Natural cork stopper
This 2013 Speciality Drinks bottling of a single cask Glenfarclas distilled in 1953 and aged in a first-fill sherry butt for 60 years celebrates the 1953 coronation of Queen Elizabeth II. Just 60 specially commissioned crystal decanters were produced and filled at natural strength without filtration
Clear, mid to deep golden amber.
Christmas cake, stewed fruit, raisins and sultanas with crushed mint leaves with almond, sandalwood, thyme spice and marzipan. Faint sulphur.
Rich honeyed sherry balanced by oaky tannins, coal tar, mocha coffee and Christmasy spice. Fabulously fruity for a malt of this age with orange zest, berries and tropical fruit.
Earthy tar, toasty oak and lingering mince pie spice. A most Christmasy of malts.
Glenfarclas Distillery (J&G Grant)
Visitors welcome throughout the year
+44 (0)1807 500 257
Pronounced ‘Glen-Far-Clas’, this is one of the few remaining truly family owned and run distilleries in Scotland. The distillery was first licensed in 1836 by tenant farmer Robert Hay, although evidence suggests that distilling took place on the farm some years earlier.
Unusually Glenfarclas continues to use direct fired stills, although in 1980 there was a brief experiment with indirect firing in one spirit still using coils from Miltionduff distillery. Thankfully, the Grants decided the spirit this produced was not to their liking and the offending coils were removed just three weeks later. Glenfarclas uses a high proportion of sherry casks and maturation is in damp, low-lying traditional dunder warehouses.
A limited release of 1,000 cases bottled in September 2014, AnCnoc 2000 was matured in a combination of first-fill Spanish oak sherry seasoned butts and American oak ex-bourbon barrels. Bottled without chill-filtration of added caramel colouring.
From one of the highest distilleries in Scotland, this malt is so named due to the whisky used being distilled in Scotland’s cold winter months – the argument being that the colder worm tubs condense the vapour quicker so reducing copper contact with the vapour, producing a more sulphury spirit.
A limited edition released in September 2014 as part of anCnoc’s ‘peated malt’ collection, Cutter is named after the hand tool used to cut peat from less wet, shallower bogs. The drier peat cut by this tool burns easily producing a whisky that has a medium-heavy smokiness.
Little Oban Bay is blended using Oban whisky matured in three different cask types: refill casks with new ends, European sherry seasoned oak, predominantly American oak refill hogsheads. The blend is then married in small relatively inactive American oak casks.