how to take advantage of the misfortunes.
In January 2010, under the pressure of a large amount of snow several Glenfiddich’s warehouses collapsed. With this misfortune Glenfiddich’s Malt Master Brian Kinsman took advantage and using distillates located in the damaged warehouses created Glenfiddich Snow Phoenix. The composition of this single malt is made of distilates matured in Oloroso sherry casks and Bourbon barreles. In this case, the distillery refrained from chill filtration and bottled it at 47.6% ABV. The age is not specified. This story shows how misfortune can be used for marketing success. Glenfiddich Snow Phoenix was sold very quickly.
N: beautiful, oranges, mandarins, clementines, peaches, vanilla, a little sourness, very fruity – ripe fruits, delicate scraps of wood, water only weakens the smell, so do not add it,
S: very fruity – ripe fruits, including apples and pears, then a little spicy and warming, next a little oaky, oak and wood intensify after the addition of water, quite a lot of bitterness, further sweet with honey, after addition of water dark chocolate appears,
F: medium long, quite oaky with a little of fruits.
The smell is very nice, the taste in my opinion is a little too woody. There is a significant disproportion of taste and smell. Water supports the taste, but it weakens the smell, so you need to be carefull when dosing it.
I have tasted Glenfiddich Snow Phoenix some time ago in the Dom Whisky in Warsaw, later I had the opportunity to taste it during the dinner with Brian Kinsman in Dufftown.