Although the youngest of the range, this has still spent 24 years in a refill butt.  The nose is highly concentrated, with freshly-sharpened pencils and black cherry. There’s also some tobacco and then an earthy, armagnac-esque pruniness. Water brings out a resinous element, supple leather, and fruit syrups, allowing it to retain complexity. The driest of the range with the most obvious grip; for lovers of big, sherried, malts. £225

Reviewed by: Dave Broom (Fall 2014)

Weighty and deep. Instantly seductive: vanilla pod, rich fruits, the smell of fur coats. A femme fatale of a malt. A base of crisp malt mixes with oak to give balance and structure. Water brings out apple leaf, even a little grassiness. The palate is broad and balanced, with real sweetness and a tongue-coating quality which softens to dried fruit, earthy density, with a whiff of smoke. Redolent with the aroma of a dunnage warehouse. A class act.

Reviewed by: Dave Broom (Fall 2015)

The oldest whisky ever bottled by Glenfarclas. Fortunately, Glenfarclas ages very nicely. This whisky proves my point. It is very complex, with notes of burnished leather, roasted nuts, fruit cake, toffee apples, sultana, damp peat, and sappy oak. A very soothing whisky, with the depth and maturity one hopes for in a whisky this old. Only 110 bottles produced and only 18 destined for the U.S.

Reviewed by: John Hansell (Spring 2006)

Amber in color and again some fresh fruitiness, this time mixed with a little cereal. The same dry grass you get on the 1981, but here there’s a nutty, biscuity edge above that meaty solidity. The palate shows slight oiliness and roasted red pepper, that changes into blackberry as it opens. Needs roughly the same amount of water to open fully, which also brings out chamois leather and then barley sugar sweets. Clean but rich — that’s Glenfarclas. (A U.S. exclusive.)

Reviewed by: Dave Broom (Summer 2012)

Unusually named—it refers to the price paid for the distillery—here is Glenfarclas in slightly lighter guise than usual. Fresh and clean at the start, with hints of sweet nut and soft cooked fruits; subtly sherried elements then begin to come through. The palate is balanced, with supple tannins and a dark depth to the mid-palate. Those sweet fruits in the nose continue all the way through. Refined and rather lovely. £85

Reviewed by: Dave Broom (Winter 2015)

Although from a refill, the mahogany color suggests a short previous use. Some nose burn, with a mature edge of leather and dark chocolate. Here’s Glenfarclas in a darker guise, with raisin and a savory aspect; think roast pheasant and walnuts, lamb and mint sauce. The palate is big, thick, and sweet with lots of extract, but also Turkish delight, sultana, and prune. While sherried, it’s not in any way overcooked; the tannins are balanced, the sweetness massive. £625

Reviewed by: Dave Broom (Fall 2014)

A refill sherry hoggie has given a classic walnut color, and indeed notes of that nut as well. Here’s Glenfarclas at its most dense, with savory, sun-dried tomato-like edges and sandalwood. The mouth is elegant with a little heat, the sherry giving roasted almond, sweet plump dried fruits, and dried flowers. Water brings out lightly gripping tannins (but, again, not aggressively) and good layering. Similar to the ’87. £285

Reviewed by: Dave Broom (Fall 2014)

This is a refill (or in 'Farclas terms, ‘plain’) hogshead, so there is less wood on show and more distillery. The nose is like a gentleman’s club at lunchtime: roasting meat, some pipe tobacco, polished wood, and the scent of a freshly-dug garden wafting through the windows. The palate shows slightly more fresh fruitiness (in line with the 1971 cask). There’s decent grip; think treacle this time. Fluxes and changes, which makes it all the more intriguing. £246

Reviewed by: Dave Broom (Summer 2012)

A refill hogshead this time, which when combined with its (relative) youth throws the distillery character into even greater focus. Positively light to start with, a green edge to the dry grass seen in the 1970s and more of the fruity notes hinted at in the 1982. All the time, though, it is anchored by meaty earthiness and that distinctive burnt note. The finish is a little short, but all in all a very appetizing example. £250

Reviewed by: Dave Broom (Summer 2012)

This comes from a refill butt and has a light, paler color. The lack of huge oak interaction has given an amazing freshness; think of freshly-applied plaster, syrup, hot green bracken, a touch of nuttiness. It takes water well, allowing pure, soft fruits to come through, and it is these which become almost syrup-like in the mouth, while never losing Glenfarclas’ central depth and roasty richness in the center. £865

Reviewed by: Dave Broom (Fall 2014)

A sherry butt this time, which has allowed the whisky a little more space to breathe. Although as concentrated as you'd expect here, we can see more fragrance emerging and a big-boned elegance is on show — think Margaret Dumont. I pick up some rose hip syrup, dried apple, Armagnac/prune, and a licorice note, as seen on the ’62; while on the palate, a good balance of rich chocolatey sweetness to offset the tannins. Big but balanced. £512

Reviewed by: Dave Broom (Summer 2012)

The color is light gold, the nose is very sweet and delicate, with a floral aspect that’s not always immediately apparent in Glenfarclas. This is from a fourth-fill hogshead, which provides creaminess, toffee, a little hint of orchid, burnt cream, and grilled peach. Sweetly delicious. The palate is akin to bread-and-butter pudding, with that creaminess continuing. All very summery and ‘up.’ Quite different, but appealing. £350

Reviewed by: Dave Broom (Fall 2014)

Delicate, with some jasmine, lily of the valley, and even, with time, the rich aldehydes of Chanel No.5. This heaviness gives a butterscotch-like quality when water’s added, alongside apple. The palate is thicker than the light color suggests—it’s from a fourth-fill hogshead—with overripe pear and white chocolate; with water, becomes scented with an added touch of marzipan and chestnut puree. One for a thoughtful afternoon’s contemplation. £760

Reviewed by: Dave Broom (Fall 2014)

When I toured Glenfarclas in May 2008, George Grant told me that, while it is usually not their policy to stray from aging their whisky in sherry and bourbon oak casks, they have done some experimenting. One of these experiments, aged entirely in a port cask, has finally been bottled. The nice thing about Glenfarclas is that it is a rich spirit and can stand up to a good dose of port wine (or sherry for that matter). The port notes are lush, with ripe fruit (plum, red grape skin, caramelized apricot, prune) and dates complementing the whisky’s malty, maple syrup foundation. The 27 years also impart a good dose of polished oak for balance. Not as complex as other Glenfarclas whiskies of this age, but this is certainly a solid, enjoyable change of pace for Glenfarclas. (A Park Avenue Liquor exclusive.)

Reviewed by: John Hansell (Summer 2009)

Brimming with distillery character. Gentle malty notes come through initially, accompanied by apple core and classic ‘Farclas weight. The alcohol, though high, is not obtrusive. In time there’s some orange marmalade, and this bittersweet element helps to add another layer of complexity. Water brings out toffeed depth. Even neat it isn’t too hot, showing heft rather than bludgeoning power. In time there’s black cherry, chocolate, and a hint of smoke. Highly recommended.

Reviewed by: Dave Broom (Fall 2015)

In style, this is closest to the 1978 in its levels of sweetness. Here, though, there is added key lime pie, juicy white peaches, and whipped cream alongside that deep Glenfarclas roasted ‘polished brass’ note. The medium-weight palate is pure and sweet with light orchard fruits. The most freshly acidic of the selection, with a hint of flowers on the very end. £430

Reviewed by: Dave Broom (Fall 2014)

More of a reddish hue, but as equally robust as the 1961 (see below). Some baked characters alongside dried cherry and barberry, which shift toward balsamic-like concentration. Hint of black pudding (blood sausage) and bitter chocolate. The palate is tight and tannic, with a hint of smoke and cooked dried fruits. Water loosens the tannic grip, allowing licorice to show. (U.S. exclusive.)

Reviewed by: Dave Broom (Summer 2012)

This is coming from a first fill sherry hogshead, so there’s little surprise that the color is as dark as pitch. This is Glenfarclas at its most concentrated; less about dried fruit and more about highly-roasted espresso with a glass of ancient Marsala on the side. The palate shows firm grip moving into astringency. Too much cask for me, but if this is what rocks your boat, go for it! £840

Reviewed by: Dave Broom (Summer 2012)