Glenfarclas 1965 "Speyside's Finest Distillery" DL Platinum
Added on Monday, Dec 12, 2011 at 12:05 AM
  Bottler: Douglas Laing
  Age: 45 yrs Type: Scotch
  Vintage: 1965 Subtype: Single Malt
  ABV: 52.70 % Region: Speyside
  Price: N/A Availability: Collectors Only

Douglas Laing's Old & Rare Platinum          Original price around $350

Distilled October 1965       Bottled November 2010       Sherry Hogshead       212 Bottles

Member Ratings and Notes
Adam
 

Yep, that's the kinda nose I like. Exactly what I want to smell when looking at a darkly-sherried whisky. Huge sherry scents, most fruits ever dried in the history of drying fruits. Leather, bubblegum, and some milk chocolate.

 

What a palate. Just a classic, massive Speyside sherry bomb. And quite lively for its age (aided by the ABV I suppose). Who wouldn't love this? Gets varnishy in the finish, if you can imagine what varnish might taste like (but undoubtedly doesn't). Tannins are controlled.

 

A delicious if expected (or perhaps hoped for) senior sherry monster.

 
Sku
 
Nose:  Deep, dark sherry with some seet bourbony notes as well.
Palate:  Lots of sherry with some peppery notes that put a nice spice on it. 
Finish:  What finish?

A big old Glenfarclas sherry bomb with some interesting spicy notes. 
Fuji
 

N: Syrupy, brown sugar, molasses, resin and grassy

P: Deep dark sherry, raisins, prunes and black grapes

F: Dark chocolate covered cherrries

 
Andy
 

n: Northern pine forest of Dagobah.
P:  Sherry and spice armageddon.  Too much flashes out into funk in the finish.  B+/A-

 
Chris
 

N: Deep rich wood, Ron Burgundy's library (i.e. mahogany and leather bound books).  Teak wood on a boat.

P: Holy cow this is sherried, total BOMB.  Very rich.

F: Bit of eggnog, powdered sugar balls, and lots of chocolate.  Lingering ice cream with chocolate syrup.  Immensely drinkable.

 
Kevin
 

N: Smores. Really sweet & sherried. Love it. 

P: More smores. Sulpher blasts through after a short moment - hot.

F: Hot sweet cherries, enjoyable. 

 

Really great. Lots going on.  

 
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