Originally Posted by sirius
Permit me two quote from the 2006 edition of Jim Murray's "Whisky Bible":
A.)Referring to Glenfiddich 15yr. 'Solera": "...Just wish they'd up the strength and make it unchillfiltered and noncoloured."
B.)Referring to the Antiquary 12yr. Blend: "...The caramel has been ditched and it's a delight! This is just how I see many blends before they are ruined in the bottling hall when colour is added."
As I stated most whisky writers believe the addition of caramel has a deleterious effect on the spirit.
However it is obvious that a lot of master blenders disagree....
I reviewed Glenfiddich on my website today (a remarkable coincidence), In my glass it is a fine example of what scotch malts should taste like.
I am going to go against Jim Murray here and side with the master blender. Based upon what I know about the blend and the time that some of it has spent in an Oregon Pine Cask, I am pretty sure that the blend had strong pine and oak tannins in the flavour profile. The Chill filtering removed a lot of the harshest flavours leaving the whiskey with a very smooth profile with complexity to match.
Taste is all just personal opinion mind you, and only your palate can make up your mind for you, but those people who have been blending Glenfiddich have helped the company sell a lot of whisky, whereas Jim Murray (of whom I have the utmost respect as the very best whisky writer in the business
) doesn't sell whisky; he sells books.