Blair Athol 1989 ANHA The Soul of Scotland
| Category | SINGLE MALT |
| Distillery | Blair Athol |
| Bottler | Anam na h-Alba (ANHA) |
| Bottling Series | - |
| Vintage | 1989 |
| Bottled Year | 2012 |
| Age | 23년 |
| Cask Type | Bourbon Hogshead / Ruby Port Finish |
| Cask Number | - |
| Bottles Released | - |
| ABV | 50.0% |
| Volume | 700 ml |
| Label | - |
| Country | Scotland |
| Region | Highlands |
Flavor Profile
Tasting Notes
노즈에서는 루비 포트 피니시가 더한 블레어 아톨 특유의 들장미차와 붉은 꽃향이 가장 먼저 두드러진다. 딸기 케이크와 과일빵, 무화과와 파네토네가 은은한 와인 뉘앙스와 함께 발전한다. 50도의 팰럿은 건포도빵과 으깬 후추, 정향과 오렌지 껍질이 어우러지며 포트의 붉은 과일보다 몰트의 결이 앞선다. 피니시는 오렌지 와인 같은 뉘앙스가 균형 있게 이어지고, 23년 숙성의 구조감이 또렷하다.
AITasting Notes
Colour
an apricotty tinge (almost rosé wine, really), so probably ex-Port or red wine. Perhaps even Ukrainian red, you never know…
air Nose
moderately aromatic malts, such as Blair Athol, are often the best choices if your aim in life, as a whisky bottler, is to use red wine. Well, that's my opinion. Rather a lot of rosehip tea, with whiffs of peonies and geranium flowers. Always insist on 'flowers' because leaves and stems rather smell badly, in my opinion – well, they are recorded flaws in wine. Then strawberry cake, fruit bread, figs and panettone. With water: geared towards brioches, more strawberry cake, grist and raw barley… The vinous touches are almost gone, a little surprisingly
restaurant Palate
all cool, good, fruity and malty, with rather less vinosity than on the nose. Raisin bread and cake, some cracked pepper, drop of ginger ale, quite a lot of cloves, a little orange peel… With water: once again, it became a straighter Blair Athol, with an excellent maltiness
timer Finish
medium and really well-balanced. Orange wine