Glenfiddich-1956 (2) As above lot. Level: into neck and mid shoulder 2 bottles
10-15 (EST) Years Old Speyside Malt @ Nat. Strength
Appearance: Deep ochre, crimson lights; cream sherry. Coats the glass. Good beading. European ex-sherry cask.
Aroma 1): Black coffee and Madeira on the hands. Considerable prickle still very vibrant. Flat nose to start, then Christmas cake, with a dry candied angelica and green (unripe) hazelnuts. Linseed oil and hard toffee. Dry overall.
Aroma 2): A little water introduces sanded-oak and freshens the fruit elements, otherwise similar. In the development, the Friar's Balsam note (mentioned below) grows, with added dried fruits (including dates).
Taste 1): Friars Balsam (an old-fashioned medicine for colds); drinks well at natural strength, like old Cognac, but drier.
Taste 2): With water, the texture becomes more viscous; mouth drying but not overly tannic. A light sweetness; moist Christmas cake. A long finish, with cherry-flavoured boiled sweets in the aftertaste. More Friar's Balsam in the development, with dried fruits (including dates).
Comment: This has clearly spent a few years in an ex-solera sherry butt judged by colour, beading and nose-feel - but the aromatic and taste profile is still fresh, and the strength is still relatively high, I guess around 58%Vol. So I would age it at 10 15 years.
"This is a superb example of what Glenfiddich was like in the 1950s very much heavier and richer than today. The fresh sherry cask has imparted layers of dried fruit/Christmas cake and medicinal (Friars Balsam) flavour".