My whisky journey has been going on for about 13 years now. I have been down that whisky evangelist, whisky reviewer path of high ABV, non-colored, non-chill-filtered, simple packaging, informative labeling before. It leads to a small suburban neighborhood with similar-minded folks, with exquisite oak sticks stuck up their bum holes, trying not to get drunk off a single pour of shit that’s like 62% alcohol by talking about their experience. I am done with that. Glenfiddich Grand Cru 23-year-old checks all of my new boxes: - It is at the bare minimum 40% ABV - It very likely has artificial coloring - It is very likely chill-filtered - It comes in a fancy box, with a rotating pedestal, a baroque two-step bottle release mechanism, and a gorgeous, heavy, black bottle that would make Macallan jealous. You are absolutely paying a premium for this presentation. Removing the tongue from my cheek, there is nothing wrong with this presentation. Normal people enjoy this kind of stuff. And the whisky lover in me who now simply enjoys great tasting and unique spirits, also enjoys this. If you are a whisky traditionalist, this whisky is not for you. On the whisky flavor wheel, this is missing entire spokes. It is more like a flavor triangle, like the shape of Glenfiddich bottles. The Grand Cru 23-year-old is intensely fruity, somewhat floral, and a little earthy and chalky. That’s it. You literally get a sparkling white wine or, of course, champagne crossover into a 40% ABV spirit that, to the champagne connoisseur, will be intense; but, to the whisky connoisseur, will be juice. But, as such, this is utterly unique and, in its own way, beautiful. There is no saltiness, no smokiness, no maltiness, no spiciness at all in this whisky. Fuck that Scottish shit. I remember bringing this to a Christmas party last year and people who were beer drinkers, people who were wine drinkers, people who were sure that they hated Scotch, all loved this whisky. And I loved this whisky among good company; and I love this whisky on occasion without company. It serves me well when I am looking for a champagne experience in a WHISKY that I can re-cork and put away to enjoy again months later. I don’t need that raw, hard, full cask strength experience all the time. You can’t be thug life all the time. I have enjoyed this whisky so much that I searched for a similar fragrance for my bathroom and landed on a reed diffuser from Jo Malone called “Pear and Freesia.” Freesia is a type of iris. This Grand Cru 23-year-old is at its best on the nose. It is a blast of apples, pears, white grapes, and strawberries. The floral notes are inseparable from the fruity notes as this is reminiscent of fruity-smelling flowers (like freesia). The palate is on the lighter side, and the finish is short, but both are pleasant enough, and the champagne influence is unambiguous and makes this whisky unique, because what other whisky tastes like a high-end champagne? This bottle is slightly north of $300. Like all whiskies that I take the time to review now, it is worth it. For my alternative recommendations, I am looking for whiskies that are all about an intense fruitiness with mass appeal. Easier to get alternative: Compass Box Orchard House ($50). Bigtime apples and pears you will get. But, also, there are definitely young malts that add cereal notes, and, being young and at 46%, this one definitely bites harder than the Glenfiddich. Harder to get alternative: Johnnie Walker Blue Label Ghost and Rare Pittyvaich ($400 and hard to find). Same intense and rich pear and flower notes as this Glenfiddich, but also much more satisfying for traditional whisky connoisseurs due to the addition of maltiness and smokiness.