What does a $50,000 bottle of Glenfiddich whisky taste like?
Last week, Digital Editor Izzy Brimeau attended an exclusive Glenfiddich whisky tasting, organised by Liquorland. Izzy recounts the tasting notes of the Glenfiddich 50YO and reveals where you can splash the cash on a bottle of your own.
Is there a better way to celebrate an exquisite and extremely-rare whisky than with an exclusive black-tie event? I think not. Last Thursday night, I donned my best black-tie dress and headed to Liquorland’s Glenfiddich tasting.
The reason behind the event? The Glenfiddich 50YO. Of the 450 bottles ever made, there’s said to only be 30 bottles left in the world. Two of which were secured by Liquorland and have made their way to New Zealand.
To celebrate their arrival, Liquorland invited a select number of guests to taste this liquid gold. I was lucky enough to be one of them. The event took place in Auckland and was hosted by Luke Sanderson, brand ambassador for Glenfiddich, and Brendon Lawry, CEO of Liquorland.
Over the course of the night, we tasted a Glenfiddich 15YO, two Glenfiddich 21YOs, a Glenfiddich 30YO, one Glenfiddich 40YO and the rare Glenfiddich 50YO. Each whisky was carefully paired with a Scottish-inspired dish. The Glenfiddich 50YO was undoubtedly the highlight of the evening, and retailing at over $50,000NZD it was an honour to be able to try it.
I am no whisky connoisseur, but those lucky enough to have sampled the legendary drop claim it cascades through numerous beautifully harmonious layers of flavour – from rose petals and green tobacco leaf through to zesty orange marmalade, vanilla toffee, gentle smoke and dry oak.
The bottles have been handcrafted from blown-glass and nestled in a hand-stitched leather box. Each bottle is numbered in wax and embellished with a Scottish silver label by Thomas Fattorini, a sixth-generation silversmith.
What has happened to the second bottle you ask? This is available to purchase from Liquorland. If this last available bottle (in New Zealand) sounds like something you’d like to add to your collection, email [email protected] to purchase.
Related Content
latest issue:
Issue #102
Before we say goodbye to the the warmer weather, we're sneaking in one last bite of moreish nibbles inside the latest issue of dish. When it's time to retreat indoors, welcome the changing of the seasons with bountiful early autumn produce cooked to perfection. Our Dinner for Six Section will have you well prepared for all your family and friends by the time Easter rolls around with two stellar menus to choose from. And when the holidays are over, our snappy midweek meals will be waiting for you in our Food Fast section. You'll want to keep a glass handy, too, our top-rated Aussie Shirazes are the perfect accompaniment at dinnertime.