Tasting Notes: Glenfiddich 18

Founded in 1886 and still held by the Grant family, this Dufftown distillery in the Valley of the Deer pioneered the sale of single malt against the common wisdom of the blend-dominated post-war Scotch industry. Traditionally, Glenfiddich ages 90% of its whisky in new oak and refill bourbon barrels and then marries that with the 10% aged in Oloroso sherry casks; the marriage takes place in 2000-litre wooden tuns.

All of its whisky is distilled, matured, and bottled right onsite at Glenfiddich, which is a rarity in Scotland. The 18 year old is available in the US for between $60 and $80, but you might be able to find this sample-size 50 ml bottle for $6.

Abv.: 43%

Color: crimson gold.

Legs: kind of fast, medium beads.

Nose: rich and syrupy at first, but then moving quickly toward baked apples, dried fruits, oak twigs, and saw dust with a background of pungent flowers and bright candy flavours.

Palate: the wood shop saw dust returns in a very mellow and inviting mélange of forest flavours: dried, almost bitter fruits, oak, tannins, perhaps the slightest touch of smoke, and spices such as nutmeg.

Body: light-medium, drinkable, and tingly at the end.

Finish: soft but long, with hints of dried cherries, nuts, and the old oak tree remaining for some time.

Overall: Well, not amazing like some of the more heralded, expensive, and slower-selling 18 year olds, but this is still the kind of dram that you can pour late in the evening and really take in. I thought it would be more rasiny, but it is quite dry and oaky with just a touch of sherry appeal. At $65–70 a bottle (depending where you go), it really might be worth having around for after a dinner party or threesome.