Glenfiddich 15 Review

Glenfiddich 15 is a single malt scotch whisky. The nose is mild sherry with notes of golden raisins, sulphur, banana, and dried apricot. The flavour reminds a little of Macallan Gold Dalwhinnie # 15. It's certainly not a sherry bomb.

In 1886 William Grant, with the help of his nine children and a single stonemason, began the construction of the Glenfiddich Distillery in the Scottish region of Speyside. After years of hard work, the first drop of whisky fell into the distillates on Christmas Day 1887. To this day, Williams' passion, determination, and pioneering spirit continue to guide the distillery.

 

That's miles ahead of Glenfiddich 12 in terms of craftsmanship and general drinkability. Diluted to 4.0%, it does not require much water, but a few drops awaken the fresh green banana notes in the nose and make the palate a little sweeter.

 

Simply put, fill a bottle with 1 ounce of whiskey from 25 different bottles. If you want to add an ounce of whisky to what you already have, you would have to lose an ounce because the contents of each bottle are constantly changing and evolving.

The substantial, chewy character of this whisky, coupled with butter and honey, extends across the palate. There is a persistent, satisfying scar on the grass that maintains a permanent hold. The finish is bitter but soft and buttery on the nose. Mixed peppercorns, salt, and caramel play into the sweet and salty character of the finish.

 

On the palate there is a pinch of blood orange, but it is sweet and spicy at the same time – pepper, a hint of vanilla, and a hint of charred olive oil. The oiliness doesn't last long, but the overall buttery texture of the drink takes it away.

 

Moreover, on the palate there is a great vanilla kick with hints of bitter oak, apple, cinnamon, nutmeg, honey, caramel, and a hint of cocoa growing on the palate. The finish is small and non-existent, with a ghostly apple left behind along with caramel, hints of citrus, and cocoa. It’s a delicious flavor, but it feels thin in the mouth because of the 40% ABV. That being said, for a few minutes it is a ghost finish, and when you have finished your sip, you will still have the apple in your mouth.

 

It's not a bad little whisky, and I'd say runs about 100% Dan Murphy's. Serious whisky freaks will get past it, people who like a common single barrel or a barrel of starch, enemies who are looking for an easy-to-drink whisky with a bit of complexity, but it's not bad when it comes to whiskies.

 

It is an interesting and pleasant sip. The finish is light and cool with notes of tobacco and pepper. Although I do not think it is overly complex or subtle, I do think it possesses a certain sophistication. For a first-season whisky newcomer, it's a must in my collection.

 

Two of Glenfiddich 15 Year Old edition’s essential ingredients, malted barley and soft, clear water, are brought to the mash house. Malted barley is ground to pulp and coarse flour, mixed with heated, pure Robbie Dhu spring water from nearby Conval Hill and poured into a giant mash tub. A rotating set of mash knives lifts and sieves the mash to ensure good sugar drainage.

 

The distiller performs a delicate operation to supervise the distillation, as mistakes can ruin the taste of whisky. The fine middle cut, the heart of the distillation, remains intact throughout the ripening process. The dead man catches it with a flick of the wrist, and a new batch of Glenfiddich is born.

 

It is by no means indispensable, but it is worth thinking about. We are not looking for a symphony of flavours, but rather for a concert that stirs the whisky soul. We must not forget that blends are the backbone of the industry and that high-priced single malts dominate supermarkets and other retailers. Those who rely on blended whiskies for this purpose often do so at a lower price than Glenfiddich. This is an additional disservice to the majority of the market, and Glenfidich 15 meets their requirements.

 

The venture paid off, and eleven years later sixteen new still images were installed to meet the demand. The range is large and includes several vintages from 2002 to 1937 in 61 bottles. All are highly recommended and Glenfiddich costs around £10,000.

In 1898, Glenfiddich had its own brush with the Pattison crisis. At the time, Pattison was its biggest customer as it bought its single malts en masse to use in its blends.

After Pattison filed for bankruptcy, the Grant family decided to mix its own whisky. Standfast became one of its most important mixtures and became a business success.

Glenfiddich was the first Scottish distillery to export and market its whisky as single malt, calling it "straight malt" or "pure malt," to convey the message that the bottle came from the distillery and contained all the malts. Glenfiddiches were the first distilleries to pack their whiskies in bottles, tubes, and gift boxes. In 1963, drinkers could enjoy a Scotch whisky as if it were a mixture of single malts filling their glasses. At that time, the term "single malt" gained in importance. That's why we call it Single Malt Scotch.

 

After ten successive warehouse masters observed the slow maturation of the barrels, malt master David Stewart declared that they were ready for bottling. The distilleries built the Solera vats in 1997. After 64 years, 61% of bottled spirits remain in barrels.

 

The history of Glenfiddich whisky is almost as important as the whisky itself, because drinking is about both the taste and the aura of sophistication. The delicacy and the care that go into the distillation are, after all, what provides Glenfiddich 15 with its rich taste. The history of the drink and the distillery help inform amateur whisky taster about the process of preparing the drink. For anyone looking to drink whisky on the mid-to-upper price range, I highly recommend Glenfiddich 15.