The exception is if you know for a fact that the three single malts are components in the blend. That way, you identify the primary aromas in the single malts, and then go looking for them in the blend.
Johnnie Walker Black Label tastings do this with Cardhu, Lagavulin, and Talisker. You taste the three malts first, and then come to the blend. Whilst most participants agree that the blend is the least exciting of the four whiskies tasted, it is a worthwhile exercise to actually identify the characteristics of the individual malts in the blend.
A lighter blend, e.g. Grants, or something, might end up tasting too similar to Glenfiddich!
(In other words, there might be merit in choosing a blend that doesn't come from the same parentage as the malts, which is certainly the case for Grouse/Macallan, and Grants/Glenfiddich).
I think your choice of malts as an introduction is fantastic!
Your participants will get an excellent introduction and taste three malts that are perfect representatives of three different styles.
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