Glenfiddich

A Glenfiddich Night for the Ages

Sometimes I’m in the right place at the right time.

Or I’m just lucky.

I recently attended a Glenfiddich tasting at the Bourbon House in New Orleans. Glenfiddich ambassadors Dave Paradice and Struan Grant Ralph led the tasting of four Glenfiddich expressions that heavily feature ex-bourbon barrel-maturation. Just before the tasting started, I met up with the two brand ambassadors to say hi.

Jorge Lauriano, the William Grant & Sons Division Manager for Louisiana, came over to greet me. Then he lowered his voice and asked what my plans were for the rest of the night. It’s that moment he told me he, Paradice, and Ralph were going to host a very private tasting with two local single malt fanatics after the Bourbon House tasting.

“I just dropped off 27 different bottles of whisky (at a local restaurant). Do you want to join us?” Lauriano asked, knowing I couldn’t turn down his invitation.

My answer was a resounding yes. I knew at that moment it was going to be an epic whisky night.

But first, the Glenfiddich tasting at the Bourbon House. Four expressions: Glenfiddich 12-year-old, 14-year-old, 19-year-old Age of Discovery bourbon cask, and a preview of an upcoming 23-year-old expression. The last two were especially delicious. Paradice was on-point with his presentation, with Ralph occasionally fielding questions from the small but sometimes rowdy crowd.

If this wonderful tasting was the supporting act, what followed was the headliner.

We made our way to the restaurant where the six of us began lining up bottles of whisky, mostly Glenfiddich, on a long table. Twenty seven bottles in total. So many that we couldn’t line up the bottles neatly down the longside of the table. With some appetizers served, we began. We did a round robin, of sorts, allowing every person to choose the next pour. As we nosed and tasted, the two brand ambassadors casually presented background on every pour.

Nose, taste, dump, repeat. That was the motto of the night.

I didn’t take tasting notes, but did somehow manage to jot down what we tasted. Here’s what we tasted, with some thoughts on select pours:

  • 15-year-old
  • Reserve Cask (travel exclusive)
  • Cask of Dreams 2011 – love the ex-bourbon cask influence here
  • 18-year-old
  • Rich Oak
  • 14-year-old
  • Malt Master – one of the group favorites
  • Fire & Cane – Smoky with rum-sweetness. Yes please!
  • Vintage Cask – slightly peated and utilizes American oak casks
  • William Grant & Sons Ghosted 26-year-old – very light; paired well with our salad
  • Age of Discovery 19-year-old bourbon casks
  • 40-year-old – decadent, resinous, dark, with a finish that lasts for days
  • Winter Storm – a dessert dram if there ever was one
  • The Original 1963
  • Vintage Cask – Select Barrel
  • 26-year-old
  • Kinnivie 23-year-old
  • 30-year-old – Rich, lively, and without the heavy rancio notes found in the 40yr
  • Vintage Cask 36-year-old (1978) – one of the top pours of the night
  • Project XX – nicely balances the different cask types used

One thing that struck me was the balance of flavors through all the expressions we sampled. Nothing was ever one-sided. Those sherry notes were never overpowering. That Glenfiddich signature vanilla and orchard fruit character always remained at the core.

We didn’t make it through all 27 bottles. Twenty seemed to be our limit. No matter – this Herculean tasting was one of those ‘once-in-a-lifetime’ events, and one I’ll remember for a very long time.

Thanks to everyone for allowing me to take part in a such special tasting and for sharing your whisky knowledge. Especially Jorge. He’s an extremely generous guy who loves nothing more than sharing a great drink (and a dirty joke or two) with people. Thanks for an unforgettable whisky night. Slainte!

Review: Glenfiddich Fire & Cane Single Malt Whisky

Photo Credit: Joshua Brasted

How’s this for attention grabbing – a peated Glenfiddich finished in rum casks.

I repeat – peated Glenfiddich finished in rum casks.

If I’ve lost you, there’s no hope.

If you’re still on board, Glenfiddich Fire & Cane is the latest entry to their Experimental Series.  Glenfiddich isn’t known for its peated whisky because, to my knowledge, it rarely releases any peated expressions.  We’re not talking Laphroaig peat levels here.  Bourbon barrel-matured peated AND unpeated whisky is blended together and then married in Latin rum casks for three months.  The resulting whisky was bottled at 43% abv and is available in stores for $49.99.

Rum fans should enjoy the nose with its tropical fruit, sugarcane, and slightly earthy peat notes.  On entry, sweet toffee and green banana develop into spiced pears, smoke, and wood spice.  The medium length finish leave a sweet caramel and slightly smoky note.

Delicious.  The spiced pear Glenfiddich flavor profile works beautifully with those smoky and rum notes.  At 43% abv, Fire & Cane doesn’t feel thin.  Though I’d love to have seen this bottled at a little higher proof, it’s current abv serves it well.  Bottom line: this whisky delivers big flavors at a price that will please both your palate and your wallet.  Recommended!  8/10

glenfiddich.com

Thanks to Glenfiddich for the sample.  As always, all thoughts and opinions are my own.

My Tales of the Cocktail Adventure: 2018 Edition

Taking place during another sauna-like summer in New Orleans, Tales of the Cocktail swept through the city like a cool breeze.  The spirits industry gathered here in NOLA for a week of seminars, themed parties, and cocktails.  Tales, under new ownership, seemed to put the focus on education and well-being.  I’ll say this – I didn’t get a lot of the “let’s get trashed” vibe I typically see.  Hell, even the William Grant & Sons Portfolio was alcohol-free.  It’s refreshing, actually, and I hope Tales of the Cocktail Foundation’s new mantra remains at its core in the future.

So, what kind of whiskey shenanigans did I get into this year?

My 2018 Tales experience began Tuesday night with a visit from Crown Royal National Brand Ambassador Stephen Wilson.  Like Santa on Christmas Eve, Stephen arrived at my house bearing gifts – a couple of wonderful Crown Royal expressions to taste- Blenders’ Mash and the new 13-year-old Blenders’ Mash, part of their Noble Collection series.  We documented the tasting on my Youtube channel.

Next on my schedule was a visit with Glenfiddich’s David Allardice.  While sampling Glenfiddich Project XX and David’s contribution to that expression (a tasty first-fill bourbon cask), we had a laid back conversation about the Scotch industry.  Specifically about age statements and the importance of blenders.  David poured a bit of the newly announced Glenfiddich Fire & Cane, the latest entry of the brand’s Experimental series – a lightly peated whisky (a rarity for Glenfiddich) finished in rum casks.

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Glenfiddich’s David Allardice showing off two of the whisky brand’s Experimental Series releases.

My Friday kicked off with a spirited chat with The Balvenie’s Jonathan Wingo at the famous Carousel Lounge at the Hotel Monteleone.  Over a Vieux Carré and daiquiri, we circled geeky territory as the subject of whisky highballs came up.  Jonathan mentioned the carbonation acts as a flavor delivery system, really bringing a whisky’s oils (flavor carriers) to the palate.  We both agreed a highball is a more enjoyable summer cocktail than a mint julep.  Now I want to make a whisky highball with The Balvenie 14-year-old Peat Week release.

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New Orleans Bourbon Festival founders Tracy Napolitano & Barbara Hirsch-Napolitano deep into their Maker’s Mark Private Select pick for next year’s festival.

After that I was off to briefly take part in the Maker’s Mark Private Select pick for the New Orleans Bourbon Festival.  Maker’s program is a great alternative to just picking a barrel, and it was great to see the unique process firsthand.  Next year’s festival is going to feature a wide range of single barrel and unique picks made specifically for the event.   More on that coming in a later post…

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Wild Turkey Master Distiller Eddie Russell

Next on the agenda was the Wild Turkey Vault featuring a selection of vintage expressions!  The promise of tasting special whiskey overshadowed the sweltering heat.  Eddie and Bruce Russell were pouring in the back of Sylvain’s courtyard.  I went for the new Wild Turkey Revival and Russell’s Reserve 2002.

Wild Turkey Revival is finished in sherry casks and proved to be a rich, dry-fruit laced expression of the bourbon.  Russell’s Reserve 2002 is as special as the Russell’s Reserve 1998 release a few years ago – a potent blast of classic Wild Turkey flavor.

This is where I also ran into the inimitable Fred Minnick and Beam Suntory’s Adam Harris.  It was also my face-to-face introduction to WhiskyCast’s Mark Gillespie.  I hope to see them in NOLA next March at New Orleans Bourbon Festival.

Rounding out my Friday night was a Brenne Whisky dinner with the wonderfully welcoming Allison Parc, founder of the French single malt brand.  The intimate, friendly group of seven in attendance experienced a rollicking good conversation over the maritime delicacies of Pêche Restaurant.

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Saturday saw my first and only Tales seminar this year – Irish Whiskey: What’s in Your Warehouse.  It was moderated by Tullamore D.E.W. Ambassador Tim Herlihy and featured Teeling Whiskey’s Robert Caldwell, Walsh Whiskey Distillery’s Stuart Caffrey, Kilbeggan’s Michael Egan, and Midleton’s Jessamine McLellan.  In addition to learning about the category (did you know Irish whiskey can be aged in any type of wood?), we got to taste some one-of-a-kind whiskies straight from the warehouses.  Here’s what we tried, with my original notes (non-edited)

Teeling Whiskey – Plantation Rum collaboration.Finished in rum casks for about a year.Lots of malt, green banana, pineapple, other fresh tropical fruit and a touch of spice.46% abv

Walsh Whiskey Distillery – Writer’s Tears Copper Pot Deau XO Cognac 7-month  finish. Honeyed fruit, pot still character, soft cognac character on the backend.

Tullamore D.E.W. – Single Malt.No release planned yet – still maturing.Malty.Vibrant.Rich.Warm finish.Could be very interesting once released.

Tullamore D.E.W. #2  – “when things go wrong”.  Stout finish. Funky off note on nose.Overpowers whisky character.

Kilbeggan – Single Malt. – 7-yo in bourbon barrels.Bright citrus, malty, grapefruit,57(ish)% abv.

Midleton – single pot still trifecta. Component whiskies of upcoming release (Red Spot?)

  1. First-fill Bourbon cask. Lots of vanilla and floral, banana, toffee.Some spice.57.5% abv. Went into barrel in 2002.
  2. First fill Marsala Cask – slightly burnt; sweeter and savory palate; dried fruits; bitter, dry finish (American oak seasoned for two years) 58.3% (19yo)
  3. Oloroso sherry European oak seasoned for 2 years. Went into Cask in 2001 (17 yr). Beautiful, dark fruits.Large dark, dry sherry notes

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Right after the outstanding seminar, Tim Herlihy and I talked about the explosion of the Irish whiskey category.  As long as quality standards hold up among new and planned distilleries, the continued boom will be an exciting time.  That’s especially true as it will allow more and more experiments in the category.  We know experiments are hit or miss, but when distillers and blenders strike gold, it just means more interesting whiskey for us.

Finally, my Tales adventure came to a fitting end when whisky author and host of The Whisky Topic podcast Mark Bylok swung by the house to interview me for the podcast.  I recounted my “whiskey journey” with a tasting of four delicious whiskies.

All in all, a very laid back Tales for me this year.  Don’t conflate laid back with non-eventful.  The folks I had the pleasure of talking whisk(e)y with shared lots of great stories, information, and a most welcome enthusiasm for the spirit.  I’d like to thank everyone who took the time to chat with me, as well as the folks behind-the-scenes who worked to schedule everything.  I look forward to next year.

By the way, keep an eye out in the near future for full reviews of the whiskies mentioned above.