We knew when we took on the Pagoda Reserve Series decanter project, that it would involve creating containers for probably the finest and rarest whisky on the planet today.
From the outset, the project had to reflect the highest possible standards. The chosen medium, 30% Lead Crystal is the finest in the world and provides two distinct points of difference. Firstly, a level of clarity that is not achievable with lower grade crystal or glass; this allows the full colour and richness of the whisky to shine through; and secondly, the substantial weight in hand of the decanter gives it that all important feeling of permanence that matches the extreme age and stature of the whisky inside.
The decanters were completed to a much higher standard than that demanded by the US FDA regulations; in fact, they were completed to the toughest standards in the industry – California Proposition 65. To meet these exacting standards, there were three characteristics we were required to harmonise: the visual aesthetics, the tactile aesthetics, and the functionality of the decanters.
Each decanter was hand-worked in precious metals, and the highest end crystal available to deliver a vessel that would excel as a container to protect the whisky, encourage everyday usage, allow for the whisky to be easily dispensed and resealed, and to look and feel magnificent. Add to this that both the 62-year-old Pagoda Ruby Reserve and 63-yearold Pagoda Sapphire Reserve decanters incorporate the finest delicately colour matched ruby and sapphire precious stones around, and you can begin to see why the Pagoda Series decanters have earned the reputation as being some of the finest examples available in the world today.
Not only is each decanter a visually stunning singular artwork in its own right, they have also been designed to be practical and specifically allow for ease of pouring. The use of silver gives a luster that is not available through substances such as aluminum or steel and, to add provenance, all the silver components are hallmarked. The engraving on such a substrate is also sharper and more detailed and the reflective surface shines with a luxurious intensity.
PAGODA SAPPHIRE RESERVE - TASTING NOTES
Endlessly dark and wintery. Espresso and dark bitter chocolate make a powerful first impression, alongside notes of tart blackberry and gooseberries. Rich spices appear as the whisky wakes up: cloves and nutmeg with some candied orange sweetness balancing a slight astringency.
Deep Amber.
More citrus notes, especially cloves in oranges, appear alongside the darker sherried fruits, and heavy Christmas spices weigh down the already robust palate.
An astounding, long finish that is a journey of flavours in itself. Bitter cocoa nibs, old leather and a leafy green edge lead to tobacco and cigar smoke trailing behind.
PAGODA RUBY RESERVE - TASTING NOTES
Endlessly dark and wintery. Espresso and dark bitter chocolate make a powerful first impression, alongside notes of tart blackberry and gooseberries. Rich spices appear as the whisky wakes up: cloves and nutmeg with some candied orange sweetness balancing a slight astringency.
Deep Amber.
More citrus notes, especially cloves in oranges, appear alongside the darker sherried fruits, and heavy Christmas spices weigh down the already robust palate.
An astounding, long finish that is a journey of flavours in itself. Bitter cocoa nibs, old leather and a leafy green edge lead to tobacco and cigar smoke trailing behind.
PAGODA RESERVE TRILOGY GOLD - TASTING NOTES
Like entering your favourite sweet shop. Treacle toffee pudding with floral aromas after the whisky has had some time to breathe.
Radiant liquid gold.
An initial dryness but no bitter notes, melted milk chocolate, lots of layers of flavour which can be enjoyed with time.
An assertive finish with hints of sweet oak followed by the renowned Glenfarclas character. Perfectly balanced revealing a sweet sensation, does the sweetness ever end….I don’t think it does!
PAGODA RUBY RESERVE SILVER - TASTING NOTES
Caramelised sugar with a hint of dried fruits, raisins and sultanas.
Deep Ruby.
Lovely sweet spice followed by butter shortbread, honey and fruitcake.
Long and very fresh, usually you would expect some dryness but this whisky is showing no signs of the 48 years it has been maturing in warehouse Number 1, a great example from one of our finest sherry casks.
PAGODA RESERVE TRILOGY BRONZE - TASTING NOTES
The nose presents luscious clean sherry notes, surrounded by dark Seville orange peel, fruit cake, grapefruit, light Java coffee along with touches of mahogany.
Warm gold.
Given time, rich dark chocolate is intertwined with a fresh rose petal bouquet with a touch of waxiness.
Rich mahogany, cinnamon and sherry notes sprinkled with milk chocolate are delivered on the palate leading to a long clean warming sherry, light smoke and dark chocolate finish.