I REALLY LOVE those "Distillery visits" (and detailed / unscripted explanations) Ben makes. Original quality material not found anywhere else. Such great value. Keep it up! Cheers!
This video is lovely! Really great to see behind the scenes like this. If you enjoy videos like this there's another channel that has also been to a few distilleries here and there, might tide you over while the Whisky.com team work on their next distillery visit! ru-vid.com/group/PLqCDQZJjrhJ9Kpcsqt6jHeS3Oq3p3WcBS
Great to see Glenfarclas here in a very detailed video! All the production stages are covered in the distillery followed by a look at one of the warehouses to watch the whisky sleeping. Very nice tasting in a plush tasting room and a relaxed chat to polish things off. These longer documentary style videos are a great way for people who can't get to Scotland to experience a distillery visit, see the equipment and get a real idea of what a dunnage warehouse is. Well done, Ben! Keep up the good work. Cheers!
If someone has not been to Glenfarclas, your great video is going to get a lot of people wanting to visit them. A magnificent distillery in a beautiful part of the world.
She was so honest! No nonsense comments from her, for example about the 40% of the 10 yo. I like it! Have been a fan of Glenfarclas for this very reason
Very good job on the Video. Cheers to you and the nice lady. Enjoyed watching this video with a dram of the amber nectar....I feel sorry for all the people who don't appreciate the pleasure of enjoying a small glass of whisky on a regular basis.
@@andrewsiegel5527 - very random but i'll keep an eye out for it. It looks like a relatively new distillery so I wonder how long it will take them to start shipping to Canada.
Idky but i just thought to ask it i guess because they are up there in my favorites. Glenfarclas and town branch. Speaking of Scotch glengrant is wonderful also... love that smell
Yes the glengrant twelve is a must have. Super fruity on the nose with granny smith apple. I cant say too much but im excited for you to try one of my favorites
I drink whisky with water, too. I started without, but i prefer with every time. There are whiskys, that really ask for it. For example Lagavulin 16. Without water its a 4/10 for me, but with water its a 8/10!
That's interesting, during the interview, when she mentioned that the 10 year, 15 year and 21 year are primarily sold in Europe, and the 12 & 17 years are primarily what we get in the states, because my local Total Wine (alcohol "superstore" in the US) only has the 12 year, which I bought, and the 17 year, which I'll try next. I think I'd really love the 10 year, if I were to find it here - being a bit of a lightweight:). UPDATE: bought the 17 year today, and it's my new favorite scotch. The 12 year is very good, but just skip it and get the 17 year, which is outstanding. Some might complain that the 43% ABV should be 46% for a 17 year, but at 43% it's perfect for me.
What's with the red doors on all of the buildings? (very Feng Shui:). I just discovered Glenfarclas, as one of the few scotch distilleries that add NO caramel color. I've only tasted the 12 Year so far, but I think it's my new favorite - over Gendronach, Macallan and Glenglassaugh (the 3 other no-color-added brands I know of).
I appreciate her openness when it comes to ABV & taxes, but it's still no excuse for a distillery with the reputation of Glenfarclas to be bottling at the bar minimum strength; and I for one tend to steer clear of minimum strength whisky. How is it that companies like Deanston or Tomatin don't seem to have an issue with bottling their entry-level offerings above minimum strength?
