Glenfarclas tasting night at The Oak Barrel, Sydney, 4 July 2019. Whisky #3 Nose: A bouquet of rich, sweet aromas – brown sugar, musky cherries, raisins, candied orange peel, sherry and light buttery caramel. There are also darker notes of dried fruit and nuts that prevent the nose from seeming overly perfumed, despite a quite hefty vanilla fragrance. It’s an alluring nose that treads a fine line between being voluptuous and overblown. There is a faint smoky note on the dry glass but it’s not peat-reek. Palate: Sweet malt and spice arrival that gives way to a development redolent of red berries and stewed fruits, roasted chestnuts, milk chocolate and aromatic baking spices (cinnamon, nutmeg and caraway). The texture is warm, rounded and supple with a satisfying creaminess. There is also a striking marzipan presence, the nuttiness of which is balanced by a mature but sprightly oak note that gives structure and dignity to what would otherwise be an over-sweet palate. Finish: Medium/long. Soothing chocolate malted milk and a sweet earthy aftertaste with a hint of tannin. The 17 year old has some foundation similarities to the 15, the texture being similarly chewy and mouth-coating, however this is an altogether softer and more fragrant dram. It recalls some facets of the 12 year old, which is also quite fragrant, but the nose here is richer and heavier – in comparison the nose of the 12 year old can seem a little candyish. This expression was originally introduced in Japan in a bid to combat grey-market imports of 15 year old Glenfarclas. It proved to be extremely popular, which is not unusual as it's soft, perfume-like fragrance is reminiscent of mizunara cask maturation. It was later distributed more widely, becoming part of the core range for most markets. “Very Good” : 85/100 (4 stars)