the press release last year, I almost asked a friend to bring some back from USA but then found out the KGBO would get some in September.

The concept behind this  second edition of the experimental series really piqued my curiosity. The twenty Glenfiddich brand ambassadors were locked in a Glenfiddich warehouse and were left to fight it out “Battle Royale” style with nothing but oatcakes and whisky as sustenance…

A68-11
All out of oatcakes…

 

Err, actually each ambassador chose their favorite cask from said warehouse and then head blender Brian Kinsman and team went about wrestling them (the casks not the ambassadors) into a cohesive whole.

 

xx-map
How it’s actually blended 17 bourbon barrels+2 sherry butts+1 port pipe, non-chill flitered@47%abv = Yes please!

I’m stoked that Canadian brand Ambassador Beth Havers is the one who chose the port pipe. She knew that the combination of ‘Fiddich and port pipe was rare and bound to be interesting. I wish I could taste that straight from the cask, even one of those rich bourbon cask other reviewers have been swooning over. C’mon William Grant and sons! A single barrel, cask strength…doesn’t have to be that old, let’s say 12-14yrs…I’m  daydreaming again.

I’ll save my NAS rants for later, proceed with your own set of rules. I wanted to taste what a junior TUN 1509 treatment would do for Glenfiddich.

20171009_210333.jpg

Nose: Grape candies, the smell of brioche dough left to rise, a bushel of apples and pears, vanilla & oak. After some time the rich malt scents are met with a light cinnamon, allspice, then milk chocolate covered raisins and sugar pie.

Palate: Rhum baba, fresh pressed apple cider, vanilla extract and marshmallows. It’s got a pleasant sharpness, oak tannin are present with tons of good dried fruits, abricotine (apricot croissant). The mouth feel is full and pleasant.

Finish: Long, precise and the spices are still there. Baked apples, cake batter, plump raisins, a little leafy side and almond cream.

I could drink this endlessly, perfect dram for autumn, rich and dense, the sherry and port cask make their presence known against the round sustained sweetness of the ex-bourbon barrel. I am looking forward to seeing what other experiments are brewing at Glenfiddich, I know the third edition was released a version of their Gran Reserva 21 yr old whisky but finished in Canadian icewine casks, seems interesting thus far, I hope the series won’t be cask finished focused only.

That said it seems this release was a success as in a recent episode of “the whisky topic” Beth Havers mentioned that project XX would become a permanent addition to the line-up. It’s good news as this is really beautiful whisky. I think this kind of vatting would absolutely shine at full strength, especially since we’re gonna lose the distillery edition, wink-wink, nudge-nudge.

Franck

Glenfiddich Malt Master’s Edition

 

Glenfiddich Malt Master’s Edition

43% ABV

83/100

Yes more dreaded NASty whisky, I didn’t purchase this bottle with my hard earned rubles so don’t shoot the messenger. I am not into he habit of supporting non-age statement trends in whisky but I do so on occasion at my discretion.

I won’t repeat all the marketing propaganda, let’s stick to what we know, despite the lack of tangible information. This is spirit that is first aged in ex-bourbon casks (no idea if first or second fill…probably a mix) for 6 to 8 years (maybe) and then transferred to ex-Sherry casks for another 4-6 years (does this count as maturation or finish what’s the consensus?) it is most certainly chill-filtered and most likely colored since that’s usually the modus operandi with ‘fiddich .

resizedimage600338-untitled

It’s 98$ here in Quebec as a point of reference the Solera 15 is 80$ and Rich Oak 14 68$ so it’s not exactly cheap if you believe the provided aging times of between 12-14yrs. I’m guessing they release it as an NAS to keep it in the “special release category”. Thus allowing them to keep it loose with the age of the malts used without having to re-jig the marketing and category. This also allows to charge a premium for what may be whiskys aged less others  in their portfolio, is it really that much more work to vatt and re-barrel some whisky considering that is something that happens a lot already in this era of wood as flavoring.

20170210_192706

Nose: the unmistakable Glenfiddich character, Cooked apples and pears in a copper jam basin, raisins and good quality hazelnut chocolate spread. Fresh wet tobacco a malty side like ovaltine or more MILO, dried figs. It doesn’t reek too much of oak on the nose but it does smell sweet.

Palate: Rich and round, that leathery sherry character, sweet and the spices speak up a bit (cloves, allspice), then it’s malty again with a bit of granola. Mackintosh caramel, toasted hazelnuts, Orange peel and a bit of black pepper, a good balance between the nutty sherry and the lighter notes from the spirit.

The oak is more apparent in the finish bringing  a bit of tannin and dryness there’s still that chewy rich sensation present from the beginning.

A surprising Glenfiddich, the sherry finish brings to the fore some dark notes that barely hinted at in most other young Glenfiddich releases. Those sherry notes integrate well with the freshness and that cooked pear/apple quality Glenfiddich has, I liked this better than Balvenie doublewood which is probably similar in it’s construction. Sadly it feels a little neutered, a couple of notches more ABV or even non-chill filtering and it would probably grab you by the throat a bit more. Not for the jaded seen it all whiskyfile as it’s not exactly new ground for a Scotch in general but one could argue what is? I really enjoyed this one, it’s very well constructed.

Franck