the word whiskey in its original form
means water of life hi I’m Rebecca
breathing and welcome to watchmojo.com
and today we’re speaking with a
Glenfiddich brand ambassador Ian Miller
about their 50 year old vintage and a
few of their other popular whiskies so
tell us about big Glenfiddich 50
well obviously was made a long long time
ago we’ve got two whiskies from two
different tasks two different years so
on an American note but which was filled
in 1955 an American oak hog set which
was filled in 1957 American oak is is
great because it presents of whiskey
very much in a naked flavour it doesn’t
overwhelm it and it kind of looks after
it as well so you’ve got a guess because
it’s that age you get a lot of lovely
delicate floral fruity fragrance or
light grass he knows it’s an absolute
joy to have up on your palate and it’s
always something clearly that you can
only access I guess you’ve got a lot of
money or someone who has a lot of money
that’s a good friend what makes it
unique and what would you say weeds to
it’s relatively hefty price tag because
it’s a 50 year old with very little left
in the cask at the end of maturation
because we lose a lot during the
maturation process so there’s very
little left and clear that there’s not
too many casks or 50 year old even at
our distillery so it is kind of unique
it’s very exclusive and that exclusivity
had driven up by the fact there was only
50 available for there for the world and
every year what is it worth
twenty-six thousand two hundred and
sixty two dollars and 73 cents and it’s
worth every cent what would you say is
the best way to serve it certainly in a
secure premise but for a kickoff with
someone who knows a little bit about
whiskey obviously you want to drink it
with good friends you want to you want
to make sure you’ve got really good
glasses for it you want to make sure is
presented at the right temperature room
temperature were 15 16 degrees
make sure your glasses are kind of
warmed up as well and and I mean I’m not
an advocate of drinking whiskey neat but
whiskeys above 21 you really should not
tamper down with water or ice so I
prefer whiskey in this naked state when
it’s 18 and
okay so we’re obviously not gonna be
tasting any of the 50 but what have we
got here well we get some 1518 and I
have also a special vintage in 1974 it’s
an excellent whiskey but what I want to
do is warm your palate up first should
never take a really great whiskey and
just kind of stray off the part always
acclimatize your palate first by
drinking something else so we’re gonna
try our 15 it’s my daily whiskey I like
this one because it’s not expensive but
it ticks all the boxes in terms of the
kind of flavours I’m looking for so this
is a nice thing glass what I want you to
do is to put it into your hand and warm
the whiskey up by warming it up you can
expand the aromas and also the flavors
and you get just so much more enjoyment
I have the whiskey itself so I enjoy
this one without water and with their
ice but you can add water you can add
ice what we see is the land or else when
it comes to drinking malt whisky if we
said tomorrow you got a big whiskey neat
we would lose about 50 percent of all
malt whiskey drinkers if we said
tomorrow that you couldn’t put ice in
your whiskey we lose about 50 percent or
more whiskey drinkers so I’m saying to
them is warming up get up to room
temperature them will soften down a
whisky you will get more flavor more
slouchy soft your bait there’s a little
buzz on the tongue but that’s not too
bad you can live with that
as it gets warmer it gets softer easier
less buzz are you also expand and
continue to expand the flavors on the
aromas
so temperature does have a big part to
play in the enjoyment of a malt whiskey
well what happens if you put ice in when
I ‘days all those flavors will come
right down but but sometimes whiskey is
quite a tough test for the younger
pallets so that adding ice is a good
option for me because it makes it
palatable for the younger palate so now
we’re getting on to the 1974 vintage
1974 this was selected by all the brand
ambassadors buck in May 2011 every year
we have a two-week conference but we
bring in a bar go to a training program
and this year we use that as an
opportunity to use them as the selection
panel for this year’s vintage and they
chose this 1974 out of three selected
flavors this was the one that they like
the most so this is all American oak
matured and a good thing about American
oak is it does help to showcase better
The Naked flavor of a distillery
European oak which will have a tertiary
can sometimes overwhelm a whiskey to the
point where it can’t really taste the
true naked flavor of the dessous itself
just warm it up it’s kind of feels kind
of chilled so this is $1,000 a bottle a
good help
it’s much stronger you feel that fruity
floral flavors cascading across the
pilot light now let us sweetness in
there like caramels
brown sugars but a lot of fruit and some
of it tropical tropical fruit like I was
like like melon some that you know that
red melon you get oranges citrus orange
37 years that’s produced something kind
of unique that you would never get at
the younger age thank you very much
means water of life hi I’m Rebecca
breathing and welcome to watchmojo.com
and today we’re speaking with a
Glenfiddich brand ambassador Ian Miller
about their 50 year old vintage and a
few of their other popular whiskies so
tell us about big Glenfiddich 50
well obviously was made a long long time
ago we’ve got two whiskies from two
different tasks two different years so
on an American note but which was filled
in 1955 an American oak hog set which
was filled in 1957 American oak is is
great because it presents of whiskey
very much in a naked flavour it doesn’t
overwhelm it and it kind of looks after
it as well so you’ve got a guess because
it’s that age you get a lot of lovely
delicate floral fruity fragrance or
light grass he knows it’s an absolute
joy to have up on your palate and it’s
always something clearly that you can
only access I guess you’ve got a lot of
money or someone who has a lot of money
that’s a good friend what makes it
unique and what would you say weeds to
it’s relatively hefty price tag because
it’s a 50 year old with very little left
in the cask at the end of maturation
because we lose a lot during the
maturation process so there’s very
little left and clear that there’s not
too many casks or 50 year old even at
our distillery so it is kind of unique
it’s very exclusive and that exclusivity
had driven up by the fact there was only
50 available for there for the world and
every year what is it worth
twenty-six thousand two hundred and
sixty two dollars and 73 cents and it’s
worth every cent what would you say is
the best way to serve it certainly in a
secure premise but for a kickoff with
someone who knows a little bit about
whiskey obviously you want to drink it
with good friends you want to you want
to make sure you’ve got really good
glasses for it you want to make sure is
presented at the right temperature room
temperature were 15 16 degrees
make sure your glasses are kind of
warmed up as well and and I mean I’m not
an advocate of drinking whiskey neat but
whiskeys above 21 you really should not
tamper down with water or ice so I
prefer whiskey in this naked state when
it’s 18 and
okay so we’re obviously not gonna be
tasting any of the 50 but what have we
got here well we get some 1518 and I
have also a special vintage in 1974 it’s
an excellent whiskey but what I want to
do is warm your palate up first should
never take a really great whiskey and
just kind of stray off the part always
acclimatize your palate first by
drinking something else so we’re gonna
try our 15 it’s my daily whiskey I like
this one because it’s not expensive but
it ticks all the boxes in terms of the
kind of flavours I’m looking for so this
is a nice thing glass what I want you to
do is to put it into your hand and warm
the whiskey up by warming it up you can
expand the aromas and also the flavors
and you get just so much more enjoyment
I have the whiskey itself so I enjoy
this one without water and with their
ice but you can add water you can add
ice what we see is the land or else when
it comes to drinking malt whisky if we
said tomorrow you got a big whiskey neat
we would lose about 50 percent of all
malt whiskey drinkers if we said
tomorrow that you couldn’t put ice in
your whiskey we lose about 50 percent or
more whiskey drinkers so I’m saying to
them is warming up get up to room
temperature them will soften down a
whisky you will get more flavor more
slouchy soft your bait there’s a little
buzz on the tongue but that’s not too
bad you can live with that
as it gets warmer it gets softer easier
less buzz are you also expand and
continue to expand the flavors on the
aromas
so temperature does have a big part to
play in the enjoyment of a malt whiskey
well what happens if you put ice in when
I ‘days all those flavors will come
right down but but sometimes whiskey is
quite a tough test for the younger
pallets so that adding ice is a good
option for me because it makes it
palatable for the younger palate so now
we’re getting on to the 1974 vintage
1974 this was selected by all the brand
ambassadors buck in May 2011 every year
we have a two-week conference but we
bring in a bar go to a training program
and this year we use that as an
opportunity to use them as the selection
panel for this year’s vintage and they
chose this 1974 out of three selected
flavors this was the one that they like
the most so this is all American oak
matured and a good thing about American
oak is it does help to showcase better
The Naked flavor of a distillery
European oak which will have a tertiary
can sometimes overwhelm a whiskey to the
point where it can’t really taste the
true naked flavor of the dessous itself
just warm it up it’s kind of feels kind
of chilled so this is $1,000 a bottle a
good help
it’s much stronger you feel that fruity
floral flavors cascading across the
pilot light now let us sweetness in
there like caramels
brown sugars but a lot of fruit and some
of it tropical tropical fruit like I was
like like melon some that you know that
red melon you get oranges citrus orange
37 years that’s produced something kind
of unique that you would never get at
the younger age thank you very much
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