Glenfarclas 17 Year

GLENFARCLAS SHOWDOWN Glenfarclas 10 Glenfarclas 17 Glenfarclas 25 Continuing to sample whiskies from my personal collection that haven't been reviewed yet. While each of these are distinct expressions with noticeable differences, they are the only Glenfarclases I own, making "Glenfarclas" a common point of comparison. I've had each of them before, multiple times, and recall Glenfarclas being generally subtle, which is somewhat unusual for a sherried whisky. Let's confirm if my memory is accurate. Glenfarclas 10 The color resembles Pantone 153. The aromatic nose was immediately evident upon pouring, showcasing clear sherry notes: dark plums, carrot cake, rich butterscotch, and warm spiced cider. The texture in the mouth feels like a very thin, almost waxy coating. The palate offers some honeyed sweetness, a hint of char, and a surprising spice for its 40% ABV. The finish has an almost smoky, burnt orange character, with a length between short and medium. However, holding my breath and exhaling through the nose reveals a subtle, petroleum-like phenolic element that emerges much later: it's understated but persists for a very long time (the aforementioned paraffin wax shares a similar origin to petroleum products; obviously there's no actual petroleum involved, but they might share a connection). I've discussed the economics of 80-proof whiskies numerous times; it's the absolute minimum allowed. A distiller dilutes the spirit from the barrel with water to achieve a specific proof (ABV), meaning an 80-proof whisky yields the maximum amount of product from the same initial spirit volume, thus increasing production and bottle count. That said, this is Farclas's entry-level offering, and considering its age statement and the brand's traditional, old-school approach, I can overlook this aspect somewhat. Would I prefer the more common 43% ABV / 86 proof? Absolutely. But as it stands, the whisky is complex, fragrant, and flavorful. It is undeniably the finest 80-proof whisky I've ever encountered, and far more intricate than I remembered. This is a spirit that, similar to Oban, would appeal to a wide range of drinkers, from beginners to experts; it's approachable, enjoyable, yet complex. It's readily available and costs around $50. Would I purchase it again? Without a doubt. A solid 4.0 score. I'm confident I would rate the 12-year higher due to its 43% ABV. I'm eager to try it. Chill-filtered; uncolored; 40% ABV. Glenfarclas 17 Interestingly, the 17's color is also Pantone 153, which seems unusual given the extended aging; perhaps the sherry cask aging period is similar to the 10-year. The initial impression is like the 10, but the nose is slightly more subdued: it starts with pomander and stewed cinnamon apples, unexpected strawberry jam, Christmas cake, vanilla, and dates. While butterscotch was prominent in the 10, it's much less noticeable here. The entry is smoother, with some caramelized sugar sweetness and a mild espresso bitterness, and the higher alcohol content is well-managed. The finish is medium in length, featuring a gentle, damp oak character, and a touch of woody tannins; however, it lacks the lingering petroleum note found in the 10. The 17-year-old Farclas can be found for approximately $125. It's a different whisky than the 10-year, as expected; but the overall impression is one of greater subtlety and smoothness rather than obvious superiority. Would I purchase it again? Not as readily as the 10-year, but I'd like to think I would, despite the considerably higher price. The added age is always a benefit, even if just from a conceptual standpoint. A 4.0 score. Chill-filtered; uncolored; 43% ABV. Glenfarclas 25 The clear Pantone 153 color is the same as the 17 and 10, which seems odd given the greater age. This one is different: the tar note I observed in the 10-year has reappeared, this time on the nose, along with dark honey, apple cider, and warm spice cake—adorned with a pat of melted butter (perhaps the increased wood interaction contributes some diacetyl). Like the 10-year, the butterscotch is back, but this time it's not the common candy variety, but an imagined artisanal, premium butterscotch. Cocoa. Vanilla. Espresso. Chocolate-covered cherries. There's minimal viscosity on the palate; the smoothness comes not from creaminess, but from the integration of flavors. It's sweet, but not excessively so. Abundant sherry on the finish, alongside some drying, leathery notes. The tar characteristic, noticeable when inhaling after exhaling with the mouth closed, returns, having skipped the 17-year, though it's less pronounced than in the 10-year. There's something exceptional about sipping a 25-year-old whisky. Time is irreplaceable and cannot be hurried. I acquired this bottle some years ago, and its time on the shelf is unknown; combined with its distillation date, this means it was produced well before the year 2000. The Farclas 25 drinks like a top-tier, aged Bordeaux blend: the age is evident, but it still possesses vigor. It embodies the "iron fist in a silken glove" often attributed to a fine, mature Cabernet or meritage. Glenfarclas offers 40- and 50-year-old expressions; while I may not have the chance to experience them, I suspect my general impression would be similar—a blend of youthful energy and aged wisdom, offering the best of both worlds. Would I purchase it again? I would like to, though I will cherish this bottle for a considerable time. I've shared it with a couple of friends on special occasions. I don't recall the exact price, but I believe it was around $150 a few years ago. An online search indicates it currently sells for $200-250. That's certainly not cheap, but if you can afford it, and take the time to distinguish complexity from showiness, the answer is a definite yes. A 4.5 score. Uncolored; 43% ABV. Overall summary Glenfarclas is a traditional, independently owned, classic distillery. To my knowledge, they do not produce non-age-statement whiskies. They also eschew the marketing fanfare and elaborate packaging of some other distilleries; they simply create excellent whisky that stands on its own merits. Its pricing is generally lower than other whiskies with comparable age statements; this might be due to not being owned by large corporations like Diageo or Pernod Ricard. I haven't enjoyed my three Farclas bottles in a while—a lapse I will correct soon. Each of these expressions is outstanding—particularly the 10-year, considering its 40% ABV and its position as the youngest of the three. Given the quality of the 10-year, I would actively seek out the 12-year: although it has only two additional years of aging, it boasts the higher 43% ABV, and I anticipate an even more delightful flavor profile. I'd also love to try the Glenfarclas 105 cask strength, which is seldom seen in my area, and I have yet to buy. I'll be keeping an eye out for it. The Glenfarclas range, or at least these three bottlings, offer a distinct sherry cask influence in my experience: they lean towards a more youthful profile. While whisky enthusiasts typically associate dark fruit, stewed fruit, and richer baking spices with sherry-matured drams, each of these Glenfarclas expressions displays a fresher fruitiness. These are not overpowering sherry bombs like Aberlour A'Bunadh (which I love) or Edradour (which I also enjoy); nor do they possess the polished character of a sherry-finished whisky like Macallan 18, which, despite its cost, serves as a high-quality benchmark. Glenfarclas, to me, is somewhat more rustic, though certainly not crude; think "gentleman farmer" compared to Macallan's urban sophistication. There was a period a few years ago in my whisky journey when I was buying every release of Aberlour A'Bunadh, a cask-strength offering. Perhaps its intense character dulled my palate somewhat to Glenfarclas during that time, even when tasted separately. Glenfarclas exemplifies old-school balance—akin to pre-Parker over-extracted wine, or pre-whatever over-hopped IPAs—and stands as a standard for what a sherry-finished Highland single malt should be. N.B.: All spirits tasted neat in a Glencairn glass.

I recently sampled the distillery's 12, 15, 17, 21, and 25-year-old expressions, along with the 105 NAS. Having full bottles of the 12, 17, and 105 NAS, I used samples of the others to see what I might be missing. My impression is that I wasn't missing much. It appears this distillery's offerings reach their peak around 17-18 years old. The 15-year-old at 46% ABV is quite good, and the higher alcohol content is beneficial. I suspect that any exceptional older casks are reserved for single cask releases. This 17-year-old bottling seems to represent the best value for money within the distillery's standard range. The nose presents the typical strong sherry influence, with dark fruits and spice. The palate features caramel and plums. The lower alcohol content is a drawback here; while reasonably rich, it lacks the intensity and body of a higher proof option. In my opinion, it doesn't quite match the Balvenie 15-year sherry at 47.8% ABV, for instance. The finish offers the usual baking spices, perhaps some citrus, and a dark orange chocolate flavor. I haven't tried any of the distillery's special selections or single casks, but based on reviews, it seems those are where the highest quality casks are allocated, while the regular bottlings utilize the remaining distillate. This is a very cask-driven spirit. The flavor profile is consistent across the different expressions, but it strongly reflects a low-proof sherry character, not significantly different from other low-proof sherry options. I would find it difficult to distinguish this from the Aberlour 16-year-old, for example. It's a somewhat generic example of a cask-driven sherry scotch style. If you appreciate that style, you will likely enjoy this.

I really should have provided a review for this much earlier. It has been a consistent presence in my liquor cabinet for approximately three years. This bottle is two-thirds full and has been open for a few months. The tasting is done neat from a glencairn glass. The color of this whisky brings to mind my son's rose gold trombone. On the nose, it's sherry-forward, rich, fruity, and brassy over a foundation of malty barley. The aroma is vibrant in an enjoyable, colorful manner. Slightly complex, I find the scents in the glass to be thoroughly pleasing. On the palate, it presents as less intense than its aroma might suggest. The sherry is prominent; it's a dominant feature. The mouthfeel is rich, even creamy. There's very little heat from the ethanol, but a touch of cinnamon red hots appears on the mid-palate. A delightful assortment of orchard fruits is present for exploration, and there's sufficient complexity to maintain interest throughout the entire drink. A pleasant hint of wood emerges, and the malt becomes noticeable towards the mid and back of the palate. I also detect some walnuts and sweet orange marmalade. The finish is brief, sweet, and warming. I am quite fond of this Highland malt. It is very approachable. There is truly nothing objectionable about it, and overall, it is as delightful as I could hope for in a sweet, fruity, easy-drinking beverage. Well executed. My rating scale is simple: 1 indicates something I hope never to taste again, and 5 signifies perfection. I believe most products fall along a bell curve, with the average mass-market offering in the 2 to 3 range. This expression is significantly better than that. It falls between 3.75 and 4.0.

Nose: Crisp red apple, both fresh and cooked, some medicinal notes, funky earth, touch of wood, splash of bubble gum, touch of burning leaves. Very fall appropriate. Palate: Baked apple, dark bread, cooked pear and peach, turned earth, seasoned wood, hay bales, allspice, cinnamon, maybe some paprika, definitely some baking spice with a touch of prickly heat, which plays tricks on the mouthfeel and mimics carbonation. Finish: Mint, cinnamon, cut grass, all the various fruits from above stewed in a boozy cider or even almost a mulled red wine, herbal tea, black pepper. A touch pricey for what this is, but it does come in under some of the more traditional 18 year single malts, like a Glenfiddich or Glenlivet, and this just lives on a completely different world. It reminds of the Loch Lomond - and I'm not sure which whisky that's a better compliment to. This is more complicated and interesting, but also older and more expensive than any LL I've tried, so not a fair direct comparison. But the profile is similar. All that aside, this is tasty, interesting, and represents a different, earthier, funkier side of single malt. I like it a lot.

In the glass, it exhibits beautiful lacy legs creeping up the sides of the glencairn. A swirl coats the glass and takes a considerable time to settle. The nose is predominantly fruity, with an underlying sweetness. Imagine simmering pears, cherries, green and red apples, and honeydew in a pot with a cup of brown sugar on low heat for fifteen minutes; it would smell like this. Its variety and balance are so captivating that it keeps me returning, even when the glass is nearly empty. It's smooth, rich, and creamy on the palate. Clearly sherried, but not one-dimensional. Dried fig, cherry, vanilla bean, caramel, and honeysuckle mingle on the palate before a rather swift transition to dry grass/straw balances the sweetness. Like the nose, it's well-balanced. I enjoy all the Glenfarclas I've tried, but this is by far my favorite. If you encounter one, get it; you won't be disappointed. A personal note - This marks my 200th review. I feel incredibly fortunate to be able to sample such a diverse range, not just through being in the right place at the right time with some funds, but primarily due to the love and understanding of a wonderful wife who tolerates even my extravagant hobbies. Please know that I appreciate every comment shared over the years, and I continue to learn from and be humbled by the extensive knowledge that so many in this community freely offer, purely out of passion for the craft and a desire to see it thrive for future generations. Cheers!

The nose starts with a light sherry and orange effervescent mixture, then lychee fruit, vanilla cupcake before spices of ginger, cinnamon and leather with no ethanol bite. The taste starts with a light to medium mouthfeel starting with that light sherry and orange effervescent mixture then lychee fruit before spices of ginger, cloves, mild chili pepper spice, and grapefruit pith with light ethanol burn that finishes short with grapefruit pith, lychee fruit and gingersnap cookies. This is an easy sipper with a mix of light sherry, citrus fruits, sweets and light spices with an enjoyable nose and taste, but the mid palate veers towards over steeped fruit water creating a very bitter finish. That bitterness of the grapefruit pith throws the balance of the dram off, overpowering the other flavors that I would have liked to taste more of and bringing this from a 4 to a 3 for me. I’m happy I was able to try this thanks to a friend, but a sample is more than enough for me.