Price: £50.00 (£45.00 for W Club Members)
ABV: 47%Chill Filtered: No
Natural Colour: No
Supplier: The Whisky Shop
Description: Project XX ("twenty") is the result of one of the most ambitious malt experiments undertaken by Glenfiddich. Bringing together 20 whisky experts from 16 countries around the world, Project XX is a combination of each expert's selected cask from the Glenfiddich warehouse, carefully married together in a small batch vatting by Malt Master, Brian Kinsman.
General Comments: The Project XX offers good quality for the RRP. It is clearly the superior of the whisky's from the Glenfiddich Experimental Series in both bottling and style; the Project XX is bottled at 47% and is unchillfiltered, which means that we get tho enjoy the whole whisky, rather than just some of it like the 43% chill filtered IPA Cask Finish. These twenty casks have been married well to produce a subtle and entertaining sherry influenced whisky. The Project XX is also simply much more of my style of whisky; if I wanted hops then I'd frankly drink a good beer; maybe even an IPA. That doesn't make the IPA Cask Finish a bad whisky; it's actually a success in terms of what they were clearly trying to produce, but the Project XX with it's increased ABV, natural oils, and subtle sherry character is a bottle that offers good value on the shelves of a specialist whisky store alongside the likes of Dalmore's and Glenmorangie's.
Without Water
Nose: Despite not having its natural colour, the Project XX is darker than typical Glenfiddich colour of this whisky is reflecting in the nose which gives of a traditional sherried fruits scent. I have to confess that I really, really like this nose; plenty of marizpan and white nougat, really rich and sweet, and nutty, with hints of raisin and cherries infused golden syrup. Walnuts are the main type of nuttiness that comes through, but the fruitiness is there throughout; it's bang on.
Palate: The elements from the fabulous nose are present on the palate; but their impact is diminished by the arrives of a significant citrus streak; first its raspberries and dark chocolte, but it becomes stronger, limes for me, although I could also go with grapefruit. At the same time the oaky character comes through and the tanninn's fill the mouth giving off an espresso flavour, rather than the initial dark chocolate Obviously coffee and lime is an unusual combination and unfortunately hides the sweeter elements of the whisky.
Nose: I am left with a strong cafeteria coffee flavour, along with zingy limes, especially on the lower half of my mouth. Ultimately at this stage I'm disappointed that these flavours introduced themselves so significantly onto the palate and remain on the finish as I would have loved the scents from the nose to follow through as the dominant flavours.
Nose: Moving onto the glass with a few drops of water added the whisky seems to say "I'm back baby!" as those familiar rich sugar syrups, vanilla's molasses and fruits return. Currants and raisins are very much present and correct; along with hints of stewed rhubarb. There is a marzipan element too the richness, evolving into toffee, and this is totally lacking in 'off-notes' that so often accompany Glenfiddich bottling's in this price range. The nose makes me eager to taste the whisky to see if it is a classical Speyside combination of bourbon and sherry wood.
Palate: Clearly this whisky needs to be drunk with a few drops of water and given a little time in the glass. The palate is fairly rich with marzipan and caramel syrup, which, as with the nose, and evolves a little into toffee. A sherried raisin, marzipan effect is left in the mouth after the first sip, and retained after the second. The tip of the tongue gets that sensation of sucked toffee penny as the buzzing sherried fruits start to come to the fore. A dark chocolate and espresso bitterness develops as the oak hones in on the palate and that is how the whisky finishes This is no where near as powerful as without water though and really aids the journey rather than serving to obscure the whisky's style. The fruits never really explode in the mouth but seem to be infused in the sugars and syrups; raspberries and cherries, evolving into sticky toffee pudding style dates. As the richness pulls back and the oak sets in those raspberries return. Luckily raspberries and blackberries are about as citrus as the whisky goes now; memories of zingy lime confusing the palate are being banished as I'm now able to fully enjoy this thoroughly decent whisky.
Finish: As alluded too in the previous section; the finish is oaky with elements of tangy, sweet, but tart fruits, such as raspberries and blackberries. The espresso and dark chocolate flavours that the oakiness produces are pleasant in the mouth and always accompanied by a creme brulee style vanilla and rich fruit infused syrup. A fine balance of flavours in a fairly long finish.
Finish: As alluded too in the previous section; the finish is oaky with elements of tangy, sweet, but tart fruits, such as raspberries and blackberries. The espresso and dark chocolate flavours that the oakiness produces are pleasant in the mouth and always accompanied by a creme brulee style vanilla and rich fruit infused syrup. A fine balance of flavours in a fairly long finish.
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