Glenfiddich - bit of a poteen taste, am I wrong?

[Wilson_smyth]

Got some samples of glenfiddich to try. brown label reserve cask, green label select cask and a vintage cask peated.

All except the peated (prob due to the strong peat flavour) have a strong taste of potato based potcheen, that dull starchy taste that develops after you swallow it and makes you grimace.

I've never tasted this from whiskey before, and I am thinking maybe the potcheen flavour isn't search, but some other component of a pot still been that is usually removed from whiskeys but in the case of glenfiddich, a little is left behind.
Am I making up some of this up in my head or has anyone any deeper knowledge on this?

I

[Good Whiskey Hunting]

I think the taste your getting is young whiskey.

Poitin is traditionally made with barley. Some claim potatoes but that's basically vodka. I even see some are using Beet now, well that's just shameful.

When spirit comes off the still it looks, smells and tastes similar to poitin/poteen.

[Wilson_smyth]

Interesting, so what I'm tasting is young whiskey. I would have assumed that glenfiddich would be at least 6+ years.

I also made the assumption that the acme Tesco whiskey you get for 11 quid a bottle would be young, but it doesn't have that taste (still pretty naff though)!

[Good Whiskey Hunting]

Interesting, so what I'm tasting is young whiskey. I would have assumed that glenfiddich would be at least 6+ years.

I also made the assumption that the acme Tesco whiskey you get for 11 quid a bottle would be young, but it doesn't have that taste (still pretty naff though)!

The taste only really comes from whiskey/spirit from pot stills. The cheaper blends are predominantly grain whiskey or column still whiskey.

I'll have to crack open a Glenfiddich soon to see if I can taste what your talking about. I know it's true for Paddy.