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Glenfarclas 21 Year KWM Cask Strength

Glenfarclas 21 Year KWM Cask Strength

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SOLD OUT, BUT HAVE YOU SEEN OUR GLENFARCLAS 25 YEAR FERG IN HOMAGE TO GEORGE GRANT!

Bottled at 53.5% this cask strength 21 year old Glenfarclas has been bottled exclusively for Kensington Wine Market. The back label says it is bottled for "The Scotch Guy's 15th Anniversary at KWM!" but we are actually launching it on his 16th Anniversary, November 25, 2019. This is not a single cask, a Glenfarclas Family Cask of this age would cost at least twice as much as this, but it is a bespoke exclusive, especially the label. See below. The whisky is 75% sold in just a month!

The Story Behind the Bottling

This exciting new whisky requires a bit of explaining… When we did the label for our first Glenfarclas 15 Year Cask Strength, it became apparent to me that we could have some fun with the label. We didn’t have time for anything bespoke on that occasion, but after the Glenfarclas label below was brought to my attention I was inspired. In short, a gentleman was visiting Glenfarclas, and somehow ended up driving his Ford rental car in to the Spey. I am not entirely sure how or where that is possible, but he had a special label commissioned to commemorate the incident. They had to say Ferd, and not Ford, out of a precaution for avoiding litigation.

I like to strike a balance between relaxed and professional when I’m touring around Scotland visiting distilleries. I usually wear a dress shirt and shorts, often with flip flops. A man likes to be comfortable. A couple of year back during Feis Isle, I decided to make an impromptu visit to Bowmore, while everyone else was elsewhere on the island. It was my first in a few years. As I entered the door, I was greeted: “Hello Mr. Ferguson. Welcone back to Bowmore!” I was completely taken aback, how did the woman know my name? So I asked and she answered: “Oh, you’re the nice gentleman from Canada who’s always walking around in shorts and a dress shirt.” Seems I have a bit of a reputation… And so, knowing that we could be a little more creative with our second cask strength bottling of Glenfarclas, I decided to have a little fun with the label, inspired by the Ferd in the Spey label, I’d like to introduce you to “Ferg in the Spey”!

As $180+gst it is exceptionally good value, and we are hoping it won’t last long!
 

 

700 ml
Region:Scotland > Speyside

Andrew's Tasting Note

Nose: round, rich and fruity; very nutty: beer nuts, maple coated walnuts and marcona almonds; soft leather, brandy infused chocolate and white fruit cake; loads of fruit: candied and citric; creamy, warm pie crust from the oven; perhaps some tart lemon merengue.

Palate: big, rich and very fruity with building earthy spices; loads of caramel, candied orange, orange peel and other candied fruits; still creamy with more buttery pie crust and tart fruit cake; the spices slowly build: fresh sliced ginger, as well as cardamom and cinnamon sticks; moves towards fennel and anise; very nutty too, loads of candied nuts and more oily marcona almonds.

Finish: long, drying, spicy and elegant; fading candied fruits and nuts with more buttery pie crust and soft leather.

Comment: another cracking cask strength Glenfarclas at an awesome price point; we can’t take any credit for the selection of this whisky; once again we put our faith in George and his team at Glenfarclas, and once again they have delivered; just in time for Christmas this bottle is oozing candied fruits, nuts and spices… how festive!

The following was written by Andrew Ferguson for Celtic Life in 2018:

Like most of the Scottish distilleries to open in the 18th and 19th centuries, Glenfarclas was a farm before becoming a distillery. Whisky-making requires both barley and a good supply of clean water, so it is not surprising that most of Scotland’s distilleries are found in rolling barley fields at the foot of the country’s wild mountains.

The connection between whisky and agriculture is vital; barley was an important feed stock for cattle, but it is very hard for them to digest it in its raw form. However, when it is malted, milled and mashed (to remove the sugars for fermentation into beer), what results is a slightly sweet, protein-rich cattle food. What farmers discovered over time, though, was that whisky making was far more profitable than farming or cattle rearing.

Although owner Robert Hay took out a license to distill at Glenfarclas in 1836, no one knows exactly when his farm started producing whisky. As with many distilleries at that time, the founding date does not always indicate when the facilities first started producing whisky, but rather when they were caught distilling illicitly and forced to apply for a license. One clue to the distillery’s origins is a watercolour painting from 1791, which still hangs in the location today. In the painting, the farm has a smokestack, vessels that look a lot like wormtubs (for condensation), and barrels strewn all over the yard. It also sits clearly at the foot of Ben Rinnes, the tallest mountain in the area. Most tellingly the words “Glenfarclass Disty” are scrawled in the bottom right hand corner.

The story of Glenfarclas starts to get interesting in 1865, when the distillery was acquired by the Grant family following the death of Robert Hay, for the sum of £511.90. For the next 152 years, six generations of the Grant family have run and managed the distillery. Curiously, since the purchase, all five of the chairmen have been named either John or George. The current chairman is John L.S. Grant, and his son - and successor - is named George. This unbroken chain of Johns and Georges may have run its course though, as George has two daughters, and to the best of my knowledge neither is named John or George. Glenfarclas is a stubbornly independent firm, and not without reason.

They were early partners with Pattison Elder & Co., a firm run by a pair of “reckless” and flashy brothers from Leith. Pattison Elder & Co. was the whisky industry’s ‘Enron’ of their day, building an empire on promises, lies, cheap credit, and IOUs. When they spectacularly collapsed in 1898 they took most of the industry with them, including - very nearly - the Glenfarclas Distillery. The Grants barely held on to their distillery, and it would take 15 years of hard work to recover their position. Thus, a “Spirit of Independence” was born.

The second half of the 20th century saw the distillery transition from producing whisky for blends to focusing on single malts. Glenfarclas pioneered the concept of Cask Strength whisky in 1968, with the release of their 105˚ Cask Strength which is bottled at 60 per cent (105˚ British proof). The whisky is still available today, and is created by marrying casks until they hit the magic number of 60 per cent abv. Most distilleries lose 1 to 2.5 per cent of their maturing whisky to evaporation each year - what we call “the angels' share.” Glenfarclas loses less, only 0.5 per cent, owing to both a local microclimate and a focus on the use of larger Sherry Butts for maturation. The distillery also fills its barrels at a higher proof than their peers, as it is not reliant on trading casks for blends at a standardized strength. As the fourth Grant to own Glenfarclas, the late George S. Grant was allegedly fond of saying, “we are not in the business of maturing water.”

Glenfarclas has a depth of maturing whisky stocks which is the envy of the entire Scotch whisky industry. They have released single casks under their “Family Cask” range for every year up to, and including, 1952. The company’s business plan has always been to lay down as much whisky as they can, even when times are tight. Business will eventually pick up again, and if there is no stock then there won’t be anything to sell.

Glenfarclas has survived 22 recessions, the Great Depression, and the Pattison Whisky Crash. They will also likely survive the day when someone other than a John or George takes the helm as chairman.

The distillery is located just off the A95, about 5 minutes’ drive from the town of Aberlour, in Scotland’s stunning Speyside region. The facility offers tours daily, including a ‘Five Decades’ tour for £100, which includes the tasting of a whisky from every decade between 1960 and the 2000s. If you can’t make it to Glenfarclas you should be able to find their whisky. The 105˚ Cask Strength is excellent value at $84. Try it neat before you add any water to it, as it is rich, fruity and spicy, though not rough. The 15 Year, $90, is their benchmark sherried whisky and flagship single malt. If you really want to treat yourself, find a bottle of the 40 Year - at $1,100 it might seem dear, but it is lovely, layered, very fruity, and great value for its vintage.

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